Meltaway Cookies with Lemon Zest

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 flavor 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.

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 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

• 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 freeze them 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.
• 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