Lemon Meltaways Recipe: Slice-and-Bake Citrus Cookies | The Pioneer Woman
Chilling the dough yields tender bites bursting with zesty sweetness.
Lemon Meltaways: The Ultimate Slice-and-Bake Citrus Cookie
When you’re craving a cookie that’s bright, delicate, and full of lemon flavor, Lemon Meltaways are the answer. Created by Ree Drummond—best known as The Pioneer Woman—this recipe is a standout for its simplicity, make-ahead convenience, and irresistibly tangy finish. These cookies fit beautifully on a holiday cookie tray but are just as welcome for afternoon tea or as a homemade gift. In this guide, you’ll find everything you need to make these cookies, from what makes them “meltaways” to step-by-step instructions, storage tips, and answers to common baking questions. Get ready for a cookie that truly lives up to its name.
What Are Lemon Meltaways?
Lemon Meltaways are a type of butter-rich, lemon-infused cookie with a texture that is, as the name suggests, melt-in-your-mouth tender. They’re not just soft—the crumbs literally dissolve when you taste them. This effect comes from the high butter content, a hint of cornstarch (for tenderness), and the acidity and zest of fresh lemons. The dough is rolled into a log, chilled, then sliced and baked for even, consistent cookies every time. The finishing touch is a simple glaze made of lemon juice, zest, and powdered sugar, which gives the cookies an extra punch of citrus and a beautiful sheen.
Why You’ll Love This Recipe
There are several reasons to add Lemon Meltaways to your baking repertoire:
- Slice-and-Bake Simplicity: The dough can be made ahead, shaped into a log, and stored in the fridge or freezer. When you’re ready for fresh cookies, just slice off as many as you want and bake.
- Bright, Tangy Flavor: These cookies are bursting with lemon thanks to both zest in the dough and juice in the glaze, making them a refreshing change from richer holiday treats.
- Versatile Serving: Serve them as-is, dusted with powdered sugar (like a snowball cookie), or coated with a glossy lemon glaze. They look beautiful on a dessert platter or in a cookie tin.
- Great for Gifting: Their delicate texture and bright flavor make them a thoughtful homemade gift, and the fact that they store well in the freezer only adds to their appeal.
Ingredients
| Category | Ingredient | Amount |
|---|---|---|
| Cookies | All-purpose flour | 1 ¾ cups |
| Cornstarch | 2 tablespoons | |
| Kosher salt | ½ teaspoon | |
| Powdered sugar | ⅓ cup | |
| Lemon zest | 2 tablespoons | |
| Salted butter, room temperature | ¾ cup (1 ½ sticks) | |
| Vanilla extract | 1 teaspoon | |
| Glaze | Powdered sugar | 1 ¾ cups |
| Lemon zest | 1 tablespoon | |
| Lemon juice | 2–3 tablespoons |
How to Make Lemon Meltaways: Step-by-Step Directions
Mixing the Cookie Dough
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, cornstarch, and salt. Set aside.
- Zest and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, combine powdered sugar and lemon zest. Mix on low speed for 1 minute. The sugar will clump slightly as the lemon oil is released.
- Add Butter and Vanilla: Add the butter and beat on medium speed until light and fluffy, about 3–5 minutes. Scrape down the sides of the bowl, then beat in the vanilla.
- Incorporate Flour Mixture: With the mixer on low, gradually add the flour mixture until just combined (about 1 minute). Give the dough a final stir with a spatula to ensure no dry streaks remain.
Shaping and Chilling
- Form the Dough Log: Transfer the dough to a large piece of plastic wrap and roll it into a log about 1 ¼ inch in diameter. Wrap the log tightly and twist the ends closed.
- Chill the Dough: Refrigerate the dough until firm, at least 1 hour and up to 12 hours. Chilled dough is much easier to slice and helps the cookies hold their shape.
Baking the Cookies
- Preheat and Prepare: Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Slice the Dough: Unwrap the chilled dough log and cut into ¼-inch-thick rounds. Place them on the baking sheets, spacing about 1 inch apart (they don’t spread much while baking).
