Lemon Meltaway Cookies

These Lemon Meltaway Cookies are sweet, zippy, lemon-infused sandwich cookies with a sweet lemon buttercream frosting sandwiched between buttery lemon sugar cookies.

two lemon meltaway cookies stacked on top of each other.

These lemon meltaway cookies are bursting with flavor and taste so good! Best of all they are so simple to make.

Have you ever added lemon extract to sugar cookies? We do it all the time, and it’s delicious. However, we decided to take that lemony goodness a step further with these cookies. We love to make these buttery, lemon sugar cookies and stuff a generous dollop of lemon buttercream frosting between them to create the most delicious sandwich cookies you’ve ever had!

5 lemon meltaway cookies on a platter.

❤️ Why You’ll Love This Recipe

  • It uses simple, basic baking ingredients that are easy to find.
  • It’s sweet and full of zingy lemon flavor.
  • The lemon-infused sugar cookies and buttercream frosting are the perfect combination.


bowls of lemon, flour, butter, powdered sugar, salt, and cornstarch.

This recipe only uses a few simple baking ingredients that are either in your kitchen or a quick trip to the grocery store away.

All the ingredients are listed here but you can find their exact amounts in the recipe card at the end of the post.

For the Cookies

  • Butter – softened
  • Powdered sugar
  • Lemon juice
  • Lemon zest
  • Flour
  • Cornstarch
  • Salt
bowls of powdered sugar, lemon, and butter on a counter.

For the Frosting

  • Powdered sugar
  • Butter – softened
  • Lemon juice
  • Lemon zest

🔪 How to Make Lemon Meltaways Cookies

Making these cookies is a snap. It only takes a few minutes and a few simple steps. Both the cookies and frosting are incredibly simple.

butter and powdered sugar being mixed with a hand mixer in a glass bowl.

Step 1: Combine the Wet Ingredients

Cream the butter and powdered sugar together. Then, add the lemon juice and lemon zest and beat thoroughly.

dry ingredients being whisked together in a glass mixing bowl.

Step 2: Combine the Dry Ingredients

Whisk the flour, cornstarch, and salt.

lemon zest being added to cookie dough with a hand mixer.

Step 3: Make the Cookie Dough

Add the dry ingredients to the wet ingredients and mix until combined.

roll of cookie dough wrapped in plastic wrap ready for the fridge.

Step 4: Chill

Lay out a piece of plastic wrap and form a 1 to 2-inch diameter log in the center of the plastic wrap. Wrap the log tightly and chill for 2 hours in the refrigerator.

Step 5: Bake

Remove the log from the refrigerator and slice it into 1/4-inch-thick slices. Bake for 12 minutes.

Step 6: Cool

Transfer the cookies to a wire cooling rack to cool completely.

frosting being added to a piping bag in a glass.

Step 7: Make the Frosting

Beat the powdered sugar, butter, lemon juice, and lemon zest in a bowl until smooth and creamy.

frosting being piped on top of a cookie.

Step 8: Make the Sandwich Cookies

Turn half the cookies upside down and add a layer of frosting with a piping bag or a Ziploc bag with the corner snipped off. Then, top the frosted cookies with the remaining cookies. Enjoy!


Do you want to change up this recipe and make it your own? Here are some ways that you can do that!

  • Omit the lemon and make plain sugar cookie sandwich cookies.
  • Add other extracts to make sandwich cookie flavors like mint, lemon, coconut, and more.
  • Roll the edges of the cookies in sprinkles to coat the frosting for a festive look.

If you love sandwich cookies, we think you’ll enjoy our strawberry shortcake sandwich cookies.

🥄 Equipment

  • Measuring cups and spoons
  • Mixing bowls
  • Wire cooling rack
  • Piping bag or Ziploc bag

🥫 Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cookies in plastic wrap and freeze them in an airtight, freezer-safe container or heavy-duty freezer bag for up to a month.

two lemon meltaway cookies stacked on top of each other.

Serve With

Serve these cookies with a glass of milk or a cup of coffee or tea. These are also a great addition to a larger dessert table at parties or gatherings with your other favorite sweet treats like cookies, cupcakes, bars, and pies.

💭 Tips

  • To make things easier and cut down on mess, use a piping bag to frost the cookies.
  • Wrap the cookie dough tightly to ensure the dough long retains its circular shape while it chills.
  • You MUST chill this cookie dough before baking it to ensure the proper rise.

⁉️ FAQ

Do you have questions about this recipe? Here are the answers to the most commonly asked questions.

Why do you chill cookie dough?

Some cookie doughs with a particularly high butter content require chilling. This keeps the cookies from flattening out too much as the butter melts.

Should I refrigerate frosted cookies?

If your cookies are frosted with buttercream, there’s no need to refrigerate them. The large amount of sugar in the frosting makes the butter shelf stable for up to 3 days.

Why don’t you refrigerate cookies?

While most food benefits from being refrigerated, cookies are perfectly fine at room temperature. In fact, refrigerating cookies dries them out.

🍽 More Recipes

Do you enjoy lemon? Then try these delicious recipes:

🧾Recipe Card

Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.

two lemon meltaway cookies stacked on top of each other.

Lemon Meltaway Cookies

Lemon meltaways cookies are sweet, zippy, and tangy. A lemon buttercream frosting is sandwiched between lemon sugar cookies.
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Course: Cookies
Cuisine: American
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 24 Sandwich Cookies
Calories: 79kcal


  • Measuring Cups and Spoons
  • mixing bowls
  • Wire cooling rack
  • piping bag or ziploc bag


  • cup + 2 tablespoons butter softened
  • ½ cup powdered sugar
  • 1 tablespoons lemon juice
  • 2 teaspoon lemon zest
  • 1 ¼ cup flour
  • ½ cup cornstarch
  • ¼ teaspoon salt

For the frosting:

  • 1 ½ cup powdered sugar
  • 4 tablespoons butter softened
  • ½ teaspoon lemon juice
  • ½ teaspoon lemon zest


  • Cream the butter and powdered sugar together. Add in the lemon juice and lemon zest and beat to thoroughly incorporate.
  • In a small bowl, whisk the flour and cornstarch and salt together. Add it to the butter mixture and mix.
  • Stretch out a piece of plastic wrap and scoop the dough into a log shape in the center of the wrap. Roll it up into a log about 1-2” in diameter and place into the refrigerator to chill for about 2 hours.
  • Preheat the oven to 350 degrees.
  • Once chilled, remove and slice into thin pieces, about ¼” thick and place on a baking tray.
  • Bake for 12 minutes. Place on a cooling rack to thoroughly come to room temperature before adding the filling.
  • To make the filling, place the powdered sugar, butter, lemon juice and zest into a bowl and beat with an electric mixer until the frosting is smooth and creamy.
  • For ease of filling, place into a frosting bag with any tip of choice.
  • Turn the cookies over and pipe a swirl of frosting into the center of the cookie, staying just a little bit away from the edge as the frosting will be pushed out when the top cookie is placed on to create the sandwich.
  • Repeat with all the cookies until you have them all matched.
  • Store any leftovers in an airtight container for up to 3 days.


Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.


Serving: 1Cookie | Calories: 79kcal | Carbohydrates: 18g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.1g | Cholesterol: 1mg | Sodium: 36mg | Potassium: 22mg | Fiber: 0.2g | Sugar: 10g | Vitamin A: 17IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 0.3mg

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