Melt-In-Your-Mouth Lemon Drop Cookies

"The addition of cornstarch to these cookies really makes them melt in your mouth! The fact that they are egg-free makes them good for those allergic to eggs, and since the cookies are little, it is easy to eat a bunch - unfortunately... :) These are a nice addition to a summer BBQ, a baby shower, or any get-together. These can be made with any citrus fruit, but we like lemon the best!"
photo by Jaylee photo by Jaylee
photo by Jaylee
photo by Jen M. photo by Jen M.
photo by Jen M. photo by Jen M.
photo by Greeny4444 photo by Greeny4444
Ready In:
60 cookies




  • Heat the oven to 350°F
  • In large bowl, beat butter and 1 cup powdered sugar with electric mixer on medium speed. Stir in flour, cornstarch, lemon zest and vanilla until well blended.
  • Shape dough into 3/4-inch balls and place about 1 1/2 inches apart on a parchment-lined cookie sheet and flatten a little.
  • Bake 9 to 11 minutes, or until edges are light golden brown. Remove carefully from cookie sheet to wire rack. Cool completely.
  • Whisk together 1 cup powdered sugar, lemon juice, and zest in a small bowl. Stir in additional juice if necessary, or powdered sugar to thicken.
  • Dip the tops of the cooled cookies in icing and place on the parchment paper that you baked the cookies on, to harden.

Questions & Replies

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  1. cordencarol
    They really do melt-in-your-mouth! Definitely my go-to for parties now because I can fit 30 little cookies on a cookie sheet .... they do not spread out!!!! Too easy to eat six!
  2. ruffiana_01
    Growing up my mom made these for showers, parties and family get togethers. They really do melt in your mouth! I usually don't like lemon that much but these are definitely awesome!
  3. Dawn Barthlow Riales
    I love this recipe. I made them for a Christmas cookie exchange and got rave reviews. I just made them for the funeral reception for a dear friend of mine and changed one thing about the recipe. I added extra powdered sugar to the glaze. The first time I made them the glaze did not harden and stayed rather sticky. After I put the thicker glaze on this batch, I put some in the refrigerator and some in the freezer on waxed lined cookie sheets. I needed to use both due to the space needed for the amount of cookies made. I just checked the cookies and the glaze is firming up nicely. They will be much easier to transport this way.
  4. yesdrew91
    Wow, they are truly Melt In Your Mouth Cookies sooo yummy Thank you for sharing ;)
  5. Meg O.
    I made these for a holiday cookie exchange and they were extremely well received. I found I had to shape the cookies into discs because the first tray didn't spread at all. I bet it would work well to roll the batter into a log, freeze, and carve slices for baking. Also, last tip, cookies need to be 100% cool before icing or the icing sets strangely and some of the sugar separates. It is a PERFECT recipe.


  1. Jen M.
    I love this recipe and have used it often, one tweak I use is dividing the dough in half and adding 1 tsp of Macha powder to one half, results my family loved! Macha lemon drops!
    • Review photo by Jen M.


I am an active lady, and I am not the top chef in the world, but I can hold my own. I love making things that remind me of when I was little, I love trying out new recipes, and I love learning new things to cook. Most of the recipes I post are recipes I loved that I found online, but that I have tweaked just a bit. I do have some family recipes on here too. I love to bake, probably more than anything else in the kitchen. I love to bike ride. I like to read, travel, kayak (I've only been twice, but I loved it), hike, camp, basically any outdoorsy/active stuff.?
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