Best Crisp Lemon Cookies Recipes

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LEMON CRISP COOKIES



Lemon Crisp Cookies image

I received this cookie in a cookie swap this year. These were my favorites of the bunch! I haven't tried these yet, but I think that I will refrigerate the dough and make them into balls. Just to get a more "perfect" looking cookie.

Provided by graciethebaker

Categories     Drop Cookies

Time 1h5m

Yield 36 serving(s)

Number Of Ingredients 11

1/2 cup softened butter
3/4 cup sugar
1 large egg
1 tablespoon lemon zest, finely grated
1 1/2 tablespoons fresh lemon juice
3/4 teaspoon vanilla
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups flour
colored crystal sugar, for decorating

Steps:

  • Preheat oven to 350 degrees.
  • Beat butter and sugar until fluffy.
  • Add egg, lemon zest, juice, vanilla and beat again.
  • In Separate bowl, Sift together Baking powder, baking soda, salt and flour.
  • Add dry ingredients to wet in two batches, until just blended.
  • Drop by rounded teaspoonfuls 2 inches apart on ungreased cookie sheets.
  • Sprinkle with colored sugar.
  • Bake for 10-12 minutes until edges are lightly browned.
  • Cool on cookie sheet for 1 minute then move to a cooling rack.

CRISP LEMON COOKIES



Crisp Lemon Cookies image

Lemon lovers, rejoice -- these crisp, delicate cookies are made with lots of juice and zest for a delightful tang; poppy seeds add crunch.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 30

Number Of Ingredients 10

1/4 cup fresh lemon juice
3 1/2 teaspoons freshly grated lemon zest (2 to 3 lemons)
8 ounces (2 sticks) unsalted butter
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
1 large egg
2 teaspoons pure vanilla extract
1 tablespoon poppy seeds, plus more for sprinkling

Steps:

  • Preheat oven to 375 degrees. Bring lemon juice to a simmer in a small saucepan over medium heat; cook until reduced by half. Add 1 stick butter; stir until melted.
  • Whisk together flour, baking powder, and salt. Cream remaining stick butter and 1 cup sugar on medium speed in the bowl of an electric mixer fitted with the paddle attachment. Mix in egg and lemonbutter. Mix until pale, about 3 minutes. Mix in vanilla and 2 teaspoons zest. Mix in flour mixture and poppy seeds.
  • Stir together remaining 1/2 cup sugar and 1 1/2 teaspoons zest. Roll spoonfuls of dough into 1 1/2-inch balls; roll them in sugar mixture. Place 2 inches apart on baking sheets. Press each with the flat end of a glass dipped in sugar mixture until 1/4 inch thick. Sprinkle with seeds.
  • Bake until just browned around bottom edges, 10 to 11 minutes. Transfer to wire racks; let cool completely. Store in an airtight container up to 1 week.

CRISP LEMON COOKIES



Crisp Lemon Cookies image

These light, citrus cookies are a nice change of pace from typical Christmas cookies. Melted vanilla chips drizzled over the top is the fantastic finishing touch. -Darlene Dixon, Hanover, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield about 4.5 dozen.

Number Of Ingredients 8

1-1/3 cups butter, softened
2 cups confectioners' sugar
2 tablespoons lemon juice
2 teaspoons grated lemon zest
1/2 teaspoon vanilla extract
3 cups all-purpose flour
1/4 cup sugar
3/4 cup vanilla or white chips, melted

Steps:

  • Preheat oven to 325°. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in the lemon juice, zest and vanilla. Gradually add flour and mix well. , Shape dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Coat the bottom of a glass with cooking spray; dip in sugar. Flatten cookies with glass, redipping in sugar as needed., Bake until edges are lightly browned, 11-13 minutes. Remove to wire racks to cool. Drizzle with melted vanilla chips.

Nutrition Facts : Calories 99 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 34mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

CRISP LEMON SUGAR COOKIES



Crisp Lemon Sugar Cookies image

I have had this recipe for about 40 years, and in that time I've made a few changes. These cookies are my husband's favorite, so I bake them for him almost every week. One of my daughter's friends still remembers having these special treats when she stopped in on her way home from school. -Dollie Ainley, Doniphan, Missouri

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 6-1/2 dozen.

