Lemon Cookies from Scratch

These cookies are delicious!! I used the zest from two lemons, but I could’ve gone with more- I can’t get enough zip! My husband said they’re already zippy though They were really easy to make- I’ll definitely be baking these again!

I made these tonight! I was so excited to finally try a new cookie recipe. They turned out super delicious! Instead of lemon zest though, I used lemon peel seasoning and I used lemon extract instead of lemon juice. It turned out amazing! I also added yellow food coloring to give it a "lemon" color. I'm definitely going to add more lemon flavoring next time though, but nevertheless, these were amazing. Thank you for the recipe!

They were more cake like than cookie . Very lemony ..

Excellent recipe, will definitely make this again and again. I will add a little more lemon, but I love the tart pucker taste.

Made according to recipe. Very easy to make and delicious!

My 12-year-old son made these (I zested the lemon for him) and found them easy and fun to bake and we ate them and found them delicious to eat! Will definitely make again.

Fantastic recipe! I love lemon cookies and have tried many different recipes. These are perfection, truly melts in the mouth. The timing is everything with these. I don't like raw cookie dough and these are right at the limit, 12 minutes tops. (Also adjusting to a new oven.) They weren't brown on the bottom which turned out to be right. Also, I had a hard time with the refrigerated dough, but found that if I have some water on my hands, they roll perfectly in the palms. Also, I bake mostly by weight. I weighed the finished dough, divided by 20 and came up with about 33 grams per cookie. I usually make large cookies, but these are the perfect size. Also, I forgot to roll the first batch in sugar and did so afterwards. The next batch, I did. They were better, but the first batch weren't awful and were heartily consumed. Highly recommend this recipe.

I should have paid more attention to the "barely set" note. They taste good but I plan to add some homemade lemon glaze to make them more lemony and add a sweeter zip!

These cookies were a huge hit at work. So yummy, yet lite.

I didn’t want to be tempted to eat too many so I halved the recipe but used the regular amount of lemon zest and juice and these are so tart and fantastic.

Great recipe but would put more lemon zest and juice next time as it just vaguely faster like lemon

Strange, sticky, result with a grainy mouthfeel. They tasted artificially flavored, and mildly lemon even though the recipe calls for real lemon. The flavor improved a bit with a lemon/powdered sugar drizzle. Wouldn't make these again.

Increased lemon juice to 1/4 cup, added 1/2 cup of flour and 1/4 tsp of baking powder to adjust for increased liquid

These cookies turned out very dry. The lemon taste was good, I used the zest of 2 lemons.

Cookie is good, but I added more lemon juice. I used 1 tbs zest as 2 tbs juice. Can add more. I like the lemon taste.

I figured sweet enough without added rolling in icing sugar. Baked a little longer than recommended as I wanted more crunch- good result. Like other reviewers, I’ll add a little more lemon next time for extra zing. lemon essence might do the trick along with other ingredients.

the look is very good the Ingredients is also good i hope i can it eat it yamyyyyy ? this is to amazing Food you can eat on Christmas https://cutt.ly/aR6xRov

Like others, I increased the fresh lemon juice and zest. I also used lemon extract and just a little vanilla. I added a tablespoon or so of flour to compensate for the increased liquid. These spread more than I thought. I refrigerated the last batch again after shaping and rolling, and that helped quite a bit. These had plenty of lemon flavor, and are a nice light cookie. Didn't notice any of gritty texture mentioned by some reviewers. It's simply the crunch of sugar. They're delicious!

Was great recipe . Though of summer when made on freak snow storm day. Lemon flavor depends on size of lemon used. Might try with orange zest.

It was very delicious! The cookies were soft and crunchy on the outside. I had to put them in for 5 more minutes due to the fact that they were a little undercooked (depends on what oven you have). If you want the taste to be more lemony and you didn't add it to the batter, try squeezing lemon juice on the cookies while they are hot and out of the oven, then put them back in for a couple of more minutes. Overall, loved them! Great and easy recipe.

Great Lemon Sugar Cookie recipe! I did up the lemon zest to 3 whole lemons and used the juice of one whole lemon. I also baked one tray at a time (as I had the time to do so) but I put the dough back in the refrigerator between batches. I'll definitely make these again.

These cookies are just great. I got a bit over 30 middle sized cookies from this recipe. They made the whole house smell like lemon cake. Just what we needed as the days are getting colder. Will definitely make these again. Thank you

I liked this recipe, but it wasn't nearly lemony enough for me. So while I did like it tasted a little bland to my taste and to the rest of my family. I would double the amount of lemon juice used. But only add a little more zest if you want, since I think the zest wouldn't help with it's slightly grainy flavor