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Lemon Meltaways ~ Light and buttery, these lemon bite-sized cookies are a real treat! Easy to make and the perfect little bite of lemon!
Do you think if I post bright lemony recipes, 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?!?
I’m envious of my west coast friends with citrus trees in their yards. How fun would it be to go outside and pick a few lemons and whip up a batch of these sweet gems?
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.
The warm baked cookies can be tossed in confectioners’ sugar like a Russian Tea Cake or Mexican Wedding Cookie.
Or drizzle with a lemon glaze and have a memorable lemon experience! The glaze can be thin or thick – it’s all up to you!
Rolling the cookies into a small single-bite size treat makes it super easy to pop them in your mouth. That can also be bad if you keep the entire batch for yourself. They are not overly sweet so they’re the perfect light ending to any meal. And they won’t make your tummy hurt if you have a few for breakfast. Not judging – just saying!
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Light and buttery, these lemon bite-sized cookies are a real treat! Easy to make and the perfect cure for that craving when you need a little something sweet.
- 14 tablespoons unsalted butter, room temperature
- 1/2 cup powdered sugar
- 1 tablespoon lemon zest, packed - about 2 lemons
- 2 tablespoons fresh lemon juice, about 1 lemon
- 1 1/2 cups unbleached all-purpose flour
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest for garnish if desired
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy. Add 1/2 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 350F. 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 13 minutes at 350F 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.
Prep time does not include 1 hour chilling time for the dough.
Recipe adapted from Southern Living
Here are a few more of our favorite Meltaway Cookie recipes you might also enjoy:
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.
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.
Hope you’re having wonderful weather and these dreary winter days are on the way out. Thanks so much for stopping by!
Tricia
Julie petersen says
June 23, 2019 at 12:13 amI 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. 🙂
Tricia Buice says
June 23, 2019 at 5:39 pmWish 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
Susan says
June 20, 2019 at 11:41 pmI would love to make the lemon melt away cookies but would like the nutritional value please calories
Tricia Buice says
June 22, 2019 at 7:22 amI don’t have that option on my site Susan.
Carol VanScoter says
June 3, 2019 at 10:05 pmI’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?
Tricia Buice says
June 4, 2019 at 7:59 amHi 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!
Sarah Little says
April 26, 2019 at 9:08 pmJust 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.
Tricia Buice says
April 27, 2019 at 7:03 amThank 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!
Sarah Little says
May 18, 2019 at 5:43 pmMy 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!
Tricia Buice says
May 20, 2019 at 12:31 amHaha! 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.
Sahar says
April 3, 2019 at 12:08 pmThese look so good! Can the dough be rolled out and cut out with cookie cutters?
Tricia Buice says
April 3, 2019 at 12:13 pmI 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!
Debbie Kline says
March 13, 2019 at 2:43 pmThis 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
Tricia Buice says
March 13, 2019 at 5:55 pmHi Debbie – my cookies were made from a Southern Living recipe which I noted in the printable recipe. Guess Food and Wine has one too!
Deborah Aspuria says
March 6, 2019 at 9:36 amI 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!
Tricia Buice says
March 6, 2019 at 3:52 pmWe love them too – thank you so much Deborah!
Mountain Annie says
March 3, 2019 at 4:01 pmMade the lemon cookies. Added a little bit of vanilla and it really made the lemon flavor pop!
Tricia Buice says
March 3, 2019 at 4:06 pmThanks 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!
Mary Laffin says
April 10, 2019 at 10:50 pmjust wondering how much vanilla you used in these Lemon Meltaway cookies.
Thanks
Tricia Buice says
April 11, 2019 at 7:05 amHi Mary! I do not add vanilla extract in these lemon cookies – the recipe is correct as written. Thanks!
Sandra S. says
January 27, 2019 at 1:46 amTo 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!
Tricia Buice says
January 27, 2019 at 10:07 amThanks so much for the great tip Sandra! I truly appreciate your help and suggestion. And thanks for trying this recipe! Have a wonderful week.
PRIYA says
February 3, 2019 at 11:53 amTricia..i cant seem to find the link forthe lemon meltaway cookies🤔
Tricia Buice says
February 3, 2019 at 12:01 pmHi 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!
PRIYA says
February 3, 2019 at 6:22 pmThanks..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 pmCan 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 pmHi 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 amI 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 amThanks Sonja – so glad you enjoyed the cookies! Love all that lemon flavor 🙂
Zella Overstreet says
January 12, 2019 at 9:57 pmI 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.
