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Lemon Meltaways – a delicious little cookie

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Easy Lemon Meltaways – the perfect little bite of lemon!

A wooden bowl of lemon meltaway cookies with icing on top

Lemon Meltaways ~ Light and buttery, these lemon bite-sized cookies are a real treat!

Do you think if I post bright lemony recipes like these Lemon Meltaways, spring will come early? Probably not but it’s nice to dream.

The forecast is calling for -4 degrees tomorrow night, we have about 7 inches of snow on the ground and a cold front coming in. I’m really not complaining  because we’ve all wished for a good snow this year.

Now that we’ve had our snow – I’m ready for blooming dogwood trees, tiny tomato plants in the garden, asparagus peaking out from the frozen ground and I can’t wait to go camping and kayaking again!

It seems like it has been a long, long winter. But who wants to talk about the cold when there are delicious, lemony, melt-in-your-mouth cookies to share?!?

a bowl of lemons and lemon zest on a cutting board

Zest only the yellow outer skin of the lemon, and no white pith.

If you get carried away with your zesting, you may end up with a bitter taste instead of the bright lemon sunshine flavor you’re looking for.

I always use organic lemons and oranges when planning to include the zest in a recipe. Call me crazy but I can still taste the pesticides. Organic or not, you should always wash your citrus with a vinegar solution or soap and water. Be sure to rinse and dry the lemons before zesting and only remove the outer layer.

Each lemon is different. Some are thick skinned while other are not. Different growing regions produce varied sizes of lemons, as well. I prefer the smaller, thin skinned lemons for zesting. The flavor seems better to me but I have no scientific proof to back that up.

A red bowl of cookie dough with dough balls on a baking sheet lined with parchment paper

Lemon Meltaways are easy to make with just a few pantry ingredients.

These truly do melt in your mouth and are similar in texture to a buttery shortbread cookie.  The lemon brightens the cookie and gives it an irresistible freshness.

Simple to make with just a few pantry ingredients they come together in no time.  Roll the dough into balls or flatten into discs and bake until barely browned around the edges.

lemon meltaway cookie dough pressed to flatten with the bottom of a small glass

These lemon meltaways can be presented several ways.

The warm, baked cookies can be tossed immediately in powdered sugar like a Russian Tea Cake or Mexican Wedding Cookie. If planning to serve this way, there’s no need to flatten the cookie before baking. You can leave them in a ball shape.

Lemon meltaway cookies on a cooling rack being drizzled with lemon icing

My favorite way to serve these cookies is with a lemon drizzle.

The lemon icing really adds a lot of lemon flavor to the meltaway cookies. The icing is easy to make and drizzle or spread on the baked, cooled cookies. The glaze can be spread on thick or drizzled on a little thinner – it’s all up to you! Either way, you’ll have a memorable lemon experience!

A wooden bowl of lemon meltaway cookies with icing on top

Lemon Meltaways are bite-sized treats that freeze beautifully!

Rolling the cookies into a small single-bite size treat makes it super easy to pop them in your mouth. Not overly sweet, these cookies are the perfect light ending to any meal.

A wooden bowl of lemon meltaway cookies with icing on top

Can you substitute other kinds of citrus for the lemon?

Feel free to substitute lime, key lime or orange for the lemon in these cookies. We’ve made Coconut Key Lime Meltaways with great success and enjoy Peppermint Meltaways during the holiday seasons too. I hope you’ll give these cookies a try. Enjoy!

Thanks for PINNING!

A wooden plate filled with iced lemon cookies

4.05 from 67 votes

Lemon Meltaways

Prep Time: 20 mins
Cook Time: 13 mins
Total Time: 1 hr 33 mins
Yield: 36
Course: Cookies, Dessert
Author: Tricia
PRINT RECIPE
Light and buttery, these bite-sized lemon cookies are a real treat!

Ingredients

For the cookie dough:

  • 14 tablespoons unsalted butter room temperature
  • ½ cup powdered sugar (57g)
  • 1 tablespoon lemon zest packed - about 2 lemons (no white pith)
  • 2 tablespoons fresh lemon juice about 1 lemon
  • 1 ½ cups all-purpose flour (196g)
  • ¼ cup cornstarch (4 tablespoons)
  • ¼ teaspoon salt

For the lemon glaze:

  • 1 cup powdered sugar (115g)
  • 2 tablespoons fresh lemon juice plus more if needed for desired consistency
  • 1 teaspoon lemon zest for garnish, if desired

Instructions

  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy. Add ½ cup of powdered sugar and beat until light and fluffy.
  • Add 1 tablespoon of lemon zest and 2 tablespoons of fresh lemon juice. Gently blend on low until incorporated, scrapping down sides with a spatula as needed.
  • In a small mixing bowl combine the flour, cornstarch and salt. Whisk together.
  • Add the flour in four batches to the creamed butter and lemon mixture. Blend on medium low until each is incorporated.
  • Place the cookie dough in a small bowl and cover with plastic wrap. Refrigerate for 1 hour.
  • To bake the cookies, preheat oven to 350°F. Line a baking sheet with parchment paper.
  • Scoop a level spoonful of dough using a 1-inch cookie scoop. Roll each into a tight ball and place two inches apart on the parchment lined baking sheet.
  • If you want to make cookie discs, press each dough ball to the desired thickness using the bottom of a flat glass covered with a small piece of wax paper.
  • Bake for 11-13 minutes or until lightly browned around the edges. Slide the parchment paper and baked cookies onto a wire rack to cool.
  • Repeat with a new piece of parchment paper placed on a cooled cookie sheet. Cool cookies completely if using a glaze. If covering in confectioners' sugar, allow the hot cookies to cool for a minute then toss in 1 cup of powdered sugar to coat. Cool completely on the wire rack.
  • To make the glaze, mix together 1 cup of powdered sugar and 2 tablespoons fresh squeezed lemon juice. Add more lemon juice or sugar as needed to reach desired consistency. Spread on each cookie and garnish with lemon zest if desired.
  • Allow the glaze to fully set then store cookies in a cool place or refrigerator.

Recipe Notes

Cookies can be frozen  before adding the lemon glaze. They'll keep for up to two months well sealed.
 
Recipe adapted from Southern Living

Nutrition

Calories: 81kcal | Carbohydrates: 10g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 17mg | Potassium: 9mg | Fiber: 1g | Sugar: 5g | Vitamin A: 136IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg

 

Here are a few more of our favorite Meltaway Cookie recipes you might also enjoy:

A stack of peanut butter chocolate meltaway cookies with chopped peanuts on top

Peanut Butter Chocolate Meltaway Cookies – for the chocolate and peanut butter lover in your life! These light little bite-sized cookies are not too sweet and get a nice salty bite from the crushed roasted peanuts. Click HERE for the Peanut Butter Chocolate Meltaway Cookie Recipe.

