There’s something irresistible about a cookie that almost melts on your tongue. These Meyer lemon meltaways are soft, buttery rounds brightened with floral, less-acidic Meyer lemon zest and juice. They’re perfect for afternoon tea, a spring brunch, or a light holiday cookie exchange when you want something delicate and not-too-sweet.
Why you’ll love this dish
These cookies balance buttery richness with a clear lemon lift. The texture is what sets them apart: tender, almost crumbly cookies that “melt” when you bite into them. They’re quick to mix, don’t require rolling and cutting, and travel well — ideal for gifting.
“Bright lemon flavor without that puckering bite. These meltaways vanished from my cookie tin in a day.” — a happy tester
Reasons to make them now:
- Use up Meyer lemons when they’re in season.
- Foolproof dough: no chilling tricks beyond a short rest.
- Elegant for parties yet simple enough for weeknight baking.
Step-by-step overview
Before you start, here’s what to expect: cream butter and powdered sugar, fold in fresh Meyer lemon zest and juice, add a tenderizing flour blend (flour + a pinch of cornstarch), form into a log, chill, slice thin, bake quickly, and dust while warm. Active time is short; chilling and cooling add to total time.
What you’ll need
- 1 cup unsalted butter, softened (room temperature)
- 2/3 cup powdered sugar (for the dough)
- 2 tablespoons Meyer lemon zest (use a microplane for best aroma)
- 1/4 cup Meyer lemon juice (freshly squeezed)
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon cornstarch (helps make the cookies tender)
- 1 cup powdered sugar (for dusting)
Notes and substitutions:
- Unsalted butter is recommended so you can control salt; if using salted, reduce added salt slightly.
- If you don’t have Meyer lemons, regular lemons work — see FAQs for adjustment tips.
- For gluten-free: try a high-quality 1:1 GF baking flour with xanthan gum; texture will be similar but may be a touch crumblier.
- For dairy-free/vegan: use a firm vegan butter stick and vegan powdered sugar; chill the dough slightly longer if needed.
Step-by-step instructions
- Preheat and prep mentally: this recipe moves quickly once the dough is mixed.
- In a large bowl, cream the softened butter with 2/3 cup powdered sugar until pale and fluffy. Scrape the bowl occasionally.
- Stir in the Meyer lemon zest and lemon juice until evenly distributed. Scrape down the sides so the flavor is consistent.
- In a separate bowl, whisk together the all-purpose flour, salt, and cornstarch.
- Gradually add the dry mixture to the wet ingredients. Stir gently with a spatula until a soft dough forms. Avoid overmixing — stop when no streaks of flour remain.
- Shape the dough into a log about 2 inches in diameter. Wrap it tightly in plastic wrap and press to smooth the surface.
- Chill the dough in the refrigerator for at least 1 hour. This firms the log for clean slicing.
- When chilled, preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Slice the chilled dough into 1/4-inch-thick rounds and arrange them 1 inch apart on the prepared sheet.
- Bake 10–12 minutes, or until the edges are just turning golden. The centers should remain pale.
- Let the cookies cool on the sheet for a few minutes, then dust generously with powdered sugar while they’re still warm so the dusting adheres.
Best ways to enjoy it
- Serve with a cup of Earl Grey or jasmine tea for a classic pairing.
- Plate on a tiered tray for brunch with scones and fruit.
- Pair with a light prosecco or champagne for a celebratory bite.
- For a dessert platter, add shortbread, macarons, and citrus candied peel for variety.
Presentation ideas:
- Stack three cookies and tie with twine for gift boxes.
- Dust lightly and nestle between lemon slices on a simple white plate for a clean look.
Keeping leftovers fresh
- Room temperature: Store cooled cookies in an airtight container for 3–4 days. Place a piece of parchment between layers to prevent sticking.
- Refrigerator: Keep up to 10–14 days in a sealed container; chilling will firm them but may slightly reduce “meltaway” texture.
- Freezing: Freeze baked cookies in a single layer on a sheet until solid, then transfer to a freezer bag for up to 3 months. Thaw at room temperature and re-dust before serving.
- Freezing dough: Wrap the log tightly and freeze for up to 3 months. Slice from frozen, add 1–2 minutes to bake time.