Number Of Ingredients 11

1/2 cup butter, softened
1/2 cup butter-flavored shortening
1 cup sugar
1 egg
1 tablespoon milk
2 teaspoons lemon extract
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
3/4 teaspoon salt
1/2 teaspoon baking soda
Additional sugar

Steps:

  • In a large bowl, cream butter, shortening and sugar until light and fluffy. Beat in egg, milk and extracts. Combine the flour, salt and baking soda; gradually add to creamed mixture. , Shape into 1-in. balls or drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Flatten with a glass dipped in sugar. , Bake at 400° for 9-11 minutes or until edges are lightly browned. Immediately remove to wire racks to cool.

Nutrition Facts : Calories 96 calories, Fat 5g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 87mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

LEMON CRISP COOKIES



Lemon Crisp Cookies image

These quick-to-fix treats are a snap to make using a boxed cake mix. The sunny yellow color, big lemon flavor and delightful crunch are sure to bring smiles. -Julia Livingston, Frostproof, Florida

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield about 4 dozen.

Number Of Ingredients 5

1 package lemon cake mix (regular size)
1 cup crisp rice cereal
1/2 cup butter, melted
1 large egg, lightly beaten
1 teaspoon grated lemon zest

Steps:

  • Preheat oven to 350°. In a large bowl, combine all the ingredients (dough will be crumbly). Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets. , Bake 10-12 minutes or until set. Cool 1 minute; remove from pan to a wire rack to cool completely.

Nutrition Facts : Calories 128 calories, Fat 6g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 189mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.

CRISP LEMON THIN COOKIES



Crisp Lemon Thin Cookies image

Categories     Lemon     Cookies     Dessert     Bake

Number Of Ingredients 10

1 stick Butter - room temperature
2 tablespoons Butter (used together with 1 stick)
1 1/2 cups Confectioner's sugar
1 large piece Lemon zest - finely grated
1 tablespoon Lemon juice
1 teaspoon Lemon extract
1 piece Egg - large - room temperature
1/4 teaspoon Salt
1/4 teaspoon Baking soda
1 cup Flour

Steps:

  • Preheat oven to 350 degrees.
  • Line two baking sheets with parchment paper.
  • Cream butter, sugar and lemon zest until light and fluffy. Scrape the sides of the bowl.
  • Add the lemon juice and lemon extract. Mix until well combined.
  • Add the egg and mix until well combined. Scrape the sides of the bowl.
  • Add the salt, baking soda, and flour. Mix until incorporated.
  • Use a .75 oz scoop (my larger of the cookie scoops - black handle) or tablespoon to scoop the cookies onto the prepared baking sheets. Leaving 2" between the cookies. They will spread as they bake. Make sure to leave enough room.
  • Bake until the edges are golden brown and the middle of the cookies are set. About 8-10 minutes
  • Transfer the cookies to a cooling rack and allow to cool completely.
  • Store at room temperature in a covered container.

CRISP LITTLE LEMON COOKIES



Crisp Little Lemon Cookies image

This is an easy and delicious recipe made with a cake mix.

Provided by Lori

Categories     Desserts     Cookies     Cake Mix Cookie Recipes

Yield 48

Number Of Ingredients 4

1 (18.25 ounce) package lemon cake mix
1 cup crisp rice cereal
½ cup butter, melted
1 egg

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, combine the cake mix and crispy rice cereal. Stir in the egg and melted butter until everything comes together.
  • Roll into firm 1 inch balls and place them 2 inches apart on an unprepared cookie sheet. Bake for 10 to 12 minutes in the preheated oven. Cool for 1 minute on the baking sheets before removing to cool completely on wire racks.

Nutrition Facts : Calories 65.9 calories, Carbohydrate 8.4 g, Cholesterol 11.7 mg, Fat 3.3 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 1.7 g, Sodium 96.6 mg, Sugar 4.7 g

CRISP LEMON SUGAR COOKIES



Crisp Lemon Sugar Cookies image

Make and share this Crisp Lemon Sugar Cookies recipe from Food.com.

Provided by PalatablePastime

Categories     Drop Cookies

Time 25m

Yield 40 cookies (approximately)

Number Of Ingredients 12

1/2 cup unsalted butter, softened
1/2 cup shortening
1 cup sugar
1 egg
1 tablespoon milk
2 teaspoons lemon extract
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
3/4 teaspoon salt
1 tablespoon lemon rind or 1 tablespoon lemon zest
1/2 teaspoon baking soda
additional sugar

Steps:

  • In a mixing bowl, cream butter, shortening and sugar.
  • Add the egg, milk and extracts. Combine the flour, salt, leon rind, and baking soda; gradually add to creamed mixture.
  • Shape into 1-in. balls or drop by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets.
  • Flatten with a glass dipped in sugar.
  • Bake at 400 degrees F for 9-11 minutes or until edges are lightly browned.
  • Immediately remove to wire racks to cool.

