Craving a dessert that’s both sweet and refreshingly tangy? Lemon Meltaway Cookies are a Zesty Citrus Dessert that melt in your mouth with every buttery, lemon-packed bite. Perfect for tea parties, gifting, or a light treat, these soft, chewy cookies are easy to whip up in 30 minutes. Bake these Lemon Meltaway Cookies and enjoy a burst of citrusy goodness!
Why You’ll Love Lemon Meltaway Cookies
I’m smitten with Lemon Meltaway Cookies because they’re a Zesty Citrus Dessert that balances rich, buttery dough with vibrant lemon flavor. Their delicate, melt-in-your-mouth texture sets them apart, making them irresistible for lemon lovers and cookie fans alike. Quick to make and versatile, this Zesty Citrus Dessert is a must-try for any occasion!
Ingredients for Lemon Meltaway Cookies
Here’s what you’ll need for Lemon Meltaway Cookies (makes ~24 cookies):
- 2 ¼ cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 tbsp lemon zest (from ~1 large lemon)
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- Additional powdered sugar for dusting (optional)
Equipment
- Baking sheet
- Parchment paper or silicone baking mat
- Medium mixing bowl
- Large mixing bowl
- Electric mixer or whisk
- Cookie scoop or tablespoon
- Wire rack
- Airtight container for storage
Ingredient Tips
- Butter: Use softened, not melted, butter for a smooth, creamy texture; vegan butter works for dairy-free.
- Lemon Zest: Fresh zest adds intense flavor; avoid the bitter white pith.
- Lemon Juice: Freshly squeezed is best for brightness; Meyer lemons offer a sweeter twist.
- Flour: Swap with a 1:1 gluten-free flour blend for gluten-free cookies.
- Powdered Sugar: Sift before using to avoid lumps in the dough and dusting.
Directions for Lemon Meltaway Cookies
Let’s bake these Lemon Meltaway Cookies!
Prep the Oven and Baking Sheet
I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
Mix Dry Ingredients
In a medium bowl, I whisk together 2 ¼ cups flour, ½ tsp baking powder, and ¼ tsp salt, then set aside.
Cream Butter and Sugar
In a large bowl, I beat 1 cup softened butter and 1 cup powdered sugar with an electric mixer until light and fluffy, about 2–3 minutes.
Add Lemon and Vanilla
I mix in 1 tbsp lemon zest, 2 tbsp fresh lemon juice, and 1 tsp vanilla extract until well combined.
Combine and Shape
I gradually add the dry ingredients to the wet mixture, mixing until just combined to avoid tough cookies. Using a tablespoon or cookie scoop, I portion the dough, roll into balls, and lightly flatten each with a spoon, placing them 2 inches apart on the baking sheet.
Bake and Finish
I bake for 10–12 minutes, until edges are lightly golden but centers remain soft. I cool the Lemon Meltaway Cookies on the baking sheet for 5 minutes, then transfer to a wire rack. Once cooled, I dust with powdered sugar for a sweet finish.
Nutrition
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 30 minutes
- Servings: ~24 cookies
- Calories: ~90 kcal per cookie
- Macros per Cookie: 16g carbs, 1g protein, 6g fat, 0.5g fiber
Variations for Lemon Meltaway Cookies
Try these twists on Lemon Meltaway Cookies:
- Lemon Glaze: Drizzle with a glaze of ½ cup powdered sugar and 1 tbsp lemon juice for an extra Zesty Citrus Dessert.
- Coconut Crunch: Add ½ cup shredded coconut for a tropical Zesty Citrus Dessert.
- White Chocolate: Mix in ½ cup white chocolate chips for a creamy contrast.
- Lime Twist: Swap lemon for lime zest and juice for a different citrus kick.
- Herb Infusion: Add 1 tsp fresh rosemary or lavender for a unique flavor.
Serving Ideas:
- Pair with Food and Tips’ Chewy Caramel Coconut Cookies for a cookie platter duo.