Tricia Buice says
January 13, 2019 at 7:34 amThank you Zella! So happy they turned out for you 🙂 Happy baking!
Tammy Tereck says
December 31, 2018 at 9:53 amHow much is 14 tbsps in cups
Tricia Buice says
December 31, 2018 at 6:18 pmHi Tammy. 14 tablespoons is 3/4 cups of butter. Enjoy!
Carol A Keller says
May 3, 2019 at 8:12 pmsorry but 14 Tablespoons is 3/4 c. plus 2 tabl.
Tricia Buice says
May 4, 2019 at 10:28 amDon’t apologize! You’re right – thanks for correcting
Terri says
December 24, 2018 at 2:42 pmThese are wonderful just rolled in powdered sugar! Next time I’ll try them glazed.
Tricia Buice says
December 26, 2018 at 8:20 amTender, buttery cookies are the best! Thanks for trying them Terri and for letting us know how they turned out for you.
Donna says
December 21, 2018 at 3:53 pmMade these for my Christmas party and they looked fabulous but had a strange after taste… disappointed, as I love lemon!
Tricia Buice says
December 22, 2018 at 7:20 amSorry 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.
Marie says
December 15, 2018 at 9:33 pmThese 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.
Tricia Buice says
December 16, 2018 at 7:37 amThank 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!
Rose says
January 1, 2019 at 12:58 pmIt 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.
Tricia Buice says
January 1, 2019 at 3:12 pmThanks for the followup Rose. Glad these are going to turn out better for you. Have a very Happy New Year!
Laura says
December 10, 2018 at 7:35 pmThese were awesome cookies!
Tricia Buice says
December 11, 2018 at 11:40 amThank you Laura – we love them too!
Kath says
November 17, 2018 at 7:45 amYour directions are wonderful – easy to follow with explicit directions. Adding these to my Easter cookies list!
Tricia Buice says
November 17, 2018 at 7:54 amThanks Kath! Such a great little cookie – we love them 🙂
Jessica says
August 27, 2018 at 11:25 amHave you ever tried them with lime instead of lemon? Thinking of trying that!
Tricia Buice says
August 27, 2018 at 2:09 pmHi 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!
Carolyn says
August 14, 2018 at 6:55 pmCan you refrigerate the dough longer than an hour?
Tricia Buice says
August 14, 2018 at 7:27 pmYes 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!
Kathleen says
August 12, 2018 at 4:42 pmThey 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.
Tricia Buice says
August 12, 2018 at 5:31 pmHi 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!
Alane says
May 13, 2018 at 9:47 amThe 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.
Tricia Buice says
May 13, 2018 at 9:58 amHi 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!
Antoinette Galindo says
March 24, 2018 at 8:54 pmThey were ok my husband thought it was a keeper I would of put more lemon zest
Tricia Buice says
March 25, 2018 at 8:08 amFeel free to add more zest Antoinette 🙂 Thanks for the feedback and for trying our recipe.
Missy says
March 15, 2018 at 12:04 pmThese 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?
Tricia Buice says
March 15, 2018 at 12:11 pmHi 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!
Kathryn says
February 8, 2018 at 8:39 pmI 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?
Tricia Buice says
February 8, 2018 at 8:44 pmGreat 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!
Erica says
January 27, 2018 at 6:39 pmThank you for sharing your recipe. I made these today and they were so delicious we loved them.
Tricia Buice says
January 28, 2018 at 8:39 amThanks so much for the feedback Erica! We love them too and I wish I had some right now 🙂 Enjoy and thanks again.
Karen Bass says
December 31, 2017 at 8:44 pmDelicious! Made these for a holiday party and they were a hit. There is always so much chocolate these were a welcome light edition. Thanks!
Tricia Buice says
January 1, 2018 at 9:16 amThank 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!
Randi says
December 16, 2017 at 12:33 pmI made these this morning after chilling overnight. The texture is chalky. Maybe the dough shouldn’t have been left in the fridge overnight?
Tricia Buice says
December 16, 2017 at 5:16 pmHi 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.
Ann Meintjes says
December 15, 2017 at 4:24 pmHi, 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
Tricia Buice says
December 16, 2017 at 8:17 amHi 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!
Karly says
May 5, 2016 at 12:06 pmSeriously, 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!
Tricia Buice says
May 5, 2016 at 1:30 pmYou are going to love them Karly – nothing better than a lemon dessert, well maybe chocolate 🙂
Nancy Hoffman says
December 27, 2015 at 1:40 pmThis 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.
