This  easy chive oil recipe is a delicious small batch herb infused oil recipe, great for using in vinaigrettes and marinades.

Elevate your dishes with this chive oil. Chives are often used as a garnish for a dish. Whether you harvested some chives from your garden or picked them up from the store, learn how to make chive oil at home. 

Then, drizzle some on salads, pizza, grilled salmon or in the pan for grilled sandwiches. The opportunities are endless!

 

Chive oil is a great way to preserve chives in a tasty way. All you need are three ingredients for this green oil recipe. This is one of our favorite herb oils. Learn how to dry chives as well for another method of preserving chives. 

Why Make Chive Oil

• You can use oil to preserve chives, which will keep them fresher for longer. Preserving in oil is an excellent way to extend the life of herbs and more. 
• This infused olive oil is a great way to flavor dishes, such as pasta, topping chicken and steak, making pesto sauce, and more. 
• This recipe is very inexpensive to make and can be transformed into a stunning gift for someone special. Put it in a cute container and add some ribbon. 
• Blending chives with oil is a fantastic way to intensify the flavor of chives and create a more concentrated taste. 
• This makes for a delicious finishing oil. It offers a mild garlic-onion flavor. 

You might also like to learn how to preserve garlic in oil as well. 

 

Signs Chives Are Ready For Harvesting

• The leaves need to be around 6 inches tall before cutting. 
• Look for a vibrant green color. You want to avoid wilting and yellowish coloring. 
• Your plant will produce a thick, bountiful harvest, showcasing its abundance. 

Ensure that when you harvest your chives, you use clean garden shears or, better yet these herb scissors which work great.

Recipe for Chive Oil

Ingredients Needed

• Fresh Chives: Reach for fresh ones for this chive recipe! Absolutely!
• Oil: Olive oil is used in this recipe; you can use any brand you would prefer. We use extra virgin olive oil. You could even use an infused olive oil to add even more flavor to your oil. 
• Salt: You will add a small amount of salt to the water bath for blanching the chives. 

How To Make Chive Oil

Start by rinsing your chives in cold water. Then you will cut in half or in thirds. 

Bring water to a boil. And make a bowl of ice water and set to the side. 

To the boiling water, add in the salt. Let it dissolve. Then you will add in the chives and let it boil for 10-15 seconds, and then remove the chives. 

Place chives in the ice water bath. This will stop the cooking process. 

Remove from the water and gently squeeze to remove most of the water. You can drain the chives on a paper towel by gently pressing the chives between paper towels. 

Add the chives to a blender (it can be helpful to chop up the chives into smaller pieces for less powerful blenders). Add the oil.

Blend on medium speed until chives are starting to break up. Increase speed until chives are mostly pulverized. This takes just a bit of time to do. You want to ensure you achieve a consistent texture. 

Allow to sit at room temperature for at least 90 minutes.

Strain through a very fine mesh strainer. You can use the back of a spoon to press on the sieve to remove excess water and moisture. 

Then, pour through a very fine-meshed sieve. Do not press any foam through at this point. Allow to sit for 30 minutes to drain any remnants.*

Store in a sealed glass container in the fridge for up to 1 week. The container must have a lid! Bring to room temperature before using.

How long does chive oil last?

Your homemade chive oil will last approximately one week. It will last in the fridge for that long. You can also freeze it if you prefer, for 2-3 months. Just thaw in the fridge slowly, and then you can use it once thawed. Just shake gently or stir together, as it may separate slightly once thawed from being frozen. 

Why is my chive oil dull instead of bright green?

If you overheat the chives, you will find that they can dull the color. You only want to blanch your chives for a few seconds, and then shock them in ice water. 

Can I use dried chives to make chive oil?

You will find that dried chives will lack in flavor, and the color will not be vibrant if you were to use fresh ones. 