 

A plate full of Coconut Key Lime Meltaway Cookies with flaked coconut and lime zest on top

Coconut Key Lime Meltaways – a light and buttery bite-sized cookie with a big tropical flavor. Click HERE for the Coconut Key Lime Meltaway recipe.

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201 Comments

  1. Christine says

    April 24, 2022 at 4:13 pm

    5 stars
    I absolutely loved these cookies and everyone I shared them with did too. I like that the cookie itself isn’t overly sweet and the tangy sweetness of the glaze is perfect. I’m not a huge sweet eater so these are the right size for me to just have one or two to take the edge off needing to have something sweet, without feeling guilty for eating a lot of some thing I shouldn’t. As an FYI I am typically a terrible baker, yet these turned out beautifully, which means the recipe a solid if you follow it. I do think it’s important to add slightly more powdered sugar to the glaze because I did find the recipe makes The glaze a little on the thin side for me. I literally make this recipe once a week, and they are gone in less than four hours every time. Everybody loves them!

    reply to this comment >
    • Tricia Buice says

      April 25, 2022 at 7:45 am

      Thank you for the wonderful comment Christine! You made my day 🙂

      reply to this comment >
  2. Cindy says

    April 20, 2022 at 9:29 pm

    really melty when i put in the oven and i added extra lemon and it still tasted like vanilla

    reply to this comment >
  3. Cindy says

    April 20, 2022 at 9:22 pm

    3 stars
    Was kind of melty in the oven and made only 15 cookies.

    reply to this comment >
    • Cindy says

      April 20, 2022 at 9:27 pm

      Also I added even a little bit more of lemon juice and zest but it tasted to much like vanilla

      reply to this comment >
  4. Venya says

    March 13, 2022 at 3:04 pm

    Can I make these bigger with the same ingredients? How big were they in the video? I want to take these to school for a class party.

    reply to this comment >
    • Tricia Buice says

      March 13, 2022 at 5:21 pm

      You can make them any size you want Venya and just adjust the baking time. The cookies in the video are about 2-inches wide. Hope this helps!

      reply to this comment >
  5. Peter W. says

    February 19, 2022 at 10:45 am

    We couldn’t pick them up by hand. Had to use a spatula or they would just crumble apart.
    And they were very dry!

    reply to this comment >
    • Tricia Buice says

      February 22, 2022 at 10:11 am

      Sorry you had trouble Peter. Perhaps you added too much flour?

      reply to this comment >
  6. Ellen Radomski says

    November 19, 2021 at 5:16 pm

    These cookies are delicious but the next time I make them there will not be 3 dozen cookies. The cookies are way too small and they crumble with two bits. Yours in the photo were a larger cookie. How many cookies in your batch?

    reply to this comment >
    • Tricia Buice says

      November 20, 2021 at 8:00 am

      Hi Ellen. This recipe makes 32 to 36 cookies for me when using a 1-inch level cookie scoop. I make them small, about 2 bites total. In the video the cookies are a little larger.

      reply to this comment >
  7. Cindi says

    November 7, 2021 at 7:46 pm

    My lemon melt away cookies just bubbled and melted away to almost nothing. I couldn’t even lift them in one piece off the parchment paper. Maybe I needed more flour?

    reply to this comment >
    • Tricia Buice says

      November 8, 2021 at 7:27 am

      I don’t know what happened Cindi but I think something must have been left out or mis-measured. Hope you’ll try again and maybe use a different brand of butter? Good luck

      reply to this comment >
    • Don says

      February 1, 2022 at 6:03 pm

      I agree with Cindi. They are tiny. One bite. Crumbly. Not worth the effort

      reply to this comment >
      • Tricia Buice says

        February 2, 2022 at 8:15 am

        Sorry you didn’t enjoy these cookies Don. Perhaps you added too much flour?

        reply to this comment >
  8. Sara says

    June 11, 2021 at 9:56 am

    I’m curious if you can substitute arrowroot powder for cornstarch?

    reply to this comment >
    • Tricia Buice says

      June 12, 2021 at 8:05 am

      Yes Sara – arrowroot should work fine! Thanks for the great question.

      reply to this comment >
      • Candice Peracchio says

        July 4, 2021 at 4:27 pm

        If you have a blender you can blend 1C white sugar with 1T cornstarch and that will work.

        reply to this comment >
  9. Dametrious Damarcus Bartholomew James ||| says

    March 29, 2021 at 7:02 pm

    5 stars
    Looks delicious, but I ran out of powdered sugar. I wish you could make these without powdered sugar or somthing. 🙂

    reply to this comment >
    • Tricia Buice says

      March 30, 2021 at 9:58 am

      Powdered sugar is a pretty important ingredient in these cookies. Try sifting your regular granulated sugar about 10 times and see if that works. Good luck!

      reply to this comment >
    • Christine says

      June 10, 2022 at 8:27 pm

      I’ve actually made this recipe using Splenda instead of the icing sugar for the cookie recipe and they still turned out great. I still use icing sugar for the glaze because it needs it but was happy to see I could substitute for less sugar with Splenda without any issues!

      reply to this comment >
      • Tricia Buice says

        June 11, 2022 at 8:05 am

        Thanks for the feedback Christine!

        reply to this comment >
  10. Teresa Williams says

    March 1, 2021 at 6:19 pm

    Thanks for sharing these cookies, pies, cakes and other lemony desserts sound amazing. Thanks for sharing

    reply to this comment >
    • Tricia Buice says

      March 2, 2021 at 7:35 am

      Thank you Teresa. Hope you get to try a few!

      reply to this comment >
    • Christi Kline says

      May 30, 2021 at 1:23 pm

      Can i substitute unsalted butter?

      reply to this comment >
      • Tricia Buice says

        May 31, 2021 at 10:49 am

        Hi Christi – yes you can! Enjoy!

        reply to this comment >
  11. Addison Skaggs says

    February 8, 2021 at 9:03 pm

    lemon cookies my parents loved them but they leave bitter after taste. other wise gg.

    reply to this comment >
    • Tricia Buice says

      February 10, 2021 at 12:30 pm

      Hi Addison. If these cookies taste a little bitter, that means you zested too much of the lemons. Never include the white pith when zesting lemons as it will ruin the flavor. Hope you’ll try again!

      reply to this comment >
  12. Dani says

    February 6, 2021 at 8:35 pm

    4 stars
    I’m not a huge fan of lemon but was looking for a light cookie to offset a heavy chocolate dessert option. Initially I was not a fan. I followed the recipe to a T but it just didn’t have a wow factor. Well…. since I didn’t need them for a few days I put them in a container with a piece of bread like I usually do to keep my cookies fresh. I tried one before serving just to see if I was gonna toss them or put them out and was amazed. They ended up tasting exactly how they are probably supposed to and very “melty”. So my recommendation would be to make a few days ahead of time, stick some bread in with them and try not to eat all of them the day you want to serve them.

    reply to this comment >
    • Tricia Buice says

      February 7, 2021 at 7:49 am

      Hi Dani. Thanks for the feedback. I’ve never had to put bread in the container with these cookies. The flavors meld after a few hours and the glaze/icing seems to have the same affect as the bread. Glad you enjoyed them even though you’re not a huge fan of lemon!

      reply to this comment >
  13. Lyndi says

    January 26, 2021 at 1:22 pm

    2 stars
    They looked beautiful, unfortunately the taste was bland and the texture dry. The lemon glaze was nice.

    reply to this comment >
    • Tricia Buice says

      January 26, 2021 at 6:33 pm

      Make sure you’re measuring your flour correctly. These cookies should not be dry. Perhaps you over-baked them a little? The lemon flavor is subtle but not bland. Sorry you had trouble with them Lyndi.

      reply to this comment >
  14. Raquel Fernandez says

    January 16, 2021 at 11:00 pm

    5 stars
    Made these cookies today for my family, and they are sooo good. Seriously the best lemon cookie I’ve ever had. I will definitely make these again and again. Also glad I found another way to put all these lemons from our tree to good use. Thank you!

    reply to this comment >
    • Tricia Buice says

      January 18, 2021 at 7:30 am

      Thanks Raquel! So jealous you have a lemon tree. How awesome!

      reply to this comment >
  15. Sam says

    September 30, 2020 at 9:04 am

    Can’t wait to make these

    reply to this comment >
    • Tricia Buice says

      September 30, 2020 at 9:42 am

      Thanks Sam! Enjoy 🙂

      reply to this comment >
    • Jackie says

      February 7, 2021 at 7:08 pm

      Love these cookies. I love lemon and these were light and refreshing. My husband has told me twice in 5 minutes that I can make these cookies again any time!!

      reply to this comment >
      • Tricia Buice says

        February 8, 2021 at 7:58 am

        Wonderful feedback Jackie. Thanks so much for making the cookies and for taking the time to comment. Bravo!

        reply to this comment >
  16. Diane says

    June 10, 2020 at 3:58 pm

    5 stars
    Light and delicious!

    reply to this comment >
    • Tricia Buice says

      June 11, 2020 at 7:21 am

      Thanks Diane! Glad you enjoyed the cookies

      reply to this comment >
  17. christine says

    June 2, 2020 at 5:23 pm

    5 stars
    delicious and easy! i cut this recipe in half on my first try and will probably use a little less lemon juice for the glaze so that it’s less runny (that, or more powdered sugar). but otherwise great!!!

    reply to this comment >
    • Tricia Buice says

      June 2, 2020 at 7:13 pm

      Thank you Christine! I adore these cookies, too. Thanks for taking the time to comment and for trying the recipe!

      reply to this comment >
    • Teisha says

      June 8, 2020 at 6:45 am

      So did I; everything you said… these are a great summer cookie- anything citrus

      reply to this comment >
    • Pat says

      July 18, 2020 at 4:12 pm

      Can these be frozen? If yes, freeze before or after frosting? Thank you

      reply to this comment >
      • Tricia Buice says

        July 19, 2020 at 7:49 am

        Hi Pat – yes you can freeze these cookies. I would freeze before frosting. Enjoy!

        reply to this comment >
  18. Rodney Stone says

    May 10, 2020 at 3:53 pm

    These are delicious

    reply to this comment >
    • Tricia Buice says

      May 10, 2020 at 6:23 pm

      Thanks Rodney! Glad you enjoyed these cookies.

      reply to this comment >
  19. Erica says

    May 6, 2020 at 7:24 pm

    Can I make these without the lemon zest? Would I just add more lemon juice?

    reply to this comment >
    • Tricia Buice says

      May 7, 2020 at 1:26 pm

      Hi Erica. Yes you can make them without the lemon zest but do not increase the lemon juice. The dough will be too watery and may not hold together well. Also, the lemon flavor won’t be as strong without the zest, but they’ll still be good to eat.

      reply to this comment >
  20. jenny says

    May 4, 2020 at 9:10 am

    5 stars
    This recipe was amazing. Followed instructions and turned out perfect. Husband said top 3 cookies he’s ever had. Perfect spring-summer bright treat. I did add some lime zested cream cheese icing which really enhanced that bright citrus flavor. Thank-you!

    reply to this comment >
    • Tricia Buice says

      May 5, 2020 at 9:18 am

      Wow Jenny – thank you so very much for commenting! I love that you added zest and cream cheese – brilliant idea and something I have to try next time.

      reply to this comment >
  21. Hillary says

    January 14, 2020 at 11:10 pm

    5 stars
    Very easy instructions, very easy to make, and were a hit with my kids!

    reply to this comment >
    • Tricia Buice says

      January 15, 2020 at 7:30 am

      Thanks for the feedback Hillary. We love these meltaways too!

      reply to this comment >
  22. Bob says

    December 24, 2019 at 12:02 am

    1 star
    Too much effort for a so-so cookie. I only got 2 dozen with the correct size disher. They we’re very dry and crumbly. A lemon sugar cookie is much easier to work with. I gave it a try, but won’t be trying again.

    reply to this comment >
    • Tricia Buice says

      December 24, 2019 at 7:51 am

      Sorry you didn’t care for the cookies Bob. Have a wonderful holiday

      reply to this comment >
    • Teisha Chung-Smith says

      June 8, 2020 at 6:47 am

      I added more better when I took them out of the fridge because I was concerned about their dryness- came out great!

      reply to this comment >
  23. Lucia Vineyard says

    December 14, 2019 at 7:04 pm

    I followed the directions put the cookies in the oven, waited for the timer to go off in exactly 13 minutes and the balls of cookie dough turned into one sheet of cookies mush!

    reply to this comment >
    • Tricia Buice says

      December 15, 2019 at 8:17 am

      Hi Lucia. Not sure what happened to your cookies but I’ve never had anything like that go wrong. Hope you will try again, perhaps with a different brand of butter.

      reply to this comment >
    • Rebecca says

      December 15, 2019 at 12:15 pm

      Funny coincidence, I baked mine the same day and the same thing happened. I read all the reviews and it didn’t seem that anyone had the same problem, so I tried the recipe again, thinking I had mis-measured the butter or let the dough get too warm, but actually I had put in only half of the flour. My second batch turned out perfectly.

