Reviewed: Oct. 30, 2009

This is a keeper! I didn't give 5 stars because I'd still want to make those traditional recipes for cookies. But this is very good if you need to make a treat quickly and w/o any fuss.

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Happy Bunny

Cooking Level: Intermediate

Living In: Duvall, Washington, USA

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Reviewed: Oct. 28, 2009

Made a cookie tray for my son's graduation - these were very easy and everyone wanted the recipe

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Peggi

Cooking Level: Expert

Living In: Rochester, New York, USA

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Reviewed: Oct. 27, 2009

This recipe was ridiculously easy, but I had mixed reviews. I made them in chocolate, too.

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mmhmm

Cooking Level: Intermediate

Home Town: Bronx, New York, USA

Living In: Buffalo, New York, USA

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Reviewed: Oct. 23, 2009

So good! everyone goes crazy over these! my bf took a batch to work in the morning and they were gone before breakfast. One guy came into his office 3 times just to get more cookies! a definite crowd pleaser!

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rebekah

Cooking Level: Beginning

Home Town: Pinon Hills, California, USA

Living In: Rancho Cucamonga, California, USA

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Reviewed: Oct. 23, 2009

WOW! I just finished making 6 dozen of these cookies, and they are already disappearing as they are cooling! My husband said it's the first lemon cookie he's had that actually tasted like lemon. Like a few other users, I used a package of lemonade koolaid and 1 1/2 t. of lemon extract. I doubled the recipe, and refrigerated the dough for 15 minutes, but I rolled the dough into balls about the size of a golf ball and the rolled them in the powdered sugar. I baked the on parchment paper at 350 for 10 minutes, 2 pans at a time, and came out with 6 dozen cookies exactly! THIS IS THE PERFECT LEMON COOKIE RECIPE! Thanks for sharing!!!

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honeybunchers

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Reviewed: Oct. 18, 2009

These were a huge hit. You can't ask for an easier recipe.

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jcwiakala

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Reviewed: Oct. 17, 2009

Delicious AND easy to make. A keeper recipe. I made them with my Little Sister and they were easy enough for her to be a part of making!

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Rachel

Cooking Level: Beginning

Home Town: Paducah, Kentucky, USA

Living In: Craig, Alaska, USA

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Reviewed: Oct. 17, 2009

These were a HUGE hit with my youngest daughter (19) who is still a very picky eater! She doesn't care for many cookies or cakes but she said this recipe is a keeper! I didn't have lemon extract but did have a "plastic lemon" in the fridge. They turned out beautifully!

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KellyC

Cooking Level: Expert

Living In: Hamilton, Montana, USA

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Reviewed: Oct. 11, 2009

I loved these cookies. I didn't have zest or extract, so I just added more lemon juice. They turned out great! My whole family loves these. They are easy and fast!

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amys6

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Reviewed: Sep. 23, 2009

These were awesome! I made some changes thanks to the most helpful reviews. I added the zest & juice of 1 lemon instead of the extract and I chilled the dough overnight before scooping & baking them - I also baked them for 10 mins @ 350 like I do all cookies. These were my brother-in-law's birthday gift and he only got 2!

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SweetSweetSteph

Cooking Level: Professional

Home Town: Oklahoma City, Oklahoma, USA

Living In: Madison, Wisconsin, USA

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Reviewed: Sep. 23, 2009

Just brought these into work this morning,they were a hit. Several people asked for the recipe already. Will be making these again and again. YUM......

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luvthekitchenintheicebox

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Reviewed: Sep. 17, 2009

All the tips are great, but unecessary. These are as simple as they sound. My 9 year old made them! They are great.

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Jackieboy

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Reviewed: Sep. 16, 2009

thank you so much for the terrific recipe! I thought I would have to freeze half of these cookies was I wrong, they only lasted 2 days in my house and most of them were eaten in the first day! I loved the lemon cookies so did the kids I added 1 tablespoon of poppy seeds, but my kids really loved the second time we made these a Butter Pecan Cake mix I used, then rolled the balls in a mixture of powdered sugar and cinnamon, my son loves cinnamon. To make it easier to work with the dough I placed it in the fridge for 15 minutes, the dough was then firm enough to roll.

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Dolce Cuoco

Cooking Level: Expert

Home Town: Winnipeg, Manitoba, Canada

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Reviewed: Sep. 11, 2009

What a great, simple recipe! And delicious to boot! Like others I didn't have lemon extract so I used the zest and juice from 1 lemon instead. I also chilled the dough in the refrigerator for an hour or so and it was much easier to handle. For those whose cookies don't seem to bake right the first time do a single test cookie rather than cooking the whole batch. Every oven is different, try changing the temp/time to get the desired results. My oven at 375* and 9 minutes browned the cookie but left the inside undercooked. I dropped the temp to 360* and increased the cook time to 12 minutes and they came out perfect. Don't be afraid to try a couple different settings or bake times.

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Kris Granholm

Cooking Level: Expert

Home Town: Farmington, Minnesota, USA

Living In: Reno, Nevada, USA

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Reviewed: Sep. 5, 2009

I love lemon cookies and these are probably my favorite and what makes them even better, they are sooooooo easy to make. Thanks for sharing the recipe!

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Monica

Home Town: Rockport, Texas, USA

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Reviewed: Sep. 2, 2009

OMG! SO GOOD!

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4thegospel

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Reviewed: Aug. 30, 2009

I'm proud to call these "my lemon cookies." I'm known for them! I always use 1Tbsp lemon juice instead of extract and people always tell me how much they love the lemony taste! My very favorite cookie!

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Sarah

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Reviewed: Aug. 25, 2009

These are very good cake mix cookies. Very easy, too. Just don't expect bakery caliber, it is cake mix after all. I made them with my 2 year old during my son's nap and had no problem finishing them up in a short period of time. She loved rolling them in the powdered sugar. We got just under 40 smallish cookies. The batter is a little oily, but did not produce an oily cookie. I baked for about 10 minutes and the bottoms were brown, but not burned. We also keep them in a closed container. They stay on the softer side this way.

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Nicole S.

Cooking Level: Intermediate

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Reviewed: Aug. 23, 2009

Not sure what happend with these cookies. The centers tasted like unbaked batter and the bottoms were too brown. Maybe next time I will lower the oven temp.

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RepoMommy

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Reviewed: Aug. 21, 2009

Tasted amazing! I ran out of oil so added about 1 tbsp of melted butter to make for 1/3c. I also used 2 tbsp of lemon juice as well as zest instead of extract. While the first batch was cooking, I put the rest of the batter in the freezer. When the first batch finished, it tasted ok. When i made the other batches that had come out if the freezer, the lemon taste was much more pronounced! Definitely refridgerate if you can or freeZe batter for about 10 min if you are crunched for time before baking. It makes all the difference!!!

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