Lemon Melt Away Cookies
Lemon meltaway cookies are packed with flavor and literally dissolve in your mouth. In short: they’re the zest.
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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 extract – I actually prefer lemon extract over the bakery emulsion in this recipe but either would work.
- 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 extract 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
- 1 cup (222g) salted butter, softened
- 1 1/4 cup (137g) powdered sugar
- 1 egg
- 1 tsp lemon extract
- 1 tbsp lemon zest
- 2 1/2 cups (295g) cake flour
- 1 tsp baking powder
- 1/2 tsp salt
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 powdered sugar
- 1/2 lemon juiced
Instructions
- 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 extract 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!
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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
