Reviewed: Oct. 24, 2009

Thank you SO much for posting this! The cookies are fabulous and I have been looking everywhere for a simple lemon roll out cookie. Wonderful.

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Miamay

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Reviewed: May 27, 2009

If you like a cake like cookie, this is for you. I added lemon extract to my dough and the lemon flavor really came out. I was looking for a thin, crispy cookie but these turned out really well and very tasty!

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rachaelp

Cooking Level: Expert

Home Town: Huntsville, Alabama, USA

Living In: Charleston, West Virginia, USA

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Reviewed: May 4, 2009

These are the lightest most delicated little cookies... I made them just a bit thicker than suggested and added 1 tbsp more lemon juice to the recipe... They turned out excellent.... I did however try the original recipe first and thought that it needed something extra for my taste but overall a GREAT little cookie....

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Victoria

Cooking Level: Expert

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Reviewed: Dec. 19, 2008

The cookies were great and simple to make. I love lemon flavor so I used the juice of small lemon and an extra teaspoon of the lemon zest. The cookies were perfect!

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Paris

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Reviewed: Dec. 15, 2008

After reading the reviews I still tried the recipe sans lemon or vanilla extract. Instead I increased the lemon zest to 1 tablespoon. I rolled the dough out to 1/8" and baked for 10 minutes without using the sugar coating. The consistency was great; I got a nice golden color around the edges. I drizzled the cookies with an icing made from ~ 1 cup confectioner's sugar, 1 tbsp. lemon juice and ~ 1/4 tsp. lemon zest. I let the icing dry (about 1 hour) before stacking for storage. My daughters gave them a double thumbs-up for taste. Most of the flavor intensity came from the icing instead of the cookie. Remember that it's a lemon and butter cookie, and I tasted a good balance of both from my procedure.

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Jane Ruby

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Dec. 14, 2008

This recipe is a waste of time, energy, and ingredients. The cookies turned out bland and doughy. The cook times and temperatures are completely off, and I was using an oven thermometer. I am going to use a reliable Betty Crocker lemon buttercream frosting to try to salvage these cookies.

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RosieBC

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Reviewed: Aug. 29, 2008

Easy to make. Simple directions. I found that the lemon taste is too subtle though. Next time I would add more lemon juice or zest. It also took a long time for my cookies to turn brown. Not sure why but it was way more than the 8-10 minutes it says. They are definitely tasty though!

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emmajustine

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Reviewed: Mar. 23, 2008

In the oven now...! I really hope they come out well because they made my fridge smell really nice! They look, so far, beautiful! Cant wait to eat these later tonight!

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Christopher Reid

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Reviewed: Dec. 8, 2007

Very good and very easy....I added some lemon extract.....will make again soon.

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Julie

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Reviewed: Aug. 17, 2007

I was searching for a light butter cookie to serve with home made raspberry sorbet. This recipe sounded good, but turned out just "ok" .

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KAELHA

Cooking Level: Intermediate

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Reviewed: Apr. 9, 2007

Not gonna make these again they tasted awful

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Darissel

Cooking Level: Intermediate

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Reviewed: Apr. 4, 2007

AWESOME!! the lemon taste is very good but not too tart. Very big hit! Also good with a lemon cream cheese frosting!

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Alex

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Reviewed: Feb. 20, 2007

Had a nice light lemon flavor.

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Katelyn

Cooking Level: Intermediate

Home Town: Wantagh, New York, USA

Living In: Melbourne, Florida, USA

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Reviewed: Dec. 12, 2006

These cookies were very good. I didn't get too much of a lemon flavor, but I'll try again and maybe add more zest or juice, or both! Either way, they are a delicious butter cookie.

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Ranessa

Cooking Level: Beginning

Home Town: Stockton, California, USA

Living In: Reno, Nevada, USA

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Reviewed: Nov. 6, 2006

Just what I was looking for, great with icing!

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Banana Jelly

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Reviewed: Jul. 14, 2006

I love lemon cookies, they are so light and crisp. They look pretty wrapped in celophane and ribbons and given as gifts.

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Jessica53214

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: West Milwaukee, Wisconsin, USA

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Reviewed: Jul. 6, 2006

I made this with my neices, it was a lot of fun and we decorated them for July 4th afterwards..the only thing that seemed to be lacking was more flour.. I think you need about 1 more 1/2 cup for it to really work. The dough was too runny to roll out. But other than that, thumbs up!

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R8che11e

Cooking Level: Intermediate

Home Town: Riverdale, Georgia, USA

Living In: Grantville, Georgia, USA

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Reviewed: Jun. 28, 2006

I made this with margarine and lemon juice & rind from 1/2 a lemon, it was just about lemony enough. Nice texture, doesn't flatten out. I liked it as is, but if you like a moister cookie, frosting may be a good idea.

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berrale

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Reviewed: Jun. 2, 2006

These were a little dry, but I put lemon flavoured cake icing on top instead of sugar. Still pretty good :)

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Shannon M.

Cooking Level: Intermediate

Home Town: New Castle, Delaware, USA

Living In: Greenville, Delaware, USA

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Reviewed: May 15, 2006

I've made these cookies several times, sometimes substituting orange for lemon. They have a light, delicate taste, and the recipe allows for versatility. You do need to watch that they don't overbake, but the time set out in the recipe is pretty much on target.

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Shelly Mc

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

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