Lemon Glazed Meltaway Cookies
These slice and bake Lemon Glazed Meltaway Cookies are soft and bursting with fresh lemon. Made with 7 ingredients and baked in 15 minutes!
🍋 Why You Will Love This Recipe
- Easy slice and bake cookies.
- 7 ingredients.
- Infused with fresh lemon juice and zest.
- Quick 3 Ingredient lemon glaze.
A batch of easy lemon glazed meltaway cookies is perfect to enjoy over morning tea. They’re vibrant and made with a generous amount of fresh lemon to ensure you have the best iced lemon cookies.
Slice and bake cookies are when you roll the lemon cookies dough into the shape of a long log which you slice into individual cookies and bake.
These simple buttery lemon cookies are soft and infused with fresh lemon. The large quantity of butter is creamed with the icing sugar that creates the best melt-in-your-mouth cookie.
The quick lemon glaze is created in one bowl using freshly squeezed lemon juice, icing sugar, and a touch of milk. The lemon glaze is spread over the lemon meltaway cookies after they’ve cooled.
If you’re interested in more recipes using fresh lemon, these glorious Lemon Cream Shortbread Biscuits, Cardamon Lemon Cookies, Easy Lemon Coconut Slice, and Lemon Poppy Seed Bread are all delicious and bursting with lemon.
📋 Ingredient Notes & Substitutions
Here is what you need to make these vibrant Lemon Glazed Meltaway Cookies:
- Salted butter – use unsalted butter as a substitute and add a pinch of salt for flavor.
- Icing sugar – is also known as confectioners sugar and powdered sugar. Use either pure icing sugar or soft icing sugar that is made with cornstarch or tapioca flour.
- Lemon zest – use a zester to finely grate the lemon zest.
- Lemon juice – freshly squeezed lemon juice produces the best lemon glazed meltaway cookies.
- Vanilla extract – a vanilla bean extract with the seeds or a regular vanilla extract/essence. I have not made this recipe using vanilla paste.
- Plain Flour – also known as all-purpose flour in the US. To make gluten-free lemon iced cookies, try using your favorite plain all purpose gluten-free flour which is designed for baking.
- Milk – makes a creamy lemon glaze. Substitute with skim milk or dairy free milk if desired. Or omit and replace the milk with lemon juice using the same quantity.
🥣 Step By Step Instructions
Make these slice and bake lemon glazed meltaway cookies in 7 easy steps!
A full and detailed recipe card is at the bottom of this post.
1) In a large mixing bowl add softened butter. Beat butter for a few seconds until creamy.
2) Sift in icing sugar and beat for 1 minute. Add lemon zest, lemon juice, and vanilla. Beat until well combined.
3) Sift over the flour and beat until it forms a soft dough.
4) Place it onto a lightly floured bench top or a large floured board. Roll and work the dough into a 30cm(11-12-inch) length log. Wrap the log of dough in plastic cling film and transfer it to your refrigerator for 1 hour.
5) Using a sharp knife, slice into individual cookies measuring 1cm (half an inch) in thickness. Place on the lined sheet. Bake for 12-15 minutes.
6) In a medium size mixing bowl, add all glaze ingredients. Whisk until well combined and completely smooth with no lumps of sugar remaining.
7) Spread about 1 teaspoon of the glaze onto your cooled cookies. Set aside to allow the glaze to set. Serve and enjoy!
💭 Tips For Recipe Success
- Have your butter soft at room temperature before starting.
- Use fresh lemon zest and freshly squeezed lemon juice for best results.
- Don’t add the full 1 1/2 tablespoons of milk at first, start with 1/2 tablespoon and add the remaining if your glaze is too thick. This will depend on the brand of icing sugar you use.
⏲️ Storage Instructions
Store in an airtight container, at room temperature for 1 week. Store in the refrigerator to keep them fresh if it’s too humid/hot.
Freeze cookies in a freezer-friendly container, with a layer of parchment paper between any layers, and freeze for up to 3 months.
Thaw cookies at room temperature until they’ve softened.
💬 Recipe FAQ’s
I have not tested these frosted lemon cookies gluten-free however, I recommend you use your favorite plain all purpose gluten-free flour that is designed for baking.
Store these lemon glazed cookies in an airtight container, at room temperature for 1 week. Store in the refrigerator to keep them fresh if it’s too humid/hot.
Yes! Freeze these glazed lemon cookies in a freezer-friendly container, with a layer of parchment paper between any layers, and freeze for up to 3 months.
If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x
Lemon Glazed Meltaway Cookies
Ingredients
Lemon Cookies
- 200 g salted butter, softened to room temperature
- 3/4 cup icing/confectioners sugar
- 2 Tbsp finely grated lemon zest, approx. 1 medium-large lemon
- 2 Tbsp freshly squeezed lemon juice, approx. 1 medium-large lemon
- 1 tsp vanilla extract
- 1 1/2 cups (225g) plain all purpose flour, scoop & leveled
Lemon Glaze
- 1 1/2 cups (225g) icing/confectioners sugar, scoop & leveled
- 2 Tbsp freshly squeezed lemon juice, approx. 1 medium lemon
- 1/2 Tbsp – 1 Tbsp whole milk
Instructions
Lemon Cookies
- In a large mixing bowl add softened butter.
- Using electric hand beaters, beat butter for a few seconds until creamy.
- Sift in icing sugar and beat for 1 minute, scraping down the sides as needed.
- Add lemon zest, lemon juice, and vanilla. Beat until well combined for 30 seconds.
- Sift over the flour and beat until incorporated and a crumbly dough forms, about 20 seconds. Bring the crumbly dough together with your hands to form a soft dough ball.
- Place dough onto a lightly floured bench top or a large floured board.
- Roll and work the dough into a 30cm (11-12-inch) length log.
- Wrap the log of dough in plastic cling film and transfer it to your refrigerator for 1 hour.
- With 30 minutes of chill time remaining for the dough, preheat the oven to 180ºC (356ºF). Line a flat baking sheet with parchment paper and set aside.
- Remove the log from the fridge and unwrap it.
- Using a sharp knife, slice into individual cookies measuring 1cm (half an inch) in thickness. Place on the lined sheet, leaving a 5cm (2inch) gap between each cookie to allow for spreading. It’s ok if your cookies are not perfectly round.
- Bake for 12-15 minutes until lightly golden around the edges but still pale in the middle, ensuring not to over-bake, otherwise, they will not melt in your mouth.
- Remove from oven and allow to cool on the sheet for 5 minutes.
- Carefully transfer to a wire rack to cool completely.
Lemon Glaze
- In a medium size mixing bowl, add all glaze ingredients, using only 1/2 tablespoon of the milk.
- Whisk until well combined and completely smooth with no lumps of sugar remaining. If it’s too thick, add the remaining 1/2 tablespoon of milk to thin it out.
- Spread about 1 teaspoon of the glaze onto your cooled cookies. Set aside to allow the glaze to set.
- Serve and enjoy!
- Store in an airtight container, at room temperature for 1 week. Store in the refrigerator to keep them fresh if it’s too humid/hot.
Notes
Nutrition
If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x