More Herb and Chive Recipes:

Try this vegan Chive Pesto from From Soil to Soul

Learn how to dry chives to use year round

Start your own Herb Garden with these growing ideas

Here’s an easy way to preserve fresh Basil leaves

Chive Oil Recipe

Chive Oil Recipe - Infused Oil Recipes

Yield: 3/4 cup chive oil

Prep Time: 15 minutes

Additional Time: 2 hours

Total Time: 2 hours 15 minutes

This easy herb infused oil with chives is perfect for vinaigrettes or for marinades.

Print

Ingredients

• 3 bunches/75g fresh chives (onion or garlic chives)
• 1 cup/235ml olive oil
• ½ tsp salt

Instructions

1. Rinse chives and cut in half or thirds.
2. Bring about 1 – 1 ½ quarts/liters water to a boil in a medium to large pot.
3. Prepare a large bowl with ice and cold water.
4. Once the water is boiling, add the salt and stir to dissolve. Add the chives and boil for 10 seconds until bright green.
5. Immediately drain and plunge chives into ice bath to stop cooking and cool them down.
6. Remove from the water and gently squeeze to remove most of the water. Drain on paper towels and press further until as much of the water is removed as possible.
7. Add the chives to a blender (it can be helpful to chop up the chives into smaller pieces for less powerful blenders).
8. Add the oil.
9. Blend on medium speed until chives start to break up.
10. Increase speed until chives are mostly pulverized.
11. Allow to sit at room temperature for at least 90 minutes.
12. Strain through a very fine mesh sieve. This can be helped by straining through a larger sieve first and pressing out as much of the liquid as possible with a spatula or back of a spoon before pouring through a very fine mesh sieve. Do not press any foam through at this point.
13. Allow to sit for 30 minutes to drain any remnants.
14. Store in a sealed glass container in the fridge for up to 1 week.
15. Bring to room temperature before using.

Nutrition Information:

Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 655Total Fat: 72gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 60gCholesterol: 0mgSodium: 391mgCarbohydrates: 3gFiber: 2gSugar: 1gProtein: 2g

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Originally published July, 2025; latest update November 2025

Sweet and savory collide in this easy stuffed pork chops recipe. 

I am a sucker for a stuffed pork chop, and this recipe is a pure treat. You will get to indulge in a pork chop stuffed with cornbread stuffing and a sweet apple pie filling. 

Oven-baked pork chops that are full of comforting flavors that will be family-approved. If you are wanting to try out a new way to cook pork, this recipe is a great one to try. 

 

The beauty of this pork recipe is that you can easily make just a couple or double or triple the recipe to serve a crowd. You get tender and juicy pork chops that are bursting with flavor. 

Pair your chops with this easy garlic parmesan asparagus or pair it with some buttered no knead bread. You can serve your favorite vegetable next to the chops, or serve it as a meal in one. 

Why You’ll Love Stuffed Pork Chops 

Oven Baked: This is a recipe that is oven-baked, so it allows for a hands-off cooking approach. Get it prepped and let the oven handle the rest of the work. 

Versatile: You can change the stuffing you use, pie filling, etc. This is a versatile recipe that you can alter to fit your preferences. 

Comfort Food: If you are searching for a comfort food-inspired recipe, you found it. This screams comfort with every single bite. 

 

Cornbread Stuffed Pork Chops with Apples Ingredients

 

• Thick Cut Pork Chops – I recommend ensuring you get thick thick-cut for this recipe. You want the pork to slowly cook in the oven to help blend all the flavors. 
• Canned Apple Pie Filling – While you can buy canned pie filling, you can also use homemade apple pie filling if you prefer to make your own. 
• Cornbread Stuffing (cooked) – You can buy boxed cornbread stuffing or make it from scratch and have it. Either will work; you just want to ensure it is cooked beforehand. 
• Olive Oil – Any oil works for this recipe. I used olive oil, but canola, vegetables, and other oils work. 
• Salt – A little bit of salt will help enhance all the flavors.
• Pepper – Add a bit more flavor with a sprinkle of pepper. 

How to Make Stuffed Pork Chops 

Pre-heat oven 360 degrees. Butter fly each pork chop and place them in a baking dish.

