Lemon Meltaway Cookies Recipe

Are you looking for a fresh spring cookie recipe with an old-fashioned taste? If so, you’ll love this lemon meltaway cookies recipe. And the lemon glaze icing recipe is a bonus!

As a homeschooling mom with two daughters still at home, we love our Teatime Tuesday ritual. We brew up a pot of tea, set the table with our prettiest mismatched china, and serve traditional teatime fare.

Lemon Meltaway Cookies for Teatime Tuesdays

This is a time for us to read poetry, or read out loud from our favorite classic books, like Anne of Green Gables or Little Women. Sometimes I’ll serve dainty sandwiches or pinwheels, like these colorful turkey pinwheel wraps.

We love these in the spring, and I enjoy them as part of an Easter cookie platter, along with this Easy Coconut Easter Egg Cookies recipe. I do try to serve seasonally appropriate food. In the summer, we love our apple cider shortbread.

The fall teatimes often includes this pumpkin snickerdoodle recipe. And during the winter we’ll whip up a batch of my favorite white chocolate chip cranberry cookies.

These lemon meltaway cookies taste like spring to me. And they make me think of Victorian ladies having picnic lunches with dainty delights.

How to Make Lemon Meltaway Cookies

This lemon meltaway cookie recipe is good to double or triple if you want to serve them for a Mother’s Day brunch or church luncheon.

Ingredients

Here’s what you’ll need to make this lemon meltaway cookies recipe from scratch. The recipe includes good, wholesome ingredients for that old-fashioned taste.

For the cookies

• 1 cup of unsalted butter, softened
• ¾ cup of granulated sugar
• 1 egg
• 1 tablespoon of fresh lemon zest
• ½ teaspoon baking powder
• ½ teaspoon salt
• 2 cups of flour

For the glaze

• 1 ½ cup powdered sugar
• 2 tablespoons of lemon juice
• 1 tablespoon of water (or more lemon juice)
• A dash of salt

Directions

Step-by-step instructions

1. Preheat the oven to 350 degrees. Line your baking sheet(s) with parchment paper and set aside.
2. In the bowl of a stand mixer, combine the softened butter and sugar. Cream until smooth.
3. Add in the egg and the lemon zest. Mix until combined.
4. Add in the flour, baking powder and salt. Mix thoroughly – stopping the machine, scraping the sides and mixing again.
5. Use a tablespoon to measure out the dough. Roll into a ball and place on the prepared baking sheet. Carefully flatten the ball into a disc shape.
6. Bake in the preheated oven for 10-12 minutes or until the edges are set and the center is no longer glossy. Do not overbake or they will become crunchy.
7. Allow to cool completely before finishing with the glaze.
8. When ready to assemble, make the glaze.
9. Combine the powdered sugar, a dash of salt, lemon juice and water in a medium bowl. Whisk until smooth.
10. Drizzle the glaze over the cookies or dip them in it. Then, allow the glaze to set at room temperature until it crusts over.

Storage: Cookies can be stored in an airtight container in the fridge for up to three days or freeze them for up to three months.

Lemon Meltaway Cookies Recipe

Sarita Harbour

This delightful lemon meltaway cookies recipe makes a batch of old-fashioned cookies that taste like spring. Bonus – a tangy sweet lemon glaze tha melts in your mouth. Delicous!

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 12 minutes mins

Course Snack

Cuisine American

Servings 24 cookies

Ingredients

  

1x2x3x

• 1 c unsalted butter softened
• ¾ c sugar
• 1 egg
• 1 T lemon zest
• ½ t baking powder
• ½ t salt
• 2 c flour
• For glaze
• 1 ½ c powdered sugar
• 2 T. lemon juice
• 1 T water or more lemon juice
• Dash of salt

Instructions

 

• Preheat the oven to 350 degrees. Line your baking sheet(s) with parchment and set aside.
• In the bowl of a stand mixer, combine the softened butter and sugar. Cream until smooth.
• Add in the egg and the lemon zest. Mix until combined.
• Add in the flour, baking powder and salt. Mix thoroughly – stopping the machine, scraping the sides and mixing again.
• Use a tablespoon to measure out the dough. Roll into a ball and place on the prepared baking sheet. Carefully flatten the ball into a disc shape.
• Bake in the preheated oven for 10-12 minutes or until the edges are set and the center is no longer glossy. Do not overbake or they will become crunchy.
• Allow to cool completely before finishing with the glaze.
• When ready to assemble, make the glaze.
• In a medium bowl, combine the powdered sugar, dash of salt, lemon juice and water. Whisk until smooth.
• Drizzle the glaze over the cookies or dip in the glaze. Allow to set at room temp until the glaze crusts over.

Notes

Storage: Cookies can be stored in an airtight container in the fridge for up to 3 days or frozen for 3 months.

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