Lemon Meltaways

Lemon Meltaways

These lemon cookies are so tender that they seem to melt in your mouth.

45 min. prep time
64 cookies
37437 Ratings



1 1/4 cups all-purpose flour
3/4 cup Land O Lakes® Butter, softened
1/2 cup cornstarch
1/3 cup powdered sugar
1 tablespoon lemon juice
1 teaspoon freshly grated lemon zest


3/4 cup powdered sugar
1/4 cup Land O Lakes® Butter, softened
1 teaspoon freshly grated lemon zest
1 teaspoon lemon juice


Combine all cookie ingredients in large bowl. Beat at low speed, scraping bowl often, until well mixed.

Divide dough in half. Shape each half into 8x1-inch log. Wrap each in plastic food wrap. Refrigerate 1-2 hours or until firm.

Heat oven to 350°F.

Cut each log into 1/4-inch slices with sharp knife. Place 2 inches apart onto ungreased cookie sheet. Bake 8-12 minutes or until set. (Cookies will not brown.) Cool completely.

Combine all frosting ingredients in small bowl. Beat at medium speed, scraping bowl often, until fluffy. Frost cooled cookies.

Recipe Tip

Tips for successful Lemon Meltaways:

  • This cookie is a shortbread-type cookie with a high proportion of butter to flour and sugar. The dough may seem slightly more crumbly. Egg is not an ingredient in this type of cookie.

  • Be sure to measure all ingredients accurately using the proper measuring cups. For dry ingredients use graduated metal or plastic measuring cups. Spoon the dry ingredient lightly into a measuring cup. Do not tap or shake the cup or scoop the ingredient into the cup. Level off any excess amount by running a straight-edge or table knife across the top.

  • Use measuring spoons to measure liquids in this recipe rather than tableware spoons for accuracy.

  • The butter in this recipe should be softened, but not melted. For best results let butter stand at room temperature 20-30 minutes before mixing the cookie dough. Or, cut the butter into chunks or pieces for easier mixing. Also, 3/4 cup butter equals 1 1/2 sticks of butter.

  • If the dough is dry and crumbly after beating, add 1 to 2 tablespoons cream or soft butter, adding 1 tablespoon at a time until dough forms.

Nutrition Facts (1 cookie)

Calories: 45

Fat: 3g

Cholesterol: 10mg

Sodium: 25mg

Carbohydrates: 5g

Dietary Fiber: 0g

Protein: 0g

Recipe #2451©1997Land O'Lakes, Inc.

Recipe Comments & Reviews

This is one of my favorite recipes. I pipe on colorful frosting with a star tip to make them look as great as they taste!
I made these cookies for the first time last year,my daughter loves lemon cookies. I has never baked with cornstarch so I was not sure cause I do not like lemon cookies. Oh my gosh these are the BEST cookies I have ever eaten !! I love shortbread cookies by them self but these will be made quite often ,preparing a batch now! The frosting is wonderful. Years ago we were in S.Carolina and went to allittle place we found for lunch they sold these scones with this same frosting and when I tasted this one I was like a kid in a candy store!! I made these just like the directions. THANK YOU Land bO Lakes . I made most of my cookies from your recipes .
I made these delights for tea with clients. Everyone Love,love loved them! Thank you so much !
We found these cookies to be very bland. I even added more fresh lemon juice to the dough. Perhaps if these are made with the concentrated lemon juice they would have more lemon flavor, but I do not use that and never have it on hand.
Can these be made one day and baked off the next or is it important to only refrigerate 1-2 hours before baking?
Test Kitchen Comment


Hi Susie, You can prepare the day prior and bake the next day without issue. Happy baking!
Posted March 05, 2015
Can these cookies be frozen?
Test Kitchen Comment


Yes, these cookies freeze very well in a tightly covered freezer container.
Posted December 15, 2014
I have been baking these cookies for years, and have shared the recipe many times! I have never had any trouble. I like to make just a little extra frosting since it is sweet, tangy and delicious on the cookies! Be very careful not to get any of the pithy white part of the lemon peel in your zest as this makes them bitter.
Love these cookies! Will make these again. Maybe will try orange zest and juice next time.
O stars!!!! when I saw corn starch I thought hmmm...never put that in cookies before. Well, wasted my Meyers lemon and butter. Will never make these again. Though Land o Lakes would know what they were doing!!!!!!
These cookies do better when the dough is mixed in a food processor with a standard metal blade as opposed to a mixer. Less air gets in the dough.

