Best Crispy Lemon Cookies Recipes

THIN, CRISPY, LEMON COOKIES

Steps:

• Preheat oven to 350 degrees. Grease baking sheets.
• Combine flour, baking soda, and baking powder in a small mixing bowl. Set aside. Combine butter and sugar and cream. Add egg, vanilla, and lemon vest, and beat until smooth. Add flour mixture gradually til soft dough forms.
• Drop dough by rounded teaspoon onto a greased baking sheet. Bake until edges turn brown and cookie appears puffy. About 12 minutes. Let sit about 3 minutes to set, and transfer to wire rack to cool completely.
• For glaze combine powdered sugar, milk, water, and vanilla. If glaze is too thick, add some water til thin glaze. Pour 2 teaspoons of glaze over each cooled cookie. Sprinkle with sprinkles. (optional, and glaze is optional as well).

CRISPY LEMON COOKIES

Steps:

• Preheat oven to 350 degrees.
• Cream the butter and sugar until smooth.
• Add the flour, sour cream, baking soda and lemon extract and blend until smooth.
• Divide dough in half and place each half on a piece of wax paper. Roll each section into a 2 inch log and freeze until firm.
• Remove 1 log at a time, slice dough into 1/8 inch slices.
• Place on ungreased cookie sheet. Bake until edges are golden brown.
• Remove from oven, cool for 1 minute, remove from pan and cool on rack.
• Drizzle with icing if desired.
• For Lemon Icing: Mix all ingredients until smooth. Drizzle over cookies. Let icing dry before storing.

CRISPY & QUICK LEMON COOKIES

Steps:

• 1. Preheat oven to 350 degrees. In a large bowl combine cake mix,cereal,butter and egg, blending well.Form into 1-inch balls. Place 2 inches apart onan ungreased cookie sheet. Flatten with a fork. Bake 9 to 12 minutes, or untill very light golden brown around the edges. Cool 1 minute and remove to a cooling rack.

CRISPY LEMON COOKIES

Steps:

• Preheat oven to 350ºF.
• Bring lemon juice to a simmer in a saucepan over medium heat; cook until reduced by half.
• Add in 1/2 cup butter and stir until melted.
• Sift flour, baking powder and salt together in a bowl.
• Cream remaining butter and sugar until light and fluffy.
• Add egg and lemon butter.
• Mix until pale, about 3 minutes.
• Mix in vanilla.
• Add in flour and mix well.
• Form 1-1/2" balls and drop them onto cookie sheets lined with parchment paper.
• Bake until lightly browned, 12-15 minutes.
• Cool on rack and store in airtight container, (if they last that long!).