I made these at Christmas. My family loved them! They keep asking for more. Plus, they were so easy to make. Thank You!

This was a very simple, quick, but delicious crispy sugar cookie. I was trying to replicate the Voortman's Tea Ring cookie and this came very close. Instead of using the lemon extract I used 2 t. of vanilla extract and 1/2 t. of almond extract. Delish!! I refrigerated the dough about 10 minutes between each batch and baked the cookies on parchment paper. I used a small cookie scoop and dropped the dough into a bowl of sugar. I patted them into balls and flattened with my fingers on the cookie sheets. I sprinkled with additional sugar and baked for 8 minutes. (4 minutes on each rack) They came out PERFECT! I took some to my mom and she ate 3 right away and said they were even better than Voortman's! Great recipe!

These are excellent. They are slightly crisp yet still chewy. Made them for a party and the kids loved them.

I usually prefer a softer sugar cookie, but these were very tasty. My hubby and I liked them best while they were hot, straight out of the oven. I took some of these to my parents and my dad loved them. He said that they reminded him of Lorna Doone shortbread cookies.

I was disappointed with these cookies. They were very dry and sandy. I couldn't take them to my daughter's Christmas party at school. Sorry.

A very good sugar cookie! With the advice of TLBRAN, I increased the vanilla to 2 tsp & only used 1/2 tsp lemon extract. I chilled my dough, then scooped by tablespoons, and rolled them into balls, and flattened with my hand, then sprinkled with red and green sugar crystals.

Very good cookie, liked them a lot!!!

I love these cookies. They are light and crispy. Wonderful to glaze and beautiful.The best Christmas sugar cookies ever.

Fantabulous! One variation- cut back to one teaspoon of lemon extract. I'll be making these all season long. Thank you!

These cookies are the best! I make these every year for Christmas....I substitute Almond extract for the lemon, and make a frosting with powdered sugar, milk and butter and add the almond extract to it too...De-Lish!

Crispy and light and since you don't have to roll them out, they're also not as labor intensive as many sugar cookie recipes. This is definitely a keeper.

nice and thick. I made these for my teachers and they loved them. a little dry but icing takes care of that problem.

This is more like a shortbread cookie, but it's wonderful! The lemon extract makes them very tasty. I make really big cookies with this recipe and frost them with canned vanilla cake frosting that I've colored and heated in the microwave. Then I add sprinkles. They sold really well at my daughter's Girl Scout bake sale. The kids go nuts for them, but the adults raved too! Terrific recipe!

Love it, love it, love it! I did not have any lemon extract so I used almond. The dough was too soft to roll into balls but I used a cookie scoop and they came out perfect! I was looking for a sugar cookie recipe that you didn't have to refrigerate and roll out and cut out. This is the one!

An AWESOME cookie recipe--TEN STARS-- and very easy to convert for gluten-free. I simply used a rice/potato/tapioca blend (such as Bette Hagman's recipe, which is: 2 parts white rice flour + 2/3 parts potato starch + 1/3 part tapioca flour). As many gluten-free cooks know, you do have to add more flour to get a decent consistency, but if you add it an 1/8 cup at a time, I find it always comes out perfectly, once you get it to cookie-dough consistency. I love these cookies after refrigerating the dough, then making dough-balls and dipping them into sugar before flattening and baking. Make sure to put them onto parchment paper to avoid them sticking. These are the best sugar cookies I've ever had--even when made gluten free!

Awesome and easy.......I used an ice cream scoop for large cookies. Great to wrap up in 6's for a Christmas time gift.

I have made these 4 times in the past month- they always disappear in a flash. I use both almond and lemon extracts with vanilla, and a couple of the times have adjusted the butter up and the oil down for fluffier, rollable cookies. They are always yummy!!

Very good! I was a little scared because of the oil and butter, but they turned out great. Very light and tender. Not too sweet. I didn't have lemon extract, so as another poster suggested, I added 1T lemon juice. They were delicious. Will definitely use again.