Lemon Meltaway Cookies Recipe | Old Salt Farm (2024)

Delightful Lemon Meltaway Cookies…easy to make, and they’ll melt in your mouth! They’re cookie perfection made with just a few simple ingredients you have in your pantry. But be warned–you won’t want to stop eating them!

Lemon is a favorite around our house, and this recipe for Lemon Meltaways Cookies is at the top of our list. With a light, buttery, shortbread type cookie, and a lemon-y glaze with just the right amount of tart to balance the sweet, these cookies are sure to be a hit. Perfect for spring and summer, I’m adding the beware button…because once you make them and eat one, it’s awfully hard to stop!

This isn’t a typical cookie recipe, nor is it a typical lemon cookie recipe, which makes me love it that much more. No beaters or electric mixer are required for this delightful recipe–just mix up the ingredients, which takes all of about 5 minutes. Tops. That’s my favorite kind of cookie, especially when I really want homemade cookies, but not a lot of time.

The cookies are light, crisp, and perfect for spring and summer, although I love them the whole year. I know exactly how they got the “meltaway” part of their name. The cookie isn’t super sweet, and allows you to really taste the butter flavor. The lemony glaze adds the sweetness, and a little more tartness, to make the combination absolutely perfect! They’re a melt-in-your-mouth consistency, with a bit of a shortbread feel But they’re definitely lemon-y in flavor, and when combined with the tart lemon glaze, the result is nothing less than fantastic.

Ingredients

• Butter
• Powdered Sugar
• Flour
• Cornstarch
• Lemon Juice
• Lemon Zest

For the glaze:

• Powdered sugar
• Butter
• Lemon juice
• Lemon zest

It’s a simple recipe, with simple ingredients, yet they’re packed with buttery, lemon-y flavor that you won’t be able to resist.

Equipment

No mixer required for this recipe! You’ll need cookie basics, including a large mixing bowl, measuring cups, lemon zester, and a wooden spoon, plus baking sheets.

Favorite Kitchen Tools

• Lemon zester
• Baking sheets…heavy duty, stainless steel
• Whisk
• Mixing bowls

How to make

Preparation

You’ll need softened butter, so setting it out a couple of hours ahead of time is helpful. Don’t worry–you can do this step in the microwave if you’re short on time.

Instructions

• Mix the dry ingredients in a large bowl. Soften the butter, then add to the dry ingredients along with the lemon juice and lemon zest. Mix well, then roll into a ball.

TIP: I prefer salted butter for baking and using in recipes, which is why there is no added salt in the recipe. If you want to totally control the salt, then use unsalted butter and add 1/2 teaspoon salt. Just don’t do both–it will make the cookies way too salty.

• Divide dough in half, and roll into logs, making them as smooth and even as possible. Wrap in plastic wrap and refrigerate 1-2 hours.

• After you remove the cookie dough from the fridge, unwrap from the plastic wrap. Using a sharp knife, cut the dough in to 1/4 inch-1/2 inch diameter slices and place them 2 inches apart on an un-greased cookie sheet. (I like to put down parchment paper or wax paper first.)

• Bake in a 350 degree oven for 12-15 minutes, or until the edges are lightly browned. Don’t over bake! Cool completely before adding the glaze.

• To make the glaze, melt the butter in a small bowl (glass or microwave-safe), then add the powdered sugar (confectioners’ sugar) and lemon juice. (You can use fresh lemon juice or lemon juice in the bottle.) Mix well, removing all lumps of powdered sugar with a whisk. Frost cooled cookies on a wire rack. Sprinkle with lemon zest. You’ll be able to stack the cookies after about 12 hours–the glaze will harden.

After rolling the dough into two logs, it does require refrigeration, but I love that too, because you can prep ahead of time if you need to. (You can even freeze the dough for later, which is a time-saver.) I whipped up the cookies the night before I needed them, and the next morning it was super easy to slice, bake, and glaze them. They only require about an hour in the fridge though, so if you need them faster, that works too!

Recipetips

Use softened butter: This is an important step! If the butter is too hard or melted, then it will affect how the cookie shapes in the oven, and how the dough mixes up.

Fresh lemon is best!If it’s at all possible, I highly recommend using fresh lemon. It gives the brightest flavor, and really makes a difference. I’ve definitely used the lemon juice in a bottle when that’s all I had, and the cookies are still really yummy. But the flavor is a bit different when using fresh lemon.

Slice carefully. If they cookie slices are too thin, they’ll bake faster, and possibly be on the crunchy side. If they’re too thick, they’ll take longer to bake.

Don’t overbake!This is pretty much the cardinal rule for all cookies, and it’s the same in this case, especially if you want them to melt in your mouth. Unless you like really crunchy cookies!

How to serve

These would be delightful at any party, wedding shower, baby shower, BBQ…or anywhere, really. Package them up and deliver to a friend or neighbor, and they will love you forever. Typically lemon might be thought of as a spring or summer cookie, but they’re good all year long, even the holidays. Add these beauties to a holiday cookie plate, for take them to a cookie swap, and they’re sure to be a hit.

Another fun way to package them up is when the dough is rolled into a log. I like to roll it up into wax paper, leaving a couple inches on each end, then tying a ribbon in to each side. It’s perfect for the holidays! (or anytime.)

FAQ

Freezing and storage

Yes, you can freeze both the dough and the cookies! It’s always nice to have extra in the freezer to pull out whenever you need it.

Freezing Cookie Dough

• Once you’ve made the dough and rolled it into logs, wrap well in plastic wrap, then in a gallon freezer bag.
• When you’re ready to bake, remove from freezer and let thaw in the refrigerator. Slice and bake as directed, then add the glaze.
• They’ll last in the freezer up to 3 months.

Freezing BakedCookies

• After the cookies are baked and cooled, place them in a freezer-safe container or bag and place in the freezer.
• When you’re ready to use them, thaw completely, then make and add the glaze.

Storing Baked Cookies

• Store these cookies in an airtight container for 3-4 days, or in the fridge for 4-5 days.

More recipes you might like…

• Best Chocolate Buttercream Frosting
• Chocolate Pecan Pie Bars
• Giant Chocolate Chip Cookies
• The Best Chocolate Chip Pumpkin Bread

You’ve made it this far, so now we’re pretty much best friends! If you make this recipe, I’d love for you to leave me a comment below, and a recipe rating. ★ Follow me onInstagram,Pinterest, andFacebook, for even more ideas!

Lemon Meltaways Cookies are ones you can make again and again. Enjoy!

*Originally posted June 23, 2014.