I’ve been making this Meyer Lemon Meltaways whenever Meyer lemons show up at the farmer’s market — they’re tender, buttery little cookies that melt on the tongue with a bright, floral citrus note. Softer and sweeter than regular lemon cookies, these meltaways are perfect for spring gatherings, tea service, or a light dessert after dinner.
Why you’ll love this dish
These cookies strike a rare balance: buttery richness without heaviness and a citrus punch that’s not tart. Meyer lemons give them a sweeter, almost floral lemon flavor that feels special but uses simple pantry ingredients. They’re quick to prep, kid-friendly, and elegant enough for holidays or bridal showers.
“Delicate, buttery, and full of Meyer lemon brightness — these meltaways disappeared in minutes at my tea party.” — A satisfied tester
What makes this recipe especially useful: it’s mostly hands-off once the dough is mixed, and you don’t need fancy equipment — a bowl, a spoon or stand mixer, and a baking sheet will do. They’re also a great make-ahead cookie for gifting.
Preparing Meyer Lemon Meltaways
Step-by-step overview
- Soften butter and zest your Meyer lemons first so the citrus oils are fresh.
- Cream butter with lemon juice and vanilla to dissolve flavor into the fat.
- Fold in the dry ingredients to form a soft, slightly crumbly dough.
- Shape into small balls and bake until set but not browned — that keeps them tender.
- Dust liberally with powdered sugar after cooling for the classic meltaway finish.
This roadmap helps you scan the process quickly and know what to expect at each stage.
What you’ll need
- 2 cups all-purpose flour
- 1/2 cup powdered sugar (for the dough)
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened (room temperature)
- 1 tablespoon Meyer lemon zest (finely grated)
- 1/4 cup fresh Meyer lemon juice (about 1–2 lemons)
- 1 teaspoon vanilla extract
- Extra powdered sugar for dusting
Notes and substitutions:
- If you can’t find Meyer lemons, use regular lemons but reduce juice to 3 tablespoons and add 1 teaspoon granulated sugar to balance the brighter acidity.
- For a slightly lighter cookie, swap 2 tablespoons of butter for 2 tablespoons of full-fat cream cheese.
- To make gluten-free, use a 1:1 gluten-free flour blend and add 1/4 teaspoon xanthan gum if your blend doesn’t already contain it.
Directions to follow
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Whisk together the flour, 1/2 cup powdered sugar, and salt in a medium bowl. Set aside.
- In a large bowl or the bowl of a stand mixer, beat the softened butter until light and fluffy, about 2 minutes.
- Add the Meyer lemon zest, lemon juice, and vanilla extract to the butter. Mix until smooth and fully combined.
- Gradually add the dry ingredients to the wet mixture. Stir on low speed or fold with a spatula until the dough comes together. It will be soft but should hold when formed.
- Use a teaspoon or small cookie scoop to portion dough. Roll into 1-inch balls and place them about 1½ inches apart on the prepared baking sheet.
- Bake for 12–15 minutes, just until the cookies are set around the edges but not browned. Avoid overbaking — these cookies are meant to stay pale and tender.
- Let the cookies cool on the sheet for 5 minutes, then transfer to a wire rack. Once slightly cooled, dust generously with powdered sugar before serving.
Best ways to enjoy it
- Serve alongside a pot of Earl Grey or green tea for an afternoon treat.
- Plate them on a cookie platter with macarons and shortbread for holiday offerings.
- For a brunch spread, pair with lemon curd and scones — the different textures make the table interesting.
- Dress them up: stack two cookies with a thin layer of lemon curd or mascarpone between for a small sandwich cookie.
Storage and reheating tips
- Room temperature: Store baked cookies in an airtight container for up to 3 days. Place parchment between layers to keep powdered sugar from rubbing off.
- Refrigerator: Keep up to 7 days when stored airtight; bringing them to room temperature before serving improves texture.
- Freezing: Freeze unbaked dough balls on a tray until firm (about 1–2 hours), transfer to a freezer bag, and bake from frozen adding 1–2 minutes to baking time. Baked cookies freeze well up to 3 months; thaw at room temperature.
