Lemon Meltaway Cookies

Indulge in these melt-in-your-mouth Lemon Glazed Meltaway Cookies! Soft, buttery, with a zesty lemon glaze – perfect for any occasion.

Course Dessert

Cuisine American

Prep Time 30

Cook Time 15

Total Time 45

Servings cookies

Calories 137kcal

Author Samantha Pickthall

Ingredients

Lemon Cookies

200 g unsalted butter, softened to room temperature
3/4 cup powdered sugar
2 Tbsp lemon zest, about 1 lemon
2 Tbsp freshly squeezed lemon juice, about 1 lemon
1 tsp vanilla extract
1 3/4 cups (210g) all-purpose flour, scoop & leveled

Lemon Glaze

1 3/4 cups powdered sugar
2 Tbsp freshly squeezed lemon juice, about 1 lemon
1/2 Tbsp whole milk

US Customary - Metric

Instructions

Lemon Cookies

Prepare Mixing Equipment: Set up your stand mixer with the paddle attachment, or prepare a large mixing bowl with an electric hand beater.
Cream Butter, Sugar & Flavors: Add softened butter and powdered to the bowl and beat on medium-high for 1 minute, scraping down the sides with a spatula. Add the lemon zest, lemon juice, and vanilla, then beat until well combined, about 30 seconds.
Incorporate Flour: Sift over the flour and beat until incorporated, forming a crumbly dough. Bring the dough together with your hands to form a soft dough ball.
Shape Dough: Place the dough on a lightly floured surface. Roll it into a log approximately 30cm (11-12 inches) in length.
Chill: Wrap the dough log in plastic wrap and refrigerate for 1 hour.
Preheat Oven & Line Pan: With 30 minutes left of chill time, preheat the oven to 356ºF (180ºC) fan-forced. Line a baking sheet with parchment paper and set aside.
Slice Cookies: After chilling, remove the dough from the fridge and unwrap it. Slice into rounds approximately 1cm (1/2 inch) thick. Place on the lined baking sheet, leaving a 5cm (2-inch) gap between each.
Bake: Bake for 12-15 minutes, until edges are lightly golden but centers are still pale. Avoid over-baking to maintain the melt-in-your-mouth texture.
Cool: Remove from oven and allow to cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

Lemon Glaze

Mix Ingredients: In a medium mixing bowl, add the powdered sugar, lemon juice, and 1/2 tablespoon of milk. Whisk until smooth and lump-free. If too thick, add the remaining milk until the desired consistency is reached.
Glaze Cookies: Spread about 1 teaspoon of glaze on each cooled cookie. Allow the glaze to set before serving. Enjoy!

Notes

Store: Place the cookies in an airtight container at room temperature for up to 1 week.

Freeze: Place the cookies in a freezer-safe container or zip-lock bag, labeled with the date and freeze for up to 3 months. Layer parchment paper between the cookies to prevent sticking. To thaw, let them sit at room temperature for about 1-2 hours until they reach desired softness.

Nutrition