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Lemon cookies on a serving platter.
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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!
Course cookies, Snack
Keyword bakery style cookies, glaze, lemon, meltaway
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 25 cookies
Calories 128kcal

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

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.
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.

Nutrition

Calories: 128kcal | Carbohydrates: 17g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 17mg | Sodium: 52mg | Potassium: 15mg | Fiber: 0.3g | Sugar: 11g | Vitamin A: 201IU | Vitamin C: 2mg | Calcium: 5mg | Iron: 0.4mg