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Crisp Lemon Sugar Cookies

I have had this recipe for about 40 years, and in that time I've made a few changes. These cookies are my husband's favorite, so I bake them for him almost every week. One of my daughter's friends still remembers having these special treats when she stopped in on her way home from school. -Dollie Ainley, Doniphan, Missouri
  • Total Time
    Prep: 15 min. Bake: 10 min./batch
  • Makes
    about 6-1/2 dozen


  • 1/2 cup butter, softened
  • 1/2 cup butter-flavored shortening
  • 1 cup sugar
  • 1 egg
  • 1 tablespoon milk
  • 2 teaspoons lemon extract
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • Additional sugar


  • In a large bowl, cream butter, shortening and sugar until light and fluffy. Beat in egg, milk and extracts. Combine the flour, salt and baking soda; gradually add to creamed mixture.
  • Shape into 1-in. balls or drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Flatten with a glass dipped in sugar.
  • Bake at 400° for 9-11 minutes or until edges are lightly browned. Immediately remove to wire racks to cool.
Nutrition Facts
2 each: 96 calories, 5g fat (2g saturated fat), 12mg cholesterol, 87mg sodium, 11g carbohydrate (5g sugars, 0 fiber), 1g protein.
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  • Sbhill1
    May 9, 2020

    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!

  • Brenda2772
    Jul 7, 2019

    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.

  • Jim
    Sep 30, 2018

    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!

  • rpj34God
    Feb 16, 2018

    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.

  • susancat2
    Mar 29, 2017

    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.

  • zzjunebug
    Dec 20, 2016

    To everyone who wonders, Crisco makes a shortening with butter.

  • Tom
    Dec 14, 2016

    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.

  • kdcannon
    Feb 24, 2016

    Do you have to use butter flavored shortening??

  • Marykauhi
    Jan 5, 2016

    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.

  • _nlfPA
    May 6, 2015

    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