- Serve with iced tea or lemonade to enhance the Zesty Citrus Dessert.
- Offer at a spring brunch or baby shower for a refreshing treat.
Storage
I store Lemon Meltaway Cookies in an airtight container at room temperature for up to 1 week, layering with parchment to prevent sticking. For longer storage, I freeze them in a freezer bag for up to 3 months, thawing at room temperature before serving. I also freeze scooped dough balls, baking straight from frozen with 1–2 extra minutes.
Serving Tips
- Presentation: Arrange Lemon Meltaway Cookies on a pastel platter with a light powdered sugar dusting for charm.
- Garnish: Add extra lemon zest or edible flowers for a festive touch.
- Pairing: Enjoy with a cup of earl grey tea or sparkling lemonade to complement the Zesty Citrus Dessert.
- Portion Size: One or two cookies per person for a light dessert.
- Occasions: Perfect for tea parties, gifting, or spring gatherings.
FAQs About Lemon Meltaway Cookies
Here are answers to some common questions about Lemon Meltaway Cookies:
Can I use bottled lemon juice?
While fresh lemon juice is recommended for the best flavor, bottled lemon juice can be used in a pinch.
How can I make these cookies gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend. Make sure to check for a suitable binder like xanthan gum.
Can I freeze the dough?
Yes, you can freeze the dough for up to 3 months. Scoop the dough into balls and freeze them on a baking sheet before transferring to an airtight container.
How do I get the perfect meltaway texture?
Use room-temperature butter and avoid overmixing the dough to keep it light and delicate.
Can I use Meyer lemons instead of regular lemons?
Yes, Meyer lemons add a sweeter, less tart flavor, making them ideal for a milder Lemon Meltaway Cookies recipe.
Why did my cookies spread too much?
Ensure butter is softened, not melted, and chill the dough for 15–30 minutes if your kitchen is warm to help maintain shape.
More Delicious Cookie Recipes You’ll Love
- Carrot Cake Cookies
- Homemade Samoas Cookies Recipe – Copycat Girl Scout Cookies
- Vegan Matcha Cookies
Conclusion
Lemon Meltaway Cookies are the perfect blend of buttery sweetness and refreshing citrus, with a melt-in-your-mouth texture that makes them irresistible. Whether you use Meyer lemons or regular lemons, these cookies are guaranteed to be a hit at any gathering. They’re easy to make, full of flavor, and will quickly become your new go-to lemon cookie recipe.
Lemon Meltaway Cookies
Ingredients
- 2 ¼ cups All-Purpose Flour
- ½ teaspoon Baking Powder
- ¼ teaspoon Salt
- 1 cup Unsalted Butter room temperature
- 1 cup Powdered Sugar
- 1 tablespoon Lemon Zest
- 2 tablespoons Fresh Lemon Juice
- 1 teaspoon Vanilla Extract
- Additional Powdered Sugar for dusting optional
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or silicone baking mats.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
- Cream Butter and Sugar: In a large bowl, beat butter and powdered sugar until light and fluffy (about 2–3 minutes).
- Add Lemon and Vanilla: Mix in the lemon zest, lemon juice, and vanilla extract until well incorporated.
- Combine Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Shape the Cookies: Scoop tablespoon-sized portions of dough, roll into balls, and lightly flatten on the baking sheet.
- Bake: Bake for 10–12 minutes, until edges are lightly golden. Do not overbake.
- Cool and Dust: Let cool for 5 minutes on the baking sheet, then transfer to a wire rack. Dust with powdered sugar if desired.
Notes
- Use Meyer Lemons: For a sweeter, less tart flavor, substitute Meyer lemons for regular lemons.
- Don’t Overmix: Mix the dough just until combined for a tender texture.
- Chill Dough: Chill the dough for 15–30 minutes if you want slightly thicker cookies.
- Storage: Store in an airtight container for up to 1 week or freeze for up to 3 months.
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