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These light, citrus cookies are a nice change of pace from typical Christmas cookies. Melted vanilla chips drizzled over the top is the fantastic finishing touch. —Darlene Dixon, Hanover, Minnesota
This recipe is:
Diabetic Friendly
Nutritional Facts 1 cookie equals 99 calories, 5 g fat (3 g saturated fat), 12 mg cholesterol, 34 mg sodium, 12 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fat.
Originally published as Crisp Lemon Cookies in Taste of Home Christmas Annual Annual 2009, p121
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on Jan. 03, 2013 by Debbie-doo
Light and crisp. My husband LOVES them (so do I). I left off the drizzle and they were awsome.
Reviewed on Nov. 24, 2012 by Mimma56
These are EXCELLENT! And so easy to make! I couldn't believe how good AND easy they are! Will make them again. I feel they don't need the melted chocolate
Reviewed on Jul. 14, 2012 by Dandiloin
Make sure when you make these, that you don't press the cookies too thin. They fall apart when baked. My family loved them, and I didn't even need to put on the chocolate glaze.
Reviewed on Jun. 05, 2012 by SAPSUCKER
Something is wrong with the recipe!!! I've made LOTS of cookies but this one wouldn't hold together to roll a ball. Just a waste of ingredients!! Rate it zero stars in my book!!
Reviewed on Jun. 04, 2012 by maggielecat
FINALLY!!! A lemon cookie that is actually crisp, and not fluffy and chewy. And it's ridiculously simple to make, I didn't even use my electric mixer. The only alteration I suggest is instead of the white chocolate topping, make a glaze of powdered sugar and lemon juice (about the consistency of honey) and after the cookies are cooled, drizzle it across or put a dollop on top. The lemon glaze gave the cookies and extra zing and would've been just faintly lemon flavored without it. But I'm a big lemon-lover, so that's just my opinion. I love the thin, crisp consistency of this cookie and I will be putting this in my personal recipe drawer at home.
Reviewed on May. 23, 2012 by woodchuck9
I agree with the May 9th review. I felt that I wasted a lot of butter & time on this cookie. Cookies are one of my specialties & this feels like it's missing something (no baking soda, powder or cream of tartar??). I used parchment lined sheets & could barely get them off the sheets without crumbling or breaking. Very dissapointed in the recipe.
Reviewed on May. 09, 2012 by Karen Mackley
Are you sure an ingredient wasn't left out? I followed the directions to the letter, and they were "chalky" and blah..... I'm mad at wasting so much butter and time on them. I LOVE to bake cookies, but this is a recipe I won't keep.
Reviewed on May. 08, 2012 by 5xamom
I have a question about this recipe does anyone know if it freezes well? I want to make them this week but don't need them until graduation in a week. Please help! Thanks!!
Reviewed on Apr. 10, 2012 by zeuser89
Wonderful cookies. I used Key Lime juice and a dash o pure lime il concentrate and wow, Key Lime Pie in a cookie.
Reviewed on Mar. 06, 2012 by micheleclow
These were so good, I don't dare make them again unless I'm making them to give away.
Reviewed on Dec. 15, 2011 by DietFiasco
These are my favorite!
Reviewed on Dec. 13, 2011 by njshoop
My Dad's FAVORITE cookie! I don't drizzle the white chocolate on it, but very easy to make and they are not heavy or too sweet.
Reviewed on Dec. 08, 2011 by the4taals
I made 3/4 of the recipe to use 1 c butter. With a 1 tbsp scoop it made 46 cookies, 12 minutes was perfect on silpat lined sheets. I skipped the sugar and white chocolate, these cookies were perfect without, a nice delicate lemon flavour.
Reviewed on Dec. 07, 2011 by mishfish
These were delicious- a nice change from the usual Christmas cookie. One thing I did different was the drizzle. I am not a big white chocolate fan and when I have worked with it, it's not the easiest thing to melt. What I did instead was make a drizzle out of confectioners sugar, a teaspoonful of water(or so) and 1/2 tsp vanilla extract- combine until the consistency you are happy to drizzle with. Other than that- stick to the recipe because these are yummy!!
Reviewed on Aug. 08, 2011 by mcip1125
These cookies are so delicious-thin, crispy, delicious and easy.
Reviewed on Mar. 08, 2011 by gLori88
This is a very nice lemon shortbread cookie. They were a little crisp after they cooled. After a day in an air tight container they became softer. My husband really likes shortbread and he loved these.
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