Comments on: Lemon Meltaway Cookies

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Fri, 24 Jul 2026 18:46:15 +0000

In reply to Kristen Smithh. Hi Kristen! We're not sure how that would go without trying it ourselves

By: Kristen Smithh

Kristen Smithh — Fri, 24 Jul 2026 13:19:27 +0000

I am allergic to corn, any chance I could substitute tapioca flour for the cornstarch? usually the ratio becomes 2 to 1. But would this make the cookie too dry?? I could try 1 to 1 and see if it would work.

By: Sam Merritt

Sam Merritt — Fri, 10 Jul 2026 20:37:01 +0000

In reply to flik. You shouldn't have any issue cutting this recipe in half. :)

By: flik

flik — Thu, 09 Jul 2026 22:20:00 +0000

Could i halve this recipe? thanks!

By: Sam Merritt

Sam Merritt — Mon, 06 Jul 2026 19:08:38 +0000

In reply to Hayley Himschoot. Thank you so much for trying my recipe, Hayley! I'm so glad you enjoyed the cookies so much! :)

By: Hayley Himschoot

Hayley Himschoot — Sun, 05 Jul 2026 14:34:36 +0000

I made my second batch this morning and they are even better bc I upgraded to kerrygold butter. I’ve been looking for a cookie that reminded me of Panera bread shortbread cookie with icing and this is very close but not as hard as those are, which I didn’t mind at all. Everyone loved these cookies! thanks for this great recipe!!

By: Sam Merritt

Sam Merritt — Fri, 12 Jun 2026 13:12:11 +0000

In reply to Bunny Egg. I don't really recommend adding lemon juice here. It won't really add much to the flavor and you'd need to make some other adjustments, without having tried it I can't say for sure what you would need to do. If you do try it I would love to know how it goes. :)

By: Bunny Egg

Bunny Egg — Fri, 12 Jun 2026 02:54:44 +0000

In reply to Sam Merritt. Hi Sam! i have a question is it okay to add lemon juice to the recipe? if it's okay, how much should i add? and if it's not how will it affect the cookies? thanks!

By: Sam Merritt

Sam Merritt — Thu, 28 May 2026 02:04:45 +0000

In reply to Patrick. Thank you so much for trying my recipe, Patrick! I'm so glad you enjoyed these cookies so much! :)

By: Patrick

Patrick — Mon, 25 May 2026 03:02:35 +0000

This recipe is so delicious. I’ve been on a lemon kick lately and these were right up my alley. I love how the lemon zest is added to the dough and as a garnish on top. Can’t forget about the lemon juice and powdered sugar frosting for the top. Such a unique way to make cookies. I can’t wait to share them with everyone. Thanks for an amazing recipe!!!

By: Christy

Christy — Thu, 14 May 2026 12:43:13 +0000

In reply to Matt. That is excellent information to know, Matt! I normally stick with Kerrygold butter I buy in bulk at Sam's Club but have run out and used other brands. I never thought about the water content of other butters, but this may have been my problem in the past with failed recipes (I also weigh everything). I try to stick with the same flour and sugar from Azure Standard, but I recently ran out and had to use a different flour. That may explain why I had a brownie issue recently. Thanks for this insight!

By: Sam Merritt

Sam Merritt — Fri, 24 Apr 2026 02:43:59 +0000

In reply to Lorraine DiPierro Wenn. Hi Lorraine! Unfortunately I haven't weighed these dough balls. It is something I am working on adding to my recipes in the future as I know it can be helpful. :)

By: Lorraine DiPierro Wenn

Lorraine DiPierro Wenn — Tue, 14 Apr 2026 20:25:28 +0000

How much should each cookie weigh to be 1 tablespoon? I find that 10 minutes isn’t enough time to get a slightly brown cookie on the bottom

By: Sam Merritt

Sam Merritt — Tue, 23 Dec 2025 15:53:46 +0000

In reply to Chris. Thank you for trying my recipe, Chris! I'm so glad you enjoyed the cookies so much! :)

By: Chris

Chris — Tue, 23 Dec 2025 03:40:51 +0000

Love these cookies!!! Such an easy recipe and so lemony! Thank you!!!

