# The Easiest Lemon Meltaways

This recipe provides instructions for making easy lemon meltaway cookies with a lemon glaze.

- Servings: 48 servings
- Total time: 105 min
- Cuisine: American
- Category: Drink
- Language: en

## Ingredients

- 1.75 cups all-purpose flour
- 2 tablespoons cornstarch
- 0.5 teaspoon kosher salt
- 0.33 cup powdered sugar
- 2 tablespoons lemon zest
- 0.75 cup salted butter, at room temperature
- 1 teaspoon vanilla extract
- 1.75 cups powdered sugar
- 1 tablespoon lemon zest
- 2 to 3 tablespoons lemon juice

## Instructions

1. In a medium bowl, whisk together the flour, cornstarch, and salt. Set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, combine the powdered sugar and lemon zest.
3. Mix the powdered sugar and lemon zest on low speed for about 1 minute until the lemon zest releases oils and slightly clumps the sugar.
4. Add room-temperature butter to the sugar-zest mixture.
5. Beat on medium speed until light and fluffy, about 3 to 5 minutes.
6. Scrape down the bowl.
7. Add vanilla extract and mix until just incorporated.
8. On low speed, gradually add the flour mixture.
9. Mix until just combined.
10. Finish by stirring with a spatula to ensure no streaks of flour remain.
11. Place the dough on plastic wrap and roll into a log about 1 1/4 inches in diameter.
12. Wrap tightly and refrigerate until firm—at least 1 hour and up to 12 hours.
13. Preheat oven to 350°F (175°C).
14. Line two baking sheets with parchment paper.
15. Unwrap the dough and slice into 1/4-inch-thick rounds.
16. Arrange the sliced dough rounds on prepared sheets about 1 inch apart.
17. Bake for 11 to 13 minutes, rotating halfway through, until just set and slightly golden on the bottom.
18. Cool completely on a wire rack.
19. In a small bowl, whisk together powdered sugar, lemon zest, and 2 tablespoons lemon juice.
20. Add more lemon juice a few drops at a time until the glaze is smooth and spreadable.
21. Spoon a small amount of glaze onto each cooled cookie and spread with the back of a spoon.
22. Allow the glaze to set for about 1 hour before serving.

## Equipment

- medium bowl
- stand mixer
- paddle attachment
- spatula
- plastic wrap
- oven
- baking sheets
- parchment paper
- wire rack
- small bowl

## Tips

- Mix the lemon zest with powdered sugar for about 1 minute to release oils and clump the sugar slightly.
- Beat butter until light and fluffy for 3 to 5 minutes.
- Refrigerate dough for at least 1 hour and up to 12 hours until firm.
- Rotate baking sheets halfway through baking.
- Allow glaze to set for about 1 hour before serving.

## Source

- Original video: https://www.facebook.com/share/v/1Bd5GcUGu3/
- Recipe page: https://www.cliprecipe.com/recipe/1fb17a77-99da-45f2-85b5-9853bd48eb28
- Extracted: 2026-01-06

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt