Lemon Meltaway Cookies – Simple, buttery, delicate and crumbly lemon cookie that is crowned with vibrant zesty frosting. A perfect cookie recipe for the festive season!
What are lemon meltaway cookies?
Lemon meltaways are a type of small cookie made with a soft, buttery and zesty dough and topped with lemon flavored frosting and sprinkles. These cookies are a wonderful holiday treat and are often enjoyed with a cup of hot cocoa or coffee.
These cookies are delightful, and crumbly cookies that literally melt in your mouth.
The cookie dough is typically shaped into a log, chilled until firm, and then sliced into round cookies before baking. After baking, they are frosted with zesty buttercream frosting, which adds an extra layer of sweetness.
Why you’ll love this recipe:
Tangy, delicious, delicate and perfect for any occasion!
These are versatile. Can be easily made with different flavors and toppings!
The dough can be made ahead of time and kept in the refrigerator or freezer until ready to bake.
Perfect for the holiday season!
They look super pretty and are a lovely addition to any holiday trays!
Ingredients & Substitutions:
All Purpose Flour – Also known as plain flour. I haven’t tested this recipe with any other flour yet.
Corn Flour – Also known as corn starch. Do not skip this. It gives cookies a soft, melt-in-your-mouth texture. You can substitute arrowroot powder or potato starch for cornstarch in equal amounts.
Unsalted Butter – It can be replaced with margarine but the flavor and texture might vary slightly.
Powdered Sugar – Also known as confectioners sugar. If you don’t have it, grind sugar into a fine powder.
Lemon Zest – Freshly grated lemon zest adds the vibrant citrus flavor to these cookies.
Lemon Juice – Use freshly squeezed juice. Do not substitute it with bottled juice.
Sprinkles – It is totally optional. You can use any of your favorite sprinkles to add a festive touch.
Serve them with a cup of tea or coffee.
Include these cookies on a dessert platter along with other treats during the holiday season.
You can pack them in boxes to give as gifts during gatherings or holidays.
They can be stored in an airtight container at room temperature for up to 4-5 days. If you’d like to store them for longer, they can be frozen for up to 2-3 months.
To freeze the cookies, place them in a freezer-safe container or bag. Add a piece of wax paper or parchment paper between each layer of cookies to prevent the icing from sticking to other cookies.
Whenever you want to have a cookie, allow them to thaw at room temperature on in the refrigerator.
Tips & Notes:
Use a good quality butter and other ingredients for the best flavor.
When zesting lemons, do not grate the white pith beneath the yellow skin, as it can impart bitterness. Use only the yellow outer layer.
Adjust the quantity of lemon zest and lemon juice according to your preference for a stronger or milder lemon flavor.
Slice the dough into even sized cookies to bake them evenly.
Ensure the baked cookies are cooled before frosting.
Step by step instructions:
Mix together all purpose flour and corn flour in a mixing bowl and keep it aside until use.
Combine softened butter, lemon zest and powdered sugar in a mixing bow. Mix until light and creamy.
Add lemon juice and mix everything.
Add the flour mixture and gently mix everything.
Knead it to make a soft and smooth dough.
Roll the dough into a 7-8 inch log and wrap it in a cling film or parchment paper.
Place the dough log in the refrigerator and chill it for 1-2 hours or until firm.
Take it out of the refrigerator and remove the cling film. Cut the dough into ¼ inch slices.
Arrange them on a lined baking tray and bake them in the preheated oven for 12-15 minutes at 180 degrees C.
Let them cool completely.
To make the frosting, combine butter, lemon zest and powdered sugar in a bowl.
Mix everything until smooth and creamy.
Spread the frosting over the cooled cookies.
You can also use a piping bag for frosting.
Leave them for some time until frosting has set.
Few more Christmas recipes on the blog:
- Lemon Snowball Cookies
- Peppermint Fudge
- Peppermint White Chocolate Cookies
- Peppermint Meltaways
- Santa’s Whiskers
- Chocolate Kiss Snowballs
- Oreo Bark
- Chocolate Covered Oreos
- Peanut Butter Buckeyes
How to make lemon meltaways recipe video below:
Lemon Meltaway Cookies
- ½ + ⅛ Cup All Purpose Flour
- ⅓ Cup + 1 Tablespoon Unsalted Butter
- ¼ Cup Corn Flour
- ¼ Cup Powdered Sugar
- ½ Tablespoon Lemon Juice
- 1 Teaspoon Lemon Zest
- ¾ Cup Powdered Sugar
- 2.5 Tablespoons Butter
- ½ Teaspoon Lemon Zest
- ½ Tablespoon Lemon Juice
- Combine both flours in a mixing bowl and keep it aside.
- Cream together butter, zest and powdered sugar in a mixing bowl. Add lemon juice and mix everything well.
- Add the flour mixture and mix everything well using a spatula.
- Knead it to make a smooth dough.
- Form the dough into a 7-8 inch log and wrap it in a cling film.
- Let it chill the dough for 1-2 hours or until firm.
- Slice the chilled dough into ¼ inch thick rounds and place them on a lined baking tray.
- Bake them in the preheated oven for 12-15 minutes at 180 degrees C.
- Remove and let them cool completely before frosting.
- Combine all the frosting ingredients until creamy.
- Spread a spoonful of frosting over the cooled cookies and add sprinkles on top if using.
- Leave them for some time until frosting has set.
- Store them in an airtight container.
Nutrition values are estimates only.