- Bake: Bake, rotating the pans halfway through, until the cookies are set and just barely golden on the bottom, 11–13 minutes.
- Cool: Transfer to a cooling rack and let cool completely before glazing.
Making and Applying the Glaze
- Prepare the Glaze: In a small bowl, whisk together powdered sugar, lemon zest, and 2 tablespoons of lemon juice. Add more juice a little at a time until the glaze is smooth and spreadable.
- Glaze the Cookies: Spoon a small amount of glaze onto each cookie, using the back of the spoon to spread it evenly. Let the glaze set for about 1 hour before serving or storing.
What others are reading
Tips for Perfect Lemon Meltaways
- Chilled Dough Is Essential: Chilling the dough log before slicing ensures clean rounds and prevents spreading during baking.
- Room-Temperature Butter: Softened butter is key to a smooth, fluffy dough.
- Fresh Lemon Zest and Juice: Use fresh lemons for the best flavor; avoid bottled juice for the glaze.
- Do Not Overbake: These cookies should be light in color and just set; overbaking will make them dry.
How to Serve and Store Lemon Meltaways
These cookies are best served at room temperature once the glaze has set. If you want to dust them with powdered sugar instead of glazing, do so just before serving. For storage, unglazed cookies keep in an airtight container at room temperature for up to five days. If you’re making them ahead, the dough log will keep in the fridge for two days or in the freezer for up to three months. Frozen dough should be thawed overnight in the fridge before slicing and baking. You can also freeze baked, unglazed cookies for up to three months—just add the glaze after thawing.
Variations and Ideas
- Lime or Orange Meltaways: Substitute lime or orange zest and juice for the lemon.
- Mix-Ins: Fold in finely chopped white chocolate or a handful of poppy seeds for added texture.
- Edible Glitter: Add a sprinkle of edible glitter to the glaze for a festive touch.
- Cookie Trays: Combine with other slice-and-bake or holiday cookies for a diverse dessert spread.
Why Lemon Meltaways Are Perfect for Holidays
Lemon Meltaways are a refreshing addition to any holiday cookie tray—a nice contrast to spiced and chocolatey treats. Their zesty flavor and delicate texture make them a crowd favorite, and their slice-and-bake nature means you can whip up a batch (or a few) throughout the baking season with minimal fuss.
Lemon Meltaways Frequently Asked Questions
Do you have to chill lemon meltaway dough?
Yes, chilling the dough is essential. It makes the dough easier to slice and helps the cookies maintain their shape during baking.
Can you freeze lemon meltaways?
Absolutely! You can freeze the unglazed baked cookies for up to three months. Let them thaw at room temperature for about an hour before glazing. The dough log can also be frozen for up to three months—thaw overnight in the fridge before slicing and baking.
How do you store lemon meltaways?
Keep glazed cookies in an airtight container at room temperature for up to five days. Unglazed cookies can be frozen for longer storage.
Can you make the glaze ahead?
It’s best to make the glaze just before using it for the freshest flavor and texture. If you must make it ahead, cover tightly and stir well before glazing the cookies.
Lemon Meltaways on The Pioneer Woman Holiday Cookie List
Lemon Meltaways are a featured recipe in Ree Drummond’s holiday baking lineup. Alongside classics like Gingersnaps, Chocolate Crinkle Cookies, and Brown Sugar Oatmeal Cookies, these citrus cookies bring a bright note to the season. For cookie platter inspiration, consider pairing Lemon Meltaways with other slice-and-bake, drop, cut-out, or specialty cookies for a delightful variety.
Final Thoughts
Whether you’re baking for the holidays, hosting a tea party, or simply want to treat yourself to something sweet and bright, Lemon Meltaways are a worthy addition to your recipe collection. Simple to make, easy to customize, and universally loved, these cookies are sure to become a favorite for years to come. Happy baking!
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