Slice 'n' Bake Lemon Gems Recipe
Slice 'n' Bake Lemon Gems Recipe photo by Taste of Home

Slice 'n' Bake Lemon Gems Recipe

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4.5 39 31
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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
TOTAL TIME: Prep: 25 min. + chilling Bake: 10 min./batch + cooling
MAKES:24 servings
TOTAL TIME: Prep: 25 min. + chilling Bake: 10 min./batch + cooling
MAKES: 24 servings


  • 3/4 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 1 tablespoon grated lemon peel
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1/4 cup colored sugar or nonpareils
  • ICING:
  • 1 cup confectioners' sugar
  • 1/2 teaspoon grated lemon peel
  • 2 tablespoons lemon juice

Nutritional Facts

1 cookie: 117 calories, 6g fat (4g saturated fat), 15mg cholesterol, 46mg sodium, 16g carbohydrate (9g sugars, trace fiber), 1g protein


  1. In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in lemon peel. In another bowl, whisk flour and cornstarch; gradually beat into creamed mixture. Refrigerate, covered, 1 hour or until easy to handle.
  2. Shape into a 7-in.-long roll (about 1-3/4-in. diameter); roll in colored sugar. Wrap in plastic wrap; refrigerate 2-3 hours or until firm.
  3. Preheat oven to 375°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake 9-11 minutes or until set and edges are light brown. Cool on pans 1 minute. Remove to wire racks to cool completely.
  4. In a small bowl, mix icing ingredients; spread over cookies. Let stand until set. Yield: about 2 dozen.
Originally published as Slice 'n' Bake Lemon Gems in Taste of Home April/May 2008, p39

Sweet White Wine

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

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Reviewed Dec. 30, 2015

"The family loved the flavor of these cookies. The color was a welcome addition on the Christmas cookie tray."

Reviewed Dec. 24, 2015

"Melt in your mouth like a butter cookie but the lemon adds a touch of tartness."

Reviewed Dec. 9, 2015

"An easy recipe to make. I have to agree with TriciaAG. I too would leave off the coloured sugar. I think it looks nice around the edge, but detracts from the tartness of the lemon glaze, which is great. I think I would also make them just a tad thicker."

Reviewed Dec. 1, 2015

"I love these cookies--they really are gems! Full of flavor and beautiful on a holiday cookie platter. I match the color of the sorinkles I roll the dough in to the colors of the holiday we're celebrating."

Reviewed Nov. 5, 2015

"I love serving these cookies as they are so pretty and dainty."

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