Crisp Lemon Cookies Recipe

4 20 18
Crisp Lemon Cookies Recipe
Crisp Lemon Cookies Recipe photo by Taste of Home
Publisher Photo

Crisp Lemon Cookies Recipe

Read Reviews
4 20 18
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.

  • 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
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."

MY REVIEW
SAPSUCKER User ID: 2209830 101397
Reviewed Jun. 5, 2012

"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!!"

MY REVIEW
maggielecat User ID: 6591628 183599
Reviewed Jun. 4, 2012

"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."

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