CRISP LEMON CAKE MIX COOKIES



Crisp Lemon Cake Mix Cookies image

These super easy lemon cake mix cookies will become your go-to recipe when you want to satisfy your craving for a bit of lemon flavor.

Provided by EAForsythe

Time 20m

Yield 36

Number Of Ingredients 4

1 (15.25 ounce) package lemon cake mix
1 cup crispy rice cereal (such as Rice Krispies®)
1 cup unsalted butter, melted
1 large egg, slightly beaten

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Blend cake mix, cereal, melted butter, and egg together in a bowl.
  • Form dough into 1-inch balls and place 2 inches apart on ungreased cookie sheets.
  • Bake in the preheated oven until golden brown around the edges, 9 to 12 minutes. Cool for 1 minute before transferring from the cookie sheet to a wire rack to cool completely.

Nutrition Facts : Calories 101.1 calories, Carbohydrate 9.6 g, Cholesterol 21.8 mg, Fat 6.7 g, Fiber 0.1 g, Protein 1 g, SaturatedFat 3.8 g, Sodium 95.5 mg, Sugar 5.4 g

CRISP LEMON TEA COOKIES



Crisp Lemon Tea Cookies image

Almost as much fun to eat as they are to decorate, these lemony cookies are the perfect backdrop for baking bits, sprinkles or glitter. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 2 dozen.

Number Of Ingredients 11

1/2 cup butter, softened
1/2 cup sugar
1 tablespoon 2% milk
1/2 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1/2 teaspoon ground cinnamon
FROSTING:
2 tablespoons plus 1 teaspoon butter
1-1/2 cups confectioners' sugar
2 tablespoons lemon juice
Assorted M&M's miniature baking bits

Steps:

  • In a small bowl, cream butter and sugar until light and fluffy. Beat in milk and vanilla. Combine flour and cinnamon; gradually add to creamed mixture and mix well. Shape dough into an 8x2-in. roll; wrap in plastic and freeze. , To use frozen cookie dough: Unwrap cookie dough and let stand at room temperature for 10 minutes. Cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool., For frosting, in another small bowl, cream butter and confectioners' sugar until light and fluffy. Gradually beat in lemon juice. Frost cookies. Decorate with baking bits.

Nutrition Facts : Calories 113 calories, Fat 5g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 35mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.

CRISP LEMON SUGAR COOKIES



CRISP LEMON SUGAR COOKIES image

Categories     Citrus

Number Of Ingredients 9

1/2 cup Butter
1/2 cup Butter Flavored Shortening
1 cup Sugar
1 Egg
1 Tablespoon Milk
1 teaspoons Lemon Extract
2 1/2 cups all-purpose Flour
1/2 teaspoon Baking Soda
Additional Sugar

Steps:

  • In a mixing bowl, cream butter, shortening and sugar. Beat in egg, milk and extract. combine the flour, salt and baking soda; gradually add to creamed mixture. Shape into 1-inch balls or drop by rounded teaspoonfuls 2 inches apart onto ungreased baking sheet. Flatten with a glass dipped in sugar. Bake at 400 degrees for 9-11 minutes or until edges are lightly browned. Immediately remove to wire racks to cool.

QUICKY LEMON CRISP COOKIES



Quicky Lemon Crisp Cookies image

Make and share this Quicky Lemon Crisp Cookies recipe from Food.com.

Provided by Marie

Categories     Drop Cookies

Time 18m

Yield 72 cookies

Number Of Ingredients 7

2 cups flour
3/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup shortening
1 cup sugar
2 (3 ounce) packages instant lemon pudding mix
3 eggs

Steps:

  • Cream shortening, then add flour baking soda and salt.
  • Mix well and add sugar and the pudding mixes and blend well.
  • Add eggs and mix.
  • Drop by teaspoon on greased cookie sheet and bake at 375 degrees for 8 to 10 minutes.