We do a cookie baking every December, 16 different types of cookies. These are consistently the ones that people ask for, and the ones that go first. I have a number of friends that I can bribe to do just about anything with these cookies.
I make these all the time since we can get fresh "off the tree" lemons and they are wonderful. They are a very delicate cookie but taste divine!
Way too much cornstarch giving these an off taste. Crumbled horribly even though I am a very experienced baker & followed the instructions to the letter.
These cookies are awesome. I cannot take them anywhere without everyone asking for the recipe. Thank you
If you cannot make these, then you did nit follow the directions. They are fantastic!
These cookies taste great, but are a bit crumbly.
These come out so good when you follow directions! I also addnmore juice and zest because we all love the tart sweetness. Everyone I made them for wants MORE! I give the the recepie. Lol
I am making them for my daughters upcoming baby shower. BTW great idea freezing; I will do that for the shower so I can make a week in advance! Thank you for that info.
Cindy...what would make these crumble so easily??
Test Kitchen Comment


This mixture is crumbly. It is important to beat the ingredients for 5 - 7 minutes, which seems like a long time. The ingredients do finally do "come together" when the butter in the mixture coats the flour. Then the mixture will not be as crumbly.
Posted October 04, 2013
We love these cookies. Easy to make and they freeze wonderfully. I can get them out of the freezer one at a time (a quick little treat) :) or several to share. I added extra aest and a tad more lemon juice since we love lemon. Great for a tea party or summertime picnic with the grandchildren. . No trouble with crumbling.
Love these cookies! I have made them a few times and have had great success following the recipe. I have added more lemon juice if the dough seems particularly crumbly.
The problem with this recipe is the 1/4 inch slice recommendation...I made the mistake of doubling the recipe before testing it...I have about a cup of pulverized cookies just from trying to remove them from thee cookie sheet(I will try to use them for a torte recipe)...slice them 1/2 inch...I am hoping that sandwiching them with a sturdy frosting acts like a glue to hold them together.....
I have baked for years and in a professional bakery, I made this recipe and all I can say is this was a waste of good product and time. these cookise broke apart I even tryed to bake them a little longer please do not waste you time and especially your MONEY!!!!!!!!!!!!!
these are to die for!! oh my. We all snarfed them down in about an hour.
The best shortbread cookies I have EVER eaten! I started making these cookies in the 1990s. They are always a huge hit wherever I take them. I love the icing in this recipe, but if I'm taking them somewhere I use royal icing becauseit dries so hard and I can stack and pack MORE cookies!
These cookies are incredibly addictive. I don't even want to share them they are soooo wonderful. I wantthem all for me!!!! You must make these....your family and friends will go wild like mine did!!!!
After the cookies were baked they were EXTREMELY fragile! The cookie had too much of a corn starch flavor. I had six cookies break as I took them off the cookie sheet. In the end I ripped up this recipe. I expected more from a Land o Lakes recipe! What a waste of good butter.
Best cookies I have ever made. Lots of other people ate them and loved them as well. They really do melt in your mouth! I found they are a delicate, small cookie. Would really suit a tea party. Also easy to make, but have to be careful when icing as very tender.
Delicious! Great for a tea or shower.
From the Test Kitchens...
These cookies can be frozen in a plastic resealable freezer container. But, also you could freeze the "logs" of dough and then you just need to thaw the dough and bake it to have fresh baked cookies when you want them. Again I would place the logs of dough in a plastic resealable freezer bag or container..
QUESTION PLEASE ---- I LOVE THESE COOKIES. They are so addictive! I just have a question. Several people said they froze well. Does that mean after they are baked? Or were they referring to the cookie dough itself. I'm hoping they mean the cookie dough, that way I can make up a big batch, freeze, and then bake as I have company or feel the need to eat a whole batch all by myself!
These are my sisters favorite cookies so she makes me (yes...she is mean ;)) make these every Christmas. I just made a double batch for my friends at work. I don't care for lemon flavored things but even I like these...they taste very fresh and fantastic. After reading the reviews I might try the orange! What a great idea for Easter eggs too!
all of my neighbors and I love these cookies. Every Christmas I make 5 or six kinds of cookies and My Daughter and I take them to each of our neighbors. Each year as Christmas approaches, I get messages from many of my neighbors to remind me just how much they love the lemon cookies.
They melt in your mouth! I made a (double) batch. I added more lemon juice to the dough 3 tbs and more lemon zest 3 teaspoons for a more lemony taste. For the glaze I microwaved butter not completely melted more like half melted. I blended the glaze until light and fluffy. Also, make a double batch for sure this single recipe does not make very many at all. I cut my dough more like an inch thick. The cookies are light, lemony and fantastic!
the recipe is great but it claims to make 48 cookies and we onley get 10-12 at most out of it. fyi
Not quite as sweet as expected. More of a shortbread cookie.
I make these delicious cookies every Easter for my friends & family....They are everyones favorite...Great to freeze. I make the icing in different pastel colors so the cookies look like Easter eggs.
I made these Christmas 2007 & they've become a "must make" cookie. My 3-yr. old great-nephew loves them! I've also made these in an orange & lime version. On the orange, I used Clementines. Also a big hit & additional must make verson.
Simple and easy to make.
These cookies are awesome....everyone at our Christmas parties loves them. They are so smooth....they truely melt in your mouth. I have also made them with orange rind and orange juice and these are just as delicious. I plan to try lime soon, but have not done so yet.
These cookies are requested every Christmas. They freeze well and are just delicious!
Lemon Meltaways were included in a packet of recipes I received from Land O Lakes in 1999. I have been making these cookies every year since and always to rave reviews and requests for the recipe.
I first made these several Christmases ago, and have made them every year since. They is so light, tender and flavorful that everyone loves them. A very simple recipe to make.
Talk about melt in your mouth cookies. These are fabulous. They will be baked many times
A Christmas time favorite...everyone loves them. Simple enough for my sister to make.

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