recipe reviews for:

Crisp Lemon Sugar Cookies

“I have had this recipe for about 40 years, and in that time I've made a few changes. These cookies are my husband's favorite, so I bake them for him almost every week. One of my daughter's friends still remembers having these special treats when she stopped in on her way home from school. -Dollie Ainley, Doniphan, Missouri”

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Reviewed: May 1, 2012

I used 1 cup of butter instead of any shortening and 1/2 tsp. of salt, but kept the rest of the recipe the same. The cookies came out tasting good, but personally I like mine a bit more lemon-y. I will be adding lemon zest and maybe even some lemon juice next time...

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sk8nbake

Reviewed: Apr. 8, 2012

my fav cookie

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Bunnybarbie23

Reviewed: Dec. 22, 2011

Followed the recipe as is and they are great! I will definately be making these again soon.

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STAR_419

Reviewed: Jun. 23, 2011

I didn't have shortening so I just used butter. I also added just a bit extra lemon extract because I read that others had done it and it sounded like a good idea. Since I didn't know exactly how to coat the bottom of a glass with sugar I just rolled the balls in sugar to give them a light even coating and it worked very well. The cookies turned out great. =)

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C. Lynn

Cooking Level: Beginning

Reviewed: May 17, 2011

Excellent!! i did make some alterations i used all shortening i actually forgot the salt! dont know what i was thinkin lol but i think next time i will use a little less sugar a little to sweet for me but the cookie itself had a nice texture an the flavor was wonderful!

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Reviewer:

anniek

Cooking Level: Intermediate

Living In: Rochester, New York, USA

Reviewed: May 15, 2011

OMG I love these cookies! Add 1 bag of crushed lemonheads to batter! Freeze them and eat right out of the freezer, amazing.

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kandykayne

Reviewed: May 9, 2011

I followed this recipe fairly closely, however I did increase the lemon extract to 2.5tsps. Instead of flattening the cookies, I used a scoop to create balls, rolled them in sugar, and baked as is. They came out really well like this, and I'm having a hard time not eating them all!

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Jessica

Reviewed: May 9, 2011

I agree with using the lemon extract instead of lemon juice. The juice does not stand up to the heat of the oven and you lose the flavor. the extract is made to stand up. Also I made homemade lemon sugar that I then used to replace the white sugar in the recipe. WOW! what a difference. For 2c of white sugar use the finely grated lemon rind of two good sized lemon and put into an airtight container for about a week prior to preparing the recipe. Great flavor!

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tap06

Reviewed: Feb. 20, 2011

Great cookie recipe... I added about 2 tsp. of lemon zest to the dough which gave it a little more zing. My husband loved them!!!

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auntiehi

Reviewed: Jan. 5, 2011

I am going to try this recipe but i will use all butter, that as salt in it, so i will not add more salt. I find that if the butter has salt then you don't need to add more salt.

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