Lemon Meltaway Cookies Recipe

4.47 from 13 votes

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

Prep Time20

Cook Time10

Total Time30

Course: Dessert

Cuisine: American

Servings: people

Calories: 313kcal

Author: The Carefree Kitchen

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

Lemon Glaze

1½ cup powdered sugar
2 tablespoons lemon juice
2 tablespoons heavy cream

US Customary - Metric

Instructions

Preheat oven to 350 degrees F.
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.
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 in a preheated oven for 8-10 minutes, or until slightly golden on the edges. Remove from the oven and let cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
Once completely cool, use a spoon to drizzle the the glaze, then let the glaze set at room temperature for at least 15 minutes before storing or eating. Enjoy!

How to Make Lemon Glaze for Cookies

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.

Notes

Storing Instructions - store cookies in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days.

Freezing Cookie Dough - freeze scooped cookie dough 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.

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