Luscious Lemon Snaps

Luscious Lemon Snaps

93

"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.

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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

93
  1. 108 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.

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.

Oh, heaven help those who use this recipe. Vegan is hard enough to bake with when it comes to cookies. Usually, they spread out, get gooey, stick like taffy to your baking sheet, and then someti...

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 ...