Lemon Crisp Cookies

"I received this cookie in a cookie swap this year. These were my favorites of the bunch! I haven't tried these yet, but I think that I will refrigerate the dough and make them into balls. Just to get a more "perfect" looking cookie."
 
Download
photo by janetotton photo by janetotton
photo by janetotton
Ready In:
1hr 5mins
Ingredients:
11
Serves:
36
Advertisement

ingredients

Advertisement

directions

  • Preheat oven to 350 degrees.
  • Beat butter and sugar until fluffy.
  • Add egg, lemon zest, juice, vanilla and beat again.
  • In Separate bowl, Sift together Baking powder, baking soda, salt and flour.
  • Add dry ingredients to wet in two batches, until just blended.
  • Drop by rounded teaspoonfuls 2 inches apart on ungreased cookie sheets.
  • Sprinkle with colored sugar.
  • Bake for 10-12 minutes until edges are lightly browned.
  • Cool on cookie sheet for 1 minute then move to a cooling rack.

Questions & Replies

default avatar
Got a question? Share it with the community!
Advertisement

Reviews

  1. Dagmar V.
    Very crispy and delicious! I took Kathygok's idea and added lemon thyme out of the garden - it was a great addition. It enhanced the lemon flavor.
     
  2. janetotton
    These are very nice cookies they were a bit soft in the middle and definitely crispy on the bottom and around the edges. I baked them for 14 minutes to get a nice crispy brown edge. I am tempted to put a frosting on them, but they might lose their crispy texture and will be harder to store.
     
  3. kathy.bintz
    When the bottoms were nice and brown the texture was the best - combination of crisp and soft. Very lemony and good.
     
  4. kathygok
    I just made this recipe and loved the results. I added fresh copped lemon thyme leaves from the garden as I am taking them to a plant exchange and thought this would be a nice touch. They are sweet, very lemony, crisp with light brown edges and with the additional thyme leaves, have a very mild flavor of thyme -just what I was hoping for. They came out perfectly round just dropping the dough from a spoon onto the cookie sheet. When making them again, I will lightly grease the cookie sheet or use parchment as they did not just slide right off the pan when done.
     
Advertisement

RECIPE SUBMITTED BY

I love cooking, baking and eating all kinds of food. I am an avid watcher of cooking shows and love cookbooks, recipe websites, etc... you name it.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes