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Crisp Lemon Cookies

 Crisp Lemon Cookies
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
54 ServingsPrep: 30 min. Bake: 15 min./batch + cooling


  • 1-1/3 cups butter, softened
  • 2 cups confectioners' sugar
  • 2 tablespoons lemon juice
  • 2 teaspoons grated lemon peel
  • 1/2 teaspoon McCormick® Pure 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.
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,

2 of 2

Crisp Lemon Cookies (continued)

Nutritional Facts: 1 g protein. Diabetic Exchanges: 1 starch, 1 fat.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.