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Slice 'n' Bake Lemon Gems Recipe

Slice 'n' Bake Lemon Gems Recipe

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 YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Slice 'n' Bake Lemon Gems

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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."

Reviewed Apr. 29, 2015

"I will leave off the rolled in sprinkles step next time, I don't think they added anything, but the glaze does, and everyone enjoyed them at our Easter dinner."

Reviewed Jan. 18, 2014

"Great cookies. I'm generous with the lemon, and everyone (except lemon haters) love these"

Reviewed Mar. 31, 2013

"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 Mar. 26, 2013

"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 Apr. 20, 2012

"* 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 Apr. 16, 2012

"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 Apr. 9, 2012

"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 Apr. 2, 2012

"A different cookie! Definitely needs the icing to finish off and add the lemon flavour. I used fresh lemon zest."

Reviewed Mar. 7, 2012

"I like this recipe with a store bought sugar cookie dough. It's still very good."

Reviewed Jan. 12, 2012

"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 Jan. 9, 2012

"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 Dec. 24, 2011

"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."

Reviewed Dec. 3, 2011

"FYI: I roll my cookies in colored sugar instead of sprinkles to avoid that hard crunch."

Reviewed Nov. 20, 2011

"I wasted my time and money on these cookies. The lemon peel make the cookies look like poppyseed, plus hardly a lemon flavor. It should have been lemon extract instead. The texture was great as any light cookie made with powdered sugar would be. I didn't bother to make icing.It couldn't have saved this cookie."

Reviewed Dec. 20, 2010

"nice, delicate lemon flavor as is, but next time I will add some lemon extract."

Reviewed Nov. 28, 2010

"Very yummy cookie! Love the strong lemon taste. I followed the recipe exactly and they came out great. Next time i will leave off the sprinkles as i thought they made eating the cookie less appealing (too much crunch) and I will make a little more frosting to top them with YUM!!!"

Reviewed Nov. 27, 2010

"This is my favorite cookie! Easy to make and they literally melt in your mouth. They're even delicious without the icing."

Reviewed Sep. 16, 2010

"I found this recipe about two years ago and it's a favorite. I've added this to cookie trays at several family weddings and it's a must at Christmas. It's as yummy as it is pretty. A little work, but well worth the effort."

Reviewed Mar. 3, 2010

"If you like lemon, try these! Very tasty. I used Mayer Lemons as that is what I grow. I don't know about that 28 servings. Maybe for people on diets>LOL"

Reviewed Feb. 6, 2010

"I took these to a cookie exchange and everyone raved about how good they were. This only makes a small batch, so I usually double the recipe. They're so easy to make, and they taste moist and wonderful. It's kind of like eating a lemon bar but in cookie form."

Reviewed Aug. 29, 2009

"the issue was April/May 08"

Reviewed Aug. 10, 2009

"Does anyone know which issue of Taste of Home this recipe came from? It had this pie and the slice 'n bake lemon gems on the cover and was titled "simply mouth-watering". I'd like to order a copy of the back issue. Thanks!"

Reviewed Jul. 25, 2009

"These are my favorite cookies! The best I have ever made. They taste even better right out of the freezer."

Reviewed May. 24, 2009

"Everyone I serve these gems to wants the recipe.

Easy to make, too."

Reviewed Apr. 5, 2009

"Oh my goodness- these are melt in your mouth to die for Cookies!! Wow are they great!! I love the lemon tang- so much better then those over sweet cookies!! YUM!!

K- from Stratford, WI"

Reviewed Feb. 23, 2009

"One of my favorites. Really great if you add an extra layer of icing once the first has dried. Makes it extra tangy. Yummmmm"

Reviewed Nov. 29, 2008

"These cookies have become the number one favorit of my friends - I cannot keep up with the requests! I make them grate the lemons!

Kay - Menasha, WI"

Reviewed Sep. 10, 2008

"I made them for friends and family, and was asked for the recipe!! We loved them!


Reviewed Aug. 2, 2008

"Delicious! We didn't find them bitter, just a nice different cookie!


Reviewed May. 1, 2008

"Thanks for your help.  They are extremely bitter with the 1/2 cup of cornstarch.  If anyone has successfully make them, I would appreciate knowing about it.  Thanks!"

Reviewed Apr. 29, 2008

"Here is pretty much the same recipe.......same 1/2 cup cornstarch."

Reviewed Apr. 29, 2008

"The recipe in the magazine says 1/2 cup....seems like a lot. I do think that the 3/4 cup butter and 1 cup flour plus the cornstarch should hold together. I think the butter and sugar should be whipped until very light and fluffy before adding the flour and cornstarch. I'll put this post over on Recipes....much more traffic there and maybe we'll get answers. I have NOT made these cookies. "

Reviewed Apr. 29, 2008

"What is the correct amount of cornstarch that should be in this recipe? 1/2 cup is way too much and makes a very bitter dough. Help!"

Reviewed Mar. 30, 2008

"Is there an ingredient missing from the recipe? I can't get the mixture to stay together to shape it?"

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Wine Pairings

Sweet White Wine

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