These zesty lemon meltaway cookies are light, buttery, and delicately citrusy, with a soft texture that truly melts in your mouth. Each bite delivers a refreshing lemon flavor balanced with just the right amount of sweetness, making them perfect for tea time, holidays, or any moment you crave a bright homemade treat.
Why You’ll Love This Recipe
These cookies are incredibly tender thanks to the high butter content and powdered sugar. They’re easy to prepare with simple pantry ingredients, yet they feel elegant and special. The fresh lemon zest and juice add a vibrant flavor that keeps the cookies from being overly sweet, and their small size makes them ideal for sharing.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cookies
1 cup unsalted butter, softened
1/2 cup powdered sugar
1 tablespoon fresh lemon zest
1 tablespoon fresh lemon juice
1 3/4 cups all-purpose flour
1/4 cup cornstarch
1/4 teaspoon salt
For the lemon coating
1 cup powdered sugar
1 teaspoon lemon zest
Directions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream the softened butter and powdered sugar together until smooth and fluffy.
Mix in the lemon zest and lemon juice until fully incorporated.
In a separate bowl, whisk together the flour, cornstarch, and salt.
Gradually add the dry ingredients to the butter mixture, mixing just until a soft dough forms.
Roll the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheets.
Bake for 12 to 14 minutes, or until the bottoms are lightly set but not browned.
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Combine the powdered sugar and lemon zest for the coating. Roll the cooled cookies in the mixture until evenly coated.
Servings and timing
Servings: 30 cookies
Prep time: 15 minutes
Bake time: 12–14 minutes
Cooling time: 15 minutes
Total time: approximately 45 minutes
Variations
You can add a hint of vanilla extract for extra warmth or swap lemon zest for orange or lime zest for a different citrus profile. For a slightly tangier finish, add a small pinch of citric acid to the powdered sugar coating.
Storage/Reheating
Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, keep them refrigerated for up to 10 days. These cookies do not require reheating, but you can let refrigerated cookies sit at room temperature for a few minutes before serving.
FAQs
Can I use salted butter instead of unsalted?
Yes, but reduce or omit the added salt to avoid overpowering the flavor.
Why do my cookies spread too much?
This can happen if the butter is too soft. Chilling the dough for 15 minutes can help.
Can I freeze the dough?
Yes, the dough can be frozen for up to 2 months. Thaw slightly before baking.
Do I need fresh lemon juice?
Fresh juice is recommended for the best flavor, but bottled juice can work in a pinch.
What makes these cookies melt in your mouth?
The combination of butter, powdered sugar, and cornstarch creates the tender texture.
Can I make them gluten-free?
You can try a 1:1 gluten-free flour blend, though texture may vary slightly.
Should the cookies brown on top?
No, they should remain pale with only lightly set bottoms.
Can I double the recipe?
Yes, the recipe doubles easily without adjustments.
How do I keep the powdered sugar coating neat?
Let the cookies cool completely before rolling them in the sugar mixture.
Are these cookies very sweet?
They are lightly sweetened, with the lemon flavor balancing the sugar.
Conclusion
Zesty lemon meltaway cookies are a simple yet elegant dessert that delivers bright citrus flavor and a delicate, buttery texture. Whether you’re baking for guests or treating yourself, these cookies are sure to become a favorite in your recipe collection.
Zesty Lemon Meltaway Cookies are delicate, buttery cookies with a refreshing lemon flavor and a melt-in-your-mouth texture. Lightly sweet and citrusy, they make a perfect treat for tea time, holidays, or anytime snacking.
Ingredients
1 cup unsalted butter, softened
1/2 cup powdered sugar
1 tablespoon fresh lemon zest
1 tablespoon fresh lemon juice
1 3/4 cups all-purpose flour
1/4 cup cornstarch
1/4 teaspoon salt
1 cup powdered sugar (for coating)
1 teaspoon lemon zest (for coating)
Instructions
Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large bowl, cream softened butter and powdered sugar until smooth and fluffy.
Mix in lemon zest and lemon juice until fully incorporated.
In a separate bowl, whisk together flour, cornstarch, and salt.
Gradually add dry ingredients to the butter mixture and mix until a soft dough forms.
Roll dough into 1-inch balls and place 2 inches apart on the baking sheets.
Bake for 12–14 minutes, until bottoms are set but tops remain pale.
Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Mix powdered sugar and lemon zest for the coating. Roll cooled cookies in the mixture until evenly coated.
Notes
Use fresh lemon juice and zest for the best flavor.
If dough feels too soft, chill it for 15 minutes before baking to prevent spreading.
Cookies should not brown on top—remove when bottoms are just lightly golden.
