These cookies have a taste very similar to old-fashioned lemon drops.

Recipe Summary

Servings:
48
Yield:
4 dozen
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • Beat butter and shortening with an electric mixer on high for 30 seconds. Add sugar and lemon peel; beat until combined. Beat in milk.

  • Beat in as much flour as you can, stir in remaining flour. Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets.

  • Bake for about 10 minutes or till edges are lightly browned. Cool on wire racks. Frost with Lemon Cream Cheese Frosting. Store, covered, in the refrigerator.

Tips

Nutrition Facts

68 calories; protein 0.6g; carbohydrates 7.2g; fat 4.1g; cholesterol 5.2mg; sodium 14.4mg. Full Nutrition
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Reviews (27)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/12/2012
I love these. I have lots of lemons to use up, so I am trying different cookies. After reading reviews, I was just a bit worried about taste; I really wanted very lemony cookies. I used one cup of butter, because I never use shortening/margarine. I added 2 oz of squeezed lemon juice. I added 1/8 cup of sugar (prb didn't really need) and an extra 1/4 cup flour, altho I could have probably added more flour to make it a bit firmer. I was worried about too floury of a taste. Chilling the dough for about 45mins in the refrigerator firmed it enough that I could roll it in my hands. It does not flatten though, so if you want a a cookie and not a ball, you will have to flatten yourself. I baked at 365 degrees after the first batch was just a little too brown on the edges. For 10 minutes exactly. Total lemon fix! Thank you, thank you, thank you! Read More
(10)

Most helpful critical review

Rating: 2 stars
06/27/2008
On their own these cookies were a failure. I iced them with the lemon cream cheese frosting on this website (see link on recipe page) which is incredible. It gave a much-needed flavor boost and made the cookies tolerably moist for the first day. The frosting was good enough to raise these to a 3 star rating. However the texture of the cookies in this recipe is extremely dry and crumbly. After only 2 days they were so dry as to be almost inedible. My advice is to save the lemon cream cheese frosting recipe and apply it on some better lemon cookies. I will not make this recipe again as it was a disappointment. Read More
(7)
33 Ratings
  • 5 star values: 18
  • 4 star values: 10
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
04/23/2007
Quick and easy recipe! All my co-workers loved these cookies!! I now have the recipe memorized I make them so much. I added a little extra lemon zest in the last batch and they were much more flavorful. Highly recommended! Read More
(10)
Rating: 5 stars
01/11/2012
I love these. I have lots of lemons to use up, so I am trying different cookies. After reading reviews, I was just a bit worried about taste; I really wanted very lemony cookies. I used one cup of butter, because I never use shortening/margarine. I added 2 oz of squeezed lemon juice. I added 1/8 cup of sugar (prb didn't really need) and an extra 1/4 cup flour, altho I could have probably added more flour to make it a bit firmer. I was worried about too floury of a taste. Chilling the dough for about 45mins in the refrigerator firmed it enough that I could roll it in my hands. It does not flatten though, so if you want a a cookie and not a ball, you will have to flatten yourself. I baked at 365 degrees after the first batch was just a little too brown on the edges. For 10 minutes exactly. Total lemon fix! Thank you, thank you, thank you! Read More
(10)
Rating: 2 stars
06/27/2008
On their own these cookies were a failure. I iced them with the lemon cream cheese frosting on this website (see link on recipe page) which is incredible. It gave a much-needed flavor boost and made the cookies tolerably moist for the first day. The frosting was good enough to raise these to a 3 star rating. However the texture of the cookies in this recipe is extremely dry and crumbly. After only 2 days they were so dry as to be almost inedible. My advice is to save the lemon cream cheese frosting recipe and apply it on some better lemon cookies. I will not make this recipe again as it was a disappointment. Read More
(7)
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Rating: 4 stars
07/01/2005
These tasted okay but didn't make even close to 48 like the recipe said. You do need to flatten the dough before baking or you will have balls instead of cookies. I only had to bake them for 7 minutes or they would've burned. The frosting definitely is a nice compliment to these. They wouldn't be near as good without. But the finished product was good! Read More
(7)
Rating: 4 stars
12/21/2003
These were quick and easy to make. They were not quite lemony enough for me, so I added a teaspoon or so of lemon extract to the frosting. I was optimistic enough to try them out the first time to take to a party, and they were a success. I will use this recipe again. Read More
(6)
Rating: 4 stars
12/21/2003
Good overall however without frosting they have a really light flavor. I actually added a little bit of lemon juice and it seemed to help. It's a personal preference thing... Read More
(5)
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Rating: 4 stars
12/07/2002
I'm glad that I read previous reviews before I made these cookies. I doubled the zest and added fresh lemon juice. They are still very light. Instead of the frosting I glazed them with a powdered sugar and fresh lemon juice glaze. It gave them a little bit of a sour kick when you first put them in your mouth. I would also use a cookie press next time to make them look nicer since they don't spread out. Read More
(5)
Rating: 5 stars
08/29/2002
Super YUMMY!! especiallly with the lemon frosting!! these little cookies tasted just like the lemon drop candies! Read More
(4)
Rating: 5 stars
08/29/2002
These were a hit. I was looking for a good lemon cookie. I also added a little lemon extract into the icing. Read More
(2)
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