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Tender, melt-in-your-mouth lemon cookies topped with a sweet and tangy lemon glaze, featuring a delicate texture thanks to cornstarch and powdered sugar.

Ingredients

Scale
  • 1 cup (230g) unsalted butter, softened
  • 1/2 cup (60g) powdered sugar (for the cookies)
  • 1 tablespoon lemon zest (from about 2 lemons)
  • 2 tablespoons fresh lemon juice
  • 1 3/4 cups (220g) all-purpose flour
  • 1/4 cup (30g) cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups (180g) powdered sugar (for the glaze)
  • 3 tablespoons fresh lemon juice (adjust for consistency)
  • 1 teaspoon lemon zest (for the glaze)
  • Additional lemon zest for sprinkling (garnish)

Instructions

  1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. Measure flour using the spoon-and-level method.
  3. Beat softened butter and 1/2 cup powdered sugar until pale and fluffy, about 3–5 minutes.
  4. Stir in 1 tablespoon lemon zest and 2 tablespoons fresh lemon juice until combined.
  5. Whisk together all-purpose flour, cornstarch, and salt in a separate bowl.
  6. Slowly add dry ingredients to butter mixture, mixing on low just until dough forms.
  7. Refrigerate dough for at least 1 hour or overnight to chill.
  8. Bring dough to room temperature before scooping (if previously refrigerated).
  9. Scoop tablespoon-sized portions of dough and roll into balls; place about 2 inches apart on prepared baking sheets.
  10. Press each ball gently to flatten slightly with your palm or the bottom of a glass.
  11. Bake 10–12 minutes until edges just show a hint of golden brown; avoid overbaking to keep cookies pale and tender.
  12. Let cookies rest on baking sheets for 5 minutes, then transfer to wire rack to cool completely.
  13. Whisk together 1 1/2 cups powdered sugar, 3 tablespoons fresh lemon juice, and 1 teaspoon lemon zest until smooth; adjust consistency as needed.
  14. Spoon or pour glaze over fully cooled cookies and allow to set.
  15. While glaze is wet, sprinkle additional lemon zest on top for garnish.

Notes

Use the spoon-and-level method to measure flour for soft, delicate cookies., Beating butter and sugar until pale and fluffy adds air, resulting in a lighter texture., Mix dry ingredients just until combined to avoid tough cookies., Chilling dough helps prevent spreading and improves texture., Watch baking time carefully; cookies bake quickly and can dry out if overbaked., Dough can be made 1-2 days ahead and refrigerated wrapped tightly., Freeze unbaked dough balls on a sheet until firm, then store in freezer-safe bags for up to 3 months; add 1-2 minutes to baking time from frozen., Freeze baked cookies in a single layer and top with glaze after thawing for best results., Add more lemon zest or juice for stronger lemon flavor or substitute with orange zest and juice for a citrus variation., Store baked cookies in airtight containers at room temperature up to one week; use parchment paper between stacked layers to protect glaze.

Nutrition

Find it online: https://margorecipes.com/lemon-meltaway-cookies-with-sweet-lemon-glaze/