These lemon cookies are so tender that they seem to melt in your mouth.
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1 1/4 cups all-purpose flour
3/4 cup Land O Lakes® Butter softened
1/2 cup cornstarch
1/3 cup powdered sugar
1 tablespoon lemon juice
1 teaspoon freshly grated lemon zest
3/4 cup powdered sugar
1/4 cup Land O Lakes® Butter softened
1 teaspoon lemon juice
Combine all cookie ingredients in large bowl. Beat at low speed, scraping bowl often, until well mixed.
Divide dough in half. Shape each half into 8x1-inch log. Wrap each in plastic food wrap. Refrigerate 1-2 hours or until firm.
Heat oven to 350°F.
Cut each log into 1/4-inch slices with sharp knife. Place 2 inches apart onto ungreased cookie sheet. Bake 8-12 minutes or until set. (Cookies will not brown.) Cool completely.
Combine all frosting ingredients in small bowl. Beat at medium speed, scraping bowl often, until fluffy. Frost cooled cookies.
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One tablespoon lemon juice as the only liquid. No eggs? How does this even work?
Hi Kate, this cookie is meant to be more of a shortbread. In traditional shortbreads, there is no egg. This is what makes it so tender. Hope that helps!
Mine turned out like a sheet of paper thin pancakes... What did I do wrong??
Thanks for your question, Jillian! Proper flour measurement and chilled dough are keys to success for this delicate cookie recipe. If the flour is measured too light it would result in a very thin cookie. The dough will also need to be thoroughly chilled prior to baking. You will want to slice and bake the cookies relatively quickly after removing the dough from the refrigerator. We hope this helps!