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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CdnJessica

Cooking Level: Expert

Home Town: Thunder Bay, Ontario, Canada

Living In: Raeford, North Carolina, USA

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Reviewed: Feb. 16, 2009

Very cute little cookies. Not enough lemon flavor for us, and I added a tbs of lemon zest. We love lemon, though. Other than that, I really didn't modify the recipe. I did sub water and brown sugar for the corn syrup, though. I was worried about spreading, but didn't have a problem with it at all. 12 min at 325 was also perfect for these cookies. They end up soft and sweet with a touch of lemon flavor. I'd add a bit less sugar next time and more lemon. thanks for the recipe!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Feb. 15, 2009

I used the lemon juice/lemon zest combination because I didn't have extract, and I think it made them come out thinner then I expected. Next time I would try the recipe as written. Nevertheless, they had a good taste to them...my kids and spouse gobbled these up right out of the oven!

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carina

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

Living In: Seattle, Washington, USA

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Reviewed: Feb. 11, 2009

Wonderful recipe. I substituted honey for the corn syrup and used lemon zest and the juice of a small lemon in place of the extract. I slightly increased my flour to make up the difference. Cookies had a great taste, but are slightly tricky to bake. Keep an eye on them, no matter what the timer says. Mine needed a few extra minutes. Highly recommend using the parchment paper.

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MACLEOD26

Cooking Level: Intermediate

Home Town: Mifflintown, Pennsylvania, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Feb. 10, 2009

These are AWESOME. I didn't have any lemon extract though so I used raspberry extract. I substituted honey for the corn syrup too. Thank your for this recipe. It is definately going in my recipe box. Really you could use any extract in these cookies. I was thinking that orange would be good too. I just realized that I screwed up the recipe! I put BOTH cups of sugar in the dough and they still came out wonderful. lol

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Jennifer

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Reviewed: Feb. 8, 2009

These cookies are fantastic. I used the extract which worked perfect- I used about 1 1/2 teaspoons after reading the other reviews. I decided to roll them out and cut them into heart shapes decorated with edible glitter. Worked fine just needed to chill the dough and roll it out between two sheets of parchment paper.

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Suzanne

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Reviewed: Dec. 27, 2008

these cookies were just okay for me. . .not nearly lemony enough. I topped with a lemon juice-10x sugar glaze to up the flavour. Also I did them as a drop cookie, without refridgerating or rolling, and they turned out fine.

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julie

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Reviewed: Dec. 24, 2008

These are WONDERFUL! I used 2 tsp. of lemon extract because I like a definite "lemony" taste. However, everything stayed the same. It is so good, we ended up making a double batch. They are a nice contrast to the heavier variety of cookies. The kids and I made these for Christmas, but I foresee making these for Easter.

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erinmarie65

Cooking Level: Intermediate

Home Town: Woodstock, Illinois, USA

Living In: Tampa, Florida, USA

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Reviewed: Dec. 22, 2008

Thank you so much for sharing your wonderful recipe! I doubled it even though this was my first time making these, and they turned out fabulous! So quick and easy to make too. The texture is soft in the middle and crunchy around the edges....just perfect. This will no doubt be a recipe that I will turn to often, as the cookies don't seem to last long at all!! :)

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Amy

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Reviewed: Dec. 21, 2008

These cookies taste fine but I had a real problem with the form. I made them exactly as the recipe called and knew someone had said they are very flat so I spaced them a good distance apart but the whole tray cooked into a flat thin mass. The next batch I put into muffin tins to see if it would help them keep their shape but they puffed up on the sides with a big indentation in the middle. That would be fine if you wanted to fill it with preserves or something else but I just can't seem to get these to have a normal shape.

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gardenmama

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Reviewed: Dec. 18, 2008

This recipe was awesome! It was really easy to follow although I did read the reviews and added 1 more tsp of lemon extract but after I tasted it I would have added another tsp. For me I love tasting a strong lemon taste in my lemon cookies! As for my hubby he doesn't like sweets and lemon stuff but he loved this recipe! Thank you!

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clee

Cooking Level: Beginning

Home Town: Austin, Texas, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Dec. 17, 2008

Made them for my family cookie exchange and they were a hit!! I used 1 tbls. of real lemon juice and 1 tbls. of lemon zest and they were so yummy!! A lot of reviewers said that they came out flat well I found out once you roll the dough into balls and then the sugar, place them back into the fridge until they firm up again or for 15 mins, then throw them in the oven and they only take 10 mins to bake and come out much thicker, but with the same chewyness!!! So make sure they aren't at room temp when you put them in the oven!!

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luvluv1

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Reviewed: Dec. 15, 2008

These were fabulous. Just a hint of lemon is perfect.

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CWEBB38

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Lemon Sugar Tea Cookies

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