Introduction

Have you ever tasted a cookie that simply melts in your mouth like a burst of sunshine? These Lemon Meltaway Cookies are soft, tender, and bright with fresh lemon flavor. They’re easy to make and perfect for sharing—or keeping all to yourself!

The image shows a close-up of a stack of round, pale yellow sweets dusted with white powder on top, arranged on a white plate with brown floral patterns. Each sweet appears smooth and slightly shiny on the top surface with a soft texture, and they are stacked in a loose pile with some sweets partially overlapping each other. The sweets have two thin layers visible from the side, with a pale yellow top and bottom and a slightly crumbly white base. The background is softly blurred, focusing attention on the sweets. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (2 sticks) unsalted butter, softened
½ cup powdered sugar
1 tablespoon lemon zest (yellow part only)
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
2 cups all-purpose flour
¼ cup cornstarch
¼ teaspoon salt
1 cup powdered sugar (for coating)
1 teaspoon lemon zest (optional, for coating sugar)

Instructions

Step 1: Cream the Butter and Sugar. In a large bowl or stand mixer, beat the softened butter and ½ cup powdered sugar on medium speed until light, fluffy, and pale yellow. Scrape down the bowl sides as needed.
Step 2: Add the Flavor. Reduce mixer speed to low and mix in lemon zest, fresh lemon juice, and vanilla extract until combined. The mixture may look curdled briefly—this is normal.
Step 3: Whisk the Dry Ingredients. In a separate bowl, whisk together flour, cornstarch, and salt until evenly combined.
Step 4: Combine Wet and Dry. Gradually add the dry ingredients to the wet mixture on low speed. Mix just until a soft dough forms with no dry streaks. Avoid overmixing.
Step 5: Chill the Dough. Turn dough onto a clean surface, divide in half, and shape each half into a 1.5-inch diameter log. Wrap tightly in plastic wrap and refrigerate for at least 1 hour until firm.
Step 6: Preheat and Prep. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
Step 7: Slice and Place. Remove one dough log from the fridge, unwrap, and slice into ¼-inch thick rounds. Place the rounds 1 inch apart on prepared baking sheets. If dough softens too much, chill briefly before slicing.
Step 8: Bake! Bake for 10-12 minutes, until edges just begin to turn golden and centers remain pale.
Step 9: Cool Slightly. Let cookies cool on the baking sheets for 5 minutes to firm up.
Step 10: First Powdered Sugar Toss. In a shallow bowl, combine remaining 1 cup powdered sugar and optional lemon zest. While cookies are warm, gently toss them in the sugar coating, then transfer to a wire rack to cool completely.
Step 11: Second Powdered Sugar Toss (Optional). Once fully cooled, toss cookies in powdered sugar again for a thicker, beautiful coating.

Tips & Variations

Use lime or orange zest and juice instead of lemon for a different citrus flavor.
Add a splash of almond or coconut extract to the wet ingredients for a unique twist.
Mix in 1-2 teaspoons of poppy seeds with the dry ingredients for lemon-poppy meltaways.
Make sure your butter is softened but not melted for optimal creaming and texture.
Don’t skip the cornstarch as it’s essential for the delicate “meltaway” texture.
Chilling the dough is key—it makes slicing easier and helps cookies hold their shape.
Avoid overbaking; cookies should remain pale to keep their tender, melt-in-your-mouth quality.
You can prepare the dough logs up to 3-4 days ahead or freeze sliced rounds for up to 3 months.

Storage

Once completely cool and coated, store the Lemon Meltaway Cookies in an airtight container at room temperature. Layer parchment or wax paper between cookies if stacking to prevent the powdered sugar coating from rubbing off. They stay fresh for 3-5 days. If frozen, thaw at room temperature before serving and toss again in powdered sugar if desired.

How to Serve

A close-up image of six small, round lemon-flavored cookies stacked on a white plate with a brown floral pattern. Each cookie has two layers: a pale yellow, smooth and slightly shiny top and bottom layer surrounding a lighter, softer middle layer. The top of each cookie is dusted with a light coating of fine white powdered sugar that gives a soft, snowy texture. The outside edges appear slightly crumbly and delicate. The plate sits on a white marbled 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 in a pinch, fresh lemon juice provides a much brighter and more vibrant flavor that really enhances these cookies. Fresh is highly recommended.

Why are they called Meltaway cookies?

They earn their name from their tender, delicate texture created by cornstarch and powdered sugar in the dough. When you bite one, it literally feels like it melts away in your mouth.

Can I freeze the baked cookies?

Yes. After baking and cooling completely, toss the cookies in powdered sugar and freeze them in a single layer until solid. Transfer to an airtight container or freezer bag for up to 1 month. Thaw at room temperature and toss in powdered sugar again just before serving.