Preheat oven to 375°F.
Cream butter and sugar until light and fluffy. Beat in corn syrup and egg. Beat in lemon zest and juice. Whisk together flour, salt, and baking soda. Stir flour mixture into creamed butter mixture and blend well.
Scoop up dough into rounded 1-inch diameter portions and place 2-inches apart on ungreased cookie sheet. Bake 12 minutes or until lightly brown.
Transfer cookies to a wire rack and let cool. Store in an airtight container.
For lemon zest use only the thin yellow peel, not the bitter white pith beneath.