These soft, buttery lemon meltaway cookies practically dissolve on your tongue, leaving behind the most wonderful citrus sweetness. Each cookie gets topped with a tangy lemon glaze that sets into a smooth, glossy finish. I first made these on a rainy Saturday when Lina asked if we could bake "something sunshine-y," and honestly, I can't think of a better description. They're quick to throw together with pantry staples, and the bright lemon flavor makes them feel special without any fussy techniques.
If you love citrus desserts, you'll want to try my Healthy Tiramisu Cookies Recipe In 30 Minutes for another easy treat, or the Easy Homemade Pecan Tassies Recipe when you're craving something a little nutty and sweet
Why You Will love this Lemon Meltaway Cookies
The ingredient list is short and sweet, just butter, sugar, flour, and fresh lemon. You probably have everything already. The dough comes together in one bowl with minimal cleanup, and there's no chilling required unless you want to make them ahead.
They bake in under ten minutes, so you can have warm Lemon Meltaway Cookies on the table in about half an hour. The soft texture and bright lemon flavor make them perfect for spring gatherings, summer picnics, or any time you want something light and refreshing. Plus, they look gorgeous on a platter with that glossy glaze.
A Quick Kitchen Story
Last week, Amanda came over and spotted the bag of lemons on my counter. "Are you making those meltaway things again?" she asked, already reaching for the mixing bowl. I handed her the butter and zester, and within minutes, my kitchen smelled like a lemon grove. She zested a little too enthusiastically and got some on her shirt, but we were both laughing too hard to care.
When the first batch came out, she flattened one cookie a bit too hard and it cracked right down the middle. "Oops, guess I have to eat the evidence," she said, popping half in her mouth. Her eyes went wide. "Okay, these are ridiculous. Like, bakery-level ridiculous." She took another one before they'd even cooled. That's the thing about these Lemon Meltaway Cookies they disappear fast.
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Lemon Meltaway Cookies Ingredients
These Lemon Meltaway Cookies start with simple, quality ingredients that come together beautifully.
See Recipe Card Below This Post For Ingredient Quantities
For the cookies:
- Unsalted butter: Softened butter creams smoothly with the sugar and creates that tender, rich base. Make sure it's at room temperature for the best texture.
- Granulated sugar: Sweetens the dough and helps create a light, delicate crumb when creamed with butter.
- Fresh lemon zest: This is where the bright, sunny flavor comes from. Fresh zest has oils that dried lemon can't match.
- All-purpose flour: Forms the structure of the cookies and keeps them soft without being too dense.
- Cornstarch: The secret ingredient that gives these cookies their signature meltaway texture. It makes them incredibly tender.
- Salt: Just a touch balances the sweetness and brings out the lemon flavor.
For the lemon icing:
- Powdered sugar: Creates a smooth, sweet glaze that sets up beautifully on top of the cooled cookies.
- Fresh lemon juice: Adds tangy brightness to the icing and thins it to the perfect consistency.
- Lemon zest for garnish: Optional, but it makes the cookies look bakery-pretty and adds an extra pop of lemon.
How to Make Lemon Meltaway Cookies
These come together quickly with just a few simple steps.
Preheat your oven: Set the oven to 350°F (175°C) and line a baking sheet with parchment paper so the cookies won't stick.
Cream the butter mixture: In a large bowl, beat the softened butter, granulated sugar, and lemon zest with an electric mixer until the mixture turns pale and fluffy, about 2 to 3 minutes. This step adds air and makes the cookies light.
Mix the dry ingredients: In a separate bowl, whisk together the flour, cornstarch, and salt until everything is evenly combined.
Combine everything: Gradually add the dry mixture to the butter mixture, stirring gently until the dough just comes together. Don't overmix or the cookies can get tough.
Shape the dough: Scoop out tablespoon-sized portions and roll them between your palms into smooth balls. Place them on your prepared baking sheet about 2 inches apart since they'll spread a little.
Bake: Slide the pan into the oven and bake for 8 to 10 minutes, just until the edges look set and the bottoms turn lightly golden. The tops should still look pale.
Flatten while hot: As soon as you pull the cookies from the oven, gently press down on each one with the bottom of a glass or measuring cup to create a flat surface for the glaze. Work quickly while they're still warm.
Cool completely: Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack. They need to be completely cool before you add the icing or it'll melt right off.
Make the glaze: Whisk together the powdered sugar and fresh lemon juice in a small bowl until smooth. The glaze should be thick enough to coat the back of a spoon but still flow easily. Add more lemon juice if it's too thick, or a bit more powdered sugar if it's too runny.
Glaze the cookies: Spoon a small amount of icing onto each cookie and use the back of the spoon to spread it evenly across the top. Sprinkle with a tiny bit of lemon zest if you like.
