Melt-in-Your-Mouth Lemon Butter Cookies – Soft, Zesty & So Addictive!

Melt-in-Your-Mouth Lemon Butter Cookies

I don’t know about you, but I’m totally obsessed with cookies that literally melt the second you bite into them. These lemon butter cookies are THAT kind of cookie. Buttery, crumbly, full of bright citrus flavor, and finished with a tangy lemon glaze — they’re the ultimate treat when you want something light, sweet, and a little fancy! What makes these cookies so special is the combo of almond flour, cornstarch, and sweetened condensed oat milk. 

That trio creates a super delicate texture you won’t forget. And let’s not skip the glaze — it’s made with chickpea brine (yes, aquafaba!) so it’s light and glossy like royal icing, but egg-free and extra smooth. 

 Whether you're baking for a holiday, brunch party, or just want a cozy afternoon snack, these cookies deliver big flavor with minimal fuss. 

Keep them plain, or go full aesthetic with pastel lemon glaze. Either way, you’ll want to eat them straight off the baking tray. Let’s make them!

Melt-in-Your-Mouth Lemon Butter Cookies – Zesty, Soft & Totally Addictive!

Ingredients

For the Cookies:

• 160 g all-purpose flour
• 40 g cornstarch
• 20 g almond flour
• 75 g powdered sugar
• 1/4 tsp salt
• 85 g plant-based butter (or regular unsalted butter)
• 30 g condensed oat milk (or sweetened condensed milk)
• 1 tsp vanilla extract

For the Lemon Glaze:

• 4 tbsp aquafaba (chickpea water)
• 1/2 tsp cream of tartar
• 1 tsp lemon extract
• 3 cups sifted powdered sugar
• 2–3 tsp lemon juice (adjust for consistency)

How to Make It

1. Make the Cookie Dough:

1. In a large bowl, combine all-purpose flour, almond flour, cornstarch, powdered sugar, and salt.
2. Add the softened butter and mix until crumbly.
3. Pour in the condensed oat milk and vanilla extract, then mix until the dough comes together. It should feel soft but not sticky.
4. Wrap the dough in plastic wrap and chill for at least 20 minutes.

2. Shape & Bake:

1. Preheat your oven to 170°C (340°F).
2. Roll out the dough on parchment paper to your desired thickness.
3. Use cookie cutters to create your favorite shapes.
4. Transfer to a baking tray and bake for about 10 minutes or until the edges are lightly golden.
5. Let the cookies cool completely on a wire rack before decorating.

3. Make the Lemon Glaze:

1. In a stand mixer, whip aquafaba and cream of tartar until frothy.
2. Slowly add the powdered sugar and continue beating until thick and smooth.
3. Add lemon extract and enough lemon juice to reach your desired glaze consistency.
4. Optional: mix in natural food coloring for extra flair.

4. Decorate & Enjoy:

1. Once cookies are fully cooled, pipe or drizzle the glaze on top.
2. Let them set until dry to the touch.
3. Store in an airtight container at room temp for 3–4 days, or refrigerate for longer freshness.

🍋 Lemon Cookie Q&A Time!

Q: Can I use regular milk instead of condensed oat milk?

A: Sure! But your cookies might turn out less rich and sweet. If you use regular milk, add a bit more sugar to balance it out!

Q: How do I know when the cookies are perfectly baked?

A: Keep an eye on those edges! Once they turn lightly golden (around 10 mins at 170°C), they’re good to go. Don’t overbake—soft is the goal!

Q: Can I skip the lemon glaze?

A: Of course! They’re already zesty and yummy on their own, but the glaze adds that extra lemony pop and makes them look ✨fancy✨.

These cookies are delicate, bright, and bring the perfect balance of sweet and tart. Plus, they’re eggless and can be made totally plant-based. So go ahead — bake a batch, make some tea, and treat yourself!