Name: Lemon Meltaway Cookies Recipe
Prep time: 15 min
Cook time: 9 min
Total time: 26 min
Cuisine: American
Ingredients: 1 cup butter (softened); ¾ cup sugar; 1 large egg; Zest of 1 lemon; 2 cups all-purpose flour; ½ tsp baking powder; ½ tsp salt; 1½ cups powdered sugar; 2 tbsp lemon juice; 1 tbsp heavy cream (or milk); ⅛ tsp salt

Instructions

Step 1: In a large bowl, cream together the softened butter and sugar until light and fluffy. Mix in the egg until well combined, then stir in the lemon zest.

Step 2: Add ½ cup of the flour, baking powder, and ½ teaspoon salt to the butter mixture. Stir until combined, then continue adding the remaining flour in ½ cup increments, mixing well after each addition until all 2 cups are fully incorporated.

Step 3: Use a small cookie scoop or tablespoon to portion the dough, rolling each into a ball. Slightly flatten each ball with your palm and place them on a cookie sheet lined with parchment paper.

Step 4: Bake the cookies at 375˚F for 8 to 9 minutes, or until the centers are just set. The cookies should remain light in color and not brown. Let them sit on the sheet for 2 minutes before transferring to a cooling rack.

Step 5: To make the glaze, whisk together the powdered sugar, lemon juice, ⅛ teaspoon salt, and heavy cream (or milk) until smooth.

Step 6: Once the cookies have cooled, dip the tops into the glaze by turning them upside down and gently lifting them out. Turn cookies back over and return them to the rack or parchment paper to dry.

Tips & Variations

For extra lemon flavor, add a teaspoon of lemon extract to the dough or icing.

Use fresh lemon juice for the glaze for the best taste and brightness.

If you prefer a thicker glaze, add more powdered sugar gradually to reach desired consistency.

Try rolling the dough balls in granulated sugar before baking for a slightly crunchy edge.

Storage

Store Lemon Meltaway Cookies in an airtight container at room temperature for up to 5 days. Keep them on a single layer or place parchment paper between layers to prevent sticking. The glaze may soften slightly over time. For longer storage, freeze the baked cookies (without glaze) for up to 3 months and glaze after thawing. Reheat briefly in a low oven if desired to refresh texture.

FAQs

Can I use lemon juice instead of lemon zest in the dough?

Lemon zest provides concentrated lemon oils and flavor without extra moisture, which helps maintain the dough’s texture. Using lemon juice in the dough may alter the consistency, so it’s best to use zest in the dough and juice in the glaze.

What can I substitute for heavy cream in the icing?

You can use milk or a non-dairy milk alternative such as almond or oat milk to make the glaze. Heavy cream adds richness, but milk works well to achieve a smooth consistency.