Reviewed: Dec. 24, 2009

Oh My... I'm eating one right now and it is so delicious. The slight crispy edges with the melt in your mouth center. However I did not have any lemons but had a basket full of blood oranges so I grated the peel of those and used the juice. I also added a bit of ground cloves which gave them an added wonderful spice effect. The look of them is quite impressive, I used tablespoon drops of dough rather than teaspoons and glad that I did. I will be making these often... Thanks for Sharing~

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Anna

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Reviewed: Dec. 21, 2009

Yum!! Light, chewy, lemony... One of my favs! Thank u!

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luvfood

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Reviewed: Sep. 21, 2009

These were good but not my favourite. I guess I prefer a firmer cookie and this is just like eating cake. Flavour was pretty good though.

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angie

Cooking Level: Intermediate

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Reviewed: Apr. 20, 2009

Thanks Ada. Good recipe. My daughters, a friend of mine and me all enjoyed your cookies. Love that they're soft and are easy to make. Nice taste.

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CookinDad2609

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Reviewed: Feb. 11, 2009

Wow, these were terrific! Lemony, tender, lightly chewy, HUGE. The lime seemed unnecessary, so will try it without. Next time I'll make them much smaller than the recipe, maybe dropped by teaspoons instead of tablespoons, for a more normal size cookie.

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Mallow1

Cooking Level: Intermediate

Living In: Vancouver, Washington, USA

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Reviewed: Dec. 15, 2008

These cookies are amazingly light, and the coconut gives them a slight chewy texture. I brought these in to work, and everyone loved them.

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Loreli

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Reviewed: Dec. 3, 2008

Very straight-forward to make. I didn't end up using whipped topping mix because I also couldn't find it, but the cookies ended up being sweet enough. Definitely an interesting texture. They stay soft and chewy regardless to air exposure it seems, and have light spongey quality to them that is more substantial than angel food, but definitely more airy than, say, a chewy chocolate chip. I took these to a cookie exchange. Got a prize for most original, and a lot of positive comments. I was told that they tasted like real lemon, not artificial, and a lot of positive comments about the texture.

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Crystalwu

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Reviewed: Dec. 21, 2007

These were good but the texture wasn't what I expected. They were somewhat spongey. still pretty good though. I liked having the fresh zest and juice in the recipe.

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Janell

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Reviewed: Dec. 21, 2007

I made these for a cookie exchange because I wanted something different - they were wonderful! They taste just like a lemon bar, but in cookie form. They were a hit! I followed the recipe except for the whipped topping mix - I substituted about a quarter cup of powdered sugar. Also, I froze them raw in balls and baked later - still wonderful and perfect.

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fosterro

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Reviewed: Dec. 15, 2007

I've never made a cookie with such interesting ingredients! These cookies are great - I made them at Christmas time, but they would be great in the summertime. They're super light and refreshing! Don't be afraid to try these because of all the crazy non-traditional ingredients! They are awesome!

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Marne

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Zimmerman, Minnesota, USA

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Reviewed: Aug. 5, 2007

These cookies came out wonderfully, even though I used a toaster oven (I turned the temperature down 25 degrees since the oven tends to burn things). I also omitted the whipped topping mix (the store didn't have it) and instead threw in a little bit of powdered sugar, although I'm not sure I needed to substitute anything. The cookies have a nice crackled top and a cakey texture on the inside. My husband even thought they were really good, and he usually requires his desserts to be chocolate!

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ESTELAMARIE

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Reviewed: Feb. 7, 2007

These cookies are fantastic!!! I followed the recipe exactly and they are definitely the best lemon cookie I've ever tasted. (Actually, they could be the best cookie in general!) They are very moist and stay that way for a long time. I made these for my parents and my boyfriend and his roommates and EVERDAY they ask when I'm going to make more.

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