Stuff each pork chop with stuffing, then brush the pork chops with olive oil. Salt and pepper to taste.

Spread the apple pie filling around the pork chops. Bake for 45 minutes or until pork reaches 145 degrees.

Tips for Making Stuffed Pork Chops 

• When slicing the pork chops, make sure not to cut them all the way through. You want to create a butterfly/pocket for the meat. 
• Make sure you stuffing is precooked, otherwise it will not turn out right. 
• If you overstuff the pork chops, it will make a mess and spill out. So if you want a clean presentation value, don’t fill them as full. 
• Season the pork chops well with the salt and pepper so they are not lacking flavor. 
• If you want to add another level of flavor, you can sear the pork chops before you stuff and bake. It will create a lot of flavor and crust to the chops. 
• Allow your pork chops to rest for 5-10 minutes once you pull from the oven. 

Variations to Recipe 

• Add in some shredded cheese to the mixture, or even top the pork chops. Gouda or even a white cheddar would be a great pairing. 
• If you want more of a savory stuffed pork chop, cook some sausage and then use the crumbled sausage to mix with the stuffing. It will give you a full, savory recipe. 
• Swap the apple pie filling out with dried cranberries, walnuts, or pecans. This will add a different sweet flavor. 
• Create some spice by adding some chopped jalapeno to the filling. 
• You can use pear pie filling to replace apple for another great fruit option. 

FAQs

Can I make stuffed pork chops ahead of time?

You can prepare the chops ahead of time and keep them stored in the fridge in a covered baking dish. Then cook them the same, and add about 10 extra minutes to the cooking time. 

How do you know when pork chops are done? 

You need your pork chops to reach an internal temperature of 145 degrees F. Use a meat thermometer to stick into the thickest part of the pork chop. 

Can I freeze stuffed pork chops?

Yes, you are welcome to freeze any pork chops you do not eat immediately. Freeze for 1-2 months. Then thaw in the fridge overnight, or defrost and reheat straight from the freezer. 

 

Stuffed Pork Chops

Yield: 2 stuffed pork chops

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Stuffed pork chops with cornbread stuffing, then surrounded with apple pie filling and oven baked for a sweet and savory dinner recipe.

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Ingredients

• Thick Cut Pork Chops
• 15oz Can Apple Pie Filling
• Cornbread Stuffing (cooked)
• Olive Oil
• Salt
• Pepper

Instructions

1. Pre-heat oven 360 degrees.
2. Butter fly each pork chop and place them in a baking dish.
3. Stuff each pork chop with stuffing.
4. Coat the pork chops with olive oil
5. Salt and pepper to taste.
6. Spread the apple pie filling around the pork chops.
7. Bake for 45 minutes or until pork reaches 145 degrees.
   

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 513Total Fat: 20gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 66mgSodium: 696mgCarbohydrates: 63gFiber: 4gSugar: 43gProtein: 22g

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The perfect fall snack, these Dehydrated Apples are easy to make at home and result in healthy chips with the perfect snap. Eat them plain or add cinnamon and sugar to turn them into a sweet treat!

Why You’ll Love Dehydrated Apple Chips

• Easy to make: With a mostly hands-off process, these apple chips dehydrate on their own over several hours and require very little prep!
• Good for you: Only one main ingredient is needed–apples! That means these satisfying chips are healthy and full of nutrients.
• Great way to preserve apples: If you’re looking for a great way to take fresh fall apples and make them last for weeks and weeks, dehydrating is the way to go.

If you’re looking for the perfect snack this fall, try making a batch of dehydrated apple chips! Made from just fruit and some lemon juice, these satisfying dried apples will take fresh apples and make them last much longer.

Great on their own or with your favorite blend of fall spices! This is a light and satisfying treat with the perfect amount of natural sweetness. All you need is a dehydrator to turn a bushel of fresh fruit into delicious snacks!

