22 Reviews

  • Most Helpful
  • Newest
  • Highest Rating

I baked these for my latest catering gig...a pig roast.... and served them with fresh strawberries.....after I watched 12 dozen cookies disappear, I knew I had a winner. I used half shortening and half real butter. It made a chewy/crisp on the outside cookie. I also added 3/4 tsp of lemon extract. They are STILL talking about the cookies.....and there were lots of other wonderful dishes there!

3 people found this helpful. Was it helpful to you? [Yes] [No]
mostrah July 23, 2009

Awesome recipe! These cookies have a wonderful chewy texture that I love! (I did replace the shortening with butter, and it seemed to work just fine! :))

2 people found this helpful. Was it helpful to you? [Yes] [No]
AnotherSwedishChef February 05, 2011

I used store bought lemon peel, about a tablespoon plus a little lemon juice. They are really very pretty cookies.

2 people found this helpful. Was it helpful to you? [Yes] [No]
jane49423 July 05, 2010

Delicious! This makes for a lovely tea/coffee cookie. I didn't have a lemon in the house, so I used 2 tsp of lemon extract and 2 tbsp of lemon juice....such a great lemon flavor! I also opted to coat them in powdered sugar afterwards instead of granulated sugar beforehand. I will definitely make these again!

2 people found this helpful. Was it helpful to you? [Yes] [No]
peekoos February 07, 2010

This is a feel good cookie. Nice subtle blend of flavours, something like you would imagine your grandmother would have made. I did have to add extra flour (about 1/2 cup) as it was too soft to roll into balls.

2 people found this helpful. Was it helpful to you? [Yes] [No]
Sueie August 26, 2002

Awesome! I over-cooked a little and had one crunchy tray and one softer tray. They were great either way. They were incredible warm but you can only eat so many cookies before they cool off :-) Will definitely make again & again.

1 person found this helpful. Was it helpful to you? [Yes] [No]
buddy3229 May 23, 2010

My son just declared, "These are the best cookies I've ever had in my life!" Now, he is often enthusiastic, but even so, I loved this cookie too. We were generous with the zest (3T for a double batch), and used butter rather than shortening. I also used whole wheat pastry flour for 1/3 of the flour. You can't tell. Terrific, easy little gem of a recipe.

1 person found this helpful. Was it helpful to you? [Yes] [No]
annlouise April 29, 2010

These are really good. Crispy on the outside, chewy & lemony on the inside. Accurate measurements, clear instructions. They tasted best warm out of the oven, I recommend heating them before serving. These have just the right amount of lemon flavor.

1 person found this helpful. Was it helpful to you? [Yes] [No]
HeatherFeather August 31, 2009

These cookies are delicious! Just the right amount of lemon, and very soft. I used margarine instead of shortening, everything else the same. I will definitely make these again. Gorditapreciosa77

1 person found this helpful. Was it helpful to you? [Yes] [No]
sramos727 July 07, 2009

Fabulous! Sweet and lemony - these cookies came out perfectly! I subbed with margarine and it gave the cookies a nice buttery undertone that I enjoyed. I added a 1/2 teaspoon lemon extract because I wanted to be sure and get a nice lemony cookie. The temp and cooking times are perfect and yielded a wonderful delicate light golden cookie. Thanks!

1 person found this helpful. Was it helpful to you? [Yes] [No]
SaraFish November 06, 2003
Lemon Crinkle Cookies