Lemon Cookies

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My dad is obsessed with lemon. He loves lemon desserts and lemon water. He has even been known to buy a can of lemon pie filling and eat it with a spoon. His love of lemon has lasted as long as I can remember. His dessert request is always something with lemon. These cookies appear on our cookie trays for him. They are delicious and everyone who has ever tried them loves them, but no one has the love of lemon that he has.

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These cookies are light tasting, have a very nice crumbly texture, and are dainty enough to be an accent to any cookie table or tray. They are great as a Christmas cookie, a summer cookie, or a just because cookie. They can even be frozen after they are iced. To freeze them, do not stack the iced cookies. Put them in a single layer. To defrost, set them on the counter until no longer frozen.

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This recipe is unique because it calls for 1 1/2 cups of cornstarch. That is not a typo. In fact, that ingredient is exactly what gives the cookie its texture. The texture really makes this stand out from other cookies. I highly recommend trying them the next time you make cookies. Especially if you have a lemon lover in your life.

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Lemon Cookies

by Jessica

Prep Time: 10 minutes

Cook Time: 15 minutes

Ingredients (4-6 dozen cookies)

    For the Cookie

    • 2 cup butter, room temperature
    • 2/3 cup powdered sugar
    • 1 teaspoon grated lemon zest
    • ½ teaspoon vanilla extract
    • 2 cup all-purpose flour
    • 1 ½ cup cornstarch
    • up to 1 tablespoon water

    For the Icing

    • 1/3 cup butter, room temperature
    • 1 teaspoon grated lemon zest
    • 1/3 cup fresh lemon juice
    • 4 cup powdered sugar
    • pinch salt
    • 1 teaspoon vanilla


    For the Cookie

    Heat oven to 350 degrees.

    In a large bowl, beat butter until creamy. Add powdered sugar and cream until light and fluffy. Add lemon zest and vanilla extract; beat until just combined. Add flour and corn starch into butter mixture and beat all ingredients are incorporated.

    Roll cookie dough into 1-inch balls. Place onto ungreased cookie sheets. They can be placed close together because they spread very little. Bake 15 minutes or until bottoms are light brown. Remove from oven and allow to cool at least 2 minutes. Carefully remove from baking sheet and cool on wire racks (warm cookies are extremely delicate). When cool, spread or pipe Lemon Frosting onto cookies.

    For the Icing

    In a medium mixing bowl, combine butter, lemon zest, lemon juice, and powdered sugar; stir until well mixed.

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    1. cynthial1956’s avatar

      My daughter is a lemon lover! I know these would be on the top of her favorite cookies!

      Thank you for linking up to Foodie Friends Friday! I look forward to seeing what you bring next week.

    2. jessica’s avatar

      People who don’t love lemon even enjoy these. I think it is the texture. Thank you for hosting!

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