Ingredients for Apple Chips

• Apples – A wide variety of apples work for this recipe, so experiment with your favorite kinds to see what you like best!
• Lemon juice – Prevents the apples from browning as they dehydrate and gives them a subtle citrus flavor.
• Water

Equipment

Dehydrator – I use an Excalibur 9 tray dehydrator; more on that below.

 

How to Make Dehydrated Apples

1. Wash, peel and core apples.
2. Prepare a bowl of water and lemon juice mixture. Set aside.

   

3. Slice apples into rings 1/4” to 3/8” wide. Discard any bruises. Uniform slicing can make a big difference in how evenly the fruit dries.
4.  Dip apple slices in bowl of water and lemon juice. Place on tray in a single layer without touching.

   

5. A cinnamon and sugar mixture can be sprinkled on the apples at this step to create a sweeter treat.
6. Dry at 135° F until pliable, 6-8 hours. This may take longer depending on humidity in your area. Allow to cool on rack.

 

Tips for Dehydrated Apples

• Store in sealed jars, Ziploc bags (if eating soon), or in mylar sealable bags for long term storage.
• Dried apples are wonderful for use in a variety of baked good. ½ cup dried fruit is equivalent to 1 cup fresh.
• To re-hydrate fruit, let apples stand in just enough boiling water to cover for approximately 7 minutes. Refrigerate to avoid spoiling.
• Be sure to slice the apples as evenly as possible so they dry at the same rate.
• For best results, avoid overlap on the dehydrator tray while your dehydrated apples process.
• The process can take anywhere from 6 hours to 12 depending on the strength of your dehydrator and how humid the weather is.

 

Variations for Dried Apple Chips

• Before dehydrating the apples, sprinkle with a mixture of cinnamon and sugar for a sweeter end result.
• Another great option is to sprinkle them with a bit of apple pie spice or pumpkin pie spice for even more flavor.
• Serve your dehydrated or baked apples with a drizzle of caramel sauce or use as a topping for ice cream, cake, or other desserts.
• For a fun pattern in the center of every chip, skip the coring step. You’ll want to get rid of any seeds you can find.

 

FAQs

Can I make dehydrated apples in the oven?

If you don’t have a dehydrator, your oven is a great secondary option! Follow the same process and bake the apple slices at the lowest temperature your oven will go (it’s anywhere from 170 degrees to 200 degrees for most modern ovens) and bake until they’re dried and crispy or leathery.

What apples are best for apple chips?

I used Cosmic Crisp apples for this recipe and that turned out great, but some other potential options include Granny Smith apples (especially if you like them more sour), Jonathan, Pippin, Rome Beauty, McIntosh Red, and Baldwin apples.

Why aren’t my apple chips crunchy?

If you find they aren’t crisp or crunchy enough, they may need more time in the dehydrator. You’ll also want to make sure you give them plenty of time to cool after they’re finished dehydrating, as this is an important part of the process. Don’t overbake or dehydrate them because they’ll continue to crisp up afterward.

Best Dehydrator I Have Used

Over the years, I have used several different dehydrators, I found the Salton was a good dehydrator especially for small amounts of food.

But, years ago, I splurged and got an Excalibur 9 tray dehydrator – and have never regretted it. Except the price has come down a lot over the years! They are much less expensive now, especially if you can find them on sale (sometimes on Amazon).

This one comes either without a timer or with a timer; I opted for the automatic shut off timer so it didn’t matter if I was inside or not when the time was up. Very handy, at least for me!

More Apple Recipes You’ll Love

• Slow Cooker Apple Butter – This sweet spread is perfect to serve with breakfasts and desserts and is so easy to make in your slow cooker!
• Pork Chops stuffed with cornbread and apples – a delicious dinner recipe.
• Apple Walnut Muffins – Great as an afternoon snack or brunch option, these muffins come with a fantastic streusel topping.
• Old Fashioned Apple Crisp – A classic dessert, this is another great way to turn apples into a decadent and nostalgic treat.
• Homemade Apple Pie Spice – Learn how to make a simple blend of spices that are perfect to sprinkle on top of dried apple chips and other desserts!

