These lemon meltaway cookies feature a tangy lemon buttercream nestled between two tender, melt-in-your-mouth cookies. Perfect for tea parties or a sunny day treat, their zesty flavor and delicate texture make them irresistible.
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This easy Lemon meltaway cookie recipe creates a cookie know for their delicate texture and burst of bright lemony flavor. Their zesty lemon flavor and soft, crumbly texture creates a cookie that dissolves in your mouth.
These cookies are perfect for spring and summer events, they bring a touch of brightness to bridal showers, tea parties, and picnics.
They are also a great addition to holiday cookie platters and make a great homemade gift.
If you enjoy these lemon cookies, you'll also want to check out our lemon basil cupcakes and our lavender lemon cheesecake bars.
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What You'll Love About This Recipe
- Tangy Lemon Flavor: The perfect blend of tart and sweet.
- Melt in Your Mouth Texture: Soft, crumbly cookies that literally melt on your tongue.
- Versatility: Great for any occasion, from casual get-togethers to elegant celebrations.
- Easy to Make: Simple ingredients and straightforward instructions make these cookies a joy to bake.
Ingredients
Butter: Choose high-quality, unsalted butter for a creamy and smooth consistency. Soften at room temperature to ensure it blends well.
Powdered Sugar: Also known as confectioners' sugar, it lends a fine, meltaway texture to the cookies and frosting.
Lemon Juice and Lemon Zest: Fresh lemons are key for the bright, citrusy flavor. Choose lemons with vibrant, unblemished skins for the best zest. You'll want to use fresh squeezed lemon juice and finely grated zest.
Flour: Regular all-purpose flour works best for these cookies, providing the right structure.
Cornstarch: This is the secret to the cookie's tender texture, giving them that characteristic meltaway feel.
Salt: Just a pinch to balance the sweetness and enhance the flavors.
See recipe card for quantities.
Instructions
First, let’s cream together that softened butter and powdered sugar until it's really fluffy and has lightened in color.
Now, it's time to mix in the lemon juice and zest with our creamy base. If you can, get the zest really fine—it spreads the lemon flavor beautifully without any bitterness.
Then, in a separate bowl, we're going to whisk together our flour, cornstarch, and a pinch of salt. Sifting them together gets rid of any lumps, making our dough silky smooth.
Let’s combine the bowls now: gradually mix the dry ingredients into the butter mixture. We’re looking for a nice, soft dough here. Overmixing might make the cookies tough, and we definitely don’t want that.
Next step, chilling. Shape the dough into a log on some plastic wrap, roll it up, and pop it in the fridge. This chilling time is crucial, it makes our dough firmer, easier to slice, and helps keep those cookies from spreading too much in the oven.
Pro Tip: Do not rush the chilling process of the dough. Chilling solidifies the fat in the cookies, which helps them maintain their shape and prevents spreading during baking. Ensure the dough is chilled until firm, at least 2 hours or even overnight, which will also enhance the lemon flavor in the cookies.
When it’s nearly time to bake, preheat your oven to 350°F (175°C). Take your chilled dough, slice it into ¼-inch thick pieces, and if it crumbles a bit, just wait a few minutes to let it warm slightly—it’ll be easier to cut.
Alright, let's bake! Arrange the slices on a baking sheet, giving them some room to breathe. We’ll bake until they’re just golden around the edges, about 12 minutes.
After baking, gently move the cookies to a wire rack to cool completely. They're delicate when warm, so a gentle touch is key.
Now, for the fun part: the lemon icing! Whip together the powdered sugar, softened butter, lemon juice, and zest until it’s smooth. If it feels too thick or thin, adjust with a little more juice or sugar.
Finally, it’s assembly time. Grab a piping bag filled with your lemon frosting, swirl it onto half of the cookies, and then sandwich them with the rest.
And there you have it, beautiful Lemon Meltaway Cookies ready to steal the show!
Substitutions
Citrus Variations: Instead of lemon, try lime or orange for a different citrus twist.
Flour: For a slightly nuttier flavor, replace a portion of the flour with almond flour.
Variations
- Orange Meltaway Sandwich Cookies: Substitute lemon juice and zest with orange for a sweeter, milder citrus flavor.
