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Crisp Lemon Sugar Cookies

 Crisp Lemon Sugar Cookies
I have had this recipe for about 40 years, and in that time I've made a few changes. These cookies are my husband's favorite, so I bake them for him almost every week. One of my daughter's friends still remembers having these special treats when she stopped in on her way home from school. -Dollie Ainley, Doniphan, Missouri
39 ServingsPrep: 15 min. Bake: 10 min./batch


  • 1/2 cup butter, softened
  • 1/2 cup butter-flavored shortening
  • 1 cup sugar
  • 1 egg
  • 1 tablespoon milk
  • 2 teaspoons McCormick® Pure Lemon Extract
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2-1/2 cups all-purpose flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • Additional sugar


  • In a large bowl, cream butter, shortening and sugar until light and
  • fluffy. Beat in egg, milk and extracts. Combine the flour, salt and
  • baking soda; gradually add to creamed mixture.
  • Shape into 1-in. balls or drop by rounded teaspoonfuls 2 in. apart
  • onto ungreased baking sheets. Flatten with a glass dipped in sugar.
  • Bake at 400° for 9-11 minutes or until edges are lightly browned.
  • Immediately remove to wire racks to cool. Yield: about 6-1/2 dozen.
Nutritional Facts: 1 serving (2 each) equals 96 calories, 5 g fat (2 g saturated fat), 12 mg cholesterol, 87 mg sodium, 11 g carbohydrate, trace fiber, 1 g protein.

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Crisp Lemon Sugar Cookies (continued)

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.