Reviewed: Nov. 3, 2009

NOT near lemony enough for me. Isn't there a lemon cookie recipe out there that when I taste the cookie I will actually be able to tell its lemon--not suddle hints?? :(

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lily

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Reviewed: Oct. 14, 2009

A so-so recipe. I followed the recipe to the T but, thought the dough tasted very floury so, I added an extra egg and then balanced everything out with extra sugar instead of the almonds and 1 whole lemons juice. They turned out okay. I really wanted a super lemony cookie so, these didn't cut it but, I'll play around with the recipe it's a good basic.

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carbohydrate-junky

Home Town: Buffalo, New York, USA

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Reviewed: Oct. 9, 2009

This recipe is very good. I made one batch with the almonds and decided I didnt care for them. I just made these plain. I added extra lemon zest after the first batch also because the lemon taste was very faint. The more zest the better in my opinion.

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Mrs. Lee

Cooking Level: Expert

Home Town: Cashiers, North Carolina, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Sep. 13, 2009

I love this recipe. I'm not the best baker, and even I was able to turn out a great batch of cookies. For those of you who like a more lemony flavor change the amount of lemon juice to 2 tsp.

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Shelley

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Reviewed: Aug. 20, 2009

These were soo good, I'm actually made another batch as soon as the first came out. I did change the recipe just a little, I used 1 tsp lemon extract instead of zest and 1 TBS of lemon juice. I also used almond extract instead of vanilla. Really came out great! I suggest taking the cookies out before the brown on the outsides, they stay really soft that way!!

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AAshcraft

Cooking Level: Intermediate

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Reviewed: Jul. 25, 2009

Not enough of a lemon kick. If you increase the lemon juice you lose the wonderfully chewy and crunchy texture and get a cakey cookie instead. This is good if you only want a hint of lemon, but it wasn't enough for me. It turned out more like a sugar cookie with a bit of lemon instead.

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CoconutGirl

Cooking Level: Intermediate

Home Town: Richfield, Wisconsin, USA

Living In: Camarillo, California, USA

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Reviewed: Jul. 2, 2009

SO good! I omitted the almonds and added a tiny bit more sugar (less than 1/4 cup). My husband ate 6 when he came home and I am the one who loves lemon! Can't wait to make these again!!!

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Courtneyin NH

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Reviewed: Jun. 6, 2009

followed this recipe to a tee..and they turned out like a big blob of wasted butter & sugar...they didn't have any shape..no taste...sorry but I won't be making them again.

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mandygirl238

Cooking Level: Expert

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Reviewed: Jun. 2, 2009

This cookie wasn't lemony enough for us. It tasted like a sugar cookie with a light hint of lemon. We did like that it was crispy on the edges and chewy in the center.

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jhoney

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Reviewed: Feb. 8, 2009

These are the best and so easy!! I have made them twice now and they have become a family favorite. Our lemon tree is out of control right now, so I used alot more zest and lemon juice the 2nd time, and it is fantastic. Just zested the entire lemon and used the entire lemon juice. Then I made sugar lemon (thinly sliced lemons simmered in 1/4 cup water & 1/4 cup sugar for 15 minutes. Put 1/2 a lemon on the cookies when they was still hot. Very lemony and very delicious.

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elizjohn

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Reviewed: Feb. 6, 2009

These are awesome! I added almost 2 tbsp of lemon juice and next time will add more (or more zest) to up the lemon flavor. Mine came out very cake-like but I mixed extra on purpose since I prefer a cake-like cookie. I also substitued butter for margarine because of the saturated fat. Very light. Delicious!

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vegaspiglet

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Jan. 8, 2009

I enjoyed these cookies and added an extra tablespoon of fresh lemon juice and sprinkled sugar over the almonds yum! Keep an eye on them because they will brown fast towards the end of the baking cycle, I pulled them out at 8 min. Enjoy!

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cupcakecrush

Cooking Level: Expert

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Reviewed: Jan. 7, 2009

Needs more lemon but I LOVE lemon flavor so I may be biased. They were good though. The dough was amazing!!!!

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Southern Gal

Cooking Level: Intermediate

Home Town: Jacksonville, Florida, USA

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Reviewed: Nov. 9, 2008

The name says it all. They are good hot out of the oven, or out of the fridge. My DH likes soft cookies, so I tried to bake them less, but it didn't work - they looked done until they cooled, but they were still doughy. I just used the zest and juice of one large lemon, and they were delicious. Not the lemony zip from a lemon bar, but nice subtle, refreshing lemon flavor.

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Kris

Cooking Level: Intermediate

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Reviewed: Oct. 2, 2008

These were absolutely delicious. I doubled the recipe without any hitches and the bf named these as his most favorite cookie of all time. They were light, mouth-watering, with just the perfect amount of crisp. Next time, I may add a little more lemon zest just because I like a little more lemon flavor, but the recipe is excellent as written as well.

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Sarah

Cooking Level: Beginning

Home Town: San Francisco, California, USA

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Reviewed: Oct. 2, 2008

Simply put - my new favorite cookie recipe! I doubled the zest and the lemon juice as other reviewers had suggested and the cookies came out extremely lemony. I wish I had doubled the recipe though! Using a 1/8th cup measure for the dough, I wound up with 17 cookies. I wish I hadn't told my boyfriend I was making these. Thanks so much for this AWESOME recipe!

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SAKKASIE

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Reviewed: Jul. 30, 2008

These are ok. They are more light and cake like (not necessarily a bad thing), but I doubled the lemon juice and zest and they still aren't very lemony.

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sixkyej

Cooking Level: Expert

Home Town: Virginia Beach, Virginia, USA

Living In: San Diego, California, USA

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Reviewed: Jul. 15, 2008

my cookies stuck to the teflon cookie sheet and were not that lemony, although for additional taste i added extra lemon and topped the cookies with sugar. I found the cookies dry, you could easily need a glass of milk or water.

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norma

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Reviewed: Jul. 4, 2008

Very good. Light flavor. I'm taking these to my family's 4th of July BBQ because they just scream "summer" to me. :-)

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MandyH.

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Jun. 29, 2008

I'm not sure if I did something wrong, because everyone else seemed to enjoy these cookies, but mine stuck to the pan really bad until I greased it. They tasted okay, not the best lemon cookies we've ever had.

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Andrea

Cooking Level: Intermediate

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Lemon Chewy Crisps

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