Description
These Zesty Lemon Meltaway Cookies are soft, buttery, and bursting with fresh lemon flavor. They literally melt on your tongue with every bite, thanks to a tender shortbread-style base and a light lemon glaze. Perfect for spring, holidays, tea parties — or just because you love lemon.
Ingredients
For the Cookies:
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1 cup unsalted butter, softened
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1/2 cup powdered sugar
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1 tbsp lemon zest (about 1 lemon)
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2 tbsp fresh lemon juice
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1 1/2 cups all-purpose flour
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1/2 cup cornstarch
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1/4 tsp salt
For the Lemon Glaze:
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1 cup powdered sugar
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2 tbsp lemon juice (adjust for thickness)
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Extra lemon zest for garnish (optional)
Instructions
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Make the cookie dough:
In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy. Add lemon zest and lemon juice. Mix until combined. -
Add dry ingredients:
In a separate bowl, whisk together flour, cornstarch, and salt. Gradually add the dry mixture to the wet ingredients, mixing until a soft dough forms. -
Chill the dough:
Roll the dough into a log (about 2 inches thick), wrap in plastic wrap, and refrigerate for at least 1 hour, or until firm enough to slice. -
Bake:
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Slice dough into ¼-inch thick rounds and place them about 1 inch apart. -
Bake cookies for 10–12 minutes, or until the edges are set but not browned. Let them cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
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Glaze the cookies:
Whisk together the powdered sugar and lemon juice until smooth. Drizzle or spoon the glaze over the cooled cookies. Sprinkle with extra lemon zest if you like.
Notes
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The cornstarch makes the texture super soft and tender — don’t skip it!
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For a stronger lemon flavor, add ¼ tsp lemon extract to the dough.
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You can make the dough ahead and freeze it. Just slice and bake when ready.