 

Easy Dehydrated Apple Chips

Dehydrated Apples Recipe

Yield: 1 tray dried apple slices

Prep Time: 10 minutes

Cook Time: 6 hours

Total Time: 6 hours 10 minutes

Turn fresh fruit into delicious dehydrated apples as a fantastic way to preserve your fall produce and create a delicious snack!

Print

Ingredients

• Apples (3 per tray)
• 1/3 cup Lemon juice
• 1 cup water

Instructions

1. Wash, peel and core apples.
2. Prepare a bowl of water and lemon juice mixture. Set aside.
3. Slice apples into rings 1/4” to 3/8” wide. Discard any bruises. Uniform slicing can make a big
   difference in how evenly the fruit dries.
4. Dip apple slices in bowl of water and lemon juice.
5. Place on tray in a single layer without touching.
6. Cinnamon and sugar mixture can be sprinkled on the apples at this step to create a sweeter
   treat.
7. Dry in the dehydrator at 135° F until pliable, 6-8 hours. This may take longer depending on humidity in your
   area.
8. Allow to cool on rack. Store in sealed jars, Ziploc bags (if eating soon), or in mylar sealable
   bags for long term storage.
   

Notes

• Dried apples are wonderful for use in a variety of baked good. ½ cup dried fruit is equivalent to 1 cup fresh.
• To re-hydrate fruit, let apples stand in just enough boiling water to cover for approximately 7 minutes. Refrigerate to avoid spoiling.

Nutrition Information:

Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 36Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 10mgCarbohydrates: 10gFiber: 2gSugar: 7gProtein: 0g

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Please leave a comment on the blog or share a photo on Pinterest

 This homemade Jalapeño Plum jelly is spicy and delicious!

You will love this easy to make Jalapeño Plum Jelly! It’s great on crackers, over top of scones, baked potatoes, spread on a chicken sandwich or on a piece of toast.

Spicy with heat, I love making this delicious pepper jelly with our homegrown peppers in late summer.

Why You’ll Love This Hot Pepper Plum Jelly

This delicious homemade plum jalapeno jam is a real treat. One of our favorite ways to enjoy it is on good quality crackers. First we spread some goat cheese or cream cheese on the cracker, then add a teaspoon of this spicy jelly. 

It’s got such a beautiful color as well! So, this Jalapeno Plum jelly makes a really nice hostess gift or tucked into a basket along with other homemade goodies for a Christmas gift.

Add a small bowlful to your holiday charcuterie board for spreading on crackers. You can use this condiment on pork roast too.

Easy to make, using our own fresh garden peppers and ripe plums, this jelly is sure to become a favorite appetizer at your house too!

Jalapeño Plum Jelly Ingredients

• Green bell peppers
• Red bell peppers
• Jalapeño peppers
• Fresh plums (I used small fresh ones from the farmers market, but regular plums from the grocery will work as well.)
• Sure Jell or Certo pectin (either liquid pectin or powder pectin)
• Sugar (I used white sugar, raw can sugar can be used instead, but be sure that it fully dissolves in the cooking process).
• Apple cider vinegar

Supplies and Equipment:

• • Canning jars: 8 half-pint jelly jars
  • Water Bath Canner buying one? This one has the rack – you NEED the rack! Also comes with the canning funnel, tongs and more.

• Canning funnel and canning tongs
• Large saucepan to heat the canning jars and lids
• Large cooking pot to heat the ingredients
• Paper towel – to wipe the jars before sealing
• Cutting board and knife
• Rubber gloves for chopping jalapenos

Start by gathering the supplies. Fill your canner with water and put it on the stove. Turn onto high as it takes a while to boil. Prepare your canning jars by washing them in hot soapy water. Use brand new lids, rings can be reused if they are not rusty and in good working condition.

