Crisp Lemon Cookies Recipe
- 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.
1 each: 99 calories, 5g fat (3g saturated fat), 12mg cholesterol, 34mg sodium, 12g carbohydrate (7g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 starch, 1 fat.
Reviews for Crisp Lemon Cookies
"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."
"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."
"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."
"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!!"
"These were so good, I don't dare make them again unless I'm making them to give away."
"These are my favorite!"
"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."
"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."
"These cookies are so delicious-thin, crispy, delicious and easy."
"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."
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.