I still remember the first time I made these meltaways with a bag of Meyer lemons from the farmer’s market — the cookie filled the kitchen with a soft, floral citrus scent that felt like spring in every bite. Meyer Lemon Meltaways are small, buttery cookies brightened with Meyer lemon zest and juice, rolled in sugar so they literally melt on your tongue. They’re perfect for tea time, cookie swaps, or any moment you want a delicate, homemade treat that looks fancy but is impossibly simple.
Why you’ll love this dish
These cookies hit a few sweet spots: they’re fast to make, use just a handful of pantry staples, and deliver big lemon flavor without being tart. Meyer lemons add a floral, sweeter citrus note compared with regular lemons, making these meltaways taste more refined and less puckery. Because they’re bite-sized and buttery, they’re kid-friendly, great for entertaining, and brilliant for packaging as small edible gifts.
“Soft, citrusy, and utterly addictive — these little meltaways vanished at our holiday tea. The Meyer lemon makes them feel special.” — a happy tester
How this recipe comes together
High-level process: cream butter and powdered sugar until fluffy, fold in Meyer lemon zest and a splash of juice, then mix in flour and salt until a soft dough forms. Roll into 1-inch balls, bake briefly until edges show the faintest gold, then roll in granulated sugar while still slightly warm so the sugar clings. The whole job is quick: mixing is mostly hands-off, and the bake time is short — good for last-minute company. Expect a yield of roughly 24–36 cookies depending on how large you make the balls.
What you’ll need
- 1 cup unsalted butter, softened (room temperature)
- 1/2 cup powdered sugar
- 1 tablespoon Meyer lemon zest (about 1–2 lemons)
- 1 tablespoon Meyer lemon juice
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 cup granulated sugar (for rolling)
Notes and substitutions:
- If you only have salted butter, reduce added salt or omit it.
- No Meyer lemons? Use regular lemons but expect a brighter, more tart flavor — you might add a teaspoon of extra powdered sugar if you want milder acidity.
- For a gluten-free version, use a 1:1 gluten-free baking flour and check texture; you may need slightly less or more depending on the blend.
- Properly softened butter (not melted) gives the best creaming and final texture.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream the softened butter and powdered sugar until the mixture is light and fluffy. Use a hand mixer or stand mixer for about 2–3 minutes.
- Stir in the Meyer lemon zest and lemon juice until evenly combined and aromatic.
- Add the flour and salt gradually. Mix on low speed until the dough just comes together and forms a soft, cohesive mass. Don’t overmix.
- Scoop or roll the dough into small balls about 1 inch in diameter. Arrange them on the prepared sheet, spacing them about 1 inch apart.
- Bake for 12–15 minutes, watching carefully. Remove when the edges are only the faintest hint of gold — they’ll look pale but set.
- Let the cookies cool on the sheet for a few minutes so they firm slightly, then gently roll each warm cookie in the granulated sugar so the sugar sticks.
- Transfer to a wire rack and allow to cool completely before serving.
Best ways to enjoy it
- Serve at room temperature with a pot of Earl Grey or a bright green tea. The bergamot in Earl Grey complements Meyer lemon beautifully.
- Pair with a light sparkling wine or prosecco for a celebratory dessert table.
- Plate with lemon curd or mascarpone for a slightly indulgent presentation at brunch.
- Layer in a cookie tin with parchment between layers for gifting — the cookies travel well and look elegant in simple packaging.
Storage and reheating tips
- Room temperature: Store cooled cookies in an airtight container at room temperature for up to 4–5 days. Keep away from direct heat or humidity to preserve the sugar coating.
- Freezing baked cookies: Place in a single layer on a tray to flash-freeze, then transfer to a resealable freezer bag for up to 3 months. Thaw on the counter; if you want the crisp-sugar finish back, warm briefly in a 275°F oven for 5–7 minutes.
- Freezing dough: Roll into balls, freeze on a tray until solid, then bag for up to 3 months. Bake straight from frozen—add 1–2 minutes to the bake time.
- Food safety: These cookies contain butter and are stable at room temperature when stored properly. Still, avoid leaving large batches exposed for more than a day in warm climates.
Pro chef tips
- Measure flour correctly: spoon the flour into the cup and level it off instead of scooping directly with the cup to avoid dense cookies.
- Zest only the yellow skin of the lemon; the white pith is bitter. For best flavor, zest first then juice the lemon.
- If your butter is too soft (oily), chill the mixed dough briefly so it’s easier to form even balls. Conversely, if butter is too hard, beat a bit longer to reach the right creaming texture.
- Use a small cookie scoop for uniform cookies so baking is even.
- Don’t overbake — these cookies are meant to be pale and tender. They firm as they cool.
Creative twists
- Powdered-sugar finish: Replace the granulated roll with powdered sugar for a snowball-like appearance.
- Lemon glaze: Drizzle a simple icing made from powdered sugar and a teaspoon of lemon juice for extra shine and tang.
- Poppy seed salad: Add 1–2 teaspoons of poppy seeds to the dough for a lemon-poppy twist.
- Brown butter: Brown the butter first for a nutty depth; chill before creaming with the sugar.
- Nutty coating: Roll the warm cookies in finely chopped toasted pistachios mixed with sugar for color and crunch.
- Vegan option: Use a vegan stick butter and reduce moisture; pulse gently and chill the dough before rolling.
Common questions
Q: Can I use regular lemons instead of Meyer lemons?
A: Yes. Regular lemons are brighter and more tart, so the cookie will be tangier. Consider adding a touch more powdered sugar in the dough or reducing the lemon juice slightly if you want a milder lemon profile.
Q: How can I tell when these are done?
A: They should look set and pale with only a slight golden hint at the edges. The centers will still be soft but will firm as the cookies cool on the tray.
Q: Can I make the dough ahead of time?
A: Absolutely. You can form balls and refrigerate them for up to 48 hours before baking. For longer storage, freeze the formed balls on a tray, then bag them for up to 3 months.
Q: My cookies spread too much — what went wrong?
A: Likely the butter was too soft or you measured flour incorrectly. Chill the dough briefly before baking and make sure your flour is measured by spooning into the cup and leveling.
Conclusion
If you’d like to compare variations or see alternate step-by-step photos, I like how other cooks interpret these meltaways — check out Meyer Lemon Meltaways | My Baking Addiction and Meyer Lemon Meltaways | Spoon Fork Bacon for more inspiration and plating ideas.
Meyer Lemon Meltaways
Ingredients
For the Cookies
- 1 cup unsalted butter, softened Room temperature
- 1/2 cup powdered sugar
- 1 tablespoon Meyer lemon zest (about 1-2 lemons)
- 1 tablespoon Meyer lemon juice
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 cup granulated sugar For rolling
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream the softened butter and powdered sugar until the mixture is light and fluffy, about 2–3 minutes.
- Stir in the Meyer lemon zest and lemon juice until evenly combined.
- Gradually add the flour and salt, mixing on low speed until a soft dough forms. Do not overmix.
- Scoop or roll the dough into 1-inch balls and arrange them on the prepared baking sheet, spacing them about 1 inch apart.
Baking
- Bake for 12–15 minutes until the edges are just golden. They should look pale but set.
- Let the cookies cool for a few minutes before rolling each warm cookie in granulated sugar.
- Transfer cookies to a wire rack to cool completely before serving.
