Reviewed: Oct. 29, 2009

OH. EM. GEE!!! These cookies are FABULOUS! These are, hands down, my new absolute FAVOURITE recipe, and the one I will turn to any time I EVER have to make Sugar Cookies!!! I made cutout cookies for a Halloween party and they came out crispy and lemony and DELICIOUS! I took pictures of them as they were on the cookie sheet, in the oven and after they baked, and I will post the pictures after I get pics of them frosted! They kept their shapes fairly well, though the bigger cookies tended to fluff up a bit more. They taste almost like those Danish butter cookies you get in the blue tin, but lemony and light! The cookies come out very light in weight; you can eat a bunch before realizing it! I don't even like crunchy cookies. Normally I make sugar cookies for others, but I eat very few of them myself. These ones, though - I have yet to even make the frosting and I've already devoured quite a bit of them! We didn't have problems with the dough sticking to the rolling pin or cutters (we lightly floured them) either. We're going to be whipping up a lemony frosting (whether regular or cream cheese has yet to be decided) and I will post pictures! All in all, though, a pretty much PERFECT cookie recipe!!! With all the people I'm going to be giving these to, I'm going to have to make a second batch!!! Note: In the picture I posted of the stack of containers, the cookies on top are burnt ones, made special for some friends of ours :)

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Angulique

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Reviewed: Sep. 18, 2009

I made these in my culinary arts class for parent's night and, though we were out of lemons, the cookies were a smashing success! But, also because of the lack of lemons, the cookies were not as lemony as they could have been. The cookie cutters are completely unneccesary for this recipe. My partner and I just used scooped out the dough with an ice cream scoop and simply flattened them down and smushed them out with the palm of our hands.

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Marissa

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Reviewed: Sep. 18, 2009

I take a culinary arts class and used this recipe for our Parent's Night. Even though I had a couple of problems the cookies turned out to be a huge success. I give the cookies four stars due to the absence of one ingredient. Since the cookies were for Parents Night we had to make the cookies in the kitchen and use the ingredients we had at the time. Since we just started class a few weeks ago we don't have very much ingredients to use so our recipes were limited. When I found this recipe I thought for sure we would have lemons but it turned out we didn't. My partner and I decided to just leave the lemon zest out and work with what we had. Another problem we ran into was time. We only had about 30-40 minutes to make the cookies and get them into the oven. By the time all of the ingredients were mixed together we didn't have any time to roll out the dough and cut them with cookie cutters. Instead, we scooped the dough with an ice cream scoop, placed it on a cookie sheet and smashed them with the palms of our hands. Luckly, we got the cookies in the oven in time. At Parent's Night I was nervous that people wouldn't like the cookies because they were not as lemony as they would be if they had the lemon zest. But, when everyone's parents tried them they absolutely loved them! It was a huge success!

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pastrychef2b

Cooking Level: Beginning

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Reviewed: Jun. 27, 2009

was in a hurry so I made as a drop cookie instead of rolling out and cutting.Very tasty,but will roll and cut out dough next time.Came out like cakey little golf balls.Lesson learned,follow the recipe !!!

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feedthecrowd

Cooking Level: Professional

Home Town: Plymouth, Massachusetts, USA

Living In: Punta Gorda, Florida, USA

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Reviewed: Jun. 21, 2009

Simply fantastic...my family loved it! I also made lemon icing for an even better dessert. Add extra lemon zest and juice if you want more flavor.

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obsessive compulsive bakr

Cooking Level: Intermediate

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Reviewed: Apr. 23, 2009

WOW! The best soft sugar cookies I have ever made! I'll try them with different flavorings next time and see how they turn out. They were super easy to roll and cut out, and the texture was fabulous.

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Sarma

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Reviewed: Mar. 23, 2009

These are pretty yummy. Cut-out cookies are a major FAIL for me so I made these as drop cookies. I also didn't have to chill the dough since I made them this way. I was a little short on juice so I added a splash of lemon extract too. Thought they could have used a little more visual appeal so I made some colored sugar (1/4 cup of sugar in a ziploc, 4 drops of yellow food coloring or so, shook it all together) and sprinkled them with that which I thought was pretty cute! I would call these 4 stars but I'm taking away one star for a problem in the ingredients called for. This calls for lemon peel. I'm sure most who frequent this site know that you want to use the ZEST (the colored, oily, outside part of the peel) not the whole peel itself. They're not the same thing, and that mistake could certainly cause confusion for some beginners.

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notoriousJEN

Cooking Level: Intermediate

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Reviewed: Jan. 24, 2009

I will give these a four because as the recipe stands, I'm sure they're great. Mine, on the other hand, were not great, but were still pretty good. I started making these at about 8pm, not having read through the entire recipe...So when I got to the part that they were supposed to chill for 2 hrs, I wasn't really feeling that! I ended up making balls and rolling them in sugar, flattening them a bit on the baking sheet then cooking them. The texture was great, but the flavor was a little different because I used Meyer Lemons. I had some from my tree that I needed to use and they gave the cookies less of a citrus taste and kinda more like biting a lemon tree! Aside from them tasting a little funky, they were great! My boyfriend and his friends liked them at least!

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Lauren

Cooking Level: Expert

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Reviewed: Dec. 8, 2008

made it just as directed except I made large stars, very very good! Just a hint of lemon.

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Angela

Cooking Level: Intermediate

Home Town: Dallas, Oregon, USA

Living In: Missoula, Montana, USA

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Reviewed: Aug. 19, 2008

I cut the recipe in half since I hadn't tried these yet and I am wishing I would have left the recipe whole. These are DELICIOUS. These are officially my absolute most favorite cookie. I used lime zest since I did not have lemons and it looked really pretty. Thanks for sharing... I love 'em!

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Heather

Cooking Level: Beginning

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Reviewed: Mar. 25, 2008

Made these for Easter this year. I brought some over to my inlaws house and they loved them. I gave some to my best friend Vanessa and I also gave some to my mom and sister. Everyone loved them! They all loved the lemon flavor in them. Wonderfully good!

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Sarah Melody

Cooking Level: Intermediate

Living In: Atascadero, California, USA

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Reviewed: Feb. 20, 2008

The actual dough itself was awesome, but there was hardly any lemon flavor to it. I ended up tripling the amount of lemon juice and doubling the amount of zest, and it still really needed something. We made a lemon flavored icing for it and it turned out a little better. We also didn't use the cookie cutter idea. We just made them into drop cookies, frosted them and they were delicious.

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