      reply to this comment >
      • Tricia Buice says

        December 15, 2019 at 1:52 pm

        Thanks for the feedback Rebecca. Glad they turned out for you the second time! Happy holidays 🙂

        reply to this comment >
    • Meagan McDermott says

      December 18, 2019 at 10:31 pm

      Oh my gosh. The same thing. I m immediately came to the reviews to see if I was alone. So much for my cookie exchange. Haha

      reply to this comment >
      • Tricia Buice says

        December 19, 2019 at 6:16 am

        This is a well tested and perfected recipe Meagan. Not sure why yours did not turn out. I’ve used this base recipe for 4 other cookies, all turn out great. Sorry about your cookie exchange. I always recommend testing a new recipe before you need it, just in case.

        reply to this comment >
  24. Terina Ditto says

    December 4, 2019 at 3:36 pm

    Can your lemon melt away cookies be frozen?
    Terina

    reply to this comment >
    • Tricia Buice says

      December 4, 2019 at 4:44 pm

      Hi Terina – yes they can! Enjoy 🙂

      reply to this comment >
  25. Julie says

    October 30, 2019 at 1:04 pm

    Can I refrigerate the dough for a couple of days? I want to make them for an event next week but I’m traveling up until the day of and thought it would be faster to make the dough ahead of time and then bake the cookies the evening I get back.

    reply to this comment >
    • Tricia Buice says

      October 30, 2019 at 1:17 pm

      Hi Julie – I think that will be fine. You can even roll them into balls, flatten them out as shown, then layer them between wax or parchment paper in a container and refrigerate. All you would have to do is bake! If they’re cold cookie dough balls, they may require a minute or two longer in the oven. Good luck and happy baking!

      reply to this comment >
  26. Michelle Ferro says

    September 12, 2019 at 6:23 pm

    5 stars
    delicious….literally melted in my mouth. Iced some and tossed some in powdered sugar. Great recipe. Easy. Must try!!

    reply to this comment >
    • Tricia Buice says

      September 13, 2019 at 9:50 am

      Thanks Michelle! Fresh lemons make a big difference – so happy you enjoyed the recipe!

      reply to this comment >
  27. Jacy says

    September 8, 2019 at 8:54 pm

    My cookies had a bitter aftertaste :(.
    Honestly though, that could be the result of a weird lemon or something. So I’m not sure it’s the recipe that has a problem. Hmm

    reply to this comment >
    • Tricia Buice says

      September 9, 2019 at 5:55 pm

      Lemons can taste off sometimes. Hope you’ll try again soon with fresh lemons 🙂

      reply to this comment >
    • Ella says

      September 17, 2019 at 4:50 pm

      5 stars
      I’m wondering if maybe you got some of the white part of the lemon into your mix when zesting the lemon. The yellow part is wonderfully tangy, but if you accidentally get some of the white in there, that part is quite bitter. Just a thought…

      reply to this comment >
  28. Rophe says

    July 26, 2019 at 8:59 pm

    Is it ok to use bleached flour instead of unbleached flour? And is ok if the cookie dough stayed in the refrigerator for such a long time unbaked?

    reply to this comment >
    • Tricia Buice says

      July 27, 2019 at 7:41 am

      Yes and yes! The cookie dough may need to sit out for a little while to soften before rolling into balls. Good luck!

      reply to this comment >
      • Rophe says

        July 27, 2019 at 12:44 pm

        Thank you, for responding

        reply to this comment >
  29. Sue Bawarski says

    June 26, 2019 at 9:19 pm

    How many does this recipe make? Thanks!

    reply to this comment >
    • Tricia Buice says

      June 27, 2019 at 7:25 am

      Hi Sue – about 36 cookies, or 3 dozen. Enjoy

      reply to this comment >
  30. Julie petersen says

    June 23, 2019 at 12:13 am

    5 stars
    I have made these lemon meltaways twice, and they are fabulous! Anything that can get me to turn on my oven when it’s 100+ degrees outside has to be great. They’re easy to make and even easier to eat. They don’t last longer than a day at my house. 🙂

    reply to this comment >
    • Tricia Buice says

      June 23, 2019 at 5:39 pm

      Wish you could see me doing a happy dance Julie! Thanks for the feedback, and the 5-star rating! These cookies have a way of disappearing fast – LOVE them! Just pop one in your mouth, then another, and another :0

      reply to this comment >
  31. Susan says

    June 20, 2019 at 11:41 pm

    I would love to make the lemon melt away cookies but would like the nutritional value please calories

    reply to this comment >
    • Tricia Buice says

      June 22, 2019 at 7:22 am

      I don’t have that option on my site Susan.

      reply to this comment >
    • Deb says

      September 18, 2019 at 7:56 pm

      Susan, according to my calculations they have about 85 calories per cookie.

      reply to this comment >
      • Linda says

        December 18, 2019 at 1:03 pm

        My nephew loves desserts with lemon, so I’m going to try baking these this year for Christmas. I make a lot of different cookies – scooping them into balls and freezing; I like bringing fresh-baked cookies to parties.

        Can I freeze this dough, or do you suggest I cook the cookies first?

        Thanks for the recipe…and your input! 🙂

        reply to this comment >
        • Tricia Buice says

          December 18, 2019 at 3:29 pm

          Hi Linda. You are welcome to freeze these before they are baked. I would press them with the glass then flash freeze until needed. Good luck and thanks for trying this delicious cookie recipe. Happy holidays!

          reply to this comment >
  32. Carol VanScoter says

    June 3, 2019 at 10:05 pm

    I’d like to make the Lemon meltaways for a wedding reception. How far in advance can I make them and how can I store them if I don’t ice them? Do they freeze well so that I can frost them the day before the wedding?

    reply to this comment >
    • Tricia Buice says

      June 4, 2019 at 7:59 am

      Hi Carol. These cookies will keep well at room temperature for up to 3 days. I would refrigerate or freeze them for better, longer storage. Frosting / glazing the day before sounds perfect! Hope you enjoy these delicious cookies and good luck on the wedding prep!

      reply to this comment >
  33. Sarah Little says

    April 26, 2019 at 9:08 pm

    5 stars
    Just made these. They are cooling now. This makes a beautiful cookie. They will get a dressing up with lemon glaze once cooled. I just had to try one right out of the oven and they are very good. The go together easily. The dough is so clean and white that any significant browning, in my opinion, spoils the pureness of them.
    Next time I will kick up the lemon just a tad.

    reply to this comment >
    • Tricia Buice says

      April 27, 2019 at 7:03 am

      Thank you Sarah! I love feedback, and appreciate you taking the time to let us know. More lemon zest may do the trick – in the icing too 🙂 Thanks so much!

      reply to this comment >
      • Sarah Little says

        May 18, 2019 at 5:43 pm

        My husband is IN LOVE with these cookies. He would eat them all in one sitting if I allowed it. The third batch of dough is chilling in the fridge now. The recipe has entered into the hallowed ground of my handwritten recipe book. Thanks again Tricia!