By: Sam Merritt

Sam Merritt — Mon, 15 Dec 2025 02:15:12 +0000

In reply to Matt. I'm so sorry to hear this happened, Matt! I saw your other comments and found it was an an ingredient issue. :(

By: Matt

Matt — Sun, 14 Dec 2025 23:20:47 +0000

An important addendum to my earlier comments from today—I have confirmed the problem is the Aldi ingredients. I don’t know if it’s their flour, butter, or both, but I’ve never used them for baking, and they are 100% the culprit. Not only did my lemon cookies fail, but so did the sugar cookies, butter crunch cookies, blizzard cookies, grinch cookies, crinkle cookies, whipped shortbread, and chocolate chip snowball cookies. Every single recipe turned into a greasy, melted mess in the oven. These are recipes I’ve made dozens of times year after year with no difficulty. We love them all and look forward to them. I mean, I can make perfect macarons from scratch with no problem for crying out loud—it’s not my error. No substitutions, all measured with digital scale, oven temperature verified with thermometer—it’s the Aldi brand ingredients doing this. What a shame. I don’t even want to admit how much money I flushed down the drain for this weekend of baking to be totally ruined. Word to the wise—the Aldi organic butter has a VERY high water content. Do NOT bake with it unless you are comfortable adjusting your flour ratio by instinct.

By: Matt

Matt — Sun, 14 Dec 2025 20:41:47 +0000

Update to my previous comment: the freezer trick didn’t help. They’re still just melting instead of baking. I watched through your video and I noticed that my dough is wetter than yours—but again, I am measuring with a digital scale! I see in the comments that other people have in fact had this similar problem. I won’t go so far as to say that the fat:flour ratio is off on this recipe, because clearly others bake it successfully, but there is certainly something very temperamental about it, and I won’t be wasting my time or money on it again! Still love the site—just wish I could get this recipe to work!

By: Matt

Matt — Sun, 14 Dec 2025 20:24:01 +0000

In reply to Jer. Love this site—been visiting for years! I’m a pretty experienced baker, but twice I’ve failed with this recipe, which has never happened to me with any of the dozens of Sugar Spun Run recipes I’ve tried! Not sure where I’m going wrong. I use a scale to measure everything, my oven thermometer shows my temperature is correct… but still my cookies turn into a greasy mess! My butter definitely wasn’t too soft and I was careful not to over mix… any ideas on what else could be the culprit? I am using Aldi butter, which I haven’t used for baking before. I noticed when I was browning some earlier (for your Butter Crunch cookies, in fact) that it was much foamier than the butter I typically use. Struggling to find another cause. I’m trying another batch of these now after having popped them in the freezer for a bit. Maybe that will help!

By: Lorraine

Lorraine — Fri, 12 Dec 2025 22:43:05 +0000

This may go to lemon cookie. Excellent!

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Wed, 15 Oct 2025 15:20:37 +0000

In reply to Subikshaa V. 36! You can always find this info in the recipe card at the bottom of the post

By: Subikshaa V

Subikshaa V — Wed, 15 Oct 2025 04:51:56 +0000

Hi I’m planning to make them next week. How many cookies does this recipe yield?

By: Sam Merritt

Sam Merritt — Thu, 21 Aug 2025 13:26:35 +0000

In reply to Lorraine. I'm so glad you enjoyed them so much, Lorraine! :)

By: Lorraine

Lorraine — Wed, 20 Aug 2025 21:16:15 +0000

Excellent cookie

By: Sam Merritt

Sam Merritt — Tue, 19 Aug 2025 13:19:02 +0000

In reply to Bunny Egg. I'm so glad everyone enjoyed them so much! :)