Food safety note: always let cookies cool completely before storing to avoid condensation and sogginess.
Pro chef tips
- Zest, don’t grate: Use a microplane to extract fragrant oil from Meyer lemons; avoid the bitter white pith.
- Measure flour by weight for consistency — spoon flour into the cup and level it if you don’t have a scale.
- Cornstarch is a small ingredient but important: it softens the protein network for that tender, short crumb.
- Chill for cleaner slices: a very cold log slices thin and evenly without crumbling.
- Dust while warm: powdered sugar melts into the surface and creates a delicate sheen and better adhesion.
- If your dough feels too soft after chilling, pop it back in the fridge for 15–20 minutes before slicing.
Creative twists
- Lemon-poppy: Stir 1–2 tablespoons poppy seeds into the dough for a classic flavor pair.
- Coconut meltaways: Replace 1/4 cup flour with finely shredded sweetened coconut for texture and tropical notes.
- Lemon-vanilla: Add 1 teaspoon pure vanilla extract for a rounder flavor profile.
- Double dust: After the first dusting and full cooling, dust again for a snowy finish.
- Chocolate-dipped: Dip half of each cooled cookie in tempered white chocolate and let set for an elegant finish.
Your questions answered
Q: How long does this take from start to finish?
A: Active time is about 20–30 minutes. Chill at least 1 hour. Bake time adds 10–12 minutes per sheet. Plan for ~1 hour 45 minutes including chilling and cooling.
Q: Can I use regular lemons instead of Meyer lemons?
A: Yes. Regular lemons are more acidic and a bit brighter. Reduce lemon juice slightly (use 2–3 tablespoons) if your regular lemons are very tart. Taste the dough (a small lick is fine if you’re comfortable with raw butter) and adjust zest or juice as needed.
Q: Why is there cornstarch in the recipe?
A: Cornstarch softens the crumb by interrupting gluten formation. It helps create that melt-in-your-mouth texture.
Q: Can I make these gluten-free or vegan?
A: Gluten-free: use a trustworthy 1:1 gluten-free blend and add xanthan gum if the blend lacks it. Vegan: swap in a firm vegan butter and ensure powdered sugar is vegan-friendly. Expect slightly different texture; chilling longer helps.
Q: How many cookies does this make?
A: Slicing a 2-inch log into 1/4-inch rounds yields about 30–36 cookies, depending on length and exact thickness.
Q: Will the powdered sugar smear or melt?
A: Powdered sugar will adhere best when dusted warm. If it becomes tacky during storage, re-dust just before serving.
Conclusion
These Meyer lemon meltaways are an elegant, easy cookie with big flavor and a delicate crumb — ideal for using fragrant Meyer lemons and gifting to friends. For another take and inspiration, see Meyer Lemon Meltaways | My Baking Addiction and Meyer Lemon Meltaways | Spoon Fork Bacon for variations and photos.
Meyer Lemon Meltaways
Ingredients
Cookie Dough Ingredients
- 1 cup unsalted butter, softened Use room temperature butter.
- 2/3 cup powdered sugar For the dough.
- 2 tablespoons Meyer lemon zest Use a microplane for best aroma.
- 1/4 cup Meyer lemon juice Freshly squeezed.
- 2 cups all-purpose flour
- 1/4 teaspoon salt Recommended to use unsalted butter to control salt.
- 1/4 teaspoon cornstarch Helps make the cookies tender.
Dusting Ingredients
- 1 cup powdered sugar For dusting after baking.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream the softened butter with 2/3 cup of powdered sugar until pale and fluffy.
- Stir in the Meyer lemon zest and juice until evenly distributed.
- In a separate bowl, whisk together the all-purpose flour, salt, and cornstarch.
- Gradually add the dry mixture to the wet ingredients and stir gently until a soft dough forms.
- Shape the dough into a log roughly 2 inches in diameter and wrap it tightly in plastic wrap.
- Chill the dough in the refrigerator for at least 1 hour.
Baking
- Once chilled, slice the dough into 1/4-inch rounds and arrange them 1 inch apart on the prepared baking sheet.
- Bake for 10-12 minutes, until the edges are just turning golden, but the centers remain pale.
- Allow the cookies to cool on the sheet for a few minutes, then dust them generously with powdered sugar while still warm.
