Kind of bland to me. I opted to use fresh lemon juice instead of extract and they still were not very lemoney. The cookie was not as crisp as I would have thought and just needed something......... I dont know what.I did not love these.

I just bought a cookie press and was so excited to try out a sugar cookie recipe with some flavor! I altered this recipe by using all butter, milk instead of half-and-half, reduced the salt, and instead of lemon extract, I used the juice from one lime and added about 2 tsp of lime zest. The cookie press made bite-sized cookies, so I only baked for 8 minutes. Overall, the cookies were soft and delicate but seriously lacking flavor. Probably because I used juice instead of extract... so I made a sugar glaze with lime juice and lightly frosted the cookies afterwards. With the glaze, they tasted fruity and delicious!

Everybody loved these. I did add some extra lemon extract. I also cut the recipe in half b/c I was making many different kinds of cookies for a cookout. I used the whole egg (I couldn't figure out how to use half). They were great. Would definately make again. Thanks for a great cookie recipe.

I've made these cookies twice now and love them, but did change the recipe slightly. I used all butter (unsalted) 1 1/2 tsp lemon zest and 1/2 tsp lemon juice instead of the lemon extract. I also reduced the salt to 1/2 tsp and may even use less next time. Not sure if this is because of the changes I made, but these are not crisp cookies, but rather much more cake like. This is a very good basic and easy recipe.

I really loved these lemon sugar cookies although next time I may add a little more lemon flavor because they didn't taste as lemony as I thought. These cookies are one of favorites to make and eat and I will make them again but with more lemon. Overall the cookie was wonderful.

Substituted all butter for shortening. Some tips to help you get the nice, lemmony, crisp cookie that you want. First, don't use lemon juice. Lemon juice isn't really suited for these cookies. Use lemon extract. It may taste/smell funny in the dough, but the alcohol will burn off and leave you with a nice, crisp lemon flavor. For the flattening, I roll the dough into 1-inch balls. I take a ball and place it onto a plate of sugar and push it into the sugar, flattening it a little and getting the bottom well coated with sugar. Place on cookie sheet, non-sugared side down. Using glass, flatten cookie to desired thickness. For cookie sheet, temp, and cook time, I achieved the best results using a dark, non-stick pan, oven temp at 400, and cooking for only 5 minutes. Then let it cool on sheet for 2 minutes, removing to wire rack to cool the rest of the way. I didn't get a nice crisp cookie using shiny metal sheets, nor did turning down the temp work. Either way resulted in a cookie that was soft on the bottom and didn't crisp. Another tip on cooking using the non-stick pan. You want to see the cookie puff up, then flatten back down and slightly brown before you remove. I hope those tips help. They should give you a nice crisp cookie. It will look slightly darker than you'd expect on the bottom, but won't taste or smell burned.

VERY good lemon sugar cookies! As my 2 year old said "fabuloso!" I made them a little larger so the 11 minutes was perfect for a chewy cookie. GREAT recipe!

I din't have any shortening, so used all butter. I also didn't have any extract and so used 4 tsp lemon juice. Even with the extra fluid from the lemon juice they were a little dry, so after baking I added a lemon glaze made with powdered sugar, milk and lemon zest. Now they're too sweet! Next time i'll just follow the recipe!

These cookies were very light and delicious. I used half of a real lemon for this recipe instead of the lemon extract and it wasn't enough for the lemon flavor I wanted. Next time I will try adding a whole lemon. I did make a lemon frosting to add a stronger lemon flavor with 1/4 cup cream cheese, 2 tbsp. softened butter, 1/2 cup powdered sugar, 3-4 tbsp. milk and 1/2 a real lemon. My husband and children loved them. I will definitely be making these again. Thanks for the recipe!!

I substituted real lemon juice for the lemon extract and milk and also added the zest from half a lemon. Everyone in my office loved them, but I think I would prefer them a little more lemony so next time I think I'll use more lemon zest.

Delish. The cookies turned out the perfect consistency. I used 1c butter as well. Also used fresh lemon juice but really didn't tast lemon after the cookies baked. I will probably add a lemon glaze to give an intense lemon taste. Other than that very easy and I'm glad not to have to refrigerate the dough.

I thought these were pretty good but I needed a more real lemon flavor instead of the fakey lemon flavor from the extract. Maybe next time, I'll try using lemon juice.

I thought these were good, but they needed more lemon flavor. Used all butter and that worked just fine. I also added a few drops of yellow food coloring so they wouldn't look so much like your average sugar cookie.

very light and "fresh". i used a bit less sugar than called for and lemon juice (didnt have essence on hand). the instructions say to drop and then flatten slightly, i did this but think making balls and then flattening would produce a prettier cookie. they stayed white while baking, so no golden brown edges. i will make this again!!! :-D

Talk about good. This recipe will never be lost if I can help it. I used real butter not margarine. Thanks

I loved these. They are very delicate and strong on lemon flavor (smell is great). My only observation is that they don't keep for more than a couple of days.