Luscious Lemon Snaps Recipe -
Luscious Lemon Snaps Recipe

Luscious Lemon Snaps

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

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Ingredients Edit and Save

Original recipe makes 4 dozen Change Servings


  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.
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Reviews More Reviews

Most Helpful Positive Review
Jun 03, 2009

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 because I was too tired to bake them the same day. I used two spoons to place dough on cookie sheet by the 1/2 teaspoon only. (Scoop up mixture with one spoon and scrap off with the other). I baked for 8 minutes as I wanted soft cookies. Very delicious, tangy but sweet mixture. So freckin' good if you loooove lemon!!!

Most Helpful Critical Review
Jun 01, 2005

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

Jul 09, 2005

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 the dough for a bit before baking, although I don't know if it needed this. They came out beautifully, not too flat, and with a light golden brown edge. The taste is very "zingy", great for a lemon lover like myself.

Jul 24, 2005

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 minutes, although I stopped counting after a while and just looked at the cookies... I ended up refridgerating 2/3 of the dough, and when I took it out six hours later, a lot of the oil had come out of the dough. It turned out to be a good thing because they seemed to bake faster than the first batch (12 minutes for pretty crisp cookies after cooling). I would suggest about 1/2 cup of oil instead of the 3/4 cup from the recipe. Otherwise, the cookies turned out pretty well, kind of like crunchier lemon bars. Like lemon bars, they turn out pretty tart, and could use a sprinkling of powdered sugar to balance the tartness (I also didn't use the lemon zest, because of personal preference, but I used more pulp in the cookie instead).

Apr 10, 2005

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 the cookies turn out well are: 1. Keep the cookies on the small side. They do flatten, just like all "snap" cookies do. 2. Leave the cookies on the sheet for five minutes or so after they are done cooking. It will help them slide off the pan much easier. (When using baking stones, as I do, there's no need to grease the stone if it's seasoned.) 3. Defenitely use the zest along with lemon juice. You don't need any fancy gadget to zest, just use a cheese grater. ENJOY!

Nov 11, 2003

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 the sugar the next time. Or perhaps using lemon extract instead of vanilla. I did 50-50 melted butter and vegetable oil ('cause I wanted a buttery taste)--worked fabulous. I've already gotten a request for this recipe!

Mar 27, 2003

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 made them larger than the recipe called for, but I don't mind, I'll just make more!

Jun 17, 2004

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 sometimes they turn out wonderfully. Wonderful did not happen with these cookies. My only advice since the taste is decent, keep your cookies small. Small and less oil. Also when removing from the sheet. Cool them at least 5 mins first. Then take the side of your spatula and in short QUICK movements transfer the cookie to the cooling rack. I wish you the best. Some will love this and some will curse it!


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  • Calories
  • 159 kcal
  • 8%
  • Carbohydrates
  • 23 g
  • 7%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 7 g
  • 11%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 1.4 g
  • 3%
  • Sodium
  • 129 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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