Once the water is boiling, use tongs to place your clean canning jars in the water, along with rings and lids. Let them sit in the boiling water for 10 minutes, then carefully remove them using the tongs.

Making the Hot Pepper Plum Jelly

Chop peppers, discarding stems and seeds, and set aside.

Then, chop the plums; there is no need to peel them. Discard pit. Place peppers and plums in large cooking pot over high heat. Add vinegar and stir well.

Then, add the Sure Jell and again stir well. Bring these ingredients to a rolling boil, stir constantly. Add sugar, bring the mixture to a rolling boil again, stir constantly for 1 minute.

If foam develops, just skim it off the top with a spoon and set aside.

Quickly ladle jelly into sterile jars, to 1/4 inch headspace from top. Get rid of any air bubbles by running a knife along the inside edge of the jars.

Use a canning funnel for this, as it makes it much easier and cleaner too. Wipe the rim and jar threads with paper towel to make sure there isn’t any liquid or particles that would prevent a proper seal. 

Canning Plum Jalapeno Jam

Place the lid and band on the jar and tighten. When the water in the canner is at a rolling boil, use the canning tongs to place the sealed jars inside. When the water comes to a rolling boil again, after placing the jars in the hot water bath, set the timer; 10 minutes for half-pint jelly jars.

Check your altitude to determine if you need to add extra minutes to the canning time! You can check the canning times for different elevations here.

Have a towel handy when you are ready to remove the jars so the water doesn’t drip all over. Use the canning tongs to remove the jars. Place them on a cooling rack or on top of a folded towel on your countertop.

Listen for them to pop, indicating that each of the jars has sealed. Don’t move them – leave them alone for 24 hours to cool down.

After 24 hours, double check the top lid has sealed by lightly pressing. There shouldn’t be any give. Remove the band and store the jars in your pantry or cupboard for up to one year. I like to wipe down the jars before storing. Remember to label and date your lids. Jelly is ready to eat in 4-6 weeks.

If you have any lids that do not properly seal, place the jelly in the refrigerator for 1-2 weeks, taste testing after 1 week. It will keep in the refrigerator for several weeks and you can enjoy.
Enjoy with crackers, toast, or on baked potatoes.

Important Notes:

It’s important to do the canning process with the same size jars. Do pints together, and quarts together, if you are using a variety of jar sizes. 

It will take awhile for the water to boil again adding the jars for canning. I have had to wait 10 minutes for the water to come to a rolling boil again after putting the jars in. Don’t start timing the canning time until the water is boiling.

Do not stack jars when storing. If there is any leakage, the weight of a jar on the top of the lid may prevent you from realizing it.

More Preserving Recipes You Will Love

This no-cook Strawberry Jam is absolutely delicious and the jars can just be stored in your freezer.

You will LOVE this Chunky Salsa recipe – we guarantee it! Water bath can the salsa to be able to store jars in your pantry.

Learn how to make (and can) your own Tomato Sauce with fresh garden tomatoes.

You can find ALL our Preserving Recipes right here!

Jalapeno Plum Jelly Recipe

 

Jalapeno Plum Jelly

Yield: 8 half pint jars

Prep Time: 45 minutes

Cook Time: 10 minutes

Total Time: 55 minutes

This delicious Jalapeno Plum Jelly is made with both red and green sweet peppers, Jalapeno peppers and fresh ripe plums.

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Ingredients

• 2 large green bell peppers
• 2 large red bell peppers
• 10 large jalapeno peppers
• 1 lb fresh plums
• 1 pkg Sure Jell
• 5 cups sugar
• 1 cup apple cider vinegar

