These buttery, tender cookies are infused with bright lemon zest and juice, creating a refreshing melt-in-your-mouth treat. Finished with a dusting of powdered sugar or a sweet lemon glaze, they’re as beautiful as they are delicious.

Zesty Lemon Meltaway Cookies

Why You’ll Love This Recipe

I love how these cookies are both simple and elegant. They come together with just a few basic ingredients but deliver big flavor. The texture is incredibly soft and delicate, and the burst of lemon in every bite feels like sunshine. Whether I’m baking for a gathering or indulging in a cozy afternoon snack, these cookies always hit the spot.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Unsalted butter, softened
Powdered sugar
Fresh lemon juice
Fresh lemon zest
All-purpose flour
Cornstarch
Pinch of salt

directions

I start by creaming the softened butter with powdered sugar until the mixture is light and fluffy.
Then I add in the fresh lemon juice and zest, mixing until well combined.
In a separate bowl, I whisk together the flour, cornstarch, and salt, then gradually mix it into the butter mixture until a soft dough forms.
I wrap the dough in plastic wrap and refrigerate it for at least 30 minutes to make it easier to handle.
Once chilled, I roll the dough into small balls, place them on a parchment-lined baking sheet, and flatten them slightly.
I bake them in a preheated oven at 350°F (175°C) for about 10 to 12 minutes, just until the edges start to turn golden.
After cooling, I either dust them with powdered sugar or drizzle with a simple lemon glaze.

Servings and timing

Servings: Makes about 24 cookies
Prep time: 15 minutes
Chill time: 30 minutes
Cook time: 10–12 minutes
Total time: Around 55 minutes

Variations

I sometimes switch the lemon for orange or lime zest and juice for a fun twist.
A splash of vanilla extract adds a comforting layer of flavor.
For extra indulgence, I top the cookies with a lemon glaze instead of powdered sugar.
Finely chopped herbs like rosemary or thyme give them a gourmet touch.

storage/reheating

I store the cookies in an airtight container at room temperature for up to one week.
They freeze beautifully—up to two months in a sealed container.
I always serve them at room temperature, so no reheating is needed.

FAQs

1. Can I use margarine instead of butter?

Yes, though I find that real butter gives the best flavor and texture.

2. Is chilling the dough really necessary?

Absolutely. Chilling helps the dough firm up, making it easier to shape and helping the cookies maintain their form while baking.

3. Can I use bottled lemon juice instead of fresh?

I prefer fresh lemon juice for its brightness, but bottled works in a pinch.

4. Why are my cookies crumbly?

They might have too much flour. I always spoon flour into the measuring cup and level it off to avoid packing in too much.

5. Can I make these cookies gluten-free?

Yes, I use a 1:1 gluten-free baking flour and they come out just as delicious.

Conclusion

These Zesty Lemon Meltaway Cookies are the kind of treat I keep coming back to. They’re easy, refreshing, and utterly satisfying. I find them perfect for spring and summer, but honestly, I bake them year-round whenever I need a little burst of sunshine.