Reviewed: Nov. 28, 2009

The best cookies I've ever had!

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Tiffany

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Reviewed: Oct. 2, 2009

Love it! Though I used cupcake forms instead of dropping them. MMMMmmm

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lizdenhaag

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Reviewed: Sep. 24, 2009

I didn't have a lemon so subbed lemon extract. Using a fine grater my zucchini looked much like applesauce. I added a little more flour because the batter was more like a cake mix. It's all about the grater folks.

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SueG

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Reviewed: Aug. 29, 2009

Very good and easy to make! I used the dough in muffin tins and made delicious muffins! The icing is not for those who don't like tartiness and is not really needed. Thank you for posting!

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NBAcadienne

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Reviewed: Jun. 5, 2009

I followed this recipe to the letter and needed 2 more tablespoons of lemon juice for the glaze, 3 if I wanted to drizzle instead of paint it on. These cookies are NOT dry if you don't over-bake them, they are wonderfully cakey, moist, tangy cookies. I baked them on ungreased parchment paper for exactly 8 minutes using convection. I left them to cool a little before transferring them to a wire rack. Using a teaspoon to drop them, this recipe made exactly 4 dozen cookies, down to the last scrape of the bowl. Wonderful recipe, thank you so much for sharing!

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WILLOWSCHNELL

Cooking Level: Expert

Home Town: St. Albert, Alberta, Canada

Living In: New Sarepta, Alberta, Canada

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Reviewed: Sep. 12, 2008

Amazing. I didn't add raisens or walnuts - didn't have them on hand. The cookie itself is super, but topped with the glaze, it's like a party in your mouth!

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sixkyej

Cooking Level: Expert

Home Town: Virginia Beach, Virginia, USA

Living In: San Diego, California, USA

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Reviewed: Aug. 28, 2008

I measured a very generous cup of zucchini which made the batter too wet so I added 3/4 cup of oatmeal and refridgerated the batter about 2 hours before baking. I also substituted dried cranberries in place of the raisins.

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Corrine Mary

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Reviewed: Aug. 8, 2008

Delicious cookies! My kids really loved them too! A really nice tender cookie. I didn't experience the dryness other reviewers spoke of. I think if they try them with the icing it helps them to not seem dry. I might try adding some lemon juice to the dough next time to amp up the lemon taste, but there's sufficient lemon in the icing to give a nice light lemony taste. I found I was able to halve the icing recipe and had just the right amount for all the whole batch.

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Krista

Cooking Level: Expert

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Reviewed: Jul. 26, 2008

Loved these cookes. Substituted 1 tbs lemon juice for raisins. Gave great lemon flavor.

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Gretchen

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Reviewed: Jul. 19, 2008

i'm disappointed in the texture of the cookie. they are more like drop cakes--actually dry. the taste is great but i wanted them to be more like cookies--i'd rather make lemon zucchini bread

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smartcookie

Cooking Level: Intermediate

Living In: Eau Claire, Wisconsin, USA

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Reviewed: Aug. 13, 2007

excellent...but needed a little more cooking time...tasty...

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marnie

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Reviewed: Aug. 13, 2007

These cookies were really good. I would make these again but I would put more lemon peel into the batter. They were even better than zucchini bread because of the lemon and frosting.

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