Meyer Lemon Meltaways

These light and tender Meyer Lemon Meltaways are sweet, citrusy and pair perfectly with a cup of tea.

Girl Scout Cookie season is in full swing and I’ve been hit up by my nieces to buy all sorts of classic favorites. Hands down, Samoas (or Caramel Delights as us old timers call them) are my all time favorite. The chocolate and coconut combo can’t be beat. And while these will always hold a dear place in my heart, there is a newer cookie that has grabbed my attention called Savannah Smiles. Have you tried these? They’re lemony, tender, dusted in powdered sugar and all around fabulous. So fabulous that I fear they may edge out my long-time favorites. I can’t help myself. When January rolls around, I get positively enthusiastic about citrus.

Well, I had a half a dozen Meyer Lemons sitting around after making my Meyer Lemon Scones for Jamie’s baby shower, I figured I would try my hand at making a similar cookie at home. These Meyer Lemon Meltaways are just what I was hoping for. They’re dainty, sweet and citrusy, and while I’m a coffee lover to my soul, I actually preferred nibbling on these little cookies with my night time cup of tea. Lemon cookies and tea over chocolate and coffee? I don’t even know myself anymore.

I used my beloved Meyer lemons to make these cookies, but you could easily use regular lemons in their place. You could even go wild and mix up the citrus all together: limes, grapefruits, oranges. They would all yield deliciously sweet results.

Meyer Lemon Meltaways

Yield: about 3 dozen

Prep Time: 1 hour 10 minutes

Cook Time: 13 minutes

Total Time: 1 hour 23 minutes


1 1/2 sticks (3/4 cup) unsalted butter, room temperature
1 cup of confectioner’s sugar, divided
zest of 3 Meyer lemons (about 1 1/2 tablespoons)
3 tablespoons fresh Meyer lemon juice
1 tablespoon pure vanilla extract
1 3/4 cup + 2 tablespoons all-purpose flour
2 tablespoons corn starch
1/4 teaspoon kosher salt


  1. Preheat oven to 350°F.
  2. Cream together butter and 1/3 cup of confectioner’s sugar, in the bowl of a stand mixer fit with the paddle attachment, on medium speed until light and fluffy. Add Meyer lemon zest, Meyer lemon juice and vanilla extract and beat until incorporated. The mixture may seem to separate briefly, but simply keep mixing until it comes together and becomes creamy.
  3. In a medium bowl, whisk together flour, cornstarch and salt. With the mixer on low, gently add dry ingredients, about 1/4 cup at a time, beating briefly between each addition, until all of the flour mixture is incorporated.
  4. Divide dough in half and roll each half into a 1 1/2 inch diameter log. Wrap each half in parchment paper and chill in the refrigerator for about 1 hour or until firm. You can alternatively freeze the rolls for about 30 minutes.
  5. Remove dough from fridge, unwrap and slice into 1/4 inch thick slices. Place on parchment lined baking sheets and bake for about 13-14 minutes or until cookies are just turning golden, but still a bit soft to the touch. Allow cookies to cool on baking sheets for about 10 minutes.
  6. Place remaining confectioner’s sugar in a gallon size zip top bag. Add about 3-4 cookies at a time to the bag, seal the bag and toss gently to coat the cookies in the sugar. Remove cookies to a wire rack to finish cooling.
  7. Store cookies in an air tight container for up to 1 week.

Recipe adapted from Martha Stewart

37 Responses to “Meyer Lemon Meltaways”

  1. Taylor @ Food Faith Fitness — January 22, 2014 at 8:20 am

    I haven’t heard of Savannah Smiles, but you make them sound like that needs to be changed!
    These cookies are beautiful! And I can totally see them being the perfect tea nibbling cookie. I need to try these creamy little lemon bites of bliss ASAP!

  2. Sarah Toasty — January 22, 2014 at 8:28 am

    my dad was the “cookie mother” for our troop so our back room was turned into a warehouse for people to pick up their cookies. needless to say, I got a little sick of them…

    But these! These cookies look incredible, will have to try!

  3. Julie S — January 22, 2014 at 8:56 am

    Just the title made me have to check this out. Sounds delish. Putting it on the to-do list RIGHT NOW. Thanks!

  4. Katrina @ WVS — January 22, 2014 at 9:18 am

    Dang, these look awesome! Love the name of them too :)

  5. Ada — January 22, 2014 at 11:37 am

    Wow, I have to try it for sure, so thick, so tasty: I will use sicilian lemons, from my home… I know yet that it will be amazing….Ciao, Ada

  6. Sue — January 22, 2014 at 11:49 am

    These look amazing and I can’t wait to make them! I absolutely LOVE LEMON, especially Meyer lemons, one of our local grocery stores just started carrying them! Thanks for this great recipe Emily, a bright spot after getting 15 in. of snow yesterday!

  7. Michelle @ Life on the Horizon — January 22, 2014 at 2:36 pm

    I think I’m in love. No, seriously, I LOVE lemon cookies. I’m definitely going to have to try and make these GF! Thanks for sharing!

  8. Mercedes — January 22, 2014 at 5:51 pm

    These look so soft and tender and I would love the buttery lemony flavor! Also, I love your purple wooden board that you used for a background. Did you make it yourself?

  9. Genn — January 23, 2014 at 3:51 pm

    Yum! These cookies look fabulous!!!

  10. JulieD — January 26, 2014 at 12:57 pm

    Love love these!!!

