Reviewed: May 17, 2010

I added some squeezed lemon juice and grated lemon peel instead of extract (about 1 tablespoon peel and 3 tablespoons juice) and made a sugar cookie icing with lemon juice instead of milk. Crazy Delicious!!!

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Reviewer:

aliciamargaret

Reviewed: May 7, 2010

Love it, but it could use a stronger lemon flavor. As is, it tastes much more like a regular sugar cookie. I'm anxious to try it again using lemon extract, juice and a little zest, like others recommended.

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Reviewer:

chubey

Reviewed: Apr. 21, 2010

These don't taste like lemon cookies, they taste like your standard sugar cookie. I used 3/4 cup butter and 1/4 cup vegetable oil spread. I would suggest rolling in sugar before baking. Great recipe!

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Reviewer:

starnasia

Reviewed: Apr. 8, 2010

Ok, I dont know what happened with mine. But they turned out as flat as a pancake.Well actually I have made pancakes thicker than these. The only change I made was I added juice from a lemon instead of extract. They had an ok flavor but since they were so thin they just fell apart.

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Reviewer:

southerncook

Cooking Level: Intermediate

Home Town: Crossville, Tennessee, USA

Reviewed: Apr. 1, 2010

these are really nice tea cookies. i did add the zest of a lemon and about a TB or so of juice from a lemon as well as a bit of extract to punch up the lemon flavour. my cookies didn't turn out as flat as most of the photos...maybe cause i rolled them smaller? or maybe i had to flatten them. either way they still tasted delicious..i'm mailing some off today!

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Reviewer:

newsox

Reviewed: Mar. 28, 2010

Excellent!! I added more lemon extract and less butter.

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Reviewer:

michelle

Cooking Level: Expert

Reviewed: Mar. 26, 2010

These are the real deal! I have made them several times. I add lemon peel and juice along with the lemon extract. I also had 1/2 salt and 1/2 tsp of cream of tartar as I like that cracked top look. They are fabulous cookies! Enjoy.

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Reviewer:

Liza+Mum

Reviewed: Mar. 16, 2010

These are excellent cookies. I rolled my dough into balls and put them in the freezer on a baking sheet to firm up. Once firm, I tossed most of the dough into a ziploc freezer bag and only baked a few. These are great, but you need to majorly up the lemon. I used the juice of a whole lemon and some of the zest. I wanted a pretty yellow cookie, so I added some Wilton Lemon Yellow coloring to the dough.

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Reviewer:

House of Aqua

Cooking Level: Intermediate

Home Town: Dubuque, Iowa, USA

Living In: San Diego, California, USA

Reviewed: Mar. 15, 2010

Really yummy sugar cookie but not at all what I was looking for. I wished they had been crispy and thin and actually tasted like lemon. I tripled the amount of lemon and could taste none of it.

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Reviewer:

inca5

Cooking Level: Beginning

Home Town: Dayton, Ohio, USA

Reviewed: Feb. 28, 2010

AMAZING Cookie! I followed it exactly except I put about 1 1/2 tsp of lemon extract with about 1/2 tsp of lemon juice and then I mixied in about 1tsp of Watkins lemon peel to the flour mixture. The lemon flavor comes out more when you put them in the fridge overnight. My family have told me that this is their new favorite cookie! Deffinately will make again!

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