Luscious Lemon Snaps

Luscious Lemon Snaps

"This is THE cookie for the lemon lover. Not overly sweet, but tangy from fresh lemons."
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Ingredients

servings 159 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 159 kcal
  • 8%
  • Fat:
  • 7 g
  • 11%
  • Carbs:
  • 23g
  • 7%
  • Protein:
  • 1.4 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 129 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  1. Preheat oven to 350 degrees F ( 175 degrees C ). Grease cookie sheets.
  2. In a medium bowl, stir together the flour, sugar, baking soda, salt, and lemon zest. Make a well in the center and fill it with the oil, lemon juice, and vanilla. Stir everything together until it forms a dough. Alternate method: Put everything into the food processor and blend until dough forms.
  3. Drop cookie dough by teaspoonfuls, about 2 inches apart, onto the prepared cookie sheet. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown. For a softer cookie, bake for only 7 minutes. Cool on racks, and store in an airtight container.

Reviews

96
  1. 111 Ratings

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Most helpful positive review

The BEST lemon cookie ever!!! I used 2 3/4 cups flour, zest of 3 large lemons, 1/2 cup canola oil and almost a full cup of fresh squeezed lemon and let it sit in the frig overnight only becaus...

Most helpful critical review

these turned out really flat and oily. i followed directions exactly. they just taste like flat floury disks.

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The BEST lemon cookie ever!!! I used 2 3/4 cups flour, zest of 3 large lemons, 1/2 cup canola oil and almost a full cup of fresh squeezed lemon and let it sit in the frig overnight only becaus...

I was discouraged by all the other reviews, but was ery pleasantly surprised! I cut down a lot on the oil (about 50ml) and used the juice of 2 huge lemons to compensate on liquid. I also chilled...

Too much oil from the start--the first third of the dough, I sopped up a little oil before dropping them on the cookie sheet. This first batch took forever to cook--it seemed like almost 20 min...

Delicious Recipe! I have made these cookies many times now and my kids, my husband, my mom, and my father-in-law all go WILD over them. I use the recipe EXACTLY as shown. Some hints to make t...

I loved these cookes. Preparation is very easy--the hardest part was zesting the lemons. I had hoped it would have been a little more tart; I will try to add a bit more lemon juice and decrease ...

Although I hate to zest citrus, this recipe is worth it! The cookies came out crisp on the edges and softer in the middle, and they are sweet and tangy. I only got three dozen, so I must have ...

these turned out really flat and oily. i followed directions exactly. they just taste like flat floury disks.

I've been baking for twenty years, so I have had time and experience enough to know a good cookie when I see it. a) These have far too much oil which makes them greasy and puffy. b) They spread ...

Eh. These were okay. Very crispy, not the lemony-est cookies I've ever had. I might make them again in a pinch, but I think I'll keep looking for the perfect lemon crisp.

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