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Lemon Crisscross Cookies

 Lemon Crisscross Cookies
This is a favorite cookie that my sister used to bake when we were kids.
12 ServingsPrep/Total Time: 30 min.


  • 1/2 cup butter-flavored shortening
  • 1/2 cup plus 3 tablespoons sugar, divided
  • 1/3 cup packed brown sugar
  • 1 egg
  • 1/2 teaspoon grated lemon peel
  • 1/2 teaspoon McCormick® Pure Lemon Extract
  • 1/4 teaspoon McCormick® Pure Vanilla Extract
  • 1-1/3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon salt


  • In a bowl, cream the shortening, 1/2 cup sugar and brown sugar. Beat
  • in the egg, lemon peel and extracts; mix well. Combine the flour,
  • baking soda, cream of tartar and salt; gradually add to creamed
  • mixture and mix well. Refrigerate dough for 1-2 hours or until firm.
  • Shape dough in to 1-in. balls; roll in remaining sugar. Place 2 in.
  • apart on greased baking sheets. Flatten with a fork, forming a
  • crisscross pattern. Bake at 375° for 8-10 minutes or until
  • lightly browned. Remove to wire racks to cool. Yield: about 2 dozen.

2 of 2

Lemon Crisscross Cookies (continued)

Nutritional Facts: 1 serving (2 each) equals 199 calories, 9 g fat (2 g saturated fat), 18 mg cholesterol, 110 mg sodium, 28 g carbohydrate, trace fiber, 2 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.