When it comes to bite-sized treats that practically dissolve in your mouth, Lemon Butter Melts take the crown. These delicate, buttery cookies have a melt-in-your-mouth texture and a refreshingly tangy lemon flavor that makes them the perfect treat for any time of year. Whether you’re hosting a brunch, need a light dessert for spring, or simply want a cozy cookie with your afternoon tea, Lemon Butter Melts are always a crowd-pleaser.

In this article, you’ll find a complete step-by-step guide to making these dreamy lemon cookies. Simple ingredients, quick preparation, and a flavor that packs a citrus punch—this is the Lemon Butter Melts recipe you’ll turn to again and again.

What Are Lemon Butter Melts?

Lemon Butter Melts are tender, buttery cookies infused with the natural brightness of fresh lemon zest and juice. These cookies deliver a crisp, citrusy flavor that’s especially delightful in spring and summer.

What makes them truly special is their soft, airy texture—thanks to the perfect blend of powdered sugar and cornstarch. They’re finished with a sweet lemon glaze for a refreshing finish that balances tart and sweet in every bite.

Why You’ll Love This Lemon Butter Melts Recipe

Simple pantry ingredients you probably already have
A light, citrusy flavor ideal for warm weather
Quick prep and bake time—ready in under 30 minutes!
A great cookie for brunches, parties, or holiday trays

Ingredients for Lemon Butter Melts

For the Cookies:

1 cup unsalted butter, softened
½ cup powdered sugar
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1 ½ cups all-purpose flour
½ cup cornstarch
¼ teaspoon salt

For the Glaze:

1 cup powdered sugar
2 tablespoons lemon juice (plus more if needed for consistency)
½ teaspoon lemon zest (optional)

How to Make Lemon Butter Melts

Soft and buttery Lemon Butter Melts with a light golden color

Step 1: Cream the Butter and Sugar

Cream together the softened butter and powdered sugar in a mixing bowl until the mixture is airy and smooth.

Step 2: Add Lemon Zest and Juice

Stir in the lemon zest and juice until everything is evenly blended and fragrant.

Step 3: Mix in Dry Ingredients

In a separate bowl, whisk together the flour, cornstarch, and salt. Gradually combine with the butter mixture, stirring until a soft dough forms.

Step 4: Chill, Scoop, and Shape

Chill the dough for 20–30 minutes to make it easier to work with. Portion the dough into small amounts and gently shape them into 1-inch rounds.

Step 5: Bake to Perfection

Arrange the cookie dough balls on a parchment-lined baking tray. Bake for 10 to 12 minutes, or until the edges start to turn a light golden hue. Don’t overbake—they should remain pale and soft.

Step 6: Cool and Glaze

Let the cookies cool on the tray for 5 minutes, then move them to a wire rack. While they’re cooling, mix the glaze ingredients until smooth. Drizzle or dip the cookies in glaze and let it set. For a pretty and flavorful touch, dust the tops with a little extra lemon zest to boost both the color and the zesty punch.

Expert Tips for the Best Lemon Butter Melts

Freshly squeezed lemon juice gives the cookies their vibrant and clean citrus taste.
Make sure your butter is softened but not melted for the best texture.
Don’t skip the cornstarch—it’s the key to that melt-in-your-mouth feel.
Want extra zing? Add a touch more zest to the glaze or as a garnish.

Storage and Freezing Tips

Room Temperature: Keep the cookies in a sealed container at room temperature and enjoy within 5 days.
Freezing: You can freeze the unglazed cookies for up to 2 months. Thaw and glaze when ready to serve.

Perfect for Every Occasion

Serve Lemon Butter Melts at:

Baby showers or bridal brunches
Easter and spring holidays
Summer picnics or garden parties
Christmas cookie swaps
Or just with your favorite cup of tea or coffee

Final Thoughts

There’s something truly magical about the combination of butter and lemon. These Lemon Butter Melts are simple to make, full of zesty flavor, and truly live up to their name with their delicate, melt-in-your-mouth texture.

Lemon Butter Melts

Print Recipe

Lemon Butter Melts are airy cream puffs filled with a luscious lemon buttercream, offering a perfect balance of tart citrus and rich, velvety sweetness. These light, elegant pastries are ideal for spring gatherings, tea parties, or anytime you crave a bite-sized burst of lemony sunshine.

Author: Mirayam
Cook Time: ~1 hour 10 minutes
Total Time: 40 minute
Category: French
Cuisine: French

Instructions

Make the Choux Pastry:

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a medium saucepan, combine water, milk, butter, sugar, and salt. Bring to a boil over medium heat.
Once boiling, reduce heat to low and add flour all at once. Stir vigorously with a wooden spoon until a dough ball forms and pulls away from the sides, about 1–2 minutes.
Transfer the dough to a mixing bowl. Let cool for 5 minutes.
Beat in eggs one at a time, fully incorporating each before adding the next. The final dough should be smooth, glossy, and pipeable.
Transfer dough to a piping bag fitted with a round tip. Pipe 1.5-inch rounds onto the prepared baking sheet, spacing 2 inches apart.
Wet your fingertip with water and smooth down any peaks.
Bake for 25–30 minutes, or until puffed and golden brown. Do not open the oven during baking.
Once baked, turn off the oven and crack the door slightly. Let puffs cool in the oven for 10 minutes to prevent collapse. Remove and cool completely on a wire rack.

Make the Lemon Buttercream:
10. In a mixing bowl, beat butter until light and fluffy, about 2–3 minutes.
11. Add powdered sugar gradually and mix until smooth.
12. Add lemon juice, zest, vanilla, and salt. Beat for another 2 minutes until light and spreadable.
13. Transfer filling to a piping bag fitted with a small tip.

Assemble the Lemon Butter Melts:
14. Using a small knife or piping tip, poke a hole in the bottom of each puff.
15. Pipe lemon buttercream into each cream puff until filled.
16. Optional: Dust with powdered sugar or top with a lemon glaze before serving.

Notes

Be sure to let the choux dough cool slightly before adding eggs to prevent scrambling.

For extra lemon punch, add a teaspoon of lemon curd into each puff before piping in the buttercream.

Store filled puffs in the fridge and enjoy within 2 days for best texture.

You can freeze unfilled puffs and thaw them at room temperature before filling.

For a citrus variation, try using orange or lime zest and juice in the buttercream.

Keywords: Lemon Butter Melts

Lemon Butter Melts

Table of Contents

What Are Lemon Butter Melts?

Why You’ll Love This Lemon Butter Melts Recipe