by: Jeannie Maristela

These lemony and buttery cookies are light and luxuriously melts in the mouth because of cornstarch. I find these absolutely delightful munched and chased with a cup of tea, or made into a cookie sherbet sandwich for a cool summer sweet snack. :)


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serves: 24

2 cups all-purpose flour

1 cup powdered/confectioner’s sugar

1/2 cup cornstarch

1 cup softened butter

1 eggyolk

1 juice of lemon

1 zest of lemon

Nutrition Facts

Servings Per Recipe: 24

Amount per Serving

Calories: 137

  • Total Fat: 7.9 g
  •     Saturated Fat: 4.9 g
  •     Trans Fat: 0.3 g
  • Cholesterol: 24.4 mg
  • Sodium: 68.4 mg
  • Total Carbs: 15.5 g
  •     Dietary Fiber: 0.3 g
  •     Sugars: 5 g
  • Protein: 1.2 g

how is this calculated?

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1.  Preheat oven to 350’F. In a large bowl, sift together; flour, confectioner’s sugar and cornstarch.

2.  Using a spatula, fold in softened butter into the flour mixture.

3.  Add lemon juice, lemon zest and egg yolk and continue to gently stir all ingredients until mixture resembles a soft and thick batter.

4.  Line cookie sheets with baking parchment. Using a small ice cream scooper, scoop cookie batter 2 inches apart onto the lined cookie sheets.

5.  Bake cookies for 12-15 minutes or until edges begin to brown.

6.  Transfer cookies to wire racks to cool.

7.  To store: Place cookies in layers separated by waxed or parchment paper in an airtight container. Store at room temperature for 3 days. Or can be frozen for up to 3 months.

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