Name: Meyer Lemon Meltaways
Prep time: 30 min
Cook time: 12 min
Total time: 102 min
Ingredients: 1 cup unsalted butter, softened (room temperature) (Use unsalted for better control over salt.); 2/3 cup powdered (confectioners’) sugar (For the dough); 2 tablespoons Meyer lemon zest (About 2 small lemons.); 1/4 cup Meyer lemon juice (Freshly squeezed.); 2 cups all-purpose flour; 1/4 teaspoon salt (Omit if using salted butter.); 1/4 teaspoon cornstarch (Helps create a tender, melt-away texture.); 1 cup powdered sugar (For dusting)

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I first made these Meyer Lemon Meltaways on a rainy weekend when I wanted something bright, buttery, and quick to bake. The cookies are delicate, almost snowball-like, but with a sunny Meyer lemon lift — tender, melt-in-your-mouth rounds dusted in powdered sugar. They’re perfect for tea time, a spring brunch, or whenever you want a simple, elegant cookie that feels a little special.

Why you’ll love this dish

These meltaways pair rich butter with floral Meyer lemon flavor, giving you a cookie that’s light in texture but big on aroma. They’re fast to prepare (most of the time is hands-off chilling), budget-friendly, and make a great gift or party plate because they travel well and look beautiful when dusted with sugar.

“Soft, buttery, and lemony without being puckery — these meltaways disappeared before I could refill the plate.” — a happy tester

When to make them: for holiday cookie swaps, bridal or baby showers, weekend baking with kids (they can press the dough log and slice), or anytime you want a small, impressive treat that doesn’t require decorating skills.

How this recipe comes together

This recipe is straightforward: you cream butter and powdered sugar until light, fold in bright Meyer lemon zest and juice, then add a simple flour mixture with a touch of cornstarch for extra tenderness. Chill the dough into a log, slice, bake briefly, and dust with more powdered sugar while the cookies are still warm so the sugar clings beautifully. Total active time is roughly 20–30 minutes, plus at least 1 hour chilling.

What you’ll need

1 cup unsalted butter, softened (room temperature)
2/3 cup powdered (confectioners’) sugar (for the dough)
2 tablespoons Meyer lemon zest (about 2 small lemons)
1/4 cup Meyer lemon juice (freshly squeezed)
2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon cornstarch (helps create that tender, “melt-away” texture)
1 cup powdered sugar (for dusting)

Ingredient notes and substitutions:

Meyer lemons: if you can’t find them, regular lemons work — Meyer are sweeter and less tart, so you may want to reduce juice to 3 tablespoons and add 1 teaspoon granulated sugar to the dough if using Eureka/ Lisbon lemons.
Butter: unsalted is recommended so you control salt; if using salted butter, omit the added salt.
Cornstarch: don’t skip it if you want the delicate, short texture; tapioca starch can be used in a pinch.
For a dairy-free version, use a vegan stick butter substitute with similar water/fat content.

Step-by-step instructions

In a large bowl, beat the softened butter with 2/3 cup powdered sugar until the mixture is pale and fluffy. This incorporates air and gives a lighter cookie.
Stir in the Meyer lemon zest and lemon juice. Scrape the bowl sides so the citrus is evenly distributed.
In a separate bowl, whisk together the 2 cups all-purpose flour, 1/4 teaspoon salt, and 1/4 teaspoon cornstarch.
Gradually add the dry ingredients to the butter mixture, stirring gently until the dough just comes together. Avoid overmixing to keep the cookies tender.
Shape the dough into a log about 2 inches in diameter. Wrap it tightly in plastic wrap and refrigerate for at least 1 hour (this firms the dough so you can slice neat rounds).
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
Slice the chilled dough into 1/4-inch thick rounds and place them on the prepared sheet about 1 inch apart.
Bake 10–12 minutes, until the edges are just lightly golden — you want them very pale for the classic meltaway texture.
Remove from the oven and let cookies cool on the pan for a few minutes. While still warm, dust generously with powdered sugar so it adheres.

Best ways to enjoy it

Serve with a pot of Earl Grey or green tea — the bergamot in Earl Grey echoes the citrus.
Pair with a light prosecco or sparkling rosé for a brunch or baby shower.
Plate on a tiered tray for an elegant dessert table.
Box them in parchment with a ribbon for homemade gifts — they stack well and keep their shape.

Storage and reheating tips

At room temperature: store in an airtight container up to 3 days. Keep layers separated with parchment to prevent sticking.
Refrigeration: keeps them 1–2 weeks, but chilling can firm their delicate crumb — bring to room temp before serving.
Freezing: wrap the dough log tightly in plastic and freeze up to 3 months. Thaw in the fridge before slicing and baking. Baked cookies can be frozen in a sealed container for up to 2 months; thaw at room temperature.
Food safety: because these cookies use fresh lemon juice but are fully baked, they’re safe to store using the guidelines above. Always discard if you notice off-odors, visible mold, or unusual texture.

Pro chef tips

Zest, don’t grate: use a microplane for fine zest; large strips can create pockets that change texture.
Room temperature butter: it should dent easily but not be greasy. If too warm, chill 10–15 minutes to firm up before mixing.
Don’t overbake: pull them when edges are barely golden — residual heat finishes them, and overbaking dries them out.
Use the knife trick: warm your knife under hot water, dry it, then slice logs for cleaner cuts if dough is a little firm.
Powdered sugar dusting: dust while warm for a light glaze-like coating; for a thicker look, dust twice after cooling.

Creative twists

Lemon glaze: whisk 1 cup powdered sugar with 1–2 tablespoons lemon juice and drizzle once cookies are cool for extra shine.
Herb-laced: add 1 teaspoon finely chopped fresh thyme or basil for a sophisticated twist.
Citrus swap: try orange or lime for different flavor profiles; adjust juice amount to taste.
Spice: fold in 1/4 teaspoon ground cardamom or ginger for warmth.
Gluten-free: experiment with a 1:1 gluten-free flour blend that contains xanthan gum; baking time may vary slightly.

Common questions

Q: Can I make the dough ahead of time?
A: Yes — you can refrigerate the wrapped dough log up to 48 hours or freeze it up to 3 months. Thaw in the fridge before slicing if frozen.

Q: Why is cornstarch used in this recipe?
A: Cornstarch tenderizes the crumb, giving the cookies that signature short, melt-in-your-mouth texture. It helps prevent a dense, chewy result.

Q: My cookies spread too much. What happened?
A: Likely reasons: butter was too soft or warm, dough wasn’t chilled enough, or slices were cut too thin. Firm the dough in the fridge and keep slices at about 1/4 inch thick.

Q: Can I make them less sweet or more tart?
A: Reduce the dough’s powdered sugar by a tablespoon or use slightly less dusting sugar. For more tartness, use regular lemon juice but reduce quantity to avoid overly wet dough.

Q: Are Meyer lemons essential?
A: They’re not essential but are recommended. Meyer lemons are sweeter and floral, giving a softer citrus note. Regular lemons will be brighter and tangier; you may want to reduce juice slightly.

Conclusion

If you want more lemon-cookie inspiration or variations, check out this detailed take on Lemon Meltaways – a delicious little cookie – Saving Room for Dessert. For a gluten-free approach that swaps the base but aims for the same bright lemon character, see Gluten Free Lemon Crinkle Cookies – The Loopy Whisk.