Lemon Meltaways
45 min
02 hrs 10 min



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

How to make

  1. STEP 1

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

  2. STEP 2

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

  3. STEP 3

    Heat oven to 350°F.

  4. STEP 4

    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.

  5. STEP 5

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


3Fat (mg)
10Cholesterol (mg)
25Sodium (mg)
5Carbohydrates (g)
0Dietary Fiber
0Protein (g)


Explore reviews from
our online community

  July 14, 2017

One tablespoon lemon juice as the only liquid. No eggs? How does this even work?

— says kate
Test Kitchen Comment July 14, 2017

Hi Kate, this cookie is meant to be more of a shortbread. In traditional shortbreads, there is no egg. This is what makes it so tender. Hope that helps! 

— says Mallory
  February 02, 2017

Mine turned out like a sheet of paper thin pancakes... What did I do wrong??

— says Jillian
Test Kitchen Comment February 16, 2017

Thanks for your question, Jillian! Proper flour measurement and chilled dough are keys to success for this delicate cookie recipe. If the flour is measured too light it would result in a very thin cookie. The dough will also need to be thoroughly chilled prior to baking. You will want to slice and bake the cookies relatively quickly after removing the dough from the refrigerator.  We hope this helps!

— says Susie
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