Lemon Meltaway Cookies With Cornstarch (No Chilling) - Give Recipe (2024)

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These mini meltaway cookies are soft, buttery and light with lemon and cinnamon flavors. These are coated with powdered sugar yet not overly sweet. Easy to make with simple ingredients.

Lemon Meltaway Cookies With Cornstarch (No Chilling) - Give Recipe (1)

This meltaway cookie recipe is like the mini version of our most loved melting moment cookies with a lemon twist.

Jump to:
  • Why We Like This Recipe
  • About The Ingredients
  • Alternative Add-Ins
  • How To Make
  • Expert Tips
  • FAQs
  • More Treats You Might Like

Why We Like This Recipe

  • These meltaway cookies are easy to make with little effort. You can even make them at the last minute.
  • They are made with simple ingredients you already have in your pantry.
  • They are egg-free. A great option for friends who have an eggless diet.
  • Their mini size is great. They make around 70 mini cookies. So you can share or freeze some.
  • They are soft and melt in your mouth.
  • The lemon flavor gives a refreshing feeling.
  • There is no baking powder in these meltaways cookies, so they don’t rise when baking. You can place as many cookies on a baking sheet as you like.
  • They keep well for up to 2 weeks.
  • They can be frozen before being baked.
Lemon Meltaway Cookies With Cornstarch (No Chilling) - Give Recipe (2)

These meltaway cookies already look cute with their itsy bitsy size on special occasions, but you can make them look even fancier with some colorful sprinkles. And if you use Christmas colors, they are perfect for cookie exchange or make perfect edible gifts! Pack your Christmas meltaway cookies in jars or fancy looking mini boxes and give them to whoever you like.

Lemon Meltaway Cookies With Cornstarch (No Chilling) - Give Recipe (3)

About The Ingredients

Flour: We use all purpose flour but a combination of all purpose and whole wheat flour works fine too.

Cornstarch: Also known as corn flour in the UK, corn starch is a key ingredient in this meltaways cookies recipe. The cookies are wonderfully soft thanks to cornstarch.

Powdered sugar: We need it both in the cookie dough and for coating. The amount in the dough is not much because we coat the meltaways with powdered sugar after they are baked. Other types of cookies like granulated sugar or brown sugar won’t give the same result. So use powdered sugar, also known as icing sugar.

Unsalted Butter: We use 1 cup butter for these mini melting butter cookies. Make sure it is softened at room temperature before combining it with the other ingredients. If you try to use it cold and hard, it won’t blend well and you can’t form a dough.

Fresh lemon zest: These are lemon melt away cookies, but you can leave the zest out if you want to. We highly recommend that you use it though because the flavor is even better with it.

Cinnamon: We just use ½ teaspoon of cinnamon. You can increase the amount or leave it out.

Alternative Add-Ins

Lemon juice: If you want even more lemony flavor in your lemon meltaways, add 1 teaspoon of lemon juice in addition to lemon zest.

Nuts: You can add finely crumbled hazelnuts, almonds, walnuts or pecans. They all give a nice nutty flavor to your cookies. If you want that nutty flavor to stand out more, skip lemon zest. Just use this recipe as a base and create your own version.

Spices: You can create other versions of these meltaway butter cookies using spices like ground ginger and pumpkin pie spice.

Vanilla extract or almond extract: Either of these would be a good addition too.

How To Make

The recipe for these melt in your mouth cookies with cornstarch is straightforward. Just follow the steps below.

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  1. In a large bowl, cream butter, lemon zest, cinnamon and powdered sugar. You can use a hand mixer or spatula for this. If you want, make the dough in a stand mixer.
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  1. Now you can add the dry ingredients. First, add in cornstarch. Using a spatula, stir well.
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  1. Combine flour with this mixture well until you get a soft dough.
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  1. Using a teaspoon, scoop dough and make tiny balls. You can use a small cookie scoop too.
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  1. Place them on a parchment paper lined cookie sheet. Bake in a preheated oven for 15 minutes or until their bottoms are slightly golden. Let them cool on the baking sheet. You don’t need to transfer them on a wire rack.
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  1. When they are cooled, put some powdered sugar in a small bowl and roll the baked cookies into it.
  1. Alternatively, you can sprinkle colored sugar or sprinkles over the baked cookies. Read the tips about sprinkles below to learn more about this.
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Expert Tips

  • Make sure butter is softened. This is very important.
  • You really don’t need to chill the dough, but if somehow you find it difficult to roll the dough into balls, chill it for 15-20 minutes.
  • You don’t need to leave a lot of space between each dough ball on the baking sheet. As there is no baking powder in the dough, the cookies don’t rise when baking.
  • The measurements here make about 7 dozen mini cookies. If you want, you can make your meltaway cookies bigger than these.
  • Roll these meltaway shortbread cookies in powdered sugar after they are cooled.
  • The powdered sugar on them might be absorbed as they sit in the container, it is normal. You can sift more powdered sugar on them if you want.
  • To store: Keep these cookies in an airtight container or jars at room temperature for up to two weeks. If it is summer or the temperature is high in your place, put them in the refrigerator after one week.
  • To freeze: You can freeze half of the meltaways if you want. To do this, roll dough in balls, place on a plate or baking sheet. Freeze them for 30 minutes and remove. Put them in a freezer bag and then keep them in the freezer. When you are ready to bake, either let them sit on the counter for 1 hour and bake as stated in the recipe or put directly in the oven and bake for about 3 minutes longer.
  • To give a Christmas feeling on these meltaway cookies: We sometimes use colored sugar sprinkles. You can easily make your DIY colored sugar and simply sprinkle some on the cookies when you pack them in a box or jar.
  • How to make sprinkles to completely stick on your melt away cookies: Whisk together two egg whites and ¼ teaspoon water. Let the cookies cool down completely and brush their tops with this mixture and coat with sprinkles immediately.
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FAQs

How long do these meltaway cookies last?

