Reviewed: Dec. 9, 2008

Only change i made was what another reviewer suggested, i replaced the lemon extract with 1 tbsp lemon zest and 1 tbsp lemon juice. Everyone loved them!

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Jenni

Cooking Level: Intermediate

Living In: Hixson, Tennessee, USA

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Reviewed: Dec. 6, 2008

Had a decent zing to it, pretty good.

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Lockeed

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Reviewed: Nov. 17, 2008

I would double, if not triple, the lemon extract. Also, if anyone is wondering why there are discrepancies in the reviews as to the texture: if you want a crisp cookie, use lemon extract, not lemon juice. The acid in lemon juice will react with the baking soda to create a leavening agent, giving you chewy cookies. But, as others have said, these cookies are quite beautiful =)

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Vivian

Cooking Level: Intermediate

Home Town: Olney, Maryland, USA

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Reviewed: Nov. 3, 2008

These cookies are fabulous!! So light and crispy - with just a touch of lemon flavor, not overwhelmint at all. Very refreshing!

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Nikole M

Cooking Level: Intermediate

Living In: Warner Robins, Georgia, USA

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Reviewed: Oct. 23, 2008

Such a wonderfull recipe.. I have made theme time and time again. Sometimes I use orange zest and a few teaspoons of juice, and roll in cinnamon and surgar. but any way is great. I like how after they are baked they sparkle. It is just a perfect recipe. Always a hit.

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shelley

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Reviewed: Oct. 6, 2008

Awesome recipe!! I made them 2 times since finding this recipe last week.. The only thing I used honey instead of karo syrup b/c i didn't have any...

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Nicole

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Reviewed: Oct. 6, 2008

I thought the taste of these was really good, but the consistency was more like a light cake?? I think I might have done something wrong, although as far as I can see I followed the recipe to the letter.

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SuzieSmyth

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Reviewed: Sep. 29, 2008

The flavor was nice, but I wasn't that impressed with the presentation. They spread out VERY thin. They were really great the evening I made them, but by the next day they had become incredibly stale. I don't think this is quite the lemon cookie recipe I'm in search of. I will keep looking.

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nowanorris

Cooking Level: Beginning

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Reviewed: Sep. 24, 2008

So... I didn't have any white flour, all I had was wheat flour so MAYBE that's what my problem was (I don't know!), but these were a little on the dry side for me. Would that affect them at all? However, I did love the taste of them, not too sweet, not too sour. The sugar on the tops gave them a nice crunch too. I'll try again with white flour.

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Amy

Cooking Level: Intermediate

Living In: Fort Myers, Florida, USA

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Reviewed: Sep. 14, 2008

These were absolutely incredible!I can not eat much sugar, so I substituted Splenda for baking and shortening for corn syrup. Light, lemony perfect cookies. The Splenda makes them crumbly but that is the nature of baking with Splenda. Glad I made a double batch, these will not last long!

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aparke11

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Reviewed: Aug. 15, 2008

This is an absolutely fantastic recipe. These cookies are melt in your mouth good and I will be adding this to my time and time again collection. I did as other members mentioned and increased the lemon extract to one TBSP just because I wanted the extra lemon flavor. I also did a special twist by adding a few white chocolate chips that I needed to get rid of - this addition hit the spot! Highly recommended recipe :)

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MissGreenTea

Cooking Level: Intermediate

Home Town: Berthoud, Colorado, USA

Living In: Mcallen, Texas, USA

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Reviewed: Aug. 10, 2008

My cookie jar was empty and I was looking for something different to fill it other than the usual chocolate chip, oatmeal or sugar cookie I usually bake. I thought these sounded good, so I decided to give them a try. I have only one complaint...the recipe does not make enough cookies! These cookies are so yummy, they were devoured within a couple hours by some friends that came by for a visit. I am now waiting for my dough to chill so I can bake more cookies as my kids hardly got any. Needless to say, I am baking a double batch! I followed the recipe exactly except I did add about a teaspoon of lemon zest which gave the cookies a good lemon flavor.

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Laura M.

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Reviewed: Aug. 10, 2008

These were awesome cookies! I added a little extra lemon extract and 1/2 teaspoon of almond and vanilla extract. I had to put them in a bag and hide them because my younger sisters kept eating them!

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dessertqueen13

Cooking Level: Intermediate

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Reviewed: Jul. 29, 2008

AMAZING AND DELICIOUS! although i had no corn syrup, so i dashed in some cream of tartar and they turned out great--but with this change in ingredient i also cut about 2 minutes off baking time so the bottoms didnt brown any

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morgan

Cooking Level: Beginning

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Reviewed: Jul. 11, 2008

Delicious! Substituted the lemon extract with a tablespoon of fresh lemon juice. Just the right amount of lemony flavor, and great chewy texture!

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chelsea

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Reviewed: Jul. 10, 2008

Mmmmm, so good! Used 1 whole lemon juice and zest as we had no extract, and added poppy seeds to taste. Made this recipe last night, and there are only 5 cookies left today. That says something!

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BakingBunny

Cooking Level: Intermediate

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Reviewed: Jun. 3, 2008

The cookie jar emptied as quickly as I filled it. My whole family loved them. I made them as the recipe directs. Yummy!

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wat2eat

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Reviewed: May 7, 2008

Great cookies, they are rich and therefore you cannot eat too many of them. I added more lemon extract and lemon zest. I also made them a little smaller. But they are very chewy and soo soo good... I will make these again... a keeper for sure!

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Tines

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Reviewed: Mar. 18, 2008

This cookie was easy to make and had a nice chewey texture. My kids loved them. For me, they were a little too sweet and not quite lemony enough. Next time I might try 1/2 Cup less sugar and either more lemon extract or lemon zest - or both. :)

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Natalie

Cooking Level: Expert

Living In: Mankato, Minnesota, USA

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Reviewed: Mar. 13, 2008

These cookies were really good!!! As some of the other reviewers I also had a different type of cookie in mind then what they turned out to be. But they were very good. I used reallemon juice instead of lemon extract, and you couldn't taste it at all. Also when I took out my first batch of cookies, even after sitting were wayyy to soft and doughy, so I cooked all my others for at least 14 minutess..Anyway good cookies in the end

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