Soft lemon sugar cookies are topped with a creamy lemon glaze in this simple recipe for Lemon Meltaway Cookies. They melt in your mouth for an explosion of delicious lemon flavor in every bite!
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Easy Lemon Meltaway Cookies
Y’all are going to LOVE this easy cookie recipe I developed for Dixie Crystals! These fabulous Lemon Meltaway Cookies are so fresh and zesty, they never fail to brighten my day.
These cookies were inspired by my favorite Almond Meltaway Cookies (I also have a Coconut version!). They have the same glorious soft and buttery, shortbread-like texture and decadent royal icing, this time bursting with the bright and juicy flavors of fresh lemon. These citrusy meltaway cookies are quick to make and truly melt in your mouth.
If I ever find myself in a funk, I bake these. They’re like sweet little rays of sunshine in cookie form. Plus, there’s just something magical about making cookies that makes me feel so much better. Cookie therapy is the real deal!
What Are Meltaway Cookies?
A meltaway cookie is a lot like a buttery shortbread cookie. The name comes from the super fine, sugary crumb that quite literally melts in your mouth!
Recipe Ingredients
I absolutely love citrus desserts. So it’s no surprise that I was head over heels in love with these lemon meltaway cookies! Did I mention you only need 8 ingredients?
For the Lemon Cookies
- Flour: I use all-purpose flour, always consistent!
- Baking Powder: For leavening.
- Butter: Two sticks of unsalted butter. Remember to take it out of the fridge, so it can get to room temperature before you start!
- Sugar: Your favorite brand of white granulated sugar. My ride-or-die is Dixie Crystals Extra Fine Granulated Sugar. Only the best for my cookies!
- Lemon Zest: Freshly zested lemon. Use a microplane for a nice, finely grated zest.
- Egg: A single egg brings the perfect amount of richness to these cookies, while binding everything together.
- Salt
For the Lemon Icing
- Powdered Sugar: Also known as confectioner’s sugar. I used Dixie Crystals Confectioners Powdered Sugar for this recipe.
- Lemon Juice: I use both the juice as well as the zest when icing my cookies. Whatever you do, make sure it’s freshly squeezed lemon for the best possible flavor!
How to Make Lemon Meltaway Cookies
You need just 30 minutes to whip these babies up. That includes frosting time!
Make the Dough: Whisk together the dry ingredients. In a separate bowl, cream together the butter and sugar, then add in the egg and lemon zest. Slowly add in the dry ingredients, mixing until just combined.
Roll Out the Dough: Roll tablespoons of dough into balls and then gently press them into a disc shape. Place your dough discs onto a lined baking sheet.
Bake: Bake the cookies in a preheated oven until the centers are set. Note that the cookies may not look particularly “done” as in browned or golden – but they are! Let the cookies rest on the sheet and then transfer them to a wire rack.
Ice the Cookies: When the cookies are completely cooled, whisk together the icing ingredients. Smooth a spoonful of icing onto each cookie, and then let the icing set until hardened.
Tips & Variation Ideas
- Use Fresh Lemon: I can’t emphasize this enough for this recipe! Avoid bottled lemon, and stick to fresh, bright yellow lemons for their juice as well as zest.
- Don’t Over-Mix the Dough: Over-mixing the dough will impact the melt-in-your-mouth texture of these cookies, and not in a good way. Make sure to only mix the wet and dry ingredients until they’re just combined!
- Be Careful to Not Over-Bake: The cookies might not look baked when they come out, but avoid leaving them in the oven any longer. Meltaway cookies tend to dry out quickly if they’re overbaked.
- Get the Right Icing Consistency: If you notice your icing is a tad drippy or runny, add more powdered sugar to thicken it. If it’s too thick, use extra lemon juice.
- Change Up the Flavors: You can easily change up the lemon flavor in this recipe to make different variations of meltaway cookies. Try these Vanilla Meltaway Cookies, Almond Meltaway Cookies, or even Coconut Meltaway Cookies. You can also replace the lemon juice and zest in this recipe for another citrus, like orange!
- Add Decorations: Before the icing hardens, top your cookies with sprinkles, nonpareils, or colored sugar for a pop of color. You can also add food coloring to both the cookies and the icing!
How to Store These Cookies
Store these lemon meltaway cookies in an airtight container at room temperature for up to 5 days.
Can I Freeze Them?
These lemon cookies will keep fresh when frozen for up to 2-3 months. Store them in an airtight container or bag (use parchment paper to separate the layers), and thaw the cookies at room temperature.