Instructions

1. Fill your water bath canner with water and turn on high as it takes a while to boil.
2. Prepare your canning jars by washing them in hot soapy water.
3. When water is boiling, add the clean jars and boil for 10 minutes to sterilize them.
4. Chop peppers, discarding stems and seeds, and set aside.
5. Chop plums, no need to peel. Discard pit.
6. Place peppers and plums in large cooking pot over high heat.
7. Add vinegar, stir.
8. Add Sure Jell or Certo, stir.
9. Bring ingredients to a rolling boil, stir constantly.
10. Add sugar, bring to a rolling boil, stir constantly for 1 minute.
11. Quickly ladle jelly into sterile jars, to 1/4” from top.
12. Wipe the rim and jar threads with paper towel to make sure there isn't any liquid or particles that
    would prevent a proper seal.
13. Place the lid and band on the jar and tighten.
14. When the water in the canner is at a rolling boil, use the tongs to place the sealed jars inside.
15. When the water comes to a rolling boil again, after placing the jars in the water, set the timer.
16. When the canning time is up, use the canning tongs to remove the jars.
17. Place them on a cooling rack or countertop and listen for them to pop, so you know they have sealed.
18. After 24 hours, double check the top lid has sealed by lightly pressing.
    

Nutrition Information:

Yield: 128 Serving Size: 1
Amount Per Serving: Calories: 34Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 9gFiber: 0gSugar: 8gProtein: 0g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

These incredible Lemon Meltaway Cookies are as indulgent as they are light!

With real lemon zest and a homemade lemony glaze, these delicious cookies melt in your mouth and are infused with the sweet and tangy taste of summer!

Sweet, delicate, and infused with a perfect lemony flavor, these meltaway cookies are so easy to make and turn out perfect every time! Fans of lemon and citrus flavors will adore these low-stress cookies.

Why You’ll Love these Lemon Cookies

They’re topped with a decadent lemon glaze and fresh lemon zest for the perfect balance of sweetness and tart lemon flavor in every bite. These cookies have the best flavor of any lemon cookie we have tried.

Enjoy as an afternoon snack or a treat for dessert after a delicious dinner! These cookies are great for the summer, but they’re fantastic no matter what time of year you enjoy them.

If you love using lemon in your baked goods, try our Lemon Poppy Seed Muffins, a Meyer Lemon Bundt Cake, or this elegant Lemon Loaf Cake with Rosemary. And cookie fans should try these Chewy Coconut Cookies as well!

Ingredients for Meltaway Cookies

For the Cookies

• unsalted butter: gives the cookies a deliciously rich buttery flavor.
• sugar: for some sweetness.
• egg: helps bind together the cookie dough.
• lemon zest: infuses the cookies with authentic lemon flavor.
• baking powder: provides a tender texture.
• salt: balances out and enhances the sweetness.
• flour: acts as the main dry ingredient in the cookie dough.

For the Optional Glaze

• powdered sugar
• lemon juice
• water: for a more intense lemony flavor, you can use more lemon juice instead.
• salt

 

Helpful Tools and Supplies

• Parchment Paper
• Mixing Bowl
• Electric Mixer – it’s absolutely possible to mix the dough by hand, but I like to use a stand mixer or hand mixer for easier prep.
• Baking Sheet
• Cookie Scoop – you can also use a tablespoon to measure out the dough portions if you don’t have a cookie scoop.

How to Make Easy Lemon Cookies

1. Preheat the oven to 350 degrees. Line your baking sheet(s) with parchment and set aside.
2. In the bowl of a stand mixer, combine the softened butter and sugar. Cream until smooth.
3. Add in the egg and the lemon zest. Mix until combined.
4. Add in the flour, baking powder and salt. Mix thoroughly – stopping the machine, scraping the sides and mixing again.

   

5. Use a tablespoon or cookie scoop to measure out the dough. Roll into a ball and place on the prepared baking sheet. Carefully flatten the ball into a disc shape.
6. Bake in the preheated oven for 10-12 minutes or until the edges are set and the center is no longer glossy. Do not overbake or they will become crunchy.

   

7. Allow to cool completely on a cooling rack before finishing with the glaze.

How to Make Glaze

1. When ready to assemble, make the glaze. 
2. In a medium bowl, combine the powdered sugar, dash of salt, lemon juice and water. Whisk until smooth.
3. Drizzle the glaze over the cookies or dip in the glaze. Allow to set at room temp until the glaze crusts over. 

