By podapo on May 27, 2003
Photo by Hadice
Photo by Hadice
"Very easy to make and yummy. Has always been one of my girls favorite cookies."
Serving Size: 1 (846 g)
Servings Per Recipe: 1
"I loved this recipe. This really hit the spot. They were so easy to make and so moist. I did try some white icing on them and that really set them off. This is a keeper. Thanks for the wonderful recipe."
"Good, moist cookie. Very quick and easy to prepare. I followed others' suggestions and dusted them woth icing sugar before they cooled. After the first batch, I added some lemon flavouring as I found the flavour very mild. My husband and kids polished these off very quickly!"
"I am torn when it comes to how to rate these cookies. They were good, but not great. My kids (ages 5 and 1) LOVED them. I liked them. I baked them on a foil-lined (and sprayed) cookie sheet at 350 for 10 minutes. I added 1/2 tsp lemon juice to the batter after tasting the first few cookies, and that helped a lot. I think topping these with some glaze would give them 5 stars for me, but I was actually out of powdered sugar when I made these. One great thing about them is that they are super easy."
"i wasn't that impressed with these cookies. kind of bland."
"Hard to mix but super delious once u get it together!!!"
"Good, easy, moist cookie! I added some powdered sugar to the cream cheese and butter when mixing and that helped with the taste. Also, I frosted between two cookies (making a cookie sandwich) to do something different. I frosted the tops of some and dipped or drizzled some in melted chocolate."
"Nobody in my family liked these at all. They smelled great but the flavor and texture was something to be desired. I ended up throwing away the dough as I only made two batches and everyone complained about them. I was so looking forward to a different cookie, too. Thanks anyways."
"Very good and very easy. I took previous suggestions and baked them at 350 instead of 375, and baked them on cookie sheets lined with foil that had been sprayed lightly with baking spray. When they were VERY lightly browned on the bottom, removed them - about 10 minutes. Made a glaze with powdered sugar, (about half pound), a tablespoon of melted butter, about a tablespoon of milk, and a little lemon juice and drizzled the cookies. VERY good, and a keeper! thanks."
"terrible. I made them exactly as the directions called for, and they fell apart when I tried to take them off of the pan. I chilled the dough, and the same thing happened. They tasted flour-y and artificial."
"I made these Saturday night to bring to dinner on Easter Sunday. I added the juice and zest of one small lemon to boost the lemon flavor and they tasted so good out of the oven; I also used 1/3 reduced-fat cream cheese. The dough was pretty sticky so I threw it in the fridge for 10 minutes and then DS and I rolled them into balls and rolled a few in sugar and left a few plain. Watch them carefully while baking, because they brown on the bottom without looking much different on top. I stored one batch in a covered tin box and another batch in a covered tupperware container - by Sunday morning, they were all soft, almost soggy. I threw them back in the oven for 5 minutes and they firmed up again... I stored them on a plate with foil overnight last night but when my DH had one for breakfast this morning, they were soggy again. Very good out of the oven, not-so-good after storage."
"Little fluffy pieces of lemony heaven!! Also used different cake mix flavors and yummyyyy!! Soft and chewy and hard to stop eating!!"
"Don't know why it happened, but first two pans, the cookies were burnt black on the bottoms. The tops were still gooey. So adjusted everything. They turned out great. Husband thought too lemony. Kids are ok with them. I love them. With Lemon butter cream frosting....mmmmm"
"A real keeper. I used a lot of lemon zest and added 1 tsp. of Lemon extract. I love lemon flavor. Chilling this dough is a must. It is very sticky and hard to handle if not chilled. My scoop does not have a # on it but it measures 2 tsps of liquid. Using it, I got 48 cookies. Next time I will use my next size up for a larger cookie."
"These were really good. I didn't have a lemon cake mix or a yellow cake mix, so I make my own. 2 cups flour, 1 1/2 cups sugar, 1 tbsp baking powder, 1/2 cup dry milk., Then I added some lemon extract and lemon juice for the flavor. They came out so tasty! I will definitely be keeping this recipe."
"I used Duncan Hines Lemon Supreme cake mix. Absolutely delicious and no extra lemon required."
"Very hard to mix. These poofed up quite a bit then fell. As for the person who said they tasted artificial, hello it's a cake mix! These were mushy, I even tried to over cook them. They were gross. Ended up feeding them to the chickens."
"Simply delicious! I didn't have cream cheese, so used blended cottage cheese instead & they were still SO yummy! After baking, I drizzled with a lemon juice/confectionars sugar icing. Thank you, I'll be making this again!"
"WOW! Absolutely tasty! Followed the recipe as written, but lightly frosted, with lemon frosting, when cookies were cooling. I also cut down the baking time to eight min., since the bottoms were getting to dark. Very simple to whip together. Thanks for sharing such a great recipe."
"Original review Dec 19 2007 - These are about ten minutes out of the oven, and I already wish I hadn't promised to give most of them away. Easy, incredibly good, incredibly lemony, soft and gooey (except the ones I accidentally baked for 12 minutes because the phone rang). Review edit 6 April 2009 - Made these today using chocolate cake mix and they were to die for! I'll still always make the original lemon, but the chocolate is fabulous as well. I used Duncan Hines Dark Chocolate Fudge."
"Well, this was just fantastic!! I made a frosting using some lemon curd, half and half, and powdered sugar and it was sooooooooo good!! Everybody loved these, total keeper!!"