Nutrition Facts : Calories 54.2, Fat 2.4, SaturatedFat 0.6, Cholesterol 8.8, Sodium 55.6, Carbohydrate 7.7, Fiber 0.1, Sugar 2.8, Protein 0.6

LEMON CRISP COOKIES



Lemon Crisp Cookies image

Make and share this Lemon Crisp Cookies recipe from Food.com.

Provided by cookalot 2

Categories     Dessert

Time 38m

Yield 60 cookies

Number Of Ingredients 11

1/2 cup butter
1 cup sugar
1 egg
1 tablespoon lemon rind
2 tablespoons lemon juice
1 3/4 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
granulated sugar
grated lemon rind

Steps:

  • Cream butter and sugar.
  • Beat in lemon rind and juice,.
  • Combine flour salt, baking soda, and ginger.
  • add to creamed mixture.
  • Cover and refrigerate until firm.
  • Shape dough into cylinder 1 3/4 inch in diameter.
  • Wrap in plastic and chill until very firm or freeze.
  • Cut into very thin 1/8" or less.
  • Place on greased baking sheets.
  • If desired sprinkle with topping.
  • Bake 375 for 6-8 min until very lightly browned.
  • Let cool for 5 min before removing from pan.

Nutrition Facts : Calories 41.2, Fat 1.6, SaturatedFat 1, Cholesterol 7.6, Sodium 42, Carbohydrate 6.2, Fiber 0.1, Sugar 3.4, Protein 0.5

CRISP LITTLE LEMON COOKIES



Crisp Little Lemon Cookies image

I have not tried this recipe. I got it from Parish Pickens From Lakeshore United Methodist. The recipe was submitted by Arlene Johnston.

Provided by internetnut

Categories     Dessert

Time 24m

Yield 3-4 dozen, 10-12 serving(s)

Number Of Ingredients 4

18 ounces lemon cake mix with pudding
1 cup crisp rice cereal
1/2 cup margarine, melted
1 egg, slightly beaten

Steps:

  • Combine cake mix, margarine, and egg; blend well. Fold in cereal.
  • Form 1-inch balls, pressing firmly onto ungreased cookie sheet.
  • Bake at 350 for 9-12 minutes, or until golden brown around edges.
  • Cool 1 minute. Remove from cookie sheet.

CRISP LEMON COOKIES WITH ANISE FROSTING



Crisp Lemon Cookies with Anise Frosting image

I found this recipe on the side of a Krusteaz Lemon Bar mix. I tweaked it to my liking a bit and added the anise frosting and also lemon frosting and came up with these. The cookies are crisp and refreshing and a great summer treat. My daughter loves thick crisp cookies, she is not a fan of softer types. So I wanted something she...

Provided by Deneece Gursky

Categories     Cookies

Number Of Ingredients 13

krusteaz lemon bar mix
2 sticks of softened butter
2 eggs
2 c flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 t vanilla
1 teaspoon pure lemon extract
FROSTING
lemon extract
anise extract
1 can white frosting (not the fluffy or whipped cream kind)
sugar (granulated)

Steps:

  • 1. Cream together butter and pouch of lemon filling mix from krusteaz box. Add in vanilla and pure lemon extracts
  • 2. To this add 2 eggs and stir until well blended
  • 3. Now add in flour, pouch of crust mix from krusteaz box, soda, and salt. Stir this until dough forms. You may have to knead the dough with your hands. (If sticky add flour to your hands before kneading)
  • 4. Take HEAPING Tablespoons of dough and roll into balls. Roll in bowl of sugar and place on ungreased cookie sheet. Be sure to place balls at least 2 inches apart because the expand. (I fit 12 cookies on a tray)
  • 5. Bake in 350 degree preheated oven for 14 to 16 minutes or until cookies are golden and set.
  • 6. Allow cookies to cool and then frost with preferred frosting (we left some unfrosted cause my daughter hates frosting)
  • 7. split can of frosting in half to one half add anise extract and to other half add lemon extract, stir both to blend well. Frost cookies.

LEMON CRISP COOKIES



Lemon Crisp Cookies image

A cookie that taste just like a sip of lemonade.

Provided by Penny R

Categories     Cookies

Number Of Ingredients 7

1 box pillsbury moist supreme lemon cake mix
1 box lemon jello, small
1/3 c vegetable oil
2 eggs
1/4 c sugar
1 c powdered sugar
2-3 Tbsp lemon juice concentrate

Steps:

  • 1. Heat oven to 375 F. In large bowl, combine cake mix, oil and eggs; stir with spoon until thoroughly moistened. Shape dough into 1-inch balls; place two inches apart on ungreased cookie sheets. Place sugar in shallow dish. Dip bottom of glass in sugar and flatten cookies to 1/4 inch thickness. Bake at 375 F for 5-7 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets. In small bowl, combine powdered sugar and lemon juice until smooth. Drizzle over cookies.

