Reviewed: Feb. 20, 2008

Amazing!!!!! These were crispy on the outside and moist in the middle. I will for sure make these little gems agean. I grated up some lemon zest and mixed it in w/everything else. Try these.

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Jennie C.

Cooking Level: Intermediate

Home Town: Sonoma, California, USA

Living In: Kelseyville, California, USA

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Reviewed: Jan. 20, 2008

I have been looking for a sugar cookie with an animal cracker flavor to it..... I had lost my recipe from Women's Day or Family Circle and it was printed around 12 years ago. THANK YOU TAMME, this recipe is so sensational!

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Katherine Ann

Cooking Level: Intermediate

Home Town: Wichita, Kansas, USA

Living In: Oshkosh, Wisconsin, USA

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Reviewed: Dec. 22, 2007

I would give this cookie 10 stars if I could. Its THAT good. My grandmother bought some cookie dough from a school fundraiser a couple christmas's ago and I thought they were the best cookies i had ever eaten, but she couldnt remember for the life of her what company made the cookies. These cookies taste exactly like those cookies!!!!! I altered the recipe just a tad. I put in a TBSP of lemon extract and added the zest of one lemon. Then at the end I added craisins!! Thanks for posting this recipe!!

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Tabitha

Cooking Level: Intermediate

Home Town: Clinton, North Carolina, USA

Living In: Buffalo, Texas, USA

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Reviewed: Dec. 21, 2007

My sweetie LOVES the taste of lemon. So I've been looking for the perfect lemon cookie recipe. This one just may be it. I made these cookies for a cookie exchange at work. And they were the biggest hit of all! I did make one change. Because we love lemon so much, I added extra lemon extract AND some lemon juice (to taste). I don't think this made the cookies too sweet (as some reviewers have said). You just have to flavor the cookies to match the taste you're after.

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ShoeDiva

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Southgate, Michigan, USA

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Reviewed: Dec. 20, 2007

I was very disappointed in this recipe, mostly because I anticipated a cookie that looked like the one depicted with the recipe on this site. Instead, mine spread too thin and darkened and had a very odd texture. They were okay, but nothing like I imagined they would be, which somehow made them less than ideal. They were intended for a Christmas open house but I trashed that idea because they were just too ugly.

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ADMiller

Cooking Level: Intermediate

Living In: Springfield, Missouri, USA

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Reviewed: Dec. 19, 2007

Great cookie. Crunchy on the outside chewy in the inside. Great lemon flavor. Everyone loved these. Asked for the recipe. In away I didn't want to give it out. Very good cookie.

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butterfly112

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Reviewed: Dec. 18, 2007

After looking at everyone's reviews, these are the changes I made. To help with the sticky dough, I added an extra 1/4 to 3/8 of a cup of flour, and it didn't make the cookies chalky at all. Definitely chill these to both help prevent spreading and it also makes it easier to roll in the sugar. I also added a tsp of vanilla (only because I like vanilla in all my cookies). Here's the big one though: I used 4 TBSP of RealLemon because I already had that instead of lemon extract, and I could still barely taste it, so I will add more next time. Excellent sugar cookie though! :-D

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exclmatnptofdoom

Cooking Level: Expert

Home Town: West Hartford, Connecticut, USA

Living In: Marlborough, Massachusetts, USA

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Reviewed: Nov. 1, 2007

EXCELLENT! These cookies are great. Very sweet, so if you don't like too-sweet cookies...these aren't for you. I happen to love sweets so these were perfect for me. Just make sure to watch them and as soon as the edges are a light brown color, TAKE THEM OUT. My kids loved them. Enjoy!

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Joi

Cooking Level: Intermediate

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Reviewed: Aug. 10, 2007

This is a great cookie recipe. Slightly crispy, a little chewy, and tastes a lot like a good sugar cookie. I would have given it 5 stars if the recipe, as it's written, produced cookies that tasted lemony. I added an extra tsp. of lemon extract (based on other reviews), and I still think I could have added a 3rd, or maybe some rind, for a more pronounced lemon flavor. But the cookie texture etc is fabulous. I will def. make these again, but with more lemon extract or rind.

