Crunchy, bite-sized lemon cookies, topped with a sweet and tangy lemon glaze, these are so yummy, you’ll be grinning from ear to ear! Just one bite and you won’t be able to resist the urge to keep these delicious cookies all to yourself! But who could blame you?

These cookies make for a tasty little treat on occasions such as kids’ birthday parties, baby showers, brunch, tea parties, and the list goes on. These Lemon Meltaways are so delectable, they’ll be a hit wherever you serve them!

Very Easy!

This recipe is quick and very easy to follow, it takes just 20 minutes to make the batter and 13 minutes to bake the cookies. There is a 1 hour resting time for the cookie dough but I promise you, it is worth the wait!


The Glaze

These scrumptious lemon meltaway cookies are absolutely delicious on their own, but pair them with the lemon glaze and they’re the bee’s knees! The sweet and tangy flavor of the glaze gives the cookies an extra touch of flavor and texture.


How To Serve

This cake can be served chilled or at room temperature, whichever you prefer! Have this with sprinkles, or chocolate-dipped fruits. It’s good for a birthday, anniversary, dessert, or a tasty me-time treat! Go ahead and indulge, you deserve it.



Servings Size

This cookie recipe yields 3 dozen servings! Yup! No need to adjust your eyes, you saw correctly. With 36 servings, this recipe is ideal for social gatherings such as parties, fundraisers, or even bake sales. Double, triple, or quadruple the recipe to meet your specific needs.


Equipment Needed

Bowls– Use small- medium plastic bowls to prep. Glass or metal bowls are fine too.

Baking sheet– Use 2 baking sheets. Glass or metal sheets will work.

Rubber spatula – Use this or a silicone spatula.

Mixer– use a stand mixer or hand mixer

Cookie Scoop– use a 1” scoop or an ice cream scoop of the same size.


Type of Main Ingredient

Bob’s Red Mills– This is my preferred brand of all-purpose flour as it works well in most recipes especially this one.

Trader Joe’s– This rich and creamy unsalted butter works best for this cookie recipe                                                                                   


Substitute for an ingredient

Cake flour– Replace 1 cup AP flour with 1 cup cake flour.

White Sugar and Cornstarch– To make your own powdered sugar, blend 1 cup of granulated sugar and 1 tsp cornstarch.



The Ingredients

  • Butter– creamed with the sugar in the cookie dough.
  • All-purpose flour– Combined with the cornstarch and salt.
  • Cornstarch– Mix with the dry ingredients of the cookie dough.
  • Sugar– Used in both the cookie dough and the glaze to add sweetness.
  • Salt– Used to enhance the flavor of the cookies.
  • Lemon Zest and Juice– Added to the butter mixture and is the flavor of the cookies.


Steps To Follow

  1. Using an electric mixer, cream the butter and sugar until it’s light and fluffy in texture.
  2. Pour the lemon juice and zest into the butter mixture and beat on low speed until blended. Use a rubber spatula to scrape the sides and bottom of the bowl as needed.
  3. In a small bowl whisk together the dry ingredients.
  4. Add the dry ingredients to the butter mixture in quarters, beat on a medium-low speed until each batch is incorporated.
  5. Place the finished cookie dough in a bowl, and cover with plastic wrap and refrigerate for 1 hour.
  6. Preheat the oven to 350°F or 180°C and line two sheet pans with parchment paper
  7. Use a 1inch cookie scoop, level a spoonful of dough, and roll each portion into a tight ball.
  8. Place each dough ball on the lined sheet pan with 2 inches of space between them.
  9. If you prefer your cookies on the flatter side, use the bottom of a glass covered with a piece of grease paper to press each dough ball to the desired thickness.
  10. Place the cookies in the oven and bake them for 11- 13 minutes until or until the edges are lightly browned.
  11. Once baked, transfer the parchment paper with the cookies onto a wire rack to cool.
  12. Repeat the process of baking the remainder of the cookies on a separate and freshly lined sheet pan.
  13. To make the lemon glaze, combine 1 cup sugar and 2 tbs lemon juice. Add more lemon juice until the desired consistency is reached.
  14. Spread the glaze over the cooled cookies and garnish with lemon zest.
  15. Allow the glaze to set, then serve.


Creaming The Butter And Sugar

For this recipe, the butter and sugar were creamed before adding the other ingredients. What this does is trap air into the butter mixture, which contributes to the texture and gives rise to the cookies during baking. This is essential as this recipe contains no other leavening agent.


Hand Mixing

To easily cream the fat (butter) and sugar in this recipe, a hand mixer or stand mixer is required, but what if you don’t have one? Well, that’s the case, you’ll just have to do it the old-fashioned way, by hand. To do this you’ll need a wooden spoon and a mixing bowl, stir the ingredients in a circular motion until it is light and fluffy!



Once the cookies are baked and cooled, apply the glaze and allow it to set. Once this has been done, place the cookies inside of an air-tight container and store in a cool place (like your pantry!). These will last for up to a week.


These tasty little treats make the perfect snack for kids and adults alike, eat them in the morning as apart of breakfast, at brunch with your favorite cup of tea, or whenever you see fit!



Lemon Meltaways

Yield: 36 Servings
Prep Time: 20 minutes
Cook Time: 13 minutes
Additional Time: 1 hour
Total Time: 1 hour 33 minutes

Crunchy lemon cookies with a tangy sweet glaze.


Lemon Cookie

  • 14 tbs Unsalted butter
  • 1/2 cup powdered sugar
  • 1 tbs lemon zest
  • 2 tbs Fresh lemon juice
  • 1 /2 all-purpose
  • 1/4 cup cornstarch
  • 1/4 tsp salt

Lemon Glaze

  • 1 cup powdered sugar
  • 2-3 tbs lemon juice
  • 1 tsp lemon juice (optional)


  1. Beat the butter and sugar until light and fluffy
  2. Add in the lemon juice and zest, beat on low speed, scrape the side and bottom of the bowl, then continue beating until incorporated,
  3. In a small bowl, whisk together the flour, cornstarch, and salt.
  4. Add the flour to the butter mixture in four parts, beat on medium-low speed until the addition is incorporated, and forms a dough.
  5. In a small bowl, cover the cookie dough in plastic wrap and refrigerate for an hour.
  6. Preheat the oven to 350°F or 180°C and line a baking sheet with baking paper.
  7. Using a 1" cookie scoop, spoon out little cookie balls, roll the balls tightly, and place on a lined baking sheet 2 inches away from each other.
  8. Bake for 11- 13 minutes or just until they're slightly brown around the edges.
  9. Carefully slide the parchment paper with the cookies onto a wire rack to cool completely.
  10. Bake the remainder of the cookies on another freshly lined baking sheet and repeat the process.
  11. To make the glaze. combine the powdered sugar and lemon juice, add either sugar or lemon juice until the desired consistency is reached.
  12. Allow the glaze to fully set before serving the cookies.

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