CRISP LEMON TEA COOKIES RECIPE



Crisp Lemon Tea Cookies Recipe image

How to make Crisp Lemon Tea Cookies Recipe

Provided by @MakeItYours

Number Of Ingredients 12

Ingredients
1/2 cup butter, softened
1/2 cup Imperial Sugar® / Dixie Crystals® Granulated Sugar
1 tablespoon 2% milk
1/2 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1/2 teaspoon ground cinnamon
FROSTING:
2 tablespoons plus 1 teaspoon butter
1-1/2 cups confectioners' sugar
2 tablespoons lemon juice
Assorted M&M's miniature baking bits

Steps:

  • In a small bowl, cream butter and sugar until light and fluffy. Beat in milk and vanilla. Combine flour and cinnamon; gradually add to creamed mixture and mix well. Shape dough into an 8-in. x 2-in. roll; wrap in plastic wrap and freeze.
  • To use frozen cookie dough: Unwrap cookie dough and let stand at room temperature for 10 minutes. Cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
  • For frosting, in another small bowl, cream butter and confectioners' sugar until light and fluffy. Gradually beat in lemon juice. Frost cookies. Decorate with baking bits. Yield: 2 dozen.

CRISP LITTLE LEMON COOKIES



Crisp Little Lemon Cookies image

"This is an easy and delicious recipe made with a cake mix."

Provided by @MakeItYours

Number Of Ingredients 4

1 (18.25 ounce) package lemon cake mix
1 cup crisp rice cereal
1/2 cup butter, melted
1 egg

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, combine the cake mix and crispy rice cereal. Stir in the egg and melted butter until everything comes together.
  • Roll into firm 1 inch balls and place them 2 inches apart on an unprepared cookie sheet. Bake for 10 to 12 minutes in the preheated oven. Cool for 1 minute on the baking sheets before removing to cool completely on wire racks.

CRISP LEMON COOKIES



Crisp Lemon Cookies image

I love lemon, and these don't disappoint. I skipped the vanilla or white chip glaze on top. These are sweet enough without for me. Recipe courtesy of Taste of Home Christmas 2009,

Provided by AmyZoe

Categories     Dessert

Time 45m

Yield 54 cookies, 54 serving(s)

Number Of Ingredients 8

1 1/3 cups butter, softened
2 cups confectioners' sugar
2 tablespoons lemon juice
2 teaspoons grated lemon peel
1/2 teaspoon vanilla extract
3 cups all-purpose flour
1/4 cup sugar
3/4 cup vanilla or 3/4 cup white chocolate chips, melted

Steps:

  • In a large bowl, cream butter and confectioners' sugar until light and fluffy.
  • Beat in the lemon juice, peel, and vanilla.
  • Gradually add flour and mix well.
  • Shape dough into 1 inch balls and place 2 inches apart on ungreased baking sheets.
  • Coat the bottom of a glass with cooking spray and dip in sugar. Flatten cookies with glass, redipping in sugar as needed.
  • Bake at 325 for 11 to 13 minutes or until edges are lightly browned. Remove to wire racks to cool. Drizzle with melted vanilla chips.

Nutrition Facts : Calories 94.9, Fat 4.6, SaturatedFat 2.9, Cholesterol 12.1, Sodium 40.5, Carbohydrate 11.1, Fiber 0.2, Sugar 5.7, Protein 0.8

LEMON CRISP COOKIES



Lemon Crisp Cookies image

This is a cake mix cookie I found in my Mother's recipes.

Provided by sheila farrah

Categories     Cookies

Time 20m

Number Of Ingredients 5

1 pasckage duncan hines cake mix
1 c rice crispies
1/2 c butter, melted
1 egg beaten1
1 tsp grated lemon rind

Steps:

  • 1. In a large bowl, combine all ingredients until well mixed ( dough will be crumbly )
  • 2. Shape into 1 i9nch balls. Place 2 in. apart on ungreased baking sheets.
  • 3. Bake at 350 for 10-12 minutes or until set. cool for 1 minute; remove from pan to a wire reck to cool completely. Yield about 4 dozen

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