 Popular Variations and Substitutions for Lemon Meltaways

• The glaze is completely optional, but adds a nice amount of sweetness and additional lemony flavor. Drizzle it or spread it evenly over top of the cookies.
• Instead of glaze, you could also spread the tops of the cookies with a bit of vanilla frosting. Mix some lemon zest or lemon juice into the frosting if you like.
• Before the glaze hardens, sprinkle the cookies with some lemon zest mixed with sugar crystals for a fun and delicious garnish.
• I recommend using fresh lemon juice for the glaze since you’ll need to zest a fresh lemon for the cookie dough anyway. Bottled lemon juice could also be used in a pinch.
• You can also use lime juice and lime zest instead for a slightly different take on these cookies.

Expert Tips

• To keep these cookies fresh, store them in an airtight container in the fridge or at room temperature for a couple of days. You can also store them in the freezer for 3 months to make them last longer. Allow them to come back up to room temperature before enjoying.
• It’s crucial not to overbake these cookies! Too much time in the oven will cause them to turn out crunchy rather than tender and chewy, for that melt in your mouth texture that is so good!
• The dough will spread out a bit as it bakes, so be sure to leave plenty of room on the cookie sheet. Bake in multiple batches or on multiple baking trays if needed.
• Try not to overmix the batter, as this can also lead to tougher cookies. Just mix until everything is properly combined.

FAQs

Why are they called meltaway cookies?

Because of their tender texture, these cookies basically “melt-in-your-mouth” as you eat them. They’re also so delicious, they’ll appear to melt away before your eyes as people gobble them down!

What kind of flour is best for cookies?

All purpose flour is the traditional option for cookies, and you probably have it in your pantry already! You can also use some whole wheat flour for a slightly healthier option, cake flour to make extra tender cookies, or bread flour to make them super chewy. Another option is to experiment by using blends of different flours to see how it changes the texture of your cookies!

Lemon Meltaway Cookies with Glaze

Meltaway Cookies with Lemon Zest

Yield: 24 Meltaway cookies

Prep Time: 20 minutes

Cook Time: 9 minutes

Total Time: 9 minutes

With a sweet and mouthwatering homemade glaze, these lemon meltaway cookies are the perfect any-time treat that melt in your mouth!

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Ingredients

• 1 c unsalted butter, softened
• ¾ c sugar
• 1 egg
• 1 T lemon zest
• ½ t baking powder
• ½ t salt
• 2 c flour

Glaze Ingredients

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• 1 ½ c powdered sugar
• 2 T. lemon juice
• 1 T water (or more lemon juice)
• Dash of salt

Instructions

1.Preheat the oven to 350 degrees. Line your baking sheet(s) with parchment and set aside.
2.In the bowl of a stand mixer, combine the softened butter and sugar. Cream until smooth.
3.Add in the egg and the lemon zest. Mix until combined.
4.Add in the flour, baking powder and salt. Mix thoroughly - stopping the machine, scraping the sides and mixing again.
5.Use a tablespoon to measure out the dough. Roll into a ball and place on the prepared baking sheet. Carefully flatten the ball into a disc shape.
6.Bake in the preheated oven for 10-12 minutes or until the edges are set and the center is no longer glossy. Do not overbake or they will become crunchy.
7.Allow to cool completely before finishing with the glaze.
8.When ready to assemble, make the glaze.
9.In a medium bowl, combine the powdered sugar, dash of salt, lemon juice and water. Whisk until smooth.
10.Drizzle the glaze over the cookies or dip in the glaze. Allow to set at room temp until the glaze crusts over.

Notes

• Use fresh lemon juice and zest whenever possible.
• Be careful not to overbake the cookies to preserve their tender, melt-in-your-mouth texture.
• The glaze is optional, and can be replaced with some kind of frosting as well if you prefer.

Did you make this recipe?

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Originally published Aug. 2024; latest update Dec, 2025