Lemon-on-Lemon Iced Cookies Recipe
Lemon-on-Lemon Iced Cookies Recipe photo by Taste of Home

Lemon-on-Lemon Iced Cookies Recipe

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I collect recipes from all over the world, and when I find a great one, it goes in a binder to use again and again! —Sharon Delaney-Chronis, South Milwaukee, Wisconsin
TOTAL TIME: Prep: 20 min. Bake: 15 min./batch + cooling
MAKES:48 servings
TOTAL TIME: Prep: 20 min. Bake: 15 min./batch + cooling
MAKES: 48 servings


  • 2-1/2 cups all-purpose flour
  • 1/3 cup sugar
  • 1 tablespoon grated lemon peel
  • 1 cup cold butter, cubed
  • ICING:
  • 1 cup confectioners' sugar
  • 1/2 teaspoon grated lemon peel
  • 4 to 6 teaspoons lemon juice

Nutritional Facts

1 cookie: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein Diabetic Exchanges:1 starch, 1 fat


  1. Preheat oven to 325°. In a large bowl, mix flour, sugar and lemon peel; cut in butter until crumbly. Transfer mixture to a clean work surface; knead gently to form a smooth dough, about 2 minutes. (Mixture will be very crumbly at first, but will come together and form a dough as it's kneaded.) Divide dough in half.
  2. On a lightly floured surface, roll or pat each portion into an 8x6-in. rectangle. Cut rectangle into twelve 2-in. squares; cut squares diagonally in half to form twenty-four triangles. Place 1-in. apart on ungreased baking sheets.
  3. Bake 15-18 minutes or until golden brown. Remove from pans to wire racks to cool completely.
  4. In a small bowl, mix confectioners' sugar, lemon peel and enough lemon juice to reach desired consistency. Drizzle over cookies; let stand until set. Yield: 4 dozen.
Originally published as Lemon-on-Lemon Iced Cookies in Taste of Home August/September 2012, p27

Sweet White Wine

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

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Reviewed Oct. 12, 2014

"While the cookie was easy to put together, it took me between 5 and 10 minutes to get the dough to stick together. It was terribly crumbly. However, once I worked the dough and the butter softened a little, the cookie cut great. Fortunately I had a 2' square biscuit cutter I used to cut the squares. The end result was phenomenal."

Reviewed Feb. 25, 2014

"Very good. Working the dough was long and tiring but it's worth the work."

Reviewed Feb. 1, 2013

"It did take some time to get the dough to come together, but it did. The shortbread cookies turned out great. My husband couldn't stop eating them! The friends that I took them to gave them great reviews. YES, I this is a keeper!"

Reviewed Nov. 9, 2012

"First mistake was not looking at the reviews. The dough would not come together it was one big crumbly mess. Pressed it together by hand rolling it only make it fall apart. Recipe going in the trash never want to see it again."

Reviewed Sep. 7, 2012

"I was able to make the dough form into a beautiful ball by kneading it while it was still in the bowl."

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