More Cookies Recipes
- Coconut Whipped Shortbread Cookies
- Easy Cake Mix Cookie Bars
- Vanilla Meltaway Cookies
- Raspberry Cream Sandwich Cookies
- Lemon Whipped Shortbread Cookies
Lemon Meltaway Cookies
Ingredients
For the Lemon Cookies
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- ¾ cup Dixie Crystals Extra Fine Granulated Sugar
- 1 large egg
- Zest from 1 lemon
For the Lemon Icing
- 2 cups Dixie Crystals Confectioners Powdered Sugar
- 3 tablespoons lemon juice
- Fresh lemon zest, optional
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Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment paper or a silpat. Set aside.
- In a medium bowl, whisk together flour, baking powder and salt. Set aside.
- In a stand mixer, beat butter and sugar until light and fluffy. Add egg and lemon zest, mixing until combined. Add flour mixture 1/2 cup at a time, mixing until completely combined.
- Roll one tablespoon of dough into small circles and then press with hands (or with the bottom of a cup) into a disk shape. Place on prepared baking sheet.
- Bake for 8-10 minutes, until the centers are set. The cookies will not look browned or cooked, but they are. Remove from oven and let cookies rest on baking sheet for 5 minutes. Then transfer to a wire rack to cool completely.
- Once ready to frost cookies, whisk together powdered sugar and lemon juice until smooth.
- Using a spoon, smooth icing onto the top of each cookie. Top with fresh lemon zest, if desired. Let icing set for 10 minutes, or until hardened. Store in airtight container for up to 5 days.
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This recipe was developed for Dixie Crystals.
Post may contain affiliate links. Read my disclosure policy.
These are FABULOUS! They literally do melt away. I can’t stop making these. Thank you for sharing this recipe!
My husband is gluten-free. Can I use a different flour such as almond flour?
Hi Michele, I apologize, but I am not a gluten-free baker and it’s not my strong suit. I would recommend googling for Gluten Free Lemon Shortbread to find a recipe that will for sure work! Good luck!
Hi Jessica;
I made these cookies for a BBQ on Monday, and they were a massive hit – and since they were so easy to whip up, I made a second batch last night to bring in to the office today. Again, they are a hit! One of my friends was telling everyone they had to flip the cookie and eat it upside down – and wow, the lemon icing hits your tongue first and gives you that zing. Love it!
I mentioned your cookies (with credit given) on my blog. Thank for this recipe, it is definitely a keeper!
I made these cookies last night for a luncheon at work, and everyone in the office loved them! When I tasted the icing by itself, I thought it was too lemony, but it is actually perfect with the cookies. Also, it’s such an easy and quick recipe, that I will be making these frequently!
No wonder you made these to brighten your day… I am definitely smiling after the 4 cookies I just demolished…. 🙂
Yay! Glad you liked them! And yes, I agree – it’s super lemony…but perfect for the cookies!
Hello everybody!!I made the cookies here in greece where i live.They were great.Thank you for the lovely recipes you ve got.I really like your blog Jessica!!!Many kisses from crete island.
So glad y’all liked them! And whoa! You live in my dream vacation!
Does it matter if I use regular granulated sugar instead of extra fine? I’m planning on making these for a work party this Wednesday! They look so yummy!
Oh ya, regular granulated sugar will work just fine! 🙂
I made these thanks to your blog and my family raved over them for a whole week. They are amazing and I am so thankful I stumbled over your recipe!!
So happy to hear it Katherine! 🙂
Was planning on make lemon cookies tomorrow, and thought of adapting your almond cookies to do so, now I don’t have to!
Lemon desserts always change my mood. 🙂 Now if only I had some to eat right now… 😉
Meltaway in my stomach!!! I want these cookies, I’m a big lemon luvva!
Cookies always put me in a better mood – these look fabulous!
And new dresses….I need to go shopping!
Lemon desserts are among my favorites. So zingy and fresh! These cookies sound divine!
What a gorgeous cookie. I’m sorry you were in a funk, but cookies always seem to do the trick for me, too.
Lemon cookies are always the answer to a brighter day 🙂 so sweet and adorable!
I think lemon cookies can completely brighten anyone’s day! These look so flavorful and fresh!
Sometimes a cookie is just what you need. And I could go with about 37. YUM!
Making cookies always makes me feel better! Or brownies. Or ice cream. Ok. Being in the kitchen always makes me feel better.
I must make these soon. I love citrus desserts and the meltaways sound like the perfect cookie!
I was looking for a lemon cookie. I’ve got to make some for the neighbors as a thank you and this is perfect. Thanks for saving me tonight! 🙂
Making cookies sounds like a great way to cheer up. 🙂