These cookies are the kind you dream about on a warm afternoon — delicate enough for spring brunches, refreshing enough for summer picnics, and comforting enough for a cozy winter tea. Every bite feels like sunshine, and once you taste them, you’ll understand why lemon lovers call them irresistible.
A Little History: The Meltaway Cookie
A Little History: The Meltaway CookieMeltaway cookies trace their roots back to traditional shortbread, a simple blend of butter, sugar, and flour. But what makes them special is the addition of cornstarch, which gives them a tender, almost ethereal texture that dissolves on your tongue — hence the name “meltaway.”
These cookies share similarities with Russian Tea Cakes and Mexican Wedding Cookies, but with a modern twist when infused with citrus. The lemon variation likely became popular in Southern U.S. kitchens, where bright, tangy flavors have long starred in pies, cakes, and cookies — from lemon chess pie to lemon bars.
Ingredients
IngredientsFor the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup powdered sugar
- 1¾ cups all-purpose flour
- ¼ cup cornstarch
- ¼ teaspoon salt
- 1 tablespoon lemon zest (from 1–2 lemons)
- 1 teaspoon lemon extract
- 1 teaspoon vanilla extract
For the Lemon Glaze:
- ½ cup powdered sugar
- 2 tablespoons fresh lemon juice
- ½ teaspoon lemon zest
Equipment Needed
Equipment Needed- Electric mixer (hand or stand)
- Mixing bowls
- Microplane or zester
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Cooling rack
- Whisk
Instructions