Lemon Meltaways


You'll use just a tad less than two sticks of butter to make these delicate little gems.

Lemon Meltaways
Photo: Hector Sanchez; Styling: Caroline M. Cunningham
Hands On Time:
30 mins
Total Time:
2 hrs
Makes about 3 1/2 dozen


  • 3/4 cup plus 2 Tbsp. butter, softened

  • 1 1/2 cups powdered sugar, divided

  • 1 tablespoon lemon zest

  • 2 tablespoons fresh lemon juice

  • 1 1/2 cups all-purpose flour

  • 1/4 cup cornstarch

  • 1/4 teaspoon table salt

  • Parchment paper


  1. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Add 1/2 cup powdered sugar; beat at medium speed until light and fluffy. Stir in zest and juice. Whisk together flour and next 2 ingredients. Gradually add flour mixture to butter mixture, beating at low speed just until blended. Cover and chill 1 hour.

  2. Preheat oven to 350°. Drop dough by level spoonfuls 2 inches apart onto parchment paper-lined baking sheets, using a 1-inch cookie scoop.

  3. Bake at 350° for 13 minutes or until lightly browned around edges. Cool on baking sheets 5 minutes.

  4. Toss together warm cookies and remaining 1 cup powdered sugar in a small bowl.

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