Lemon Lover's Cookies Recipe
Lemon Lover's Cookies Recipe photo by Taste of Home

Lemon Lover's Cookies Recipe

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"This light cookie will melt in your mouth. They're sure to be a hit wherever you serve them - mine always are!" Virginia Dillard, Whitmire, South Carolina
TOTAL TIME: Prep: 20 min. + chilling Bake: 10 min./batch + cooling
MAKES:40 servings
TOTAL TIME: Prep: 20 min. + chilling Bake: 10 min./batch + cooling
MAKES: 40 servings


  • 3/4 cup butter, softened
  • 1/3 cup confectioners' sugar
  • 2 teaspoons lemon juice
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon grated lemon peel
  • 1/4 cup butter, softened
  • 1 cup confectioners' sugar
  • 2 teaspoons lemon juice
  • 1 teaspoon grated lemon peel
  • Additional grated lemon peel, optional

Nutritional Facts

1 cookie: 73 calories, 5g fat (3g saturated fat), 12mg cholesterol, 33mg sodium, 8g carbohydrate (4g sugars, trace fiber), trace protein


  1. In a small bowl, cream butter and sugar until light and fluffy, about 5 minutes. Beat in lemon juice. Combine the flour, cornstarch and lemon peel; gradually add to creamed mixture and mix well.
  2. Shape into a 1-1/2-in. roll; wrap in plastic wrap. Refrigerate for 1 hour or until firm. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets.
  3. Bake at 350° for 10-12 minutes or until edges are golden brown. Gently remove to wire racks to cool completely.
  4. In a small bowl, beat butter until fluffy. Add the confectioners’ sugar, lemon juice and peel; beat until smooth. Spread over cooled cookies; sprinkle with additional lemon peel if desired. Let stand until set. Store in an airtight container. Yield: About 3-1/2 dozen.
Originally published as Lemon Lover's Cookies in Taste of Home December/January 2009, p57

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviewed Jul. 20, 2014

"A very fragile cookie. I tasted one of them when it broke apart. It left a very chalky taste in my mouth (definitely the cornstarch). I waited 24 hours before I frosted them. What a difference. No chalky taste!!"

Reviewed Apr. 17, 2014

"A word of warning: These cookies are awesome, but not as written. The ORIGINAL recipe is the same except it calls for 3 Tbsp of sugar not, 1/3 cup powdered sugar. That will probably alleviate the crumbling problem others are having. Make that change and try these, they are really good."

Reviewed Mar. 21, 2014 Edited Mar. 23, 2014

"I have this recipe from a a Taste of Home cookies and bars magazine. It calls for 3 Tablespoons of regular sugar not one third cup confectioners sugar. I think that Amight be why some peopleTT are having problems with this cookie. Also after i mix the batter with the electric mixer then i mix it with my hands. The warmth of your hands melts the butter and it becomes more like regular cookie dough, not crumbs. The cookies get great every time i make them and i always get a lot of compliments from everyone that tries them. This is my most treasured cookie recipe! Also make sure you use real lemons to get your lemon juice and lemon peel. The only difference in the recipe i use and this recipe posted online is the sugar to make the dough. The frosting ingredients are the same."

Reviewed Dec. 11, 2013

"Wow...What a huge disappointment. I should have come here first to read the reviews. Is the 1/2 cup cornstarch correct?? They taste like cornstarch and crumbled to dust when touched. I can't imagine that they could hold frosting on them! They went in the trash before it got that far."

Reviewed Jan. 2, 2013

"We will not make these again. They fell apart into powder. Very disappointing! We keep re-reading the recipe thinking surely we left something out."

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