Introduction

Bright, buttery, and just the right touch of citrus, these Lemon Meltaway Cookies are a delightful treat that feels like sunshine in every bite. Easy to make and irresistibly tender, they dissolve in your mouth with a sweet, lemony coating.

A stack of soft, round yellow sweets with a smooth texture is placed on a white plate with a patterned rim. Each piece is about one layer thick, slightly puffy, and topped with a fine dusting of white powdered sugar that adds a delicate texture on the surface. The sweets are arranged in a loosely piled manner, with some pieces resting partially on top of others, showing their even thickness and light, airy feel. The photo is taken on a white marbled surface and captures the subtle shadows and highlights on the sweets, emphasizing their soft, fluffy appearance. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter (2 sticks), softened
0.5 cup powdered sugar
1 tbsp lemon zest
2 tbsp fresh lemon juice
1 tsp vanilla extract
2 cups all-purpose flour
0.25 cup cornstarch
0.25 tsp salt
1 cup powdered sugar (for coating)
1 tsp lemon zest (optional, for coating)

Instructions

Step 1: In a large bowl, cream together the softened butter and ½ cup powdered sugar using a mixer until the mixture is light, fluffy, and pale yellow.
Step 2: Lower the mixer speed and add the lemon zest, fresh lemon juice, and vanilla extract. Mix just until combined.
Step 3: In a separate medium bowl, whisk together the flour, cornstarch, and salt.
Step 4: Gradually add the dry ingredients to the wet mixture, mixing on low speed just until a soft dough forms and no dry streaks remain. Avoid overmixing.
Step 5: Divide the dough in half and shape each into a log about 1.5 inches in diameter. Wrap tightly in plastic and refrigerate for at least 1 hour, until firm.
Step 6: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 7: Unwrap one dough log and slice into ¼-inch thick rounds. Place them 1 inch apart on the prepared baking sheets.
Step 8: Bake for 10–12 minutes, until the edges just start to turn golden but the centers remain pale.
Step 9: Allow cookies to cool on the baking sheets for about 5 minutes.
Step 10: In a shallow bowl, combine the remaining powdered sugar with optional lemon zest. Gently toss the warm cookies in the sugar to coat, then transfer to a wire rack to cool completely.
Step 11: Once fully cooled, optionally toss the cookies in powdered sugar again for a thicker, more delicate coating.

Tips & Variations

Use lime or orange zest and juice instead of lemon for a different citrus twist.
Add almond or coconut extract to enhance the flavor profile.
Mix in a teaspoon or two of poppy seeds for a lemon-poppy seed variation.
Ensure the butter is softened, not melted, to achieve the perfect texture.
Do not skip the cornstarch—it gives the cookies their signature meltaway texture.
Chilling the dough is essential for maintaining shape during baking.
Avoid overbaking; cookies should remain pale to keep their tenderness.
Dough logs can be made 3–4 days ahead or freeze sliced rounds for up to 3 months—bake directly from frozen.

Storage

Store cooled and coated cookies in an airtight container at room temperature for 3 to 5 days. If stacking, place parchment or wax paper between layers to prevent sticking. To refresh, gently warm in a low oven or enjoy at room temperature.

How to Serve

A stack of soft, round yellow cakes dusted with a light layer of white powdered sugar on top, arranged neatly in two layers with some cakes overlapping each other on a white plate featuring a subtle green pattern near the edges, all placed on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bottled lemon juice instead of fresh?

While bottled lemon juice can be used, fresh lemon juice provides a much brighter and fresher flavor that enhances the cookies beautifully.

How do I keep the cookies from spreading too much while baking?

Chilling the dough logs before slicing helps maintain their shape. Also, avoid using melted butter and do not overmix the dough, as both can cause excessive spreading.