Description
Lemon Cream Meltaways are pillowy, buttery sandwich cookies filled with a tangy lemon cream and topped with a bright lemon glaze. These festive cookies are melt-in-your-mouth tender and perfect for holiday trays or any time you crave a burst of citrus sunshine.
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened
- 4 oz (113g) cream cheese, softened
- 1 cup (120g) powdered sugar
- Zest from 2 medium lemons
- 1 tsp pure vanilla extract
- 2 cups (250g) all-purpose flour
- 1/4 cup (30g) cornstarch
- 1/4 tsp salt
- For the Lemon Cream Filling:
- 3 tbsp (45g) cream cheese, softened
- 2 tbsp (28g) unsalted butter, softened
- 3/4 cup (90g) powdered sugar
- 2 tbsp (30ml) freshly squeezed lemon juice
- 1 tsp lemon zest
- 1/2 tsp vanilla extract
- For the Glaze (optional):
- 1 cup (120g) powdered sugar
- 2 tbsp (30ml) freshly squeezed lemon juice
- 1–2 tsp (5-10ml) milk or cream, as needed
- Extra lemon zest for sprinkling (optional)
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Zest and juice lemons. Set aside 2 tablespoons juice and all the zest from two lemons.
- Soften butter and cream cheese until room temperature.
- In a large bowl, cream together 1 cup butter and 4 oz cream cheese until light and fluffy (2-3 minutes on medium speed).
- Add 1 cup powdered sugar, lemon zest, and 1 tsp vanilla extract. Beat until smooth.
- In a separate bowl, whisk together 2 cups flour, 1/4 cup cornstarch, and 1/4 tsp salt.
- Gradually add flour mixture to wet ingredients, mixing on low until just combined. Dough should be soft and slightly sticky.
- Scoop 1-inch balls of dough, roll gently, and place 2 inches apart on prepared baking sheets.
- Flatten each ball slightly with your palm or the bottom of a glass.
- Bake for 10-12 minutes, until edges are just barely golden. Tops will remain pale.
- Let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- For the filling: In a small bowl, beat 3 tbsp cream cheese and 2 tbsp butter until fluffy.
- Add 3/4 cup powdered sugar, 2 tbsp lemon juice, 1 tsp lemon zest, and 1/2 tsp vanilla extract. Mix until smooth and creamy.
- If filling is too runny, add more powdered sugar. If too thick, add a splash of lemon juice or milk.
- Once cookies are completely cooled, match up in pairs. Spread about 1 teaspoon of filling on the flat side of one cookie, then sandwich with the other.
- For the glaze (optional): Whisk together 1 cup powdered sugar, 2 tbsp lemon juice, and milk or cream as needed until pourable.
- Drizzle glaze over sandwiched cookies and sprinkle with extra lemon zest if desired.
- Allow glaze to set at room temperature for about 15 minutes before serving or storing.
Notes
For best results, use fresh lemon juice and zest. If dough is too sticky, chill for 10-15 minutes. Store cookies with a slice of bread to keep them soft. Cookies taste even better the next day as the lemon flavor deepens. For gluten-free, use a 1-to-1 gluten-free flour blend. For dairy-free, use vegan butter and plant-based cream cheese.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 110
- Sugar: 9
- Sodium: 40
- Fat: 5
- Saturated Fat: 3
- Carbohydrates: 15
- Protein: 2
Keywords: lemon cookies, meltaways, holiday cookies, lemon cream, sandwich cookies, festive cookies, easy cookies, citrus dessert