Soft, tasty, quick and easy cookies. Great for spur-of-the-moment baking since you don't need to soften butter.

Recipe Summary

prep:
25 mins
cook:
10 mins
total:
35 mins
Servings:
18
Yield:
3 dozen
Advertisement

Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

    Advertisement
  • Stir oil into beaten eggs. Add lemon rind and vanilla. Blend in sugar until mixture thickens.

  • Sift flour, baking powder and salt; stir into wet mixture.

  • Drop by teaspoons about 2 inches apart on UNGREASED cookie sheet.

  • Dip the bottom of a glass in oil then in sugar. Flatten each cookie by gently pressing with bottom of glass. Dip in sugar before stamping each cookie.

  • Bake in preheated oven until the edges are golden brown, 8 to 10 minutes. Remove immediately from cookie sheet and cool on a wire rack.

Nutrition Facts

165 calories; protein 2.1g 4% DV; carbohydrates 19.2g 6% DV; fat 8.8g 14% DV; cholesterol 20.7mg 7% DV; sodium 126.9mg 5% DV. Full Nutrition

Reviews (43)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/14/2003
Wow!! They are easy quick and good. Mixed and baked 2 batches in a little over an hour. The first was made as directed and in the second 1 tsp. of maple extract was subsittued for 1 tsp. of vanilla and each cookie was topped with a pecan. Thanks. Read More
(11)

Most helpful critical review

Rating: 1 stars
07/14/2003
The cookies were quick and easy but very tasteless. Read More
(4)
49 Ratings
  • 5 star values: 26
  • 4 star values: 14
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 3
Rating: 5 stars
07/14/2003
Wow!! They are easy quick and good. Mixed and baked 2 batches in a little over an hour. The first was made as directed and in the second 1 tsp. of maple extract was subsittued for 1 tsp. of vanilla and each cookie was topped with a pecan. Thanks. Read More
(11)
Rating: 5 stars
05/14/2008
These were very quick and easy they tasted just like sugar cookies. The only thing I did differently is use canola oil and dipped the glass in cinnamon sugar instead of regular sugar. These are the perfect cookies to make if you have no butter and you just need a cookie! Read More
(8)
Rating: 4 stars
07/14/2003
Great cookies Read More
(7)
Advertisement
Rating: 5 stars
11/19/2007
This recipe has been worn out every time it has been written down in my family. My grandmother has made them for as long as I could remember. We substitute lemon juice for the lemon zest it gives it a nice lemony flavor. For texture you could still use some of the lemon zest. Read More
(5)
Rating: 1 stars
07/14/2003
The cookies were quick and easy but very tasteless. Read More
(4)
Rating: 2 stars
04/25/2005
bleh.. i thought these were going to be fun yummy sugar cookies but really its just a waste of time. they are like dry cake with no sweet taste. the only thing i like about them is that they look nice when you put colored sugar on top. don't make these for anyone unless you dislike them. Read More
(3)
Advertisement
Rating: 5 stars
09/21/2010
I have been making these cookies since I was a teenager. They are so easy to make and have a nice flavor and soft texture. They can be iced with butter cream frosting dyed to match the event or holiday. This is the only sugar cookie I make. Read More
(3)
Rating: 1 stars
07/14/2003
These cookies were terrible! The batter tasted better then the baked cookie!!! They tasted like flour and salt. Read More
(3)
Rating: 4 stars
03/21/2007
These cookies were great! I substituted Extra Virgin Olive oil and they were great! They were a great hit with the kids:) Read More
(3)