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Lemon Meltaway Cookies

These soft lemon meltaway cookies get their name for good reason – they are melt-in-your-mouth delicious!

The Best Easy Lemon Meltaway Cookies

A lemon twist on the classic recipe.

If you haven’t tried them yet, definitely be sure to also try the original Snowball Cookies.

The snowball cookies are one of my most-visited recipe posts every December, and it seems everyone knows and loves the popular holiday recipe.

One of the best things about these cookies is their versatility – I’ve added lemon juice and zest for today’s version, but you can just as easily substitute lime or even orange juice!

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6 Ingredient Lemon Snowball Cookies

The cookies are easy to transport, and you can freeze leftovers.

(If you have any…)

I brought them to an Ugly Christmas Sweater party over the weekend, because bite-sized desserts always seem to be appreciated at events where there’s a lot of food and no one wants to commit to one big slice of cake or a whole cupcake.

These adorable cookies were the perfect size.

Also Try The Vegan Chocolate Chip Cookies

Lemons

Flavor Variations

Orange Juice + Zest

Lime Juice + Zest

Grapefruit Juice + Zest

I bet they’d be good with pineapple juice too (although I haven’t tried yet), and I still need to do a chocolate version!

The cookies can be refined-sugar-free if you wish. Just blend your favorite granulated unrefined sugar—such as evaporated cane juice or coconut sugar—until it turns into powder. Multiple readers have written in to say they’ve had success with erythritol as well, but I haven’t personally tried that one.

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Lemon Meltaway Cookies That MELT In Your Mouth
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Lemon Meltaway Cookies

5/5 (9)
Total Time 20 minutes
Yield 20 -25 cookies

Ingredients

  • 1 cup flour white, spelt, or Bob’s gf work
  • 1/4 cup finely chopped walnuts almonds, or pecans
  • 1/2 cup butter or coconut oil
  • 1/4 cup powdered sugar unrefined if desired
  • 2 tsp lemon juice plus 1 tsp zest (don’t omit)
  • if using coconut oil add 1/8 tsp salt
  • optional additional powdered sugar for rolling

Instructions

  • *For a keto version, just add lemon zest to this Keto Cookies recipe and roll into balls.
    Preheat the oven to 325 F. Beat butter or oil with the powdered sugar in a medium bowl or stand mixer. Stir in all remaining ingredients to form a dough. Roll into balls, place on a cookie sheet, and bake 17 minutes. The cookies will still be underdone, so do not touch them for 10 minutes as they cool and firm up. If desired, roll in additional powdered sugar.
    View Nutrition Facts

Notes

Also be sure to try this Vegan Lemon Bread.
 

Have you made this recipe?

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5/5 (9)

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Published on December 5, 2019

Meet Katie

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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day!

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Reader Interactions

28 Comments

Leave a comment or reviewLeave a rating
  1. Susan says

    Love it!! My husband hates chocolate so it really limits the sweets he eats. I think he’ll love these lemon cookies!

  2. S says

    Ok, I know I’m being THAT person on a recipe with 5 ingredients… but do you think these could be made oil-free? I’m guessing no, but you have more expertise than I do so I wanted to see if you had any ideas! 🙂

    • Jason Sanford says

      You could always experiment with subbing almond butter for the oil or butter in the recipe. We haven’t tried it, but definitely be sure to report back if you try it first!
      Jason (media relations)

  3. Sandi says

    Caution: Addictive! As soon as that 10 minute cooling timer buzzed, I grabbed one, then another, then another, then 3 more. Wow, so fantastic! I can’t wait to make these again when my son visits in a couple weeks. I used lime juice b/c I only had limes on hand and they were fantastic. I make them gluten-free using Arrowhead Mills Organic All Purpose GF Flour and the texture is lovely. Thanks for this fantastic recipe!

    • Jason Sanford says

      Might change the texture, but it sounds like it would *probably* work. If you try it, be sure to report back for the rest of us!
      Jason

  4. Moon says

    Omg girl you are my hero, those are amazing just took them out of the oven…
    I rolled them in lemon zest with powder sugar… Yummms

    Love you so much

  5. Kiley says

    Help!? I was recently visiting with my family and we made these cookies together. They were fantastic! My sister is a more experienced baker/chef than I, so she put her own little spin on the recipe. I‘m home now and tried to bake these lemon cookies 3 times following the recipe exactly, however, each time they were not even close to ‘melt away’. Every batch was dry and a little crumbly. I have an electric oven so I reduced the baking time on each try thinking I may have overcooked the cookies, but alas even at 14 minutes instead of the prescribed 17 (with more than the allotted cooling time) they were not refreshing. Please advise. Thank you!

    • Jason Sanford says

      No need for a stand mixer – just using a fork is fine! Yes it’s best to use it solid (although it does also work in liquid form).
      Jason

  6. Scarlet says

    I love lemon. So sweet and sour all at once. Delicious. My grandmother always grew lemon trees and I always think of her when I have a lemon dessert. Thanks for this amazing lemon melt away cookies recipe!

  7. Cindy Newell says

    What did I do wrong? Is the butter/coconut oil supposed to be melted first? It was so dry I couldn’t possibly make them into balls. I tried adding more oil because the original recipe called for twice as much, but they just spread all over and were terrible. Disappointed for sure.

    • Jason Sanford says

      Hmmm what other ingredients did you use? Did you use the oil/butter melted? This is a pretty standard traditional recipe so it should definitely work!

  8. Alexis says

    Are the nuts necessary, or just a texture/flavor addition? Sorry if I missed this in your post, just trying to figure out if I could make them but allergy friendly. Thank you!

    • Jason Sanford says

      We’ve seen readers report making them without nuts and it being fine, but Katie and I haven’t tried it so can’t say from experience. If you experiment, be sure to report back!
      Jason (media relations)

  9. Steph says

    Hi! I made these exactly as indicated with Bob’s gluten free flour and they completely lost their form and spread out flat on the baking sheet 🙁 any suggestions?

  10. lauren says

    making this batter it was very very dry at first and i was worried it wouldn’t come together (i baked this with firm coconut oil)

    i added a few more splashes of lemon juice and kneaded this by hand to try and melt the coconut oil, and it eventually became a workable dough 🙂 they turned out great!

  11. JennyL says

    Delicious, easy, and PERFECT cookies! I love that all I needed was a half a lemon and ingredients on hand to make these on a whim. Used pecans in the dough and earth balance for the butter. Will make a double batch next time to share. Thank you!

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