Lemon Melt Away Cookies
Lemon meltaway cookies are packed with flavor and literally dissolve in your mouth. In short: they’re the zest.
Lemon Cookie Recipe
If you’re looking for a lemony dessert that you’re sure to love, give these lemon meltaway cookies a shot! A soft, tender cookie that tastes like eating a cloud (aka it deliciously dissolves in your mouth) that is topped with zesty light icing. It is easy to be completely obsessed with them.
These sunny cookies are delicious enough that they’ll fit in anywhere! But really, they would absolutely shine at a baby shower, engagement party, end of summer barbeque or as an after school snack. I can’t wait for you to try them out!
What Ingredients are in Meltaway Cookies?
- Salted Butter, softened – I always use salted butter. You can sub unsalted butter – just add an extra pinch of salt to the dough.
- Powdered sugar – This (and the cake flour) is why this is called a meltaway cookie. They literally just melt in your mouth!
- Egg
- Lemon oil– Lemon extract will also work, if needed!
- Lemon zest
- Cake flour – Cake flour will make the cookies so soft and fluffy. They can sub homemade cake flour if needed.
- Baking powder
- Salt
Lemon Glaze
- Butter – Again, salted.
- Vegetable shortening -The shortening is optional but makes storing and packaging these cookies infinitely easier.
- Powdered sugar
- Lemon – You can use bottled lemon juice, just add a little at a time until the consistency is right.
How to Make Lemon Meltaway Cookies
- Preheat the oven to 350° F. Line a cookie sheet with parchment paper and set aside.
- In the bowl of a stand mixer or with an electric hand mixer, combine the butter, powdered sugar and egg until smooth and creamy.
- Add the lemon oil and lemon zest, mixing until evenly distributed.
- Add the cake flour, baking powder and salt. Mix until a sticky dough forms. Allow the dough to rest for 5 or so minutes- it will be easier to handle that way.
- Portion out the dough into small, 1/2 tbsp portions. Roll into a ball and arrange on the cookie sheet.
- Repeat with remaining dough.
- Bake at 350° F for 7-9 minutes, or until the cookies have spread slightly and look dry on the top.
- While the cookies are baking, make the icing by combining the butter and vegetable shortening until smooth.
- Add the powdered sugar and enough lemon juice to bring the mixture together into a thick frosting.
- Continue mixing while adding the rest of the lemon juice to thin out the icing.
- As soon as the cookies come out of the oven, dip, spread or brush the icing onto the cookie and garnish with a little extra lemon zest, if desired.
- Allow the cookies to cool and enjoy!
How should I store Lemon Cookies?
Once cooled, store your cookies in an airtight container on the counter for 3-5 days!
Can I freeze these cookies?
These cookies freeze really well and can be stored in a resealable freezer bag for up to 3 months.
Can I mix up the flavors of these cookies?
You sure can! Just replace the lemon extract / zest with vanilla, almond, strawberry, or orange extract. Honestly you cannot go wrong with these meltaway cookies.
More Recipes for Lemon Lovers
Lemon Meltaway Cookies
Lemon meltaway cookies are packed with flavor and literally dissolve in your mouth. In short: they’re the zest.
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Servings: 50 small cookies
Calories: 79kcal
Ingredients
Lemon Glaze
- 2 tbsp salted butter
- 1/2 tbsp vegetable shortening *optional. This will help the icing to crust and get hard on the outside
- 3/4 cup (80g) powdered sugar
- 1/2 lemon juiced
Instructions
- Preheat the oven to 350° F (180°C). Line a cookie sheet with parchment paper and set aside.
- In the bowl of a stand mixer or with an electric hand mixer, combine the butter, powdered sugar and egg until smooth and creamy.1 cup (222g) salted butter, softened , 1 1/4 cup (137g) powdered sugar, 1 egg
- Add the lemon oil and lemon zest, mixing until evenly distributed.1 tsp lemon oil, 1 tbsp lemon zest
- Add the cake flour, baking powder and salt. Mix until a sticky dough forms. Allow the dough to rest for 5 or so minutes- it will be easier to handle that way.2 1/2 cups (295g) cake flour, 1/2 tsp salt , 1 tsp baking powder
- Portion out the dough into small, 1/2 tbsp portions. Roll into a ball and arrange on the cookie sheet. Repeat with remaining dough.
