Lemon Meltaways Recipe
Lemon Meltaways Recipe photo by Taste of Home

Lemon Meltaways Recipe

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4.5 6 12
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Both the cookie and the frosting are spiked with lemon in these melt-in-your-mouth goodies. Field editor Mary Houchin of Lebanon, Illinois submitted the recipe.
TOTAL TIME: Prep: 15 min. + chilling Bake: 10 min./batch + cooling
MAKES:60 servings
TOTAL TIME: Prep: 15 min. + chilling Bake: 10 min./batch + cooling
MAKES: 60 servings


  • 3/4 cup butter, softened
  • 1/3 cup confectioners' sugar
  • 1 teaspoon lemon juice
  • 1-1/4 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1/4 cup butter, softened
  • 3/4 cup confectioners' sugar
  • 1 teaspoon grated lemon peel
  • 1 teaspoon lemon juice
  • 1 to 3 drops yellow food coloring, optional

Nutritional Facts

1 cookie: 49 calories, 3g fat (2g saturated fat), 8mg cholesterol, 25mg sodium, 5g carbohydrate (2g sugars, trace fiber), trace protein


  1. In a bowl, beat butter and confectioners' sugar until blended. Beat in lemon juice. In a small bowl, whisk flour and cornstarch; gradually beat into butter mixture. Divide dough in half; shape each into an 8-in.-long roll. Wrap in plastic wrap; refrigerate 2 hours or until firm.
  2. Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets.
  3. Bake 8-12 minutes or until firm. Remove from pans to wire racks to cool completely.
  4. For frosting, in a small bowl, beat butter and confectioners' sugar until smooth. Beat in lemon peel, lemon juice and, if desired, food coloring. Spread over cookies. Yield: about 5 dozen.
Originally published as Lemon Meltaways in Taste of Home February/March 2004, p10

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviewed May. 9, 2011

"We make these in 4x batches, roll the dough and freeze. Then freeze icing in plastic bags. When ready to use, slice a corner off the bag and use for a pastry tube. Mom's favorite Mother's Day present is a gift bag full of cookie logs, with icing. And one batched baked of course."

Reviewed Jan. 22, 2011

"The only reason I would not make this recipe again is because the meltaway cookie just doesn't match our personal taste. I added more lemon juice and powdered sugar to the frosting to make it tangy, but I agree that the frosting does not set, so storing them is a challenge."

Reviewed Dec. 31, 2010

"The cookies were decent, but frosting was all butter with only hint of lemon. Plus, the frosting does not harden and cookies cannot be stacked. I would make these again, but use a different frosting. Probably adapt the Peppermint Meltaway frosting to use with lemon flavoring."

Reviewed Dec. 21, 2010

"A great recipe! Can't-stop-eating delicious!"

Reviewed Dec. 12, 2009

"I made these for Christmas 2008 and am getting ready to make them again for 2009. They are AWESOME!!"

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