I was trying to make lemon cookies, but ended up making something totally different and I was glad with the outcome.

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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • Cream sugar and butter together in a bowl using an electric mixer until light and fluffy. Whisk flour and baking powder together in a separate bowl; gradually beat into creamed butter mixture until just combined. Beat eggs, 1 at a time, into butter-flour mixture until dough is thoroughly mixed; stir in lemon extract. Drop small scoops of dough onto a baking sheet.

  • Bake in the preheated oven until cookies spring back when touched, 10 to 12 minutes.

Cook's Note:

You can add a lemon glaze for more flavor if you'd like, or even add lemon zest to make the lemon stand out more.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

196.2 calories; 2.8 g protein; 24.6 g carbohydrates; 49.8 mg cholesterol; 142.3 mg sodium. Full Nutrition

Reviews (47)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/26/2013
I loved these cookies! I did add lemon zest to the batter because I didn't think it could hurt to have more lemon flavor. I must say that I think 400 degrees is too high to bake such a delicate cookie. I baked mine at 350 for 9 minutes, and they were perfect. They were light on the bottom and perfectly set. I don't like the taste of glaze made with lemon juice (too tart), so I made my glaze with powdered sugar, water, and added lemon extract (and tinted it yellow), so it made a very pretty cookie (glaze had a nice lemon flavor without being so sour). Going in my "keeper" file! Read More
(66)

Most helpful critical review

Rating: 3 stars
03/26/2015
OK, now I wish I had read the reviews first. The temp is way too high...I'd go with 350 and check after 7 min. I too used zest in batter along with subbing real juice instead of extract. I'd pump up the lemon flavoring next time. I made these for a lemon fan and she'd love more flavor. I followed the instructions and15 cookies were BURNED! Read More
(8)
57 Ratings
  • 5 star values: 41
  • 4 star values: 12
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/26/2013
I loved these cookies! I did add lemon zest to the batter because I didn't think it could hurt to have more lemon flavor. I must say that I think 400 degrees is too high to bake such a delicate cookie. I baked mine at 350 for 9 minutes, and they were perfect. They were light on the bottom and perfectly set. I don't like the taste of glaze made with lemon juice (too tart), so I made my glaze with powdered sugar, water, and added lemon extract (and tinted it yellow), so it made a very pretty cookie (glaze had a nice lemon flavor without being so sour). Going in my "keeper" file! Read More
(66)
Rating: 5 stars
12/23/2015
I just won "best tasting" at the Christmas cookie exchange with this recipe and these changes: I did use the 350 degree oven and baked until edges started turning golden, about 7 minutes. Did not have lemon extract, so used vanilla extract, and about twice as much of (real) lemon juice. Added about a tablespoon of minced lemon zest. Made the glaze with just lemon juice and powdered sugar, and added the glaze while cookies were warm -- this makes the glaze seep into the cookie. Very delicate flavor and texture. Plus, I won an awesome Santa dishtowel!!! Thanks to the nice lady who posted this recipe! =) Read More
(45)
Rating: 5 stars
02/07/2014
These cookies are delicious! I followed the tips that were left in the previous reviews (bake @ 350 for 9 min, add lemon zest to batter). My husband, brother-in-law and son loved them. For my glaze, I melted butter, combined with powdered sugar, milk and lemon juice. Not too tart with just enough lemon flavor. Will bake again, thank you! Read More
(33)
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Rating: 4 stars
10/15/2013
I made these exactly as directed and I thought that they were just OK. If I make these again I will definitely add in some lemon zest. I did make a lemon glaze and drizzle on top and it was very tasty. The cookies turned out moist and had a great texture however the bottoms got very brown very quickly - and I baked on parchment lined cookie sheets. I even cut the time down to 8 minutes of baking but the bottoms just got really dark almost burnt. I used a tablespoon size cookie scoop and I got exactly 30 uniform cookies. They still get four stars though because my kids really liked them. Read More
(18)
Rating: 5 stars
05/27/2014
Absolutely delicious!! Packed with lemon flavor!! I pretty much stayed true to recipe, as a personal preference, I baked at 350* for 10 min. I didn't have any lemon extract so I used 1 fresh lemon. Using the zest of a whole lemon and put that in the dough along with the juice of half the lemon in place of the extract. That made the dough too wet, so I just added a little extra flour until it looked right....about 2-3 Tbls. I also made a lemon drizzle: juice of half of lemon, 1/4 C. powdered sugar, 1/4 C. Heavy whipping cream and 1 Tsp. butter (softened) mixed with electric mixer on high speed to desired consistency. Cake like cookie, melts in your mouth!! Thanks for such a great recipe ;) Read More
(17)
Rating: 3 stars
03/26/2015
OK, now I wish I had read the reviews first. The temp is way too high...I'd go with 350 and check after 7 min. I too used zest in batter along with subbing real juice instead of extract. I'd pump up the lemon flavoring next time. I made these for a lemon fan and she'd love more flavor. I followed the instructions and15 cookies were BURNED! Read More
(8)
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Rating: 5 stars
03/25/2016
Needs more lemon (zest of 1 lemon was good) and I baked for 11 minutes at 350. I used a lemon glaze (1 c p. sugar 1 Tbsp melted butter a lemon juice to make it thin enough). They were barely finished when my hubby attacked the pile. Yummy! I also put some yellow and pink decorating sugar on top since they are Easter dessert.:) (I also live at 6500 ft so I added about half a cup of flour for altitude. ) Read More
(7)
Rating: 4 stars
07/03/2014
I also put the oven to 350 for 9 mins and added some lemon juice to the batter. They are really easy to make I just wish they were a little more moist. The kids and the hubby liked them a lot so that's all that matters. I made a lemon glaze as well. Read More
(5)
Rating: 5 stars
01/13/2015
I think these cookies are wonderful! I did tweak it a bit but the only things I changed were the baking temperature (350) and I didn't use lemon extract I used fresh lemons and added lemon zest. These cookies are so light and perfect! Read More
(5)