Reviewed: Aug. 26, 2009

This cookie is amazing! It has just the right amount of sweetness. I did go a little heavy on the lemon extract after reading some reviews. To make it even lower in calories I used egg substitute, 1% milk and cut the glaze in half. With these changes, it is only 72 calories per cookie. I didn't use shortening either I used unsalted butter (had to be a little bad)

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RMZ

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Reviewed: Dec. 11, 2008

A little lacking on the lemon flavor, but a good cookie nonetheless.

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Halo

Cooking Level: Beginning

Home Town: Holmen, Wisconsin, USA

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Reviewed: Aug. 18, 2008

Boy ..makes ya wonder, some people never have anything nice to say about recipes they try...well, I want to say that these were great ..texture, ease of making, etc...so they may need a bit more lemon extract... tweak to taste...

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DIANALS

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Reviewed: Jan. 20, 2008

I added more lemon extract and some zest like other reviewers, and a pinch of extra flour to balance the additional liquid. As cookies, these were a little TOO cakelike for me, so for my second batch, I spread the batter thin over a parchment paper lined baking sheet, then cooled it and cut in half into two big squares, frosted one half with confectioners sugar frosting (with a drop of both lemon and vanilla extract in it) and lay the other half on top. Then I sprinkled confect sugar on top to make a pretty pattern and cut them into small bars. Little lemon cakes! They got great reviews from my kids.

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PG

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Reviewed: Nov. 29, 2007

I am giving these 3 stars, they were okay and a good place to start. For me a lemon cookie needs more lemon. I will make these again but instead of lemon extract I will use lemon zest in the dough and lemon juice in the icing.

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MOOPEY

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Reviewed: Dec. 19, 2006

Really yummy cookies! I loved them -- perfect for giving away on Christmas cookie platters. I also really liked how easy the recipe was. The cookies taste like something my grandmother would make, but were much easier! Note: These cookies taste equally as delicious with orange extract in the dough and icing. Also, make sure to use the parchment paper called for when baking the cookies. Without it the cookies tend to brown too much on the bottom.

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Amy

Cooking Level: Intermediate

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Reviewed: Dec. 14, 2006

These cookies are very good. I made them for my mom who loves lemon flavored things. They are not too sweet came out great but I did use the advice of others & added more lemon extract to the dough & icing. Will make them again!

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Yesenia S

Cooking Level: Expert

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Reviewed: Dec. 23, 2005

These turned out perfectly. First of all, though, I wouldn't call them "balls"- they are more cookie-shaped with a cake-like consistency. I added more lemon extract to the batter; just taste the batter as you add to get to where you want. I also added a bit more extract to the icing, and more water as well- 1 spoon at a time until I got the desired consistency. I put a few drops of yellow food coloring into the icing too so they screamed LEMON. Big success.

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MARIAKI

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Reviewed: Dec. 19, 2005

Wonderful cookies. Easy to make and soooo yummy. They are one of our new favorites. I added colored sugar for the holiday.

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HEATHER_ARTISTE

Cooking Level: Intermediate

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Reviewed: Dec. 14, 2005

These cookies are the best!! My boss had given me her recipe, and I lost it. I followed the recipe with just a slight change. I added 3 to 4 extra teaspoons of lemon extract to the dough - that's if your a lemon lover as we are. I also add quite a few teaspoons to the icing. Awesome recipe. I'm glad I found this recipe. Thanks Patti for the recipe and thanks allrecipe for putting on this site.

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Cindy A.

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Reviewed: Nov. 25, 2005

This recipe was so good. I made them as part of my annual christmas baking but they didn't last that long. Highly recommended

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EMAIN

Cooking Level: Intermediate

Living In: Hamilton, Ontario, Canada

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Reviewed: Dec. 18, 2003

These were not my favorite. It's not that it was a *bad* recipe ~ it's just that they didn't live up to all the rave reviews, in my opinion. Yes, they were cake like and the texture was great! They weren't quite has lemony as I had hoped for and they were kinda bland. Even though they weren't my favorite, I'm still glad I tried this recipe. Thanks anyway, Patti! :o)

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BOOKCHICKADEE

Home Town: Landover, Maryland, USA

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Reviewed: Dec. 17, 2003

Amazing recipe! If you love lemon, you will love these cookies. The cake-like consistency is great, and I especially love the lemon icing. I gave these cookies out for the holidays, and everyone loves them!

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BEEKER3882

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Reviewed: Dec. 10, 2003

I agree with everybody about how good they are! However, I have made these several times, and because it is such a wet dough, I added almost 3/4 cup more flour, and refrigerate for one hour, and they are perfect! And oh so delicious!

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JTIMBAN

Cooking Level: Intermediate

Home Town: Dayton, Ohio, USA

Living In: Paradise Valley, Arizona, USA

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Reviewed: Dec. 30, 2002

I served these Christmas day at a party and without exception all 35 people loved them. Most people remarked that they tasted like a bite of lemon meringue pie. I followed the recipe exactly adding a little more lemon extract to both cookie and frosting. Next time I would make them a little smaller. I think next time is already here. I had many requests for this recipe.

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PERVIS

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Reviewed: Dec. 17, 2002

I love this cookie!!! It reminds me very much of a cookie that I recall eating at family functions as a child. The key to the recipe is to make them small. A level teaspoon works very well. Thanks for the recipe!!!

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ConnieG

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Reviewed: Nov. 14, 2002

I'm not a big fan of cake-like cookies like these are. I was also disappointed because they spread a little too much. They have a nice lemon flavor though. Sorry, I will not be making these again.

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Darcy

Cooking Level: Intermediate

Home Town: Sheboygan Falls, Wisconsin, USA

Living In: Sheboygan, Wisconsin, USA

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Reviewed: Dec. 30, 2001

These are delicious and really not as much work as you would expect with the glaze.

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KEMBA

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Reviewed: Dec. 10, 2001

Quite nice. The cookies are puffy and cake like. The baking time was dead on when I used heaped teaspoons of the batter, which, as the recipe says, is quite sticky. I added the zest of one lemon to it as well, and would add more the next time, along with more lemon extract. I have had so many requests for my variation on this recipe, I can't tell you. It's a great basic starting place.

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Mama_B

Cooking Level: Expert

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Reviewed: Dec. 9, 2001

Very tasty, cakelike cookie. My cookie scoop made cookies a little too big so I used tea spoons. A drop the size of a jawbreaker gumball worked best. The icing is a must but a little extra lemon extract and some yellow food coloring pepped it up nicely. These were divine with a cup of black coffee. YUM!

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Patti Bornes

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Mrs. Ronzo's Lemon Balls

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