- Bake at 350° F (180°C) for 7-9 minutes, or until the cookies have spread slightly and look dry on the top.
- While the cookies are baking, make the icing by combining the butter and vegetable shortening until smooth.2 tbsp salted butter, 1/2 tbsp vegetable shortening
- Add the powdered sugar and enough lemon juice to bring the mixture together into a thick frosting.3/4 cup (80g) powdered sugar, 1/2 lemon juiced
- Continue mixing while adding the rest of the lemon juice to thin out the icing.
- As soon as the cookies come out of the oven, dip, spread or brush the icing onto the cookie and garnish with a little extra lemon zest, if desired.
- Allow the cookies to cool and enjoy!
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Nutrition
Calories: 79kcal | Carbohydrates: 16g | Protein: 2g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Trans Fat: 0.04g | Cholesterol: 4mg | Sodium: 37mg | Potassium: 14mg | Fiber: 0.3g | Sugar: 8g | Vitamin A: 19IU | Vitamin C: 0.2mg | Calcium: 7mg | Iron: 0.1mg
These taste amazing but mine spread like crazy and look nothing like your photos. I even tried baking them from frozen and another batch from chilled but I got the same result. What did I do wrong? I want to include them in my Christmas cookie tins that I give away as gifts but they are too delicate.
Hi Marne, I’m sorry to hear that! I would try adding up to an additional 1/4 cup of flour and see if that helps. If you’re still running into problems, try increasing the oven temperature by about 10°!
I often find I have to add some additional flour. Bake one cookie first to see if that’s the case when you try a new recipe.
I just baked these last night for a cookie exchange. They are the perfect little bite. You have to be careful though, once you eat one the next thing you know you have eaten the whole platter and have to make another batch. I love the freshness of the lemon zest, it brightens the whole cookie.
Did you mean to say unsalted butter?
I always use salted butter in my recipes! You can use unsalted butter if you prefer, I would just recommend adding an extra pinch of salt to the dough if you go that route!
These are by far my favorite cookies (other than biscotti lol) and this recipe is superb. The only note I would make is to use a tablespoon instead of 1/2 tablespoon for the size.
These are about the best lemon cookies I have made! Recipe was easy and adding the fresh lemon really made the cookies so zesty! Will be my new spring / summertime favorite!
Just made these! They’re really good and a nice break from chocolate. Mine were a bit flat. I wonder if that might be due to my baking powder being about 3 days before expiration? Anyway, these are a close 2nd to the Crave Rock Star Cookies!
I bet they’ll puff right up with new baking powder! Glad you loved them, anyway!
I noticed the recipe ingredients list says lemon oil, however, in the narrative instructions it says lemon extract. Which do you recommend?
So sorry for the confusion! I would use lemon oil, but you can also use extract if needed.
I’ve been craving lemon all summer and I just made these cookies. they are a favorite of mine now. The lemon oil really does make a difference compared to just lemon extract. It’s such a refreshing flavor. I always test every batch of any cookie by baking one to four cookies as testers. You’re absolutely right You have to be careful because before you know it you’ve eaten so many!!
I am so glad that these satisfied your craving!
Love all your recipes!! You make it just so simple to follow and have the best results! Could I use all purpose flour instead?
The cake flour really gives these cookies the meltaway texture! I don’t recommend subbing all-purpose in this specific cookie.
Wanted to love – baked 1. Flatter than a pancake. Froze a couple small balls & baked from frozen. Still flat. Raised the temp to 375. Still flat & yours are so pretty? Not sure what’s happening?
Hi Diane-
How was the dough when you finished making it? Were you able to roll it into a ball after the 5 minute mark? or was it still sticky? If so, I am thinking something may have been mis-measured.