Lemon Meltaways

    2 hours 32 mins

    These frosted lemon cookies are a delicious refrigerator cookie, and they are quick and easy to make.

    46 people made this

    Makes: 48 

    • DOUGH
    • 170 g butter, softened
    • 40 g confectioners' sugar
    • 15 ml lemon juice
    • 1 teaspoon lemon zest
    • 155 g all-purpose flour
    • 65 g cornstarch
    • 90 g confectioners' sugar
    • 55 g butter, softened
    • 1 teaspoon lemon juice
    • 1 teaspoon lemon zest

    Prep:20min  ›  Cook:12min  ›  Extra time:2hr chilling  ›  Ready in:2hr32min 

    1. In a medium bowl, cream together 3/4 cup butter and 1/3 cup confectioners' sugar until smooth. Stir in 1 tablespoon lemon juice and 1 teaspoon lemon zest. Combine the flour and corn starch, and blend into the lemon mixture to form a soft dough. Divide dough in half, roll each half into a log about 8 inches long and 1 inch in diameter. Wrap in plastic wrap and refrigerate for 2 hours, or until firm.
    2. Preheat oven to 350 degrees F (175 degrees C). Cut each roll into 1/4 inch slices and place onto the cookie sheet.
    3. Bake in the preheated oven for 8 to 12 minutes, or until set. Cool completely before frosting.
    4. In a small bowl, blend together 3/4 cup confectioners' sugar, 1/4 cup butter, 1 teaspoon lemon juice, and 1 teaspoon lemon zest with an electric mixer until smooth. Frost cookies and allow to dry before serving or storing.

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    Reviews in English (54)


    These are my all-time favorite cookie and I've probably made 30+ batches of them over the years, always to rave reviews and requests for the recipe (which I forgot today so I'm on the site printing a copy). I do make a few minor recipe modifications. Ingredients: use FRESH lemon juice and up the amount of lemon zest in the dough. This provides extra lemon flavor. The icing also requires 1 Tablespoon of FRESH lemon juice (and more zest) and some additional confectioners’ sugar to obtain the right consistency / taste. How much additional will vary based on the humidity in the air, but start with 2 additional tablespoons and go from there. (I made these yesterday while it was pouring rain and it required 4+ additional tablespoons) Technique: For the dough, beat the butter very well by itself before adding the additional ingredients. The cookies are extremely delicate when hot but firm up nicely as they cool. I leave them on the cookie sheet for a few minutes before moving to the cooling rack and have no problems with crumbling. It should be noted that these cookies will not brown as most cookies do - if you wait for browning, the cookies will be overcooked / burnt. For easier transporting, frost cookies and leave on the cooling rack overnight. The icing firms up and you can pack them with wax paper between layers.  -  14 Dec 2009  (Review from Allrecipes US | Canada)


    I have made these three times now. The first time I followed the recipe and thought "I'll never make these again!" They were awful! The icing tasted like pure butter. I made then a 2nd time, though, doubling the recipe so I could make larger cookies. I used a simple powdered sugar, milk and lemon extract icing, that I painted on the cookies. Much better. Today I made them again but I rolled the dough "logs" in sugar before refrigerating and used no other icing. They turned out very good and were easier since there was no icing.  -  22 Feb 2002  (Review from Allrecipes US | Canada)


    These are excellent cookies! Tender, melt in your mouth citrusy bursts of flavor that dance on your tongue... and an EASY recipe. We favor lime over lemon, so I made with lime instead. I adjusted the recipe for 65 via the calculator and the only other change I made was to add 4 drops of lime oil to the dough, and to add 2 drops lime oil and 1/4 tsp coconut extract to the frosting. Per PP, I added ALL the zest from 1 lime to the dough. I see a lot of folks had trouble with cookies crumbling. Be sure you sift your flour before measuring as that alone can make a big difference in the outcome. I also bake all my cookies on parchment paper, which I then transfer, paper and all, to the cooling rack after allowing them to cool on the cookie sheet for 10 minutes. While the recipe was adjusted for 65 cookies, it actually made 25. But that is fine for me, if I made more then I would eat all of those too!  -  02 Jul 2011  (Review from Allrecipes US | Canada)