Tricia Buice says
December 27, 2015 at 8:17 pmWoohooo! 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 🙂
Justyna says
July 23, 2015 at 3:44 pmHello!
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!
Tricia Buice says
July 23, 2015 at 4:18 pmHi 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!
Cali @ Cali's Cuisine says
April 28, 2015 at 9:59 pmThese look good and I can imagine how sweet and tart they taste. Would be perfect to savor with a cup of hot tea!
Tricia Buice says
April 29, 2015 at 7:14 amThey truly melt in your mouth Cali – thanks for stopping by!
2 Sisters Recipes by Anna and Liz says
February 25, 2015 at 9:18 amAhhh 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….
Tricia Buice says
February 25, 2015 at 2:05 pmLemons make the best desserts! Let’s grow trees!!
Susan says
February 23, 2015 at 12:24 pmWe 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 🙂
Tricia Buice says
February 23, 2015 at 12:25 pmI 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!
sue|theviewfromgreatisland says
February 21, 2015 at 9:06 pmI 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!
Tricia Buice says
February 22, 2015 at 7:34 pmI think I’ll go get another one of these cookies and see if that works! Come on spring 🙂
Betty says
February 21, 2015 at 4:46 pmIt’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! 🙂
Tricia Buice says
February 21, 2015 at 7:55 pmNow 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!
tanna says
February 20, 2015 at 7:02 amLOOOOOVE the thought of these!! Not too sweet. Melt in your mouth. Bright lemon flavor. Oh, yes!!
Stay warm and safe, Tricia!! blessings ~ tanna
Tricia Buice says
February 21, 2015 at 10:59 amThey have it all Tanna! Just like you – practically perfect in every way! Enjoy your lovely weather there in Texas 🙂
Monica says
February 19, 2015 at 8:11 pmI 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!
Tricia Buice says
February 21, 2015 at 10:58 amThanks Monica – Sitting here watching it snow right now – with rain in the forecast for tomorrow. Heading into the kitchen to make some soup 🙂
Chris @ The Café Sucré Farine says
February 19, 2015 at 8:00 pmI 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!
Tricia Buice says
February 21, 2015 at 10:57 amThanks Chris – I am sure Scott would help you with a few!
Becky Green says
February 19, 2015 at 7:59 pmTricia! 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!!!!!!!!!!!!! 😉
Tricia Buice says
February 21, 2015 at 10:57 amI 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!
michael says
February 19, 2015 at 7:51 pmTricia 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!! 🙂
Tricia Buice says
February 21, 2015 at 10:56 amLove my new barn wood table too! Love these cookies – love that spring will soon be here – I am happy 🙂
Wendy says
February 19, 2015 at 6:53 pmI 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!
Tricia Buice says
February 21, 2015 at 10:55 amLemons on wheels – great idea Wendy! Let me know if that works for you 🙂
cheri says
February 19, 2015 at 6:43 pmHi Tricia, we have lemons coming out of our ears here, making these next.
Tricia Buice says
February 21, 2015 at 10:55 amSO jealous of your lemons – hope you get to make these – they are so easy and delicious!
Beth says
February 19, 2015 at 6:37 pmThese are totally my kind of cookies! And yes, a whole batch could be very dangerous for me, too.
Tricia Buice says
February 21, 2015 at 10:54 amMake sure you have someone to share them with – they disappear so quickly 🙂
Lorraine @ Not Quite Nigella says
February 19, 2015 at 5:41 pmWhat a great name! You can really imagine their gorgeous texture 😀
Tricia Buice says
February 21, 2015 at 10:53 amThey are so tasty Lorraine – lemon desserts are the best (well chocolate too)
Pam says
February 19, 2015 at 2:30 pmWe 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!
Tricia Buice says
February 19, 2015 at 2:36 pmDogwoods 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!
Dom says
February 19, 2015 at 11:03 amI 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!
Tricia Buice says
February 19, 2015 at 11:09 amYou have a wonderful way with words Dom – I could not say it any better! Thanks!~
ines says
February 19, 2015 at 7:59 amThese 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 🙂
Tricia Buice says
February 19, 2015 at 9:41 amThanks Ines – they are super simple and tangy – just what you want in a lemon cookie. Enjoy!
[email protected]'s Recipes says
February 19, 2015 at 5:38 amActually Spring is almost over here :-)) These lemon meltaways look wonderfully delicious, Tricia.
Tricia Buice says
February 19, 2015 at 7:55 amI can’t wait Angie! It’s just around the corner. Hope you’re having great weather!