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Easiest Lemon Meltaway Cookies

Have you ever had one of those cookies that just, well, melts in your mouth? Like a little cloud of sweet, bright sunshine? These Lemon Meltaway Cookies are exactly that, and then some! So simple to make, incredibly quick, and disappear faster than you can say "more cookies, please!"
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 1 hour 45 minutes
Course: Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cookies
  • 1 cup unsalted butter 2 sticks, softened
  • 0.5 cup powdered sugar
  • 1 tbsp lemon zest
  • 2 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 0.25 cup cornstarch
  • 0.25 tsp salt
For the Coating
  • 1 cup powdered sugar
  • 1 tsp lemon zest optional

Equipment

  • Stand Mixer or Hand Mixer
  • Large bowl
  • medium bowl
  • Whisk
  • Baking sheets
  • Wire rack

Method
 

  1. Step 1: Cream the Butter and Sugar. In a large bowl, add the softened butter and the first ½ cup of powdered sugar. Beat together until light, fluffy, and pale yellow.
  2. Step 2: Add the Flavor. Reduce the mixer speed to low and mix in the tablespoon of lemon zest, the fresh lemon juice, and the vanilla extract. Mix just until combined.
  3. Step 3: Whisk the Dry Ingredients. In a separate, medium-sized bowl, whisk together the all-purpose flour, cornstarch, and salt.
  4. Step 4: Combine Wet and Dry. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until a soft dough forms and no dry streaks remain. Do not overmix.
  5. Step 5: Chill the Dough. Turn the dough out, divide in half, and shape each half into a log about 1.5 inches in diameter. Wrap tightly and refrigerate for at least 1 hour, or until firm.
  6. Step 6: Preheat and Prep. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  7. Step 7: Slice and Place. Take one log from the fridge, unwrap, and slice into rounds about ¼-inch thick. Place rounds about 1 inch apart on the prepared baking sheets.
  8. Step 8: Bake! Bake for 10-12 minutes, until edges just barely start turning golden. Cookies should remain pale in the center.
  9. Step 9: Cool Slightly. Remove from oven and let cookies cool on the baking sheets for about 5 minutes.
  10. Step 10: First Powdered Sugar Toss. In a shallow bowl, add the remaining 1 cup powdered sugar (mix in optional zest). Gently toss warm cookies in the sugar to coat. Transfer to a wire rack to cool completely.
  11. Step 11: Second Powdered Sugar Toss (Optional). Once completely cool, toss cookies in the powdered sugar again for a thicker coating.

Notes

Substitutions & Additions: Use lime or orange zest and juice instead of lemon. Add almond or coconut extract. Mix in a teaspoon or two of poppy seeds for a lemon-poppy seed twist.
Tips for Success: Ensure butter is softened, not melted. Don't skip the cornstarch for texture. Chilling is crucial for shape. Don't overbake; they should stay pale. You can make dough logs 3-4 days ahead or freeze sliced rounds for up to 3 months (bake from frozen).
Storage: Store cooled, coated cookies in an airtight container at room temperature for 3-5 days. Layer with parchment/wax paper if stacking.
Using fresh lemon juice provides a much brighter flavor than bottled.