Refreshing Lemon Meltaways
These are such a tempting treat and they are incredibly easy to make! You can make them with a stand mixer or a hand mixer and you only need a handful of basic ingredients. They are a fun size and a unique cookie that will leave you feeling those summery vibes year round. Almost like lemonade in cookie form. If you love citrus these are the cookies for you!
Lemon Meltaway Cookies Ingredients
1 3/4 cups (248g) unbleached all-purpose flour (scoop and level to measure) 1 Tbsp (8g) cornstarch 1/4 tsp (heaping) salt 2 cups (240g) powdered sugar, divided 1 cup (226g) unsalted butter, nearly room temperature 2 Tbsp lemon zest, plus more for garnish if desired 2 large egg yolks 1 1/2 Tbsp lemon juice, plus more as needed
How to Make Lemon Meltaway Cookies
Can These Lemon Cookies Be Frozen?
These cookies will freeze well in an airtight container for up to 3 months.
Helpful Tips for the Best Lemon Cookies
Use fresher lemons for better flavor (avoid those that are shriveling and browning in places). Measure flour with a kitchen scale or as noted using the scoop and level method (rather than spoon and level) or cookies wont have enough flour and will spread too much. Be mindful when zesting that you avoid the white pith underneath the yellow portion of the peel. The white area will impart a bitter flavor to the cookies. Only use an actual zester (rasp grater) not something like a cheese grater to zest the lemons. They work a million times better. Stick with just egg yolk portion of the eggs here. It will make for a softer more tender cookie (plus the whites can dry baked goods out a little and with the added starch here we want to be careful of that).
Be careful not to over-bake them or they can become dry and crumbly. Mix up glaze to a fairly thick consistency (not super drippy and runny). To thicken glaze you can add more powdered sugar, if it’s too thick for spreading thin with a little more lemon juice. Keep cookies stored in an airtight container for maximum freshness.
Possible Variations
Try oranges in place of lemons (both zest and juice) or limes. You can use tapioca starch for cornstarch. For a creamy glaze use 1 Tbsp lemon juice and 1 Tbsp heavy cream.
More Lemony Treats We Think You’ll Love
Glazed Lemon Sour Cream Cookies Classic Lemon Bars Lemon Crinkle Cookies Easy Lemon Sheet Cake Lemon Ricotta Cake
