These taste just like a shortbread cookie! They are soft and little chewy, with a sweet glaze as a final touch!

Lemon Meltaway’s Recipe

In December, I made more money from the blog than I do my day job. This is a pivotal turning point for me! Starting this blog was never about the money for me, it was about freedom. And it was about being able to stay home more with my son.

I have grown so much personally over the past several years. I started this journey scared, with no knowledge of what I was doing. And I had no idea just how much work goes into it. I’ve spent countless hours learning, making mistakes, researching, re-doing, and dreaming. When the house is quiet and my husband and son are asleep, I am blogging by lamplight. When I would rather spend my blog income on a vacation, we reinvest it back into the blog. And when I am discouraged, my husband encourages me to keep going.

There is absolutely no greater feeling in the world than to make this blog work for me when I am sitting poolside! But you know what? None of this would be possible without your support! You guys have been so supportive and loyal, through random thoughts, bad pictures, and me just trying to find my purpose with my content! Without you, I wouldn’t be this close to following my dream. So thank you, from the very bottom of my heart for being here with me!!

And a very special thank you to my Grandma, Margaret, who shares the same passion for baking that I do and bakes just about every week for you! (She made these cookies!) Thank you, Grandma!!

These Lemon Meltaway Cookies will bring you to your happy place! They taste like a shortbread cookie, they are super soft and a little chewy. And the sweet glaze is a perfect final touch!

More of our favorite cookies are these Chewy Sugar Cookies and Grandma’s Oatmeal Raisin Cookies!

What You’ll Need for the Cookies:

• 1 cup Butter, Softened
• 3/4 cup Sugar
• 1 Egg
• 1 Lemon, Zest of
• 2 cups Flour
• 1/2 tsp Baking Powder
• 1/2 tsp Salt

What You’ll Need for the Icing:

• 1 1/2 cups Powdered Sugar
• 2 tsp Lemon Juice
• 1 tbsp Milk

How to Make Lemon Meltaway Cookies

• Preheat oven to 375 degrees. Place parchment paper on cookie sheet and set aside.
• In a large bowl, cream together 1 cup softened butter and 3/4 cup sugar together. Then mix in 1 egg until well combined. Stir in the zest of 1 lemon.
• Then mix in 1 1/2 cup flour, 1/2 tsp baking powder, and 1/2 tsp salt until well combined. Then gradually mix in remaining 1/2 cup flour until mixture is completely combined.
• Using a 1 tbsp size cookie scoop, roll dough into balls and slightly flatten with the palm of your hand. Place onto prepared cookie sheet leaving space between the cookies.
• Bake for 8-9 minutes, or until the center is just set.
• Let the cookies cool on the pan for a few minutes, then transfer to a cooling rack.
• Make the icing by whisking together 1 1/2 cups powdered sugar, 2 tsp lemon juice, and 1 tbsp milk.
• Once the cookies are cool, dip the cookies in the glaze by turning them upside down, gently lift out of the glaze, and return to the cooling rack right side up. Allow icing to firm up.

More Lemon Recipes:

• Blueberry Infused Lemon Water
• Lemon Poppy Seed Bread
• Vegan Lemon Blueberry Bread

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Lemon Meltaway Cookies

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Lemon Meltaway Cookies, these taste just like a shortbread cookie! They are soft and a little chewy, with a sweet glaze as a final touch!

Prep Time 20 minutes

Cook Time 8 minutes

Total Time 28 minutes

Ingredients

Cookies

• 1 cup Butter, Softened
• 3/4 cup Sugar
• 1 Egg
• 1 Lemon, Zest of
• 2 cups Flour
• 1/2 tsp Baking Powder
• 1/2 tsp Salt

Icing

• 1 1/2 cups Powdered Sugar
• 2 tsp Lemon Juice
• 1 tbsp Milk

Instructions

1. Preheat oven to 375 degrees. Place parchment paper on cookie sheet and set aside.
2. In a large bowl, cream together softened butter and sugar. Then mix in egg until well combined. Stir in lemon zest.
3. Then mix in 1 1/2 cups flour, baking powder, and salt until well combined. Then gradually mix in remaining 1/2 cup flour until mixture is completely combined.
4. Using a 1 tbsp size cookie scoop, roll dough into balls and slightly flatten with the palm of your hand. Place onto prepared cookie sheet leaving space between the cookies.
5. Bake for 8-9 minutes, or until the center is just set.
6. Let the cookies cool on the pan for a few m inutes, then transfere to a cooling rack.
7. Make the icing by whisking together 1 1/2 cups powered sugar, 2 tsp lemon juice, and 1 tbsp milk.
8. Once the cookies are cool, dip the cookies in the glaze by turning them upside down, gently lift out of the glaze, and return to the cooling rack right side up. Allow icing to firm up.