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Rolled in colorful sprinkles, these melt-in-your-mouth cookies are pretty enough for a party. I make a lot of them for holiday cookie trays. (Complete your cookie tray with Chocolate Pretzel Rings.) —Delores Edgecomb, Atlanta, New York
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Nutritional Facts 1 cookie equals 102 calories, 5 g fat (3 g saturated fat), 13 mg cholesterol, 35 mg sodium, 13 g carbohydrate, trace fiber, 1 g protein.
Originally published as Slice 'n' Bake Lemon Gems in Taste of Home April/May 2008, p39
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Reviewed on Mar. 31, 2013 by ajw84
The icing is the best part of this recipe and I would use it on another sugar cookie recipe, but these cookies are too dry...almost like a tasteless shortbread.
Reviewed on Mar. 26, 2013 by Jolena
These lemon Slice 'n' Bake cookies are quick and easy to mix and bake. I left my roll of dough in the refrigerator over night and then divided the roll in thirds before baking. I used three different colors of sugar for Easter and they were so very pretty.Next time I would double the dough and also cut them a little thicker so they are not quite so fragile.I took them to a church bake sale. Everyone thought they were delicious and lemony...esp. the yummy lemon glaze.
These lemon Slice 'n' Bake cookies are quick and easy to mix and bake. I left my roll of dough in the refrigerator over night and then divided the roll in thirds before baking. I used three different colors of sugar for Easter and they were so very pretty.
Next time I would double the dough and also cut them a little thicker so they are not quite so fragile.
I took them to a church bake sale. Everyone thought they were delicious and lemony...esp. the yummy lemon glaze.
Reviewed on Apr. 20, 2012 by N.Camp
* To add to my review, it would be easy to make these for Valentines Day: Omit lemon zest, add Almond Extract, roll in red/white nonparelis, then shape into heart shape, and tint the frosting pink.
Reviewed on Apr. 16, 2012 by N.Camp
Bravo! I added yellow food coloring to the icing so they didn't look plain, even with rainbow nonparelis. Loved the icing with fresh lemon juice and zest. Will be adding Lemon extract next time.
Reviewed on Apr. 09, 2012 by jagingrich
Served these with Easter lunch...I made a double batch thinking I would have leftovers, but they all disappeared! I did add 1/4 tsp of lemon extract to the dough for a little extra lemon flavor.
Reviewed on Apr. 02, 2012 by twylight
A different cookie! Definitely needs the icing to finish off and add the lemon flavour. I used fresh lemon zest.
Reviewed on Mar. 07, 2012 by pamdevone
I like this recipe with a store bought sugar cookie dough. It's still very good.
Reviewed on Jan. 12, 2012 by debthebaker
I made these cookies for a friend's birthday. They are the best cookies I have ever had! I used sprinkles instead of the Nonpareils and they worked just fine. I suggest these cookies to everyone.
Reviewed on Jan. 09, 2012 by pixie9999
Loved these little gems. They melt in your mouth. Perfect balance of sweet and tart. The reviewer who gave it a low rating missed out by not making the glaze. I tried them before and after glaze and it was like night and day, so delicious after. I rolled them in course sugar instead of nonpareils. Yum, will be making again for sure
Reviewed on Dec. 24, 2011 by cookingjenna
These cookies have a great crisp texture. They are not overly lemony, or overly sweet, and they made a pretty addition to my holiday cookie plates.
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