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Diana

Cooking Level: Expert

Home Town: San Antonio, Texas, USA

Living In: Cartagena, Bolivar, Colombia

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Reviewed: Jun. 3, 2007

These cookies are on point for the lemon lovers out there. I had to experiment a couple batches to get the right texture. Do not make them bigger than walnut size,because they will spread too much and will fall apart even after they've cooled. Didn't have the lemon extract either, just used the juice and zest(about a tablespoon each) of one lemon. Instead of rolling them in sugar, I just sprinkled it on the top of them. WARNING,HIGHLY ADDICTIVE.

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shandy

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Honolulu, Hawaii, USA

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Reviewed: May 3, 2007

This is a great cookie. I followed the recipe with the exception that I did not have any lemon extract, so I made it with 1/2 tea. almond, and 1/2 a tea. vanilla extracts. I then added the zest and juice of one lemon. Perfect..........I did not refrigerate after mixing (no time) baked straight away. Served with fresh strawberries, a great compliment to the cookie. Great add in ideas: (one only) raisins, dried blueberries, dried cranberries, roll in poppy seeds and the sugar mixed. I will be using this recipe alot.....

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MOMONLOAN

Cooking Level: Professional

Home Town: Brantford, Ontario, Canada

Living In: Sarnia, Ontario, Canada

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Reviewed: Apr. 29, 2007

Melt in your mouth-luscious! Added the zest of one lemon, just because I wanted them really lemony. They came out perfect and very pretty.

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lowie5

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Reviewed: Apr. 20, 2007

These cookies are pretty good, but I like to make them smaller than "walnut size". I used 2 tsp lemon extract, and next time I will add a little more. I suspect that reviewer who complained that these are "too sweet" used the entire 2 cups of sugar in the dough rather than reserving a cup of sugar to roll the dough balls in. This recipe makes very pretty cookies.

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Momi

Cooking Level: Intermediate

Home Town: Mount Vernon, Washington, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Apr. 19, 2007

These cookies were just right. For the people who complained they were too sweet: the recipe calls for lemon EXTRACT not lemon JUICE. There's a big difference. They're about as sweet as lemonade. I found that the dough didn't need to be refrigerated, it was solid enough as is. I made them with margarine, and only used about 1/4c sugar to coat the cookies.

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Lara

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Reviewed: Apr. 6, 2007

These are very good cookies. My family asks me to make them for each got together we have. I did take a suggestion an add twice the lemon extract.

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Wendy

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Reviewed: Feb. 22, 2007

Eh....we were un-impressed with these. They were quite greasy and almost sickeningly sweet. I've loved nearly every cookie recipe I've tried making on allrecipes, but I don't think I'll make these again.

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Kristy

Cooking Level: Intermediate

Living In: Plano, Texas, USA

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Reviewed: Feb. 15, 2007

These are absolutely the best lemon cookies I've had. They have just the right texture. I even burned a batch and they were still good.

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jessicapineda

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Reviewed: Dec. 19, 2006

Awesome cookies! They taste like something your grandma would bake, but weren't very hard to make. Thank you for this great recipe!

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Amy

Cooking Level: Intermediate

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Reviewed: Dec. 4, 2006

Baked these lovely cookies for my daughters cake sale at school but used golden syrup instead of corn syrup and fine lemon zest and juice instead of lemon extract-they were gone before the sale started(her teachers got there first).Really easy to make and melt in your mouth!

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maddison

Cooking Level: Intermediate

Home Town: Coventry, Warwickshire, England, U.K.

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Reviewed: Dec. 2, 2006

I doubled the recipe and they turned out perfect. Followed (doubled) recipe exactly, except for the parchament paper. I just lightly sprayed the cookie sheet with canola oil. For those whose cookies don't seem to turn out, it's not the recipe's fault. Substituting margerine for butter, for example, can make a huge difference in a cookie. There is a good advice article on this site about the "science" behind cookies and how each ingredient affects the outcome. An oven thermometer is also a great tool to have (they cost as little as $4). Anyway, these cookies are great. They manage to be crispy and chewy at the same time. And for us, the lemon flavor is plenty strong.

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