  11. Ala — January 26, 2014 at 9:37 pm

    There has got to be something about January and citrus, because I have been craving lemon like none other! I just make a lemon raspberry coconut pound cake today and a lemon crumble coffee cake is next on my list. These will be right up there though–thanks for sharing!

  12. vanillasugarblog — January 28, 2014 at 7:08 pm

    Must share these on my friday links!
    The price of our meyer lemons require a line of credit on the mortgage!
    Might be worth it thou? Right?

  13. Sigi — February 8, 2014 at 12:51 pm

    Those are GREAT. Just made them. And the smell.. WOW!!! THANKS

  14. Barb — April 11, 2014 at 12:06 am

    I really wanted to like these, but I didn’t :( I followed the recipe exactly except I used regular lemons instead of meyer lemons. I found the cookies dry, crumbly, and flavorless. I put it in my mouth and it just turned into a pasty texture and tasted like liking a spoonful of plain flour.

    • Jamie Lothridge — May 5th, 2014 at 8:05 pm

      I’m sorry they turned out badly. Meyer lemons have an extremely different flavor to regular lemons. They’re much sweeter, and juicier. It doesn’t surprise me that the cookies didn’t taste good with regular lemons. All the best.
      – Jamie

  15. janice b — July 19, 2014 at 5:07 pm

    Hi these cookies look scrumptious , wondering if you cacan use oranges instead of the lemons

    • Jamie — August 12th, 2014 at 10:40 am

      Yes, oranges would work fine. Thanks for stopping by.


  16. Marianne — December 22, 2014 at 5:19 pm

    Just made these…not great. Meyer lemons seem to be too mild to really get that lemony flavor. They also have an odd, slightly bitter aftertaste. (And yes, I WAS careful to avoid the “white” of the lemon while zesting). May try again using regular lemons

  17. Jana — January 4, 2015 at 12:19 pm

    Made these last night. Way too much vanilla. Will try it again with 1 teaspoon rather than the tablespoon it calls for.

    • Jamie — January 5th, 2015 at 10:13 am

      I am sorry to hear that the vanilla was too strong for you. Thanks for stopping by.


  18. PollyTX — January 26, 2015 at 2:58 pm

    “Old-timers” (44 yrs old here) know that Samoas are the original name, introduced in 1975. Caramel De-Lites were introduced as a secondary name based on the bakery used.

    • Jamie — January 27th, 2015 at 10:32 am

      So interesting on the bakery name! Thanks for stopping by.


  19. Vanessa — February 11, 2015 at 7:22 pm

    I made these today and they are delicious. I will say that I didn’t read the directions thoroughly and put all the powdered sugar in with the butter. Somehow they still turned out great. I will make them again the correct way!

    • Jamie — February 13th, 2015 at 8:17 pm

      I’m glad you got the chance to try them and I’m happy that they turned out for you. Thanks for stopping by.


  20. Mary — February 19, 2015 at 11:25 am

    I wanted to know why the cornstarch?
    Also, the comment about them being dry and crumbly . Probably added too much powdered sugar and didn’t beat until incorporated.

  21. Julie is HostessAtHeart — March 5, 2015 at 11:45 am

    I am really craving citrus right now and these would be a delicious fix!

    • Jamie — March 6th, 2015 at 9:36 am


      Thanks so much for stopping by, have a wonderful day!


  22. Mondo | I bake he shoots — March 28, 2015 at 10:47 am

    these look amazing! you’ve inspired me to bake my own meltaways…maybe lime and lavender? thanks for sharing!

    • Jamie — March 30th, 2015 at 11:36 am

      That sounds like a great combination, thanks for visiting!


  23. Susan — March 31, 2015 at 12:26 pm

    I can’t wait to try this recipe! I love the Savannah Smiles cookies too. Lemon is one of my favorite flavors. Thanks so much for sharing!!

  24. Kat — April 3, 2015 at 9:10 pm

    Hello! These look amazing, I cannot wait to try them! Is there a recommended temp for baking that I missed in the recipe? And to pre-heat or not preheat…?

    • Jamie — April 15th, 2015 at 9:24 am

      Preheat the oven and bake at 350 degrees F. I hope this helps.


  25. Cynthia P — May 13, 2015 at 5:19 pm

    I JUST made these cookies, and am eating them as they are out of the oven. the flavor is pretty good, but I feel like it wasnt sweet enough to balance the tartness of the lemon. Also the outside was quite dry and flaky, so the texture wasnt consistent or that appealing.With baking I know there are a lot of variables and techniques that make a difference, so am curious what other peoples’ experience was and if they had consistent texture through out or turned out as soft and appealing as the photos..or if there are any tips that would help. I love lemon based desserts!

  26. Avery — June 15, 2015 at 11:40 am

    Hi there, I made these last night, they were delicious! However they don’t really look like the picture at all. There was no powdered sugar coating once I took them out of the oven, it just melted right into them, and they were very flat as well.

    However, I have never seen my mother (who usually hates sweets) eat cookies like she ate these, and I liked them too! It’s definitely getting filed in the “make again” folder.



    • Jamie — June 16th, 2015 at 9:32 am

      I’m glad you enjoyed the cookies. Thanks for visiting.


  27. Sylvia Alvarado — August 8, 2015 at 6:09 pm

    Can gluten free flour be substituted? If so, would it be the same amount?

    • Jamie — August 9th, 2015 at 9:08 am

      Thanks so much for stopping by. I have not attempted this recipe with gluten-free flour, so unfortunately, I can’t attest to the final result. If you give it a try, I’d love to hear about it.

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