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4.39 from 13 votes

Lemon Meltaways

Light and buttery, these bite-sized lemon cookies are a real treat!
Prep Time20 mins
Cook Time13 mins
Refrigerate cookie dough1 hr
Total Time33 mins
Course: Cookies, Dessert
Servings: 3 dozen
Author: Tricia


For the cookie dough:

  • 14 tablespoons unsalted butter, room temperature
  • ½ cup powdered sugar
  • 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
  • ¼ cup cornstarch
  • ¼ teaspoon salt

For the lemon glaze:

  • 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 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.


Prep time does not include 1 hour chilling time for the dough.
Recipe adapted from Southern Living