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Lemon Lover’s Cookies


  • 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 zest
  • 1/4 cup butter, softened
  • 1 cup confectioners' sugar
  • 2 teaspoons lemon juice
  • 1 teaspoon grated lemon zest
  • Additional grated lemon zest, optional


  • 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 zest; gradually add to creamed mixture and mix well.
  • 2. Shape into a 1-1/2-in. roll; wrap in plastic. 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° until edges are golden brown,10-12 minutes. Gently remove to wire racks to cool completely.
  • 4. In a small bowl, beat butter until fluffy. Add the confectioners’ sugar, lemon juice and zest; beat until smooth. Spread over cooled cookies; sprinkle with additional lemon zest if desired. Let stand until set. Store in an airtight container.

Nutrition Facts

1 cookie: 73 calories, 5g fat (3g saturated fat), 12mg cholesterol, 33mg sodium, 8g carbohydrate (4g sugars, 0 fiber), 0 protein.


Average Rating:
  • Lady Fingers
    Dec 19, 2016

    Great recipe, quick and easy to make. Be generous with the lemon rind, they came out milder than I expected. And as other reviewers noted, they taste better the second day.

  • MOTCook
    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!!

  • moocowmonkey007
    Dec 31, 1969

    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.

  • thefamilybaker
    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.

  • chocolatecake101
    Dec 31, 1969

    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.

  • Dianne C
    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.

  • pacook61
    Dec 15, 2012

    just like some others said, these cookies fell apart, some while removing from pan, others while I was trying to ice them. Taste good. Might try to reduce the cornstarch and increase the flour next time to see if this helps.

  • jjbarlow74
    Jan 6, 2010

    Here's my update...According to the magazine recipe (which I follow, but double) use 3 Tbsp sugar and 1-1/4c flour. Follow the rest of the recipe but cool the cookies completely on pans on wire racks (I personally use parchment paper and slide the whole sheet off onto a rack after cooling for about 5 minutes so I can start another batch right away).

    A tip for forming the cookies...have a long piece of plastic wrap on the counter that you pour the dough on to. The dough will be very dry and powdery (enough so that once I thought I had done something wrong, pitched it and started over). Wrap the plastic wrap around the dough and use your hands to form the roll. The heat from your hands will soften the butter in the dough, helping it to pack together to form a log. I hope this helps all of you who are having problems with this recipe. They are fragile cookies, but that is part of the appeal, as they seem to melt in your mouth. They are so worth the effort. I am by no means an expert cook/baker, just a lemon lover who gave these a try and wish I could share them with the whole world!

  • jjbarlow74
    Jan 6, 2010

    I have made these numerous times, usually a double batch at a time because they are so good and go fast. I believe this recipe is different than in the magazine. If I remember correctly, there is a discrepancy with the amount of flour. I will double check my magazine recipe and update this review.

  • Sueser99
    Jul 20, 2012

    I made these cookies for the first time today. I mixed the dough last night and refrigerated them overnight. Used real butter, and fresh lemon juice as directed. Cut them a generous 1/4 inch thick and baked them on parchment paper and let them cool on the cookie sheets. I did have a couple that fell apart that were cut a little too thin. The cookies are delicious and the rest turned out great. Just had a couple friends taste them and they loved them. Yes, I will make them again for sure.

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