This post may contain affiliate links.Please read our disclosure policy.My Lemon Meltaways are a go-to cookie recipe for any time of the year.

Meltingly soft and tender, you can switch them up with any flavor citrus you like best! They’re a great make-ahead cookie recipe, too! If you’re looking for cookies that melt into your mouth so quickly that they hardly even need to be chewed, you’ve come to the right place.If that sounds weird to you, then I just don’t think you’ve ever had a proper meltaway cookie.I can explain if you’re new to this type of crumbly, soft melty little cookie.

When cookies melt on your tongue, the dough almost has a cooling sensation.It makes you want to quickly add another one to your mouth.And another one.

The secret is the powdered sugar, which contains cornstarch! I’m also adding an additional four teaspoons of cornstarch to make these lemon meltways extra soft and extra melty! So no, you may not substitute cornstarch for anything else here because it’s a critical ingredient.This recipe makes 24 small cookies that are on the thicker side.Each dough log is cut into 12 equal-sized slices, and yes, it might seem too thick at first.

But trust me on the thickness to powdered sugar coating ratio.Lemon Meltaways Ingredients Butter.One stick (4 ounces/ 113 grams) of unsalted butter that has been softened to room temperature for about 30 minutes.

The butter should be easy to press into, but not overly

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