- 1-1/3 cups butter, softened
- 2 cups confectioners' sugar
- 2 tablespoons lemon juice
- 2 teaspoons grated lemon peel
- 1/2 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1/4 cup sugar
- 3/4 cup vanilla or white chips, melted
- In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in the lemon juice, peel and vanilla. Gradually add flour and mix well.
- Shape dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Coat the bottom of a glass with cooking spray; dip in sugar. Flatten cookies with glass, redipping in sugar as needed.
- Bake at 325° for 11-13 minutes or until edges are lightly browned. Remove to wire racks to cool. Drizzle with melted vanilla chips. Yield: about 4-1/2 dozen.
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Crisp Lemon Cookies
"This was a mini nightmare recipe. It wouldn't come together and remained crumbly. I saved it by adding 2 more thirds of butter total 2 sticks and 2 more tablespoons of lemon. It took a full 15 min to bake and you can put them 1" a part as they hardly spread so make sure you flatten them thin"
"These did not work for me at all. I followed the recipe to the letter, but the dough was crumbly, and the edges were jagged as a result. I kept rereading the recipe to make sure I hadn't forgotten anything or gotten one of the measurements wrong but near as I can tell I measured everything correctly. I couldn't get them pressed that thin, as hard as I tried. They took a long time to cook, and never got crisp or thin enough to my liking. And they didn't taste lemony enough for me. I am going to keep looking for a different lemon cookie recipe."
"This is a nice cookie! It is a lemon-y butter-y shortbread kind of cookie, although the lemon flavoring in the actual cookie is subtle. I used a lemon glaze rather than the white chocolate, and I am very glad I did! They tasted so good the next day! I will try this with orange next time. This would be a nice cookie for a tea party!"
"My sister in law made these for an Open House at a store that she works in. She brought me a few and OMG, I loved them. They are light and crunchy. She dipped half of the cookie in white chocolate, but not necessary. . You could even do orange for another flavor. Now I found the recipe here, I can make my own. Try them , You won't be disappointed."
"These are indeed light and crisp, however, I had a hard time thinning the chocolate to the right consistency."
"Light and crisp. My husband LOVES them (so do I). I left off the drizzle and they were awsome."
"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"
"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."
"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!!"
"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."