Photo: Jan Smith
Yield
36 cookies (serving size: 1 cookie)

When shaping these buttery cookies, do not try to form perfectly smooth balls. If the dough is handled too much, the cookies will become heavy and dense.

How to Make It

Step 1

Preheat oven to 375°.

Step 2

To prepare cookies, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cornstarch, and salt in a medium bowl, stirring well with a whisk.

Step 3

Combine 1 cup powdered sugar, butter, cheese, and vanilla in a large bowl; beat with a mixer at medium speed until light and fluffy (about 4 minutes). Add flour mixture; stir until just combined (dough will be dry and crumbly). Shape dough into 36 (1-inch) balls. Place balls 2 inches apart on baking sheets. Bake at 375° for 10 minutes or until bottoms of cookies are lightly browned. Cool 5 minutes on pans on wire racks. Remove from pans; cool completely on wire racks.

Step 4

To prepare glaze, combine 1 3/4 cups powdered sugar and lemon juice, stirring with a whisk until smooth. Dip tops of cookies in glaze; place on wire racks. Let cookies stand for 30 minutes or until glaze is set.

Ratings & Reviews

gailer's Review

Shellakers
July 21, 2013
I love Cooking Light recipes but this one might be too "light." The cornstarch is not tasty for a cookie.

cherryfern's Review

jmeleeS
June 17, 2013
I thought these were great. I added extra vanilla, which i always do for cookies, but i think this may have made the dough less dry because it wasn't crumbly at all. I had no trouble rolling the dough into balls and i guess was less intimidated by the warning not to handle them too much. Using a tablespoon i scooped the dough and rolled each dough ball for about two seconds which was plenty of time to get a nice shape. Personally i thought these cookies looked as lovely as they tasted and would have had no issues giving them away as gifts. I glazed them several times as well to get a super lemony flavour, waiting for the glaze to dry a little before dipping again until all the glaze was gone. Looking forward to making these again!

Shellakers's Review

Purduekel
December 23, 2012
N/A

Wunderchic's Review

cherryfern
December 17, 2012
Love these! Made for a cookie exchange and we all loved the lemon flavor. Used the leftover glaze for decorating cutout sugar cookies. Worked well, used a plastic sandwich bag with one edge cut as a piping bag. Just make sure to let the glaze set before handling. Will definitely make again

jmeleeS's Review

gailer
December 10, 2012
Made these over the weekend as a start to holiday cookie baking. Overall, I thought they were very good, but I did amp the lemon flavor both in the base and the glaze. For the base, I put about 1 tsp finely grated lemon rind and about 1 tsp of fresh lemon juice. For the glaze, I used the juice of 1 whole lemon and only about 3/4 cup of powdered sugar (I used a taste test for intensity on the lemon for what I preferred). My negative is the shape / look - at the end of the baking, I had only 1/2 of the servings for number of cookies (and they were only about a quarter in size) and they looked like califlower since I didn't want to "handle" too much to shape the balls. I glazed each cookie in its entirety and put 2 rounds of glaze on each. After the set time, they were delicous and are even more tasty after 1 day since the glaze starts to set in the dough. I would make again definitely, but try smaller dough balls & to form a bit better for cooking. Enjoy!

pet2008's Review

ChristaM
December 06, 2012
N/A

SuphawanG's Review

JennySmith
January 07, 2012
Love it! wont change a thing!

osilla's Review

pet2008
January 04, 2012
Not bad. I skipped the glaze and made them as thumbprint cookies with plum jam, and they were much more interesting & delicious.

ELSchuller's Review

runmom3
December 27, 2011
Melt in your mouth good, and the perfect combination of sweet and tart. I would make these over and over again, and they were a huge hit with my friends and family. This will definitely be put in my "greatest hits" recipe folder!

DeeDeeDC's Review

eamcl1
December 27, 2011
I made these for the first time this year. I sprinkled them with red sugar, and it add to my festival plate of cookies.