Lemon Meltaway Cookies with Lemon Glaze

Name: Lemon Meltaway Cookies with Lemon Glaze
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 cup salted butter (room temperature); 3/4 cup sugar; 1 large egg (room temperature); 1 tablespoon lemon zest ((about 1 large lemon)); 2 cups all-purpose flour; 1/2 teaspoon baking powder; 1½ cup powdered sugar; 2 tablespoons lemon juice; 2 tablespoons heavy cream

These Lemon Meltaway Cookies are so buttery and tender that they literally melt in your mouth. They’re topped with a tart and creamy lemon glaze that makes them completely irresistible.

Love lemon cookies? Try my Lemon Cooler Cookies (rolled in powdered sugar) and Glazed Lemon Cookies too!

Lemon Meltaway Cookies topped with lemon icing on a wire cooling rack.

The Best Lemon Meltaway Cookies

These Lemon Meltaway Cookies look and taste like perfect little lemon clouds. The bright lemon flavor of the cookie is perfectly balanced with the sweet lemon glaze, and they are so light and tender that they almost melt in your mouth before you have even closed it.

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What’s even better is that they still taste great even days later, unlike some cookies that are best eaten the day you bake them. Whether you make the dough ahead of time and freeze it, store them in the fridge or even freeze the baked cookies, they will always taste amazing.

Basically, they are flawless – especially if you love lemon like I do. Are you drooling yet?

Why You’ll Love This Recipe

They really do melt in your mouth. A full cup of butter makes these cookies incredibly tender and buttery.
Fresh lemon in every bite. Fresh lemon zest flavors the cookie, and a creamy lemon glaze tops it off.
Perfect for making ahead. The dough and the baked cookies both freeze beautifully, so they’re great for holiday baking and cookie exchanges.

how to make glazed lemon meltaway cookies.

Key Ingredients

Butter – the main reason why these melt in your mouth is because they are made with so much butter! Since there is no salt in this dough, I like to use salted butter. Be sure it is at room temperature so that it will cream properly.
Sugar – use regular white granulated sugar.
Egg – any type of large egg will work. It’s best if your egg is at room temperature so that it doesn’t shock the butter when you add it to the dough.
Lemon – you will want to use a fresh lemon for this recipe since you’ll want to use both the fresh lemon juice and zest.
Flour – we use all-purpose flour for these cookies.
Baking Powder – this makes the cookies rise a bit and keeps them nice and tender.
Powdered Sugar – this is what is used to sweeten the lemon glaze. It’s a good idea to sift your confectioners sugar before using.
Heavy Cream – this makes the glaze extra creamy and delicious. It takes a little bit of the edge off the tart lemon juice off.

How to Make Lemon Meltaway Cookies

Mix the cookie dough. Using a stand mixer with the paddle attachment, cream together the butter and sugar until light and fluffy, or about 3 minutes. Slowly add the egg and lemon zest. Mix on low, scraping the bowl as needed to make sure it is all mixed. Add the flour and baking powder and mix just until completely combined. Do not overmix.
Scoop the dough. Using spoons or a small ice cream scoop, scoop 1″ balls, place them onto a parchment-lined baking sheet about 3 inches apart and then flatten them slightly with the palm of your hand.
Bake and cool. Bake in a preheated 350 degree oven for 8-10 minutes, or until slightly golden on the edges. Remove from the oven and let cool on the baking sheet for a couple minutes, then transfer them to a wire rack to cool completely.
Make the lemon glaze. In a small mixing bowl, combine the powdered sugar, lemon juice and heavy cream. Mix until completely smooth, adding a little extra lemon juice to thin down as necessary.
Glaze and serve or store. Once completely cool, use a spoon to drizzle the glaze, then let the glaze set at room temperature for at least 15 minutes before storing or eating. Enjoy!

Tips and Tricks

Lemon Meltaway Cookies are great cookies to make ahead of time because they store and freeze so well. If you are making more than one type of cookie, or know you will be busy cooking, you can put these at the top of your prep list and store or freeze as directed below.
Using room temperature ingredients will make it so that the butter doesn’t seize up on you, causing you to have to mix your dough even longer and yielding a slightly tougher cookie.
Keep an eye on these cookies and be sure not to bake them for too long. While some baked goods taste good with a little extra golden brown, these do not. They are meant to be moist and tender so pull them just when they start to get some color around the edges.
Let your cookies cool completely before glazing. If they are even a little bit too warm, the glaze will melt right off and you will never be able to have that nice thick lemon glaze.

