Reviewed: Nov. 8, 2009

A good cookie, added 1 tsp of vanilla extract as well as 2 tsps. lemon zest. I found if you chill the dough over-night the lemon flavor is much better.

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CookieDiva

Cooking Level: Intermediate

Living In: Delta, British Columbia, Canada

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Reviewed: Oct. 2, 2009

This recipe is great! I used about 3 tsp lemon juice and 2 tsp lemon zest instead of lemon extract. The recipe doesnt say how far to space the cookies, but they do need space! I made a glaze of lemon juice, vanilla extract and powdered sugar. Also crushed some almonds to dust over the top! GREAT recipe! My children keep begging me for more!

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becomingthebakingqueen

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Reviewed: Sep. 29, 2009

Hands down the best sugar cookie recipe I have ever tried. Now the search is over. This one is definately a keeper!

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Heather R.

Cooking Level: Expert

Home Town: Miami, Florida, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Sep. 22, 2009

My husband loved these so much I now have to bake them weekly. I do suggest adding a little lemon zest to the batter for those who like a stronger lemon taste. But in all a great cookie.

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teleiri

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

Living In: Gurnee, Illinois, USA

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Reviewed: Aug. 30, 2009

These had a great taste - refreshing and surprisingly light - but didn't rise as much as I would have hoped for. Loved the texture. Nearly doubled the lemon extract called for. I will make these again!

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Jennifer

Cooking Level: Intermediate

Home Town: Olympia, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Aug. 17, 2009

I have been looking for a good lemon/orange cookie recipe for a long time! This cookie is also excellent as ORANGE sugar cookies! I just added a couple of tsp. of orange zest and orange extract plus a little orange juice. I also added just a pinch of salt to the dough to bring out the flavors. LOVE IT! Thanks... Judy ¤

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Judith2U

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Reviewed: Aug. 10, 2009

I used Lemon juice, and I used a little more than 1 teaspoon, like maybe 1 teaspoonn and 1/4 or so. I ran out of regular flour so I used about 1/4 of it is whole wheat flour. I love the fact that you have to refridgerate it :) It is really good, and sweet, except I do not taste any lemon. None.. well except in one of the 5 cookies I have had so far. They came out soft, and the texture of the dough is really good, but I wish they were harder.

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squirrel

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Reviewed: Aug. 1, 2009

Very sugary. =)

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alisha.n

Cooking Level: Beginning

Home Town: Waxhaw, North Carolina, USA

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Reviewed: Jul. 28, 2009

Great Recipe, very easy and great taste. Nice change from regular cookies that we always make.!!

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DanFiero

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Reviewed: Jul. 1, 2009

The lemon taste is definitely lacking. Not only did I use 3 tsp. of lemon extract, a whole lemon zested, 1 TBL. of lemon juice, I still could barely taste the lemon! So I went to put in my lemon extract and it spilled! I thought it was a squeeze top but it wasn't. I ended up using 1/2 of the expensive 1 oz. bottle. I am not a huge lemon fan and I really thought I'd have to double the recipe to make up for all the lemon poured in. Well, I kept tasting the batter and it was fine. To sum it up, yes try the recipe, definitely add more lemon, and taste the batter often! I also put in yellow food dye for a better yellow color. I drizzled yellow icing on them too to make them more inticing.

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NJtoAL

Home Town: Butler, New Jersey, USA

Living In: Mobile, Alabama, USA

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Reviewed: Jun. 28, 2009

These were sooooo yummy! I made them for my 6 year old sister in law and her cousins and they LOVED them! My bro in law said they were his favorite of my cookies!I did add like 2 tsp of lemon extract for more lemon flavor. I also used self-rising flour in place of the all-purpose and soda and powder and they turned out great. They did not expand much (maybe due to using self-rising flour). I made little "baby" tea cookies...this recipe made like 66 of them!!! Also made a lemon powdered sugar glaze on top....would be even better with a lemon icing!!!! Very good.

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themrs720

Cooking Level: Beginning

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Reviewed: Jun. 20, 2009

These cookies are amazing. I added extra lemon extract, plus some lemon zest. Next time I will probable add some lemon juice to cut the sweetness back. They still were really great. They were the first to disappear.

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GAIA3441

Cooking Level: Expert

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Reviewed: May 26, 2009

Made these for a party and they were a hit! I used 1.5 tsp of lemon extract and they still were not very lemony. I might add an extra tsp next time. But they were still delicious! Great alternative to my usual choc chip cookies. Will definitely make again! Edit - Oh yeah, I forgot to add that I did not have corn syrup, so I used honey instead. It worked great!

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Jaclyn G.

Cooking Level: Intermediate

Home Town: Newport Beach, California, USA

Living In: Seattle, Washington, USA

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Reviewed: May 1, 2009

The perfect cookie to go with iced tea! Nice and crisp! This will be made again and again. Thanks for sharing!

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Marianne Gillette

Cooking Level: Expert

Home Town: Little Silver, New Jersey, USA

Living In: Johnsburg, New York, USA

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Reviewed: Apr. 29, 2009

Love this recipe! The cookies came out thin and chewy with a subtle lemony flavor. I followed the basic recipe with only a few exceptions. I added 1 teaspoon of lemon zest & a squeeze from 1/2 a lemon to the batter. I omitted rolling them in sugar before baking. After the cookies baked & cooled I frosted them with powdered sugar frosting. [1 cup powdered sugar, 1 tsp. lemon extract, 1 drop of red food coloring(to make pink), & 1 tblsp. milk. These cookies would be delicious even without the frosting and just rolled in sugar like the recipe states. They had the pleasant taste of lemonade! Great for a tea party! Thanks...this one is a keeper!

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LANAIAH

Cooking Level: Expert

Home Town: Westlake, Ohio, USA

Living In: Wellington, Ohio, USA

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Reviewed: Apr. 7, 2009

Absolutely love these!! Chewy just like I love 'em. Follow the recipe to a T, perfect just the way they are ;-)

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new2baking

Cooking Level: Intermediate

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Reviewed: Mar. 21, 2009

These were good. I will make them again and next time, use the lemon extract. I used lemon juice and couldn't taste much lemon. I followed another suggestion about dusting with powd. sugar after they are done. They have a great texture, and I was amazed that they tasted so good even when I used Smart Start tub margarine, because I was out of butter. I will make again!

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bunnyboots

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Reviewed: Mar. 19, 2009

Wonderful, chewy cookies! AS others before me did, I used a T. of fresh lemon juice along with some grated lemon zest since I didn't have the extract. Also, these cookies were quick to make since I ignored the recipe and did not refrigerate the dough. I did, however, use cold butter and threw that in the food processor with the sugar, etc. and the butter being cold kept everything firm. CAUTION: Do NOT throw in the entire amount of sugar listed in the recipe when making the dough. Half of it is supposed to be reserved to roll your dough balls into. (I did not need more than 1/3 of the amount of sugar listed to roll my dough balls into)

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READALOUD

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Reviewed: Mar. 11, 2009

just fabulous! used rainbow sprinkles

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redhippodesign

Cooking Level: Expert

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Reviewed: Feb. 22, 2009

WOW! Super easy and SUPER DELICIOUS!! My husband is crazy for lemony sweets and LOVES LOVES this recipe (ate almost the whole batch himself!). Followed the recipe as written except for adding about three times the amount (3tsp) of lemon extract (based on previous reviewers suggesting so for more lemon flavor) - still think I could have added even more (for hubby's lemon fetish *winks*). Still a 5-star recipe no matter what! Thanks a bunch for submitting.

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