- Lime and Coconut Meltaway Cookies: Use lime juice and zest, and add shredded coconut to the dough for a tropical twist.
Equipment
- Electric Mixer: To cream the butter and sugar to a light and fluffy consistency.
- Mixing Bowls: For combining the ingredients separately before mixing them together.
- Plastic Wrap: To shape and chill the dough before slicing.
- Baking Tray: Lined with parchment paper for easy removal of cookies.
- Cooling Rack: To allow the cookies to cool evenly.
- Frosting Bag with Tip: For neatly applying the lemon frosting between cookies.
Alternative: If you don't have an electric mixer, a whisk and some elbow grease will work for creaming the butter and sugar. For the frosting bag, a zip-top bag with a corner snipped off can substitute.
Storage
Have leftover meltaway cookies to store? Here are our top storage tips.
Room Temperature Storage: These lemon meltaways are best stored in an airtight container at room temperature for up to 3 days. This method maintains their delicate texture and prevents them from becoming too soft or moist, which can happen in the fridge.
Refrigerator Storage: Storing these cookies in the refrigerator is not recommended as the moisture can cause them to become soggy. However, if you live in a very hot or humid climate, you may refrigerate them to prevent the frosting from melting. In such cases, place them in a single layer in an airtight container, separating layers with parchment paper to prevent sticking. Allow the cookies to come to room temperature before serving to ensure the best flavor and texture.
Freezer Storage: For longer storage, you can freeze the cookies unfilled. Wrap them individually in plastic wrap and then place them in a freezer-safe container or bag. They can be frozen for up to 1 month. Thaw at room temperature before filling with frosting and serving.
Top tip
Ensure your butter is properly softened before beginning. This makes it easier to cream with the sugar and results in a smoother, more consistent cookie texture.
FAQ
Yes, but fresh lemon juice is preferred for its brighter, more natural flavor. Bottled juice can be used in a pinch but may lack the same freshness.
Ensure the dough is thoroughly chilled before slicing and baking. This helps keep the cookies from spreading too much and maintains their shape.
Absolutely! The dough can be made and chilled in the refrigerator for up to 3 days before baking.
A zip-top bag with a corner cut off will work as a simple alternative to a frosting bag for piping the filling.
If your frosting is too runny, add more powdered sugar to thicken it. If it's too thick, add a little more lemon juice or a few drops of milk to reach the desired consistency.
Slice the cookies to about ¼-inch thickness. This ensures they are thin enough to bake quickly but still sturdy enough to sandwich with filling.
It's best to freeze the cookies unfilled and assemble them after thawing to prevent the frosting from absorbing into the cookies and becoming too soft.
More Great Cookie Recipes
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Recipe
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Lemon Meltaway Cookies
Ingredients
- ⅔ cup butter softened, plus 2 tablespoons
- ½ cup powdered sugar
- 1 tablespoon lemon juice
- 2 teaspoons lemon zest
- 1 ¼ cups flour
- ½ cup cornstarch
- ¼ teaspoon salt
Instructions
- Cream the butter and powdered sugar together. Add in the lemon juice and lemon zest and beat to thoroughly incorporate.
- In a small bowl, whisk the flour and cornstarch and salt together. Add it to the butter mixture and mix.
- Stretch out a piece of plastic wrap and scoop the dough into a log shape in the center of the wrap. Roll it up into a log about 1-2” in diameter and place into the refrigerator to chill for about 2 hours.
- Preheat the oven to 350 degrees.
- Once chilled, remove and slice into thin pieces, about ¼” thick and place on a baking tray.
- Bake for 12 minutes. Place on a cooling rack to thoroughly come to room temperature before adding the filling.
- To make the filling, place the powdered sugar, butter, lemon juice and zest into a bowl and beat with an electric mixer until the frosting is smooth and creamy. For ease of filling, place into a frosting bag with any tip of choice.
- Turn the cookies over and pipe a swirl of frosting into the center of the cookie, staying just a little bit away from the edge as the frosting will be pushed out when the top cookie is placed on to create the sandwich. Repeat with all the cookies until you have them all matched.
Notes
Nutrition
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