A stack of lemon meltaway cookies topped with icing.

These buttery lemon cookies are easy to switch up. Here are a few ideas:

Extra melt-in-your-mouth. For an even softer, more delicate texture, replace ½ cup of the flour with ½ cup of cornstarch.
Powdered sugar coating. Skip the glaze and roll the warm cookies in powdered sugar, then roll them again once cool. Love that style? Try my Lemon Cooler Cookies.
Orange or lime. Swap the lemon zest and juice for orange or lime for a fun citrus twist.
Lemon raspberry. Press a small thumbprint into each dough ball and fill with raspberry jam before baking. Skip the glaze or drizzle lightly.
White chocolate drizzle. Drizzle the cooled cookies with melted white chocolate instead of lemon glaze.
Lemon poppy seed. Add 1 tablespoon of poppy seeds to the dough.
Lemon cream cheese topping. Top each cookie with a swirl of my Lemon Cream Cheese Frosting instead of the glaze.
Holiday sprinkles. Add festive sprinkles to the glaze before it sets for Christmas cookie trays or Easter brunch.

Frequently Asked Questions

What makes meltaway cookies melt in your mouth?

It’s all about the butter! A full cup of butter makes these cookies tender and rich. Mixing the dough just until it comes together, and pulling the cookies from the oven before they brown, keeps them soft. Some meltaway recipes also use cornstarch for an even more delicate texture.

What’s the difference between lemon meltaway cookies and lemon cooler cookies?

They’re very similar! Lemon meltaways are topped with a creamy lemon glaze, while lemon cooler cookies are rolled in powdered sugar. Try my Lemon Cooler Cookies if you love that snowy powdered sugar coating.

Why did my cookies spread too much?

The butter was probably too soft or the dough got too warm. If your kitchen is warm, chill the scooped dough for 20 to 30 minutes before baking. Make sure your baking sheets are cool between batches, too.

Why are my cookies tough?

Overmixing after you add the flour or overbaking are the most common causes. Mix just until combined, and take the cookies out as soon as the edges turn lightly golden.

Can I use bottled lemon juice?

Bottled lemon juice works in the glaze, but use a fresh lemon for the zest. The zest gives these cookies most of their bright lemon flavor.

How do I fix a glaze that’s too thick or too thin?

If the glaze is too thick, add more lemon juice a few drops at a time. If it’s too thin, whisk in a little more powdered sugar until it’s thick but still drizzles off a spoon.

How long do lemon meltaway cookies last?

Store them in an airtight container at room temperature for up to 4 days or in the fridge for up to 5 days. Let the glaze set completely before stacking, and separate layers with parchment paper.

Can I freeze lemon meltaway cookies?

Yes! Freeze the baked cookies unglazed for up to 1 month, then thaw and glaze before serving. You can also freeze the scooped dough balls for up to 2 months and bake straight from frozen, adding 1 to 2 minutes to the baking time.

How many cookies does this recipe make?

This recipe makes about [36] cookies using a 1-inch cookie scoop.

Storing and Freezing Instructions

Room Temperature – these can be stored in an airtight container at room temperature for up to 3 days.
Refrigerator – you can also store in an airtight container in the fridge for up to 5 days.
Freeze the Dough – make and shape as directed, then freeze in a single layer on a baking tray for at least an hour before transferring to freezer bags to store for up to 2 months. When you wish to bake them, pull the cookies from the freezer and transfer to a parchment lined sheet tray, then bake in a preheated oven as directed, but adding about 1-2 minutes to the baking time.
Freeze the Baked Cookies – make and bake the cookies as directed, then cool completely and do not glaze. Place in an airtight container, or freezer bags, and freeze for up to 1 month. Once you are ready to eat them, pull from the freezer and let them come to room temperature before glazing. Let the glaze set as directed, and enjoy.

More Delicious Lemon Recipes

These buttery Lemon Meltaway Cookies are so light and tender that they almost melt in your mouth before you have even closed it. They’re topped with a tart and creamy lemon glaze that makes them completely irresistible.

Categories:

Christmas, Cookies, Desserts, Easter, Holiday Favorites, Nut-Free, Spring Recipes, Summer Recipes, Vegetarian,

Lemon Meltaway Cookies