        reply to this comment >
        • Tricia Buice says

          May 20, 2019 at 12:31 am

          Haha! Thanks for the feedback Sarah – we LOVE them too! I once had a hand written recipe book and it somehow made it’s way into a recycling pile and was gone forever. I was so upset! Many of my mom’s recipes were in there and were never recovered. My husband can put the hurt on these too. Enjoy and thanks for taking the time to leave a comment and for trying our recipe.

          reply to this comment >
  34. Sahar says

    April 3, 2019 at 12:08 pm

    These look so good! Can the dough be rolled out and cut out with cookie cutters?

    reply to this comment >
    • Tricia Buice says

      April 3, 2019 at 12:13 pm

      I can’t answer that question for certain Sahar. I’ve never tried rolling it out. It seems like it would be okay – just not sure. Good luck!

      reply to this comment >
      • holly says

        June 6, 2020 at 1:08 am

        5 stars
        i have an allergy to corn so i substituted corn starch for arrowroot and they came out great! i also added lemon zest to the topping. great recipe!

        reply to this comment >
        • Tricia Buice says

          June 7, 2020 at 6:50 am

          Thanks for the feedback Holly! So glad you used arrowroot successfully. I’m sure this will help others that have a similar allergy. Thanks again!

          reply to this comment >
    • Sharan says

      December 2, 2019 at 10:49 am

      Dang. I find the 14 T butter so difficult. Anyone have other measurement….cups….?

      reply to this comment >
      • Tricia Buice says

        December 2, 2019 at 1:32 pm

        Hi Sharan. 14 tablespoons of butter is the same as 7 ounces, or 198 grams. One stick of butter equals 1/2 cup or 8 tablespoons. If you need 14 tablespoons you will need 3/4 cup of butter plus 2 tablespoons. Hope this helps

        reply to this comment >
  35. Debbie Kline says

    March 13, 2019 at 2:43 pm

    This is the same recipe that was published in Food and Wine Magazine. I though it looked familiar. They are very tasty cookies. https://www.foodandwine.com/recipes/lemony-butter-cookies

    reply to this comment >
    • Tricia Buice says

      March 13, 2019 at 5:55 pm

      Hi Debbie – my cookies were made from a Southern Living recipe which I noted in the printable recipe. Guess Food and Wine has one too!

      reply to this comment >
  36. Deborah Aspuria says

    March 6, 2019 at 9:36 am

    I make these as teacher gifts… always a hit! My family loves them as well- so light, and the perfect hit of lemon. Thanks for a delicious recipe!

    reply to this comment >
    • Tricia Buice says

      March 6, 2019 at 3:52 pm

      We love them too – thank you so much Deborah!

      reply to this comment >
  37. Mountain Annie says

    March 3, 2019 at 4:01 pm

    Made the lemon cookies. Added a little bit of vanilla and it really made the lemon flavor pop!

    reply to this comment >
    • Tricia Buice says

      March 3, 2019 at 4:06 pm

      Thanks so much for trying the recipe Annie. I love the addition of vanilla – sounds great! I really appreciate you taking the time to let us know how they turned out for you. Thanks!

      reply to this comment >
    • Mary Laffin says

      April 10, 2019 at 10:50 pm

      just wondering how much vanilla you used in these Lemon Meltaway cookies.

      Thanks

      reply to this comment >
      • Tricia Buice says

        April 11, 2019 at 7:05 am

        Hi Mary! I do not add vanilla extract in these lemon cookies – the recipe is correct as written. Thanks!

        reply to this comment >
  38. Sandra S. says

    January 27, 2019 at 1:46 am

    To all that wondered why the cookies turned out a bit bitter:

    I made some just now, and they turned out a tad bitter. I decided to taste my powdered sugar, which was from a plastic bag, that was used before, and I had tied the top with a clip. It was a tad bitter, I thought.

    So I made a new batch with a brand new bag of powdered sugar, never been opened before. And Voila! My second batch of cookies were not bitter at all!

    So I think it has to do with the freshness of the powdered sugar.

    I’m keeping all my unused powdered sugar in a tight sealed jar from now on!!!!

    FYI!

    reply to this comment >
    • Tricia Buice says

      January 27, 2019 at 10:07 am

      Thanks so much for the great tip Sandra! I truly appreciate your help and suggestion. And thanks for trying this recipe! Have a wonderful week.

      reply to this comment >
      • PRIYA says

        February 3, 2019 at 11:53 am

        Tricia..i cant seem to find the link forthe lemon meltaway cookies?

        reply to this comment >
        • Tricia Buice says

          February 3, 2019 at 12:01 pm

          Hi Priya – If you’re looking for the printable recipe, it’s at the bottom of the post, shaded in beige just above the area where you left a comment. Let me know if you can’t find it there!

          reply to this comment >
          • PRIYA says

            February 3, 2019 at 6:22 pm

            Thanks..i found it and made cookies …14 gms each ..baked at 350 F for 12 mins..rolled in powdered sugar…lovely cookies…excellent recipe…

          • Sonja says

            February 4, 2019 at 1:21 pm

            Can you tell me how many ml has your cup ? I’m from Austria and we are using here different cup sizes. Thank you

          • Tricia Buice says

            February 4, 2019 at 4:38 pm

            Hi Sonja – I’m not an expert on ml but in looking it up online, I found a converter via Google. 1 cup is 236.588ml according to one formula. Hope that helps!

          • Sonja says

            February 6, 2019 at 10:55 am

            I was just yet baking this cooking and i can only say so much delicous. Best cookies ever, it melt in mouth !!

          • Tricia Buice says

            February 6, 2019 at 11:50 am

            Thanks Sonja – so glad you enjoyed the cookies! Love all that lemon flavor 🙂

        • Lori says

          September 8, 2019 at 9:48 pm

          I made these tonight for the first time. I thought I followed the recipe correctly. However after letting them cool for one minute then when I went to put them into the powdered sugar they fell apart. Any idea what I could have done wrong?

          reply to this comment >
          • Tricia Buice says

            September 9, 2019 at 5:58 pm

            Maybe let them rest for two minutes or three. They only fall apart when not cooled enough. Be careful when placing them in the powdered sugar. I usually just drizzle with icing which has additional lemon flavor. I have another lemon cookie that does well in powdered sugar. Try these LEMON COOLERS sometime – I bet you’ll love them.

