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Lemon-on-Lemon Iced Cookies

I collect recipes from all over the world, and when I find a great one, it goes in a binder to use again and again! —Sharon Delaney-Chronis, South Milwaukee, Wisconsin
  • Total Time
    Prep: 20 min. Bake: 15 min./batch + cooling
  • Makes
    4 dozen


  • 2-1/2 cups all-purpose flour
  • 1/3 cup sugar
  • 1 tablespoon grated lemon zest
  • 1 cup cold butter, cubed
  • ICING:
  • 1 cup confectioners' sugar
  • 1/2 teaspoon grated lemon zest
  • 4 to 6 teaspoons lemon juice


  • Preheat oven to 325°. In a large bowl, mix flour, sugar and lemon zest; cut in butter until crumbly. Transfer mixture to a clean work surface; knead gently to form a smooth dough, about 2 minutes. (Mixture will be very crumbly at first, but will come together and form a dough as it's kneaded.) Divide dough in half.
  • On a lightly floured surface, roll or pat each portion into an 8x6-in. rectangle. Cut each rectangle into twelve 2-in. squares; cut squares diagonally in half to form 24 triangles. Place 1 in. apart on ungreased baking sheets.
  • Bake 15-18 minutes or until golden brown. Remove from pans to wire racks to cool completely.
  • In a small bowl, mix confectioners' sugar, lemon zest and enough lemon juice to reach desired consistency. Drizzle over cookies; let stand until set.
Nutrition Facts
1 cookie: 73 calories, 4g fat (2g saturated fat), 10mg cholesterol, 31mg sodium, 9g carbohydrate (4g sugars, 0 fiber), 1g protein.
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