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Crisp Lemon Cookies Recipe

Crisp Lemon Cookies Recipe

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
TOTAL TIME: Prep: 30 min. Bake: 15 min./batch + cooling YIELD:54 servings


  • 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


  • 1. 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.
  • 2. 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.
  • 3. 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.

Nutritional Facts

1 each: 99 calories, 5g fat (3g saturated fat), 12mg cholesterol, 34mg sodium, 12g carbohydrate (7g sugars, 0g fiber), 1g protein Diabetic Exchanges: 1 starch, 1 fat.

Reviews for Crisp Lemon Cookies

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monprawn 216732
Reviewed Jan. 3, 2015

"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!"

Baskitmum1 115885
Reviewed Nov. 7, 2013

"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."

peachynonni 187169
Reviewed Sep. 20, 2013

"These are indeed light and crisp, however, I had a hard time thinning the chocolate to the right consistency."

Debbie-doo 106956
Reviewed Jan. 3, 2013

"Light and crisp. My husband LOVES them (so do I). I left off the drizzle and they were awsome."

Mimma56 126432
Reviewed Nov. 24, 2012

"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"

Dandiloin 106954
Reviewed Jul. 14, 2012

"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 Jun. 5, 2012

"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!!"

maggielecat 183599
Reviewed Jun. 4, 2012

"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."

woodchuck9 185696
Reviewed May. 23, 2012

"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."

Karen Mackley 115881
Reviewed May. 9, 2012

"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."

5xamom 115879
Reviewed May. 8, 2012

"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!!"

zeuser89 185740
Reviewed Apr. 10, 2012

"Wonderful cookies. I used Key Lime juice and a dash o pure lime il concentrate and wow, Key Lime Pie in a cookie."

micheleclow 211118
Reviewed Mar. 6, 2012

"These were so good, I don't dare make them again unless I'm making them to give away."

DietFiasco 183645
Reviewed Dec. 15, 2011

"These are my favorite!"

njshoop 145221
Reviewed Dec. 13, 2011

"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."

the4taals 185695
Reviewed Dec. 8, 2011

"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."

mcip1125 102349
Reviewed Aug. 8, 2011

"These cookies are so delicious-thin, crispy, delicious and easy."

gLori88 118176
Reviewed Mar. 8, 2011

"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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Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.