Crisp Lemon Cookies Recipe

4 22 19
Crisp Lemon Cookies Recipe
Crisp Lemon Cookies Recipe photo by Taste of Home
Publisher Photo

Crisp Lemon Cookies Recipe

Read Reviews
4 22 19
Publisher Photo
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
MAKES:
54 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min./batch + cooling
MAKES:
54 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min./batch + cooling

Ingredients

  • 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

Directions

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.
Originally published as Crisp Lemon Cookies in Taste of Home Christmas Annual Annual 2009, p121

Nutritional Facts

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.

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  • 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.
Originally published as Crisp Lemon Cookies in Taste of Home Christmas Annual Annual 2009, p121

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Reviews forCrisp Lemon Cookies

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MY REVIEW
Catherine User ID: 9178905 283870
Reviewed Feb. 18, 2018

"I used to buy lemon cookies from Helms. They were really, really lemony anf tasted great with tea. Do you think these are basically the same??"

MY REVIEW
Robin User ID: 9332737 278162
Reviewed Nov. 22, 2017

"This recipe does make a great cookie. For the folks that did not have success here are a few pointers that I think make a difference. I hope it's helpful! :)

**Be sure your butter is softened...NOT MELTED
**Beat the softened butter and sugar with the paddle attachment on your mixer. Start on low until the two are mixed. Then turn it up to high (6 on my kitchenaid) and walk away for at least 5-6 minutes. Seriously, walk away!
The butter/sugar should be VERY light and fluffy.
***After getting the mix fluffy add your wet ingredients first. Then add the flour SLOWLY. Mix only until fully incorporated. Do not overmix at this point. Your dough should be light and airy.
***Put the dough in the freezer for 5-8 minutes. If the dough is cold the cookies will spread less.
***Use a good, heavy baking sheet with a piece of parchment paper.
***Scoop out a heaping Tablespoon of dough and gently/quickly roll into a ball about 1-1.25" in diameter
***Smash to about 1/4" thick
***Cook for 6 minutes then turn the baking sheet 180 degrees and bake another 6 minutes
This is exactly how I did it and they turned out great! :)"

MY REVIEW
Daryl User ID: 8993211 258437
Reviewed Dec. 21, 2016

"This was a mini nightmare recipe. It wouldn't come together and remained crumbly. I saved it by adding 2 more thirds of butter total 2 sticks and 2 more tablespoons of lemon. It took a full 15 min to bake and you can put them 1" a part as they hardly spread so make sure you flatten them thin"

MY REVIEW
audgb User ID: 8961412 256142
Reviewed Oct. 30, 2016

"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."

MY REVIEW
monprawn User ID: 8196144 216732
Reviewed Jan. 3, 2015

"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 REVIEW
Baskitmum1 User ID: 1889876 115885
Reviewed Nov. 7, 2013

"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."

MY REVIEW
peachynonni User ID: 4215913 187169
Reviewed Sep. 20, 2013

"These are indeed light and crisp, however, I had a hard time thinning the chocolate to the right consistency."

MY REVIEW
Debbie-doo User ID: 7069757 106956
Reviewed Jan. 3, 2013

"Light and crisp. My husband LOVES them (so do I). I left off the drizzle and they were awsome."

MY REVIEW
Mimma56 User ID: 1823062 126432
Reviewed Nov. 24, 2012

"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"

MY REVIEW
Dandiloin User ID: 6612743 106954
Reviewed Jul. 14, 2012

"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."

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