Crisp Lemon Sugar Cookies
Total TimePrep: 15 min. Bake: 10 min./batch
Makesabout 6-1/2 dozen
These cookies are so light and delicious, as well as very easy to make. The recipe indicates a yield of 6 1/2 dozen, but I was only able to get 3 1/2 dozen . This is a keeper, for sure!
While this was a crisp/tender (I know) cookie, I was disappointed that it didn't have a stronger lemon flavor. I too used 1 TBSP lemon extract, but also added 1/2 tsp lemonade powder. Used yellow sugar in place of white sugar. Continuing my quest for the perfect lemon cookie.
These are excellent.. I lowered the temperature to 375 and cooked longer for a very crisp cookie. Also added a tablespoon of lemon zest and an extra teaspoon of lemon extract. Very very good!
A very good, slightly lemony cookie. Per some of the comments below, I omitted the vanilla extract and used 3 teaspoons of lemon extract. I also added lemon zest to the dough. The yield is incorrect as the recipe only makes around 3 1/2 dozen using a cookie scoop, not the 6 1/2 dozen stated in the recipe.
These cookies are wonderful. I am always looking for lemon recipes to treat my Mother with. I admit... we are sharing this first batch! Next time I will double.
To everyone who wonders, Crisco makes a shortening with butter.
I made these cookies for the first time this morning. They are absolutely wonderful. The only thing I would comment on is I must have made mine bigger then the recipe called for, although we didn't think they were very large. I ended up with 33 cookies. I will double the recipe next time but they are very yummy and easy to make. I give them 5 stars.
Do you have to use butter flavored shortening??
Best Crisp Lemon Cookie I ever tasted. Made it following recipe, again without sugar topping, again with finely chopped pecans. All were first place winners.
These are absolutely heavenly!They are lemony and crisp with a sugar ,topping and you couldn't ask for more in a lemon cookie!Nancy Foust (_nlfPA)Field Editor PA