Lemon Meltaway Cookies

Kathy Williams


These delicate little cookies are perfect for hot tea.

☆☆☆☆☆ 0 votes
2-3 dozen
1 Hr 15 Min
15 Min


3/4 c
butter, unsalted, room temperature (1 1/2 sticks)
1 c
confectioners' sugar
lemons; zest, finely grated
2 Tbsp
fresh lemon juice
1 Tbsp
pure vanilla extract
1 3/4 c
plus 2 tablespoons all-purpose flour
2 Tbsp
corn starch
1/4 tsp
coarse salt

How to Make Lemon Meltaway Cookies


  • 1In a bowl of an electric mixer, fitted with the whisk attachment, mix butter and 1/3 cup of confectioners' sugar on medium speed, until pale and fluffy. Add lemon zest, lemon juice and vanilla. Mix until fluffy.
  • 2Whisk together, flour, cornstarch, and salt in a bowl. Add to butter mixer on low speed until just combined.
  • 3Divide the dough in half. Place each half on a sheet of parchment paper. Roll in parchment to form a log 1-1/4 inches in diameter. Refrigerate logs until cold and firm, at least 1 hour.
  • 4Preheat oven to 350 F. Remove parchment from logs; cut into 1/4 inch thick rounds. Space rounds 1 inch apart on baking sheet lined with parchment paper.
  • 5Bake cookies until barely golden, about 13 minutes, rotating sheets halfway through.
    Transfer cookies to wire racks and cool slighly.
    While cookies are still warm toss with the remaining 2/3 cup confectioner's sugar.
    Store in air tight container at room temperature for 2 weeks.

Printable Recipe Card

About Lemon Meltaway Cookies

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: American
Hashtag: #lemon