Can I make these lemon meltaways without cornstarch?

While cornstarch contributes significantly to the melt-in-your-mouth texture, you can substitute it with an equal amount of rice flour or potato starch. The texture will be slightly different but still delicious.

Why did my cookies spread too much during baking?

This typically happens when the dough isn't chilled enough or the butter was too warm. Make sure to chill the dough for at least one full hour, and if your kitchen is warm, consider freezing the sliced cookies for 10 minutes before baking.

Can I use other citrus flavors instead of lemon?

Absolutely! This recipe works beautifully with lime, orange, or even grapefruit zest and juice. Key lime meltaways are particularly popular in summer months.

How do I know when the cookies are done baking?

These cookies should remain pale with just the slightest hint of golden color at the edges. They will appear soft but will firm up as they cool. Overbaking results in crispier cookies that don't "melt away."

Can I make the dough ahead of time?

Yes! The dough can be refrigerated for up to 3 days or frozen for up to 2 months. If frozen, thaw overnight in the refrigerator before slicing and baking.

My glaze is too runny/thick. How can I fix it?

For runny glaze, add more powdered sugar, one tablespoon at a time. For thick glaze, add more lemon juice, ½ teaspoon at a time, until you reach your desired consistency.

Delicious Lemon Meltaways You Need to Try Immediately

Description

These lemon meltaways are tender, buttery cookies with a refreshing lemon flavor that melt in your mouth. They are topped with a simple lemon glaze for an extra burst of citrus.

Ingredients

Scale

For the Cookies:

1 cup (226g) unsalted butter, softened
½ cup (60g) powdered sugar
2 tablespoons lemon zest
2 tablespoons lemon juice
1 teaspoon vanilla extract
2 cups (240g) all-purpose flour
2 tablespoons cornstarch
¼ teaspoon salt

For the Glaze:

1 cup (120g) powdered sugar
2–3 tablespoons lemon juice
½ teaspoon lemon zest

Instructions

Cream butter and powdered sugar until light and fluffy.
Add lemon zest, lemon juice, and vanilla extract; mix well.
Whisk together flour, cornstarch, and salt in a separate bowl.
Gradually add dry ingredients to the butter mixture until just combined.
Form dough into a log, wrap, and chill for at least 1 hour.
Preheat oven to 350°F (175°C). Slice dough into ¼-inch thick rounds.
Bake for 12-14 minutes, until edges are barely golden.
Cool completely on a wire rack.
Whisk together glaze ingredients until smooth.
Drizzle glaze over cooled cookies and let set.

Notes

For a stronger lemon flavor, add ¼ teaspoon lemon extract to the dough.
Chill the dough for at least 1 hour to prevent spreading.
Cookies should remain pale; do not overbake.
Store glazed cookies in an airtight container with parchment paper between layers.

Prep Time: 20 minutes
Chill Time: 1 hour
Cook Time: 12-14 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 125 kcal
Sugar: 7g
Sodium: 25mg
Fat: 7g
Saturated Fat: 4.5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 0.3g
Protein: 1g
Cholesterol: 18mg

Keywords: lemon meltaways, lemon cookies, citrus desserts, spring cookies, glazed lemon cookies, melt-in-your-mouth cookies