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Dipped Lemon Spritz Recipe

Dipped Lemon Spritz Recipe

This refreshing cookies are sure to be a hit on your holiday cookie plate. The chocolate is sure to please everyone's chocolate cravings.—Ms. Lee B. Roberts, Racine, Wisconsin
TOTAL TIME: Prep: 50 min. Bake: 10 min./batch + cooling YIELD:72 servings


  • 2/3 cup plus 2 tablespoons sugar
  • 2 teaspoons grated lemon peel
  • 1 cup unsalted butter, softened
  • 1 egg
  • 2 teaspoons lemon juice
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1/4 teaspoon baking powder
  • Dash salt
  • 1 package (12 ounces) dark chocolate chips


  • 1. Preheat oven to 350°. In a small food processor, combine sugar and lemon peel; cover and process until blended. In a large bowl, cream butter and 2/3 cup lemon-sugar until light and fluffy. Beat in egg, lemon juice and vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well.
  • 2. Using a cookie press fitted with a 1-1/2-in. bar disk, form dough into long strips on ungreased baking sheets. Cut each strip into squares (there is no need to separate the pieces).
  • 3. Bake 8-10 minutes or until set (do not brown). Remove to wire racks to cool completely.
  • 4. In a microwave, melt chocolate; stir until smooth. Dip cookies diagonally in chocolate, allowing excess to drip off. Place on waxed paper; sprinkle chocolate with remaining lemon-sugar. Let stand until set. Store in an airtight container at room temperature, or freeze up to 3 months. Yield: 6 dozen.

Nutritional Facts

1 cookie: 83 calories, 5g fat (3g saturated fat), 10mg cholesterol, 5mg sodium, 10g carbohydrate (5g sugars, trace fiber), 1g protein

Reviews for Dipped Lemon Spritz

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Reviewed Dec. 19, 2011

"Didn't bother dipping in chocolate - everyone raved about this recipe. I do huge trays of Christmas cookies every year and these are one of the most popular"

Reviewed Feb. 7, 2010

"I made these for a cookie sale and got rave reviews."

Reviewed Dec. 1, 2009

"I would try using lemon extract in these cookies next time rather than the vanilla extract to try to give them a little more zest. Other than that I thought they were really nice and not too overpowering which can be really nice when you have a big meal such as Thanksgiving or Christmas!

Everyone also loved how pretty these cookies turned out!"

Reviewed Nov. 8, 2009

"Cookie was very bland. Very disappointing; wouldn't make again."

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Wine Pairings

Sweet White Wine

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