  39. Zella Overstreet says

    January 12, 2019 at 9:57 pm

    I made these cookies and they were delicious, melt in your mouth. I used the glaze. I will keep a batch in the freezer. Thank you for sharing.

    reply to this comment >
    • Tricia Buice says

      January 13, 2019 at 7:34 am

      Thank you Zella! So happy they turned out for you 🙂 Happy baking!

      reply to this comment >
  40. Tammy Tereck says

    December 31, 2018 at 9:53 am

    How much is 14 tbsps in cups

    reply to this comment >
    • Tricia Buice says

      December 31, 2018 at 6:18 pm

      Hi Tammy. 14 tablespoons is 3/4 cups of butter. Enjoy!

      reply to this comment >
      • Carol A Keller says

        May 3, 2019 at 8:12 pm

        4 stars
        sorry but 14 Tablespoons is 3/4 c. plus 2 tabl.

        reply to this comment >
        • Tricia Buice says

          May 4, 2019 at 10:28 am

          Don’t apologize! You’re right – thanks for correcting

          reply to this comment >
  41. Terri says

    December 24, 2018 at 2:42 pm

    These are wonderful just rolled in powdered sugar! Next time I’ll try them glazed.

    reply to this comment >
    • Tricia Buice says

      December 26, 2018 at 8:20 am

      Tender, buttery cookies are the best! Thanks for trying them Terri and for letting us know how they turned out for you.

      reply to this comment >
  42. Donna says

    December 21, 2018 at 3:53 pm

    Made these for my Christmas party and they looked fabulous but had a strange after taste… disappointed, as I love lemon!

    reply to this comment >
    • Tricia Buice says

      December 22, 2018 at 7:20 am

      Sorry Donna. When you zest a lemon, be sure you don’t get to much of the white pith. Also, cornstarch gives a little different mouth feel, but not usually an aftertaste. Sorry you didn’t like these – we love them.

      reply to this comment >
  43. Marie says

    December 15, 2018 at 9:33 pm

    These were so easy to make, and the texture is awesome! I made the dough the day before and let it sit in the fridge till the next day because I ran out of time. The cookies have a great lemon flavor, but they are bitter. Could this be because I let it sit to long? I made sure not to get the white of the lemon while zesting. I’d like to try making these again if they aren’t bitter.

    reply to this comment >
    • Tricia Buice says

      December 16, 2018 at 7:37 am

      Thank you so much for the feedback Marie. I’m not sure why they would be bitter, especially if you made sure you didn’t zest the pith. Perhaps you can try using less zest next time. Fruit and citrus flavors can vary from season to season. Perhaps you got a bad lemon somehow. The lemon flavor in these cookies is usually pretty mild. Hope you’ll try again! I don’t think it has anything to do with the dough being refrigerated for a longer period of time. Good luck and hope you have a wonderful holiday season!

      reply to this comment >
      • Rose says

        January 1, 2019 at 12:58 pm

        It was most likely the lemon. I just placed my dough in the fridge and I used Meyer lemons. Totally mild lemon taste from scraping the paddle.

        reply to this comment >
        • Tricia Buice says

          January 1, 2019 at 3:12 pm

          Thanks for the followup Rose. Glad these are going to turn out better for you. Have a very Happy New Year!

          reply to this comment >
  44. Laura says

    December 10, 2018 at 7:35 pm

    These were awesome cookies!

    reply to this comment >
    • Tricia Buice says

      December 11, 2018 at 11:40 am

      Thank you Laura – we love them too!

      reply to this comment >
  45. Kath says

    November 17, 2018 at 7:45 am

    Your directions are wonderful – easy to follow with explicit directions. Adding these to my Easter cookies list!

    reply to this comment >
    • Tricia Buice says

      November 17, 2018 at 7:54 am

      Thanks Kath! Such a great little cookie – we love them 🙂

      reply to this comment >
  46. Jessica says

    August 27, 2018 at 11:25 am

    Have you ever tried them with lime instead of lemon? Thinking of trying that!

    reply to this comment >
    • Tricia Buice says

      August 27, 2018 at 2:09 pm

      Hi Jessica – yes I have – check out this post for Key Lime Coconut Meltaways – and here’s another recipe for Peanut Butter Chocolate Meltaway Cookies – such a great cookie!

      reply to this comment >
  47. Carolyn says

    August 14, 2018 at 6:55 pm

    Can you refrigerate the dough longer than an hour?

    reply to this comment >
    • Tricia Buice says

      August 14, 2018 at 7:27 pm

      Yes Carolyn – even as long as overnight would be fine. It may need to warm up at room temperature for 5-10 minutes before rolling into balls. It’s a very forgiving cookie dough. Enjoy!

      reply to this comment >
  48. Kathleen says

    August 12, 2018 at 4:42 pm

    They were a little dry, what would you recommend to make them a little more chewy? Delicious taste. And still a very good cookie. I just prefer a chewier cookie.

    reply to this comment >
    • Tricia Buice says

      August 12, 2018 at 5:31 pm

      Hi Kathleen – since these cookies are eggless, I don’t think they’ll ever be chewy. If they were dry, I would cut a few minutes off the baking time. Meltaways have a very different texture due to the corn starch. They truly melt in your mouth and are typically not real chewy. Thanks for trying them!

      reply to this comment >
  49. Alane says

    May 13, 2018 at 9:47 am

    The looked and sounded lovely. I attempted them yesterday for Motger’s day. They melted down flat, and when I tried to remove them from the parchment paper they crumbled. Where did I go wrong? I was surprised there was no egg for a binder. Thanks for any tips-would love to try again.

    reply to this comment >
    • Tricia Buice says

      May 13, 2018 at 9:58 am

      Hi Alane – so sorry you had trouble with this recipe. I’m not sure what went wrong but here are my thoughts. These cookies should not “melt down” and stay pretty much in the same form as when raw. As you see in the photos, the cookie dough balls are pressed to flatten because they really should not spread. No eggs are needed, as the cornstarch helps act as a binder. It almost sounds like something was omitted by mistake, or too much butter was added. I use Land-O-Lakes unsalted butter for all my baking. I’ve found the moisture content in butter products varies greatly. Again, so sorry you had trouble, especially when baking for an event like Mother’s Day. Good luck!

      reply to this comment >
  50. Antoinette Galindo says

    March 24, 2018 at 8:54 pm

    They were ok my husband thought it was a keeper I would of put more lemon zest

    reply to this comment >
    • Tricia Buice says

      March 25, 2018 at 8:08 am

      Feel free to add more zest Antoinette 🙂 Thanks for the feedback and for trying our recipe.

      reply to this comment >
  51. Missy says

    March 15, 2018 at 12:04 pm

    These look delicious! I am wondering if they can be frozen as I have an upcoming wedding I’d like to make them for. Any insight is appreciated?

    reply to this comment >
    • Tricia Buice says

      March 15, 2018 at 12:11 pm

      Hi Missy – I think it would be great to freeze the baked cookies but I would wait to ice them until the day before the event. Good luck and I hope they love them!

      reply to this comment >
  52. Kathryn says

    February 8, 2018 at 8:39 pm

    I only have a hand mixer not a stand mixer with a paddle…how would that change the blending/mixing instructions? Or doesn’t it matter?

    reply to this comment >
    • Tricia Buice says

      February 8, 2018 at 8:44 pm

      Great question Kathryn – it really doesn’t matter. Just mix by hand. I have both a hand mixer and a stand mixer and sometimes I just use the hand mixer anyway. It will work fine – no worries. Thanks!

