Lemon Sugar Cookies

  • jade1977 Posted: 12/25/08
    Worthy of a Special Occasion

    Needs more lemon, but pretty good. Was able to make about 3x the amount of cookies that the recipe says it yeilds.

  • Purduekel Posted: 01/10/09
    Worthy of a Special Occasion

    Delicious. I wanted to try a different sugar cookie recipe for the holiday's this year and stumbled across this lemon version. They were fabulous and everyone loved them. I made the dough around Thanksgiving and froze until about a week before Christmas, it worked out great! The recipe made 56 medium cookies. Will definitely made again next year (if not sooner)!

  • AmyDevlin Posted: 12/10/08
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    Delicious cookie, I used half water, half fresh lemon juice for the icing, it added an extra zing.

  • emperatrix Posted: 11/05/09
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    The dough was very dense, making it hard to work with after it had chilled, but it goes a long way. I froze half the dough to bake during the holidays. A good sugar cookie, but as another review noted, the recipe needs more lemon. I will try these again with lemon extract or more juice/zest.

  • yumagirl Posted: 02/06/10
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    Wow! Great recipe! Upped the lemon rind to 1 T. Great icing: 1 c. confectioner's sugar, 2T. milk, 2T. corn syrup, 1/4 tsp. lemon extract. Adds a real zing! Enjoy! Made 32 large heart cookies.

  • garliclemon Posted: 11/29/10
    Worthy of a Special Occasion

    I gave this 5 because it's the best texture in a sugar cookie I've made, but it does need significanly more lemon. I zested an entire large lemon and used more juice in the recipe than directed. With the icing, I added a generous splash of lemon juice before gradually adding water. I like citrus flavored dishes to scream their flavor, because if you can't really taste it, you wonder what the little zing is instead of enjoying the cookie. The texture is beautiful, especially if you slightly underbake it (pull them out before they even start to brown at the edges) and let it finish cooking on the pan once its out of the oven. They resembles those lofthouse cookies in texture, which is a nice change from the piles of crispy sugar cookies that usually circulate during the holidays. I plopped a big dollop of the icing on top. These would also be delishious with orange instead of lemon.

  • milkwithknives Posted: 11/30/11
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    Delicious cookies! I love that they are relatively low in sugar and butter (as compared to most cookie recipes), and the texture is wonderful. I used the limes I had in my fridge instead of lemon and found that a lot of the flavor baked out, leaving a subtle hint of lime. I'll definitely keep this recipe, and I"m going to double the lime zest next time. Thanks!

  • kelinva Posted: 12/11/11
    Worthy of a Special Occasion

    These are fabulous. Recipe needs more lemon so I double the lemon. I even add lemon juice and zest to the icing and top with sparkle sugar! Yummy...

  • knitprincesse Posted: 01/01/13
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    Rather bland. Could use more lemon.

  • charmainia Posted: 03/12/13
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    I added twice as much lemon rind and there was only a very subtle flavour. Also, I found the cookie to be very tough...it was hard in an unpleasant way. Maybe it's the butter to flour ratio. Disappointing since lemon cookies sound really good.

  • saintinlight Posted: 11/18/13
    Worthy of a Special Occasion

    This recipe is BUNK! Beware.The amount of baking soda in this recipe is too much it will ruin the batch. A teaspoon should be enough Either this is intentional or a mistake.

  • SuperAmanda Posted: 12/09/13
    Worthy of a Special Occasion

    This is definitely a recipe TO be toyed with. It simply would taste too bland as is. The results of mine are lemony and light. This is not a great icing classic sugar cookie or base for Christmas cookies which is what I'd been looking for, what it is, is a light lemon cookie recipe perfect with a cup of tea or a person who likes a lemon cookie without a lot of sugar. Here are my changes: 1 cup (1/2 lb.) butter, at room temperature 1 1/2 cups sugar 2 large eggs 2 teaspoon grated lemon peel 7 teaspoons (not table) lemon juice ( 1 tablespoon milk 1 teaspoon vanilla 4 cups all-purpose flour 1 heaping teaspoon baking powder (ONLY ONE!) 1/2 teaspoon salt White sugar or crystal sugar to press on top Important to wait 24 hours before baking. I waited 3 hours initially and they came out edible bland even with my adjustments. After 24 hours and some white sugar pressed into the tops at baking they were spectacular. I did 375 and larger cookies sliced from a roll. Bk sheet can be ungreased

  • portland Posted: 12/24/13
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    pretty, nice flavor, but the dough was a little stiff and difficult to handle when chilled. maybe next time i will roll out right away. i think the frosting needed a dash of lemon juice and zest

  • karenfromboston Posted: 12/25/13
    Worthy of a Special Occasion

    This is my go to recipe for sugar cookies. The lemon makes them a winner with adults. You can get buy with a thin royal icing dip , the flavor of the cookie doesn't really warrant a lot of frosting. This recipe makes a lot of cookies.

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