Lemon Chewy Crisps

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Most Helpful Positive Review

Dec 22, 2003

I used the extra sugar instead of the almonds. I also substituted 3 tablespoons of lemon juice for the lemon zest. The cookies turned out great! Not too lemony and very dainty. Cool for at least 2 or 3 minutes before removing.

—CLAIREELIZABETH

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Most Helpful Critical Review

Apr 15, 2007

These were alright. They had a wonderful texture. I added extra lemon juice to try to get a much lemon flavor possible. But when they came out, they sorta tasted like air,.... They had no lemon flavor what so ever to me. However my mom said she could taste the lemon. I made a lemon glaze and put over the cookies and they were AMAZING!!! So if they were more lemony, or you already had the glaze with them, they would certainly be 5 stars.

—Gabby

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118 Ratings

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Dec 13, 2004

These were great, I added 3 tablespoons of fresh squeezed lemon juice to the dough and dipped the balls in juice then sugar to enhance the lemon flavor. I also dusted with powerdered sugar to make it more like a lemon bar cookie.

—MyVintageMommy

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Jun 21, 2006

This is the perfect lemon cookie - everything the previous reviewers promised: crunchy and chewy. The only thing I'll do differently next time is double the recipe. I didn't notice until after I had mixed the batter that it is on the small side, so I found myself rationing the cookies instead of having plenty.

—CBARBUSCA

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Mar 31, 2005

I think I just found my new favorite cookie! I doubled the recipe and used one whole lemon (juice and zest without measuring). It came out tasting deliciously light and fluffy with just enough lemon flavor. I'm definitely making this one again, thanx Jennifer!

—DANCERDEDE

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Sep 30, 2011

Delightful cookies. Crisp and chewy as promised with wonderful lemon flavor. Best eaten quickly and not stored - I found they lost their crispness quite quickly and went very soft.

—CC♥'s2bake

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Dec 15, 2011

I've made these cookies exactly as per recipe and they were really nice. Then one day I thought why not, and reduced the sugar to 1/2 cup, added 1/2 cup chopped cranberries, 1 tsp lime juice, upped the baking powder to 1 tsp and baking soda to 1/2 tsp. I baked them in tiny paper cups for 17 mins. They tasted very very good. To pass the acid test, I made these lemony cupcakes for tea with a bunch of discerning ladies but this time I topped them with cream cheese and a frosted cranberry which I also got from AllRecipes. Those baby cupcakes looked so pretty! My goodness, the ladies were fighting over the last few cakes. But they were all my good friends so we had a really good time with me handing out the recipe like favours!

—wct38

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Apr 30, 2007

Excellent! Hubby and kids loved them, so I am making them again. I do recommend doubling or tripling the recipe as they go fast. Crispy outside and chewy inside, as promised. Thank you Jennifer.

—MRN

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Nutrition

Calories
97 kcal
5%

Carbohydrates
11.7 g
4%

Cholesterol
19 mg
6%

Fat
5.1 g
8%

Fiber
0.4 g
2%

Protein
1.4 g
3%

Sodium
54 mg
2%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Lemon Chewy Crisps

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 97
Calories from Fat: 46

% Daily Value *
Total Fat 5.1g 8 %
Saturated Fat 2.6g 13 %
Cholesterol 19mg 6 %
Sodium 54mg 2 %
Potassium 24mg < 1 %
Total Carbohydrates 11.7g 4 %
Dietary Fiber 0.4g 2 %
Protein 1.4g 3 %
Sugars 6.4g
** Vitamin A 3 %
** Vitamin C < 1 %
Calcium 2 %
** Iron 4 %
** Thiamin 5 %
Niacin 5 %
Vitamin B6 < 1 %
Magnesium 3 %
Folate 8 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.