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!
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! =)
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!
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.
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 ;)
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!
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. )
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.
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!