They keep well in an airtight container at room temperature for up to 10 days. Keep it in the refrigerator for up to a month and in the freezer for 3 months. We don’t recommend freezing them after baking though. It is better to freeze them before baking.

Can I use icing on these cookies?

Yes you can. But you should use the bottom of a glass and gently flatten the cookie balls before baking. It will be easier to coat their top with icing then. And you won’t use powdered sugar to coat them for sure.

Lemon Meltaway Cookies With Cornstarch (No Chilling) - Give Recipe (12)

More Treats You Might Like

  • Melting Moments Cookies (Cornstarch Cookies)
  • Turkish Tahini Sesame Cookies
  • Elmali Kurabiye (Turkish Apple Cookies)
  • Lokum Recipe - Turkish Delight

As always: If you make this recipe, let us know what you think by rating it and leaving a comment below. And post a pic on Instagram too—tag @give_recipe so we can see!

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Lemon Meltaway Cookies Recipe

Lemon Meltaway Cookies With Cornstarch (No Chilling) - Give Recipe (17)

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5 Stars4 Stars3 Stars2 Stars1 Star

5 from 2 reviews

Simple ingredients like butter, powdered sugar, lemon zest, cornstarch and flour come together and make these melting in your mouth cookies.

  • Author:
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 7 dozens 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Turkish

Ingredients

Scale

  • 250g (1 cup and 2 tablespoons/ 2 sticks and ¼ stick ) unsalted butter, softened at room temperature
  • ½ cup powdered sugar
  • ½ teaspoon cinnamon
  • 1 teaspoon lemon zest
  • ½ cup cornstarch
  • 2 cups all-purpose flour
  • ½ cup powdered sugar to coat the cookies

Instructions

  1. Preheat oven to 350F (180C). Line a baking sheet with parchment.
  2. In a large bowl, mix butter, powdered sugar, lemon zest and cinnamon until creamy.
  3. Add in cornstarch and mix them well.
  4. Add in flour and mix with a spatula until everything is combined.
  5. Use a teaspoon to scoop dough and make tiny balls. Place them on the baking sheet.
  6. Bake for 12-15 minutes or until their bottom is slightly golden. Remove from the oven and let them cool in the baking sheet.
  7. Roll them into powdered sugar or sprinkles.

Notes

  1. Make sure butter is softened. This is very important.
  2. You can add in 1-2 teaspoon lemon juice if you want to feel the lemon flavor even more.
  3. You really don’t need to chill the dough, but if somehow you find it difficult to roll the dough into balls, chill it for 15-20 minutes.

  4. You don’t need to leave a lot of space between each dough ball on the baking sheet. As there is no baking powder in the dough, the cookies don’t rise when baking.

  5. The measurements here make about 7 dozen mini cookies. If you want, you can make your meltaway cookies bigger than these.

  6. Roll these meltaway shortbread cookies in powdered sugar after they are cooled.

  7. The powdered sugar on them might be absorbed as they sit in the container, it is normal. You can sift more powdered sugar on them if you want.

  8. To store: Keep these cookies in an airtight container or jars at room temperature for up to two weeks. If it is summer or the temperature is high in your place, put them in the refrigerator after one week.

  9. To freeze: You can freeze half of the meltaways if you want. To do this, roll dough in balls, place on a plate or baking sheet. Freeze them for 30 minutes and remove. Put them in a freezer bag and then keep them in the freezer. When you are ready to bake, either let them sit on the counter for 1 hour and bake as stated in the recipe or put directly in the oven and bake for about 3 minutes longer.

  10. To give a Christmas feeling on these meltaway cookies: Simply sprinkle some on the cookies when you pack them in a box or jar.

  11. If you want the sprinkles to completely stick on your melt away cookies perfectly, use the following method: Whisk together two egg whites and ¼ teaspoon water. Let the cookies cool down completely and brush their tops with this mixture and coat with sprinkles immediately.

Nutrition

  • Serving Size: 1
  • Calories: 38
  • Sugar: 1.3 g
  • Sodium: 0.5 mg
  • Fat: 2.2 g
  • Carbohydrates: 4.3 g
  • Protein: 0.3 g
  • Cholesterol: 5.8 mg

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Reader Interactions

Comments

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  1. Arnold barnold says

    Your recipe doesn't tell how much to preheat the oven to.

    Reply

  2. Amanda says

    I love the concept—lemon shortbread flavour, yum! I was nervous when I saw the amount of flour since other melt away recipes I was looking at only called for 1.5 cups of flour for the same 1 cup of butter ratio. Turns out I was right to worry—super softened butter but was just a crumbly mess. Added olive oil and more lemon juice to try to salvage them but just ended up with dry cookies with no real butter flavour. May attempt again with a way less flour.

    Reply

    • Zerrin & Yusuf says

      Hi Amanda,
      Sorry to hear that it didn't work for you. This is a classic cookie recipe we often make and have never had any problems. They naturally come out crumbly due to the amount of cornstarch we use. Not sure why you ended up with dry cookies.

      Reply

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