Food safety note: Because this recipe contains butter but no eggs, standard refrigerated storage for long-term holding is not required, but keep them in a cool spot and discard if you notice any off odors or mold.
Helpful cooking tips
- Zest before juicing. It’s easier to zest a firm lemon, and you’ll avoid losing zest with the juice.
- Measure flour correctly. Spoon flour into the measuring cup and level with a knife — too much flour makes dry, crumbly cookies.
- Don’t aim for color. These cookies should remain pale; browning indicates overbaking and a firmer texture.
- Use a small cookie scoop for uniform size so all cookies bake evenly.
- If your dough feels too wet (Meyer lemons vary in juice), add 1–2 tablespoons more flour. If too dry, add a teaspoon of lemon juice or milk.
- Chill the dough briefly (15–20 minutes) if your kitchen is warm; it helps maintain shape in the oven.
Creative twists
- Chocolate-dipped: Dip half of each cooled cookie in melted white or dark chocolate and let set.
- Lavender-Lemon: Add 1/2 teaspoon dried culinary lavender to the dry ingredients for a floral note.
- Almond swap: Replace 1/4 cup of the flour with almond flour for a tender, nutty texture.
- Vegan version: Use vegan butter and replace powdered sugar with a vegan-friendly brand; texture will be slightly different but still lovely.
- Citrus combo: Use half Meyer lemon juice and half orange juice plus a bit more zest for a bright citrus blend.
Helpful answers
Q: How long does the whole recipe take from start to finish?
A: Active prep is about 15–20 minutes. With oven time and brief cooling, plan 35–40 minutes total.
Q: Can I use regular lemons instead of Meyer lemons?
A: Yes. Regular lemons are more tart; reduce juice slightly (to 3 tablespoons) and consider adding 1 teaspoon granulated sugar if you prefer a sweeter profile.
Q: How do I know when the cookies are done?
A: Look for cookies that are set and just firm at the edges but still pale. The centers should look set rather than wet. They’ll firm more as they cool.
Q: Can I roll the dough in powdered sugar before baking?
A: For these meltaways, dusting after baking preserves the classic delicate coating. Rolling before baking can melt the sugar into the dough and change texture.
Q: Are these safe for gift boxes?
A: Yes — use airtight tins layered with parchment. Add a strip of wax paper between layers to protect the powdered sugar finish.
Conclusion
If you want another trusted reference for a Meyer lemon version and tips, see this recipe: Meyer Lemon Meltaways | My Baking Addiction. For a slightly different take and serving ideas, check out Meyer Lemon Meltaways | Spoon Fork Bacon.
Enjoy these bright, buttery cookies — they’re an easy way to make a seasonal fruit shine.
Meyer Lemon Meltaways
Ingredients
For the Cookies
- 2 cups all-purpose flour Spoon flour into the measuring cup and level with a knife for accuracy.
- 1/2 cup powdered sugar For the dough.
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened At room temperature.
- 1 tablespoon Meyer lemon zest Finely grated.
- 1/4 cup fresh Meyer lemon juice About 1-2 lemons.
- 1 teaspoon vanilla extract
- Extra powdered sugar For dusting after baking.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Whisk together the flour, 1/2 cup powdered sugar, and salt in a medium bowl. Set aside.
- In a large bowl or the bowl of a stand mixer, beat the softened butter until light and fluffy, about 2 minutes.
- Add the Meyer lemon zest, lemon juice, and vanilla extract to the butter. Mix until smooth and fully combined.
Baking
- Gradually add the dry ingredients to the wet mixture. Stir on low speed or fold with a spatula until the dough comes together. It will be soft but should hold when formed.
- Use a teaspoon or small cookie scoop to portion dough. Roll into 1-inch balls and place them about 1½ inches apart on the prepared baking sheet.
- Bake for 12–15 minutes, just until the cookies are set around the edges but not browned.
- Let the cookies cool on the sheet for 5 minutes, then transfer to a wire rack.
- Once slightly cooled, dust generously with powdered sugar before serving.