      reply to this comment >
  53. Erica says

    January 27, 2018 at 6:39 pm

    Thank you for sharing your recipe. I made these today and they were so delicious we loved them.

    reply to this comment >
    • Tricia Buice says

      January 28, 2018 at 8:39 am

      Thanks so much for the feedback Erica! We love them too and I wish I had some right now 🙂 Enjoy and thanks again.

      reply to this comment >
  54. Karen Bass says

    December 31, 2017 at 8:44 pm

    Delicious! Made these for a holiday party and they were a hit. There is always so much chocolate these were a welcome light edition. Thanks!

    reply to this comment >
    • Tricia Buice says

      January 1, 2018 at 9:16 am

      Thank you Karen – and hope you have a very Happy New Year! All our readers appreciate feedback so thanks for taking the time to comment. We LOVE these cookies!

      reply to this comment >
  55. Randi says

    December 16, 2017 at 12:33 pm

    I made these this morning after chilling overnight. The texture is chalky. Maybe the dough shouldn’t have been left in the fridge overnight?

    reply to this comment >
    • Tricia Buice says

      December 16, 2017 at 5:16 pm

      Hi Randi – I have never chilled the dough that long, so perhaps. But these do have cornstarch in them which adds a little different texture in some cookies. I don’t remember these being chalky, only buttery and tender with a nice bite of lemon. Hope you have a wonderful holiday season and maybe you can try these again without the long chill time.

      reply to this comment >
  56. Ann Meintjes says

    December 15, 2017 at 4:24 pm

    Hi, I have made this recipe three times and the cookies are everything you said they would be.
    However my batter/dough is very soft and sticky, i certainly could not roll it into balls like you have or use a cooking press. Please advise..
    with sincere thanks
    Ann Meintjes

    reply to this comment >
    • Tricia Buice says

      December 16, 2017 at 8:17 am

      Hi Ann – try refrigerating the dough longer, and maybe add 2 tablespoons of flour when mixing. Humidity levels are different all year, also the moisture in butter varies by brand. I always use Land-o-Lakes unsalted butter. Good luck!

      reply to this comment >
  57. Karly says

    May 5, 2016 at 12:06 pm

    Seriously, these are like little bites of sunshine on a plate. They look so delicious and are perfection for spring and summer! I must try them ASAP!

    reply to this comment >
    • Tricia Buice says

      May 5, 2016 at 1:30 pm

      You are going to love them Karly – nothing better than a lemon dessert, well maybe chocolate 🙂

      reply to this comment >
  58. Nancy Hoffman says

    December 27, 2015 at 1:40 pm

    This was so easy and so good. Beautiful, tender cookies that melt in your mouth. Now I just have to remind myself I can’t have one EVERY time I pass thru the kitchen. Thank you for a great recipe that turns out as written.

    reply to this comment >
    • Tricia Buice says

      December 27, 2015 at 8:17 pm

      Woohooo! Thank you so much for the feedback Nancy – I LOVE these cookies and I truly understand about picking one up each time you pass by. They know my name and call to me! Hope you had a wonderful holiday and thanks so much for stopping by and commenting 🙂

      reply to this comment >
  59. Justyna says

    July 23, 2015 at 3:44 pm

    Hello!

    These were just super yummy! I am just curious what should I add to make them more ‘stif’ and cut shapes from the dough. Should I put more flour only or do you recommend something else? I would love to have them in shape of hearts!

    reply to this comment >
    • Tricia Buice says

      July 23, 2015 at 4:18 pm

      Hi Justyna! I am not sure this would be the kind of cookie you want to cut out. It is very light and tender and they really melt in your mouth. I think a regular sugar cookie with lemon zest and juice added may be what you want. But extra flour may be just fine too – I haven’t tried any variations. Thanks so much for stopping by!

      reply to this comment >
  60. Cali @ Cali's Cuisine says

    April 28, 2015 at 9:59 pm

    These look good and I can imagine how sweet and tart they taste. Would be perfect to savor with a cup of hot tea!

    reply to this comment >
    • Tricia Buice says

      April 29, 2015 at 7:14 am

      They truly melt in your mouth Cali – thanks for stopping by!

      reply to this comment >
  61. 2 Sisters Recipes by Anna and Liz says

    February 25, 2015 at 9:18 am

    Ahhh any cookie that is lemony, buttery, and melts in your mouth – is pure heaven to me! It’s so cold here in the South and in NY – I think its a perfect day to make some cookies and make the kitchen even warmer! 🙂 PS… I think I will buy a lemon tree also! ( our parents always had one growing outside and one inside) So you can say you have another friend with a citrus tree in her yard too! lol….

    reply to this comment >
    • Tricia Buice says

      February 25, 2015 at 2:05 pm

      Lemons make the best desserts! Let’s grow trees!!

      reply to this comment >
  62. Susan says

    February 23, 2015 at 12:24 pm

    We just spent the past week in California where the trees were heavy with citrus – especially oranges. How tough it was to trade mid to upper 80s and wake up to -7 this morning! These lemon cookies would certainly lift my spirits! Hopefully, March will bring some welcomed changes in the weather 🙂

    reply to this comment >
    • Tricia Buice says

      February 23, 2015 at 12:25 pm

      I sure hope so Susan! This cold, wet, dreary weather is starting to get old – scratch that – it is old! Have a wonderful, warmer week and thanks for stopping by!

      reply to this comment >
  63. sue|theviewfromgreatisland says

    February 21, 2015 at 9:06 pm

    I think if we eat enough of these cookies, and close our eyes and wish real hard, Spring will come early! These look, and sound, soooooo good!

    reply to this comment >
    • Tricia Buice says

      February 22, 2015 at 7:34 pm

      I think I’ll go get another one of these cookies and see if that works! Come on spring 🙂

      reply to this comment >
  64. Betty says

    February 21, 2015 at 4:46 pm

    It’s been snowing off and on most of the day, so a bit of sunshine would be welcome. These lovely lemon gems would be a bright spot in my day! 🙂

    reply to this comment >
    • Tricia Buice says

      February 21, 2015 at 7:55 pm

      Now comes the ice – hope you enjoyed your break from school this week. Hope you get to try these cookies sometimes – they are a bite of sunshine Betty!

      reply to this comment >
  65. tanna says

    February 20, 2015 at 7:02 am

    LOOOOOVE the thought of these!! Not too sweet. Melt in your mouth. Bright lemon flavor. Oh, yes!!

    Stay warm and safe, Tricia!! blessings ~ tanna

    reply to this comment >
    • Tricia Buice says

      February 21, 2015 at 10:59 am

      They have it all Tanna! Just like you – practically perfect in every way! Enjoy your lovely weather there in Texas 🙂

      reply to this comment >
  66. Monica says

    February 19, 2015 at 8:11 pm

    I think it’s -3 degrees here tonight. We are definitely warming ourselves up with plenty of food and bright citrus helps, especially in the form of cookies. : ) I have heard so much of meltaways but never tasted one! I can just picture that melting texture from the confectioners’ sugar. Great choice of treat, Tricia. Stay warm!

    reply to this comment >
    • Tricia Buice says

      February 21, 2015 at 10:58 am

      Thanks Monica – Sitting here watching it snow right now – with rain in the forecast for tomorrow. Heading into the kitchen to make some soup 🙂

      reply to this comment >
  67. Chris @ The Café Sucré Farine says

    February 19, 2015 at 8:00 pm

    I would not trust myself with these in the house. They look amazing Tricia and melt aways are some of my very favorite cookies. Add lemon icing and I’m over the moon!

    reply to this comment >
    • Tricia Buice says

      February 21, 2015 at 10:57 am

      Thanks Chris – I am sure Scott would help you with a few!

      reply to this comment >
    • Sue Bawarski says

      June 25, 2019 at 10:02 am

      How many cookies does this recipe make?

      reply to this comment >
      • Tricia Buice says

        June 26, 2019 at 7:25 am

        About 36 cookies Sue.

        reply to this comment >
  68. Becky Green says

    February 19, 2015 at 7:59 pm

    Tricia! LOOOVE these cookies! I remember my grandmother used to make Orange cookies like this! LOOOVE your pictures of the process too! It is COLD here too; HOPEFULLY, it’ll thaw out soon. But, we have to remember, long cold bouts will kill ofF the bugs & that’s the up-side of the cold! LOL STAY WARM!!!!!!!!!!!!! 😉

    reply to this comment >
    • Tricia Buice says

      February 21, 2015 at 10:57 am

      I was thinking about all this cold weather killing ticks and other pesky bugs. Maybe mosquitoes won’t be as bad this summer – we can hope!

      reply to this comment >
  69. michael says

    February 19, 2015 at 7:51 pm

    Tricia I can’t wait for Spring either, we also have 7 inches of sleet and snow on the ground. The morning we had a low of 14 and tonight we are suppose to be 4 degrees! Not quite as cold as you!! The lemon meltaways look really delicious. Love the photos with your barn wood table!! 🙂

    reply to this comment >
    • Tricia Buice says

      February 21, 2015 at 10:56 am

      Love my new barn wood table too! Love these cookies – love that spring will soon be here – I am happy 🙂

      reply to this comment >
  70. Wendy says

    February 19, 2015 at 6:53 pm

    I also have citrus envy! 😉 I would love to have a little meyer lemon tree that could live in a pot on wheels. In the summer it could live outside and it would winter in the garage. If it works, I will send you some midwestern lemons! While I wait on my tree to bear fruit, I am more than willing to go to the store for some lemons to try these sunny cookies!

    reply to this comment >
    • Tricia Buice says

      February 21, 2015 at 10:55 am

      Lemons on wheels – great idea Wendy! Let me know if that works for you 🙂

      reply to this comment >
  71. cheri says

    February 19, 2015 at 6:43 pm

    Hi Tricia, we have lemons coming out of our ears here, making these next.

    reply to this comment >
    • Tricia Buice says

      February 21, 2015 at 10:55 am

      SO jealous of your lemons – hope you get to make these – they are so easy and delicious!

      reply to this comment >
  72. Beth says

    February 19, 2015 at 6:37 pm

    These are totally my kind of cookies! And yes, a whole batch could be very dangerous for me, too.

    reply to this comment >
    • Tricia Buice says

      February 21, 2015 at 10:54 am

      Make sure you have someone to share them with – they disappear so quickly 🙂

      reply to this comment >
  73. Lorraine @ Not Quite Nigella says

    February 19, 2015 at 5:41 pm

    What a great name! You can really imagine their gorgeous texture 😀

    reply to this comment >
    • Tricia Buice says

      February 21, 2015 at 10:53 am

      They are so tasty Lorraine – lemon desserts are the best (well chocolate too)

      reply to this comment >
  74. Pam says

    February 19, 2015 at 2:30 pm

    We had dogwoods in Louisville, miss them, but definitely none here in Chicagoland. I miss warm weather, but am not complaining either, I love it here, esp. in the other seasons.
    Your lemon cookies are perfect for now! I’d take lemon over chocolate any day, and that glaze puts them over the edge. Wish I had one now, thanks for the recipe, Tricia!

    reply to this comment >
    • Tricia Buice says

      February 19, 2015 at 2:36 pm

      Dogwoods are one of my favorite trees. They are one of the early bloomers so they announce spring is just around the corner! These lemon cookies are very good – they truly do melt in your mouth!

      reply to this comment >
  75. Dom says

    February 19, 2015 at 11:03 am

    I think sunshine food is the best way to beat the winter blues… these look glorious and I bet that sharp citrus icing was a pick me up akin to any Sping morning!

    reply to this comment >
    • Tricia Buice says

      February 19, 2015 at 11:09 am

      You have a wonderful way with words Dom – I could not say it any better! Thanks!~

      reply to this comment >
  76. ines says

    February 19, 2015 at 7:59 am

    These look so simple and so delicious! From what I see from the recipe, the texture must be awesome. I may very well give them a try soon, since I have been craving lemony cookie dough for over a week 🙂

    reply to this comment >
    • Tricia Buice says

      February 19, 2015 at 9:41 am

      Thanks Ines – they are super simple and tangy – just what you want in a lemon cookie. Enjoy!

      reply to this comment >
  77. [email protected]'s Recipes says

    February 19, 2015 at 5:38 am

    Actually Spring is almost over here :-)) These lemon meltaways look wonderfully delicious, Tricia.

    reply to this comment >
    • Tricia Buice says

      February 19, 2015 at 7:55 am

      I can’t wait Angie! It’s just around the corner. Hope you’re having great weather!

      reply to this comment >

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    […] You should also try my Lemon Blueberry Cheesecake Bars. I love lemon desserts all year ’round, I have to admit. Lemon desserts aren’t just for spring and summer anymore! Sugar cookie cups just looks fancy when you bring them somewhere for dessert. I’m not sure what it is about cookie cups, but they put smiles on peoples’ faces. You will also love my lemon chip macadamia nut cookies. These particular cookies are thin and crispy versus soft and chewy. I always like to know the texture of a cookie before I make it so I know what to expect. I’m also loving these Lemon Meltaways. […]

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  3. Low Carb Snowball Cookies Recipe | It's Yummi - Bites of Food and Life says:
    December 6, 2017 at 2:56 pm

    […] lemon meltaways from Saving Room for Dessert have a yummy coating of icing on the […]

    reply to this comment >

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