Let it set: Give the glaze about 15 to 20 minutes to firm up before serving. Once it's set, the cookies are ready to enjoy.
Substitutions and Swaps
You can make a few small changes if needed. If you don't have fresh lemons, bottled lemon juice will work in a pinch, though fresh tastes brighter. Salted butter is fine if that's what you have just skip the added salt in the recipe. Some people like to add a drop of vanilla extract to the dough for extra warmth, and that works beautifully. If you're out of cornstarch, you can use an equal amount of flour, but the texture won't be quite as delicate and melt-in-your-mouth.
Expert Tips
Make sure your butter is truly softened, not melted. It should leave a slight indent when you press it but still hold its shape. This helps with the creaming process and gives you the best texture. Don't skip flattening the Lemon Meltaway Cookies right out of the oven once they cool, they'll be too firm and might crack.
If your glaze seems too thin, let it sit for a minute and it'll thicken up slightly as the powdered sugar absorbs the liquid. For the prettiest presentation, use a small offset spatula to spread the glaze instead of a spoon. And if you want extra lemon punch, add a tiny bit more zest to the dough, but don't go overboard or it can taste bitter.
Equipment for Lemon Meltaway Cookies
You don't need anything fancy for these. A couple of mixing bowls, an electric mixer (or a sturdy wooden spoon and some muscle), and a baking sheet with parchment paper will get the job done. A cookie scoop makes portioning the dough super easy and keeps the Lemon Meltaway Cookies uniform in size, but a regular spoon works too. You'll also want something flat like a glass or measuring cup to press the Lemon Meltaway Cookies down after baking.
Storage and Make-Ahead Tips
These Lemon Meltaway Cookies keep beautifully in an airtight container at room temperature for about five days. The glaze stays glossy and the cookies stay soft. If you want to freeze them, place the un-iced cookies in a freezer-safe container with parchment between the layers. They'll keep for up to three months. When you're ready to serve, thaw them at room temperature and add the glaze fresh. You can also freeze the dough balls on a baking sheet, then transfer them to a freezer bag once solid. Bake from frozen, adding an extra minute or two to the baking time.
Serving Ideas
These Lemon Meltaway Cookies are perfect on their own with a cup of hot tea or iced lemonade. They're lovely on a dessert platter alongside Healthy Chocolate Brownie Cookies Recipe for variety, or served after a light lunch when you want something sweet but not too heavy. I like to package them in clear bags tied with ribbon for neighbor gifts or bake sale donations. They also make a nice addition to a spring brunch spread or Mother's Day tea party.
FAQ
Can you freeze lemon meltaway cookies?
Yes, these freeze wonderfully. I freeze the Lemon Meltaway Cookies without the glaze in an airtight container for up to three months. Just thaw them on the counter and add fresh glaze before serving. Amanda always keeps a stash in her freezer for unexpected guests.
Are Sunshine lemon Coolers discontinued?
Sunshine lemon Coolers were discontinued years ago, which is one reason homemade versions like these have become so popular. These taste even better than the store-bought ones, and you know exactly what's in them.
What is the story of the Lemon Meltaway Cookies?
Lemon cookies have been a classic treat for generations, often appearing in European bakeries and American church cookbooks. The meltaway style became especially popular in the mid-1900s when cornstarch was added to create that signature tender texture that crumbles delicately on your tongue.
What are the ingredients in Archway lemon cookies?
Archway lemon cookies typically contain enriched flour, sugar, vegetable oil, lemon flavoring, and leavening agents. Homemade versions like this one use real butter and fresh lemon zest for a brighter, more natural flavor that you just can't get from a package.
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Lemon Meltaway Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside.
- In a large mixing bowl, combine softened butter, sugar, and lemon zest. Use an electric mixer to beat until the mixture is light and fluffy.
- In another medium bowl, whisk together the flour, cornstarch, and salt until fully combined.
- Gradually incorporate the dry ingredients into the wet mixture, stirring until completely combined.
- Scoop the dough into 1 tablespoon-sized portions and roll them gently between your palms to form smooth balls. Arrange the cookies on the prepared baking sheet, spacing them at least 2 inches apart.
- Bake the cookies on the center rack of the oven for 8-10 minutes, or until they are lightly golden at the edges.
- As soon as the cookies are done baking, use a flat tool (such as a measuring cup or glass) to gently flatten the surface of each cookie. Let them cool completely before icing.
- For the lemon icing: In a small mixing bowl, whisk the powdered sugar and lemon juice together until smooth. The icing should be thick but spreadable—if it's too thick, add a bit more lemon juice, and if it's too thin, add more powdered sugar.
- Once the cookies are cooled, spoon a small amount of icing onto each one and use the back of the spoon to spread it evenly. If desired, garnish with extra lemon zest.
- Allow the cookies to rest until the icing hardens before enjoying.
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