Crisp Lemon Cookies
Total TimePrep: 30 min. Bake: 15 min./batch + cooling
Makesabout 4-1/2 dozen
- 1-1/3 cups butter, softened
- 2 cups confectioners' sugar
- 2 tablespoons lemon juice
- 2 teaspoons grated lemon zest
- 1/2 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1/4 cup sugar
- 3/4 cup vanilla or white chips, melted
- Preheat oven to 325°. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in the lemon juice, zest 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 until edges are lightly browned, 11-13 minutes. Remove to wire racks to cool. Drizzle with melted vanilla chips.
Nutrition Facts1 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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Jun 13, 2020
Crunchy and lemony. Delicious. I did cream butter and confectioners sugar for a few minutes . Rolled cookies and dipped in sugar then flattened with glass bottom. This recipe will now be my template and add different flavorings! Easy and delicious!!
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??
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 minutesThis is exactly how I did it and they turned out great! :)
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
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.
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!
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.
Sep 20, 2013
These are indeed light and crisp, however, I had a hard time thinning the chocolate to the right consistency.
Jan 3, 2013
Light and crisp. My husband LOVES them (so do I). I left off the drizzle and they were awsome.
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