Lemon Thins

11 Reviews
From: EatingWell Magazine January/February 2013

These lemon cookies are made healthier with whole-wheat pastry flour and they get their zippy flavor from fresh lemon zest and juice rather than lemon extract. This lemon cookie recipe would be the perfect accompaniment to afternoon tea.

Ingredients 30 servings

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Original recipe yields 30 servings
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  • 1 1/4 cups whole-wheat pastry flour or all-purpose flour
  • 1/3 cup cornstarch
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup sugar, divided
  • 2 tablespoons butter, softened
  • 2 tablespoons canola oil
  • 1 large egg white
  • 1 1/2 teaspoons freshly grated lemon zest
  • 1 teaspoon vanilla extract
  • 3 tablespoons lemon juice

Preparation

  • Active

  • Ready In

  1. Preheat oven to 350 °F. Coat 2 baking sheets with cooking spray.
  2. Whisk flour, cornstarch, baking powder and salt in a mixing bowl. Beat 1/2 cup sugar, butter and oil in another mixing bowl with an electric mixer on medium speed until fluffy. Add egg white, lemon zest and vanilla; beat until smooth. Beat in lemon juice. Add the dry ingredients to the wet ingredients and fold in with a rubber spatula just until combined.
  3. Drop the dough by teaspoonfuls, 2 inches apart, onto the prepared baking sheets. Place the remaining 1/4 cup sugar in a saucer. Coat the bottom of a wide-bottomed glass with cooking spray and dip it in the sugar. Flatten the dough with the glass into 2 1/2-inch circles, dipping the glass in the sugar each time.
  4. Bake the cookies until they are just starting to brown around the edges, 8 to 10 minutes. Transfer to a flat surface (not a rack) to crisp.
  • Make Ahead Tip: Store in an airtight container for up to 3 days.

Nutrition information

  • Serving size: 1 cookie
  • Per serving: 60 calories; 2 g fat(1 g sat); 0 g fiber; 11 g carbohydrates; 1 g protein; 16 mcg folate; 2 mg cholesterol; 5 g sugars; 0 g added sugars; 24 IU vitamin A; 1 mg vitamin C; 15 mg calcium; 0 mg iron; 46 mg sodium; 10 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 other carbohydrate

Reviews 11

February 29, 2016
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By: EatingWell User
Addictive I followed the recipe exactly other than adding 1T more lemon juice. This recipe came together so easily with things I always have in the house, which is incredibly dangerous! I baked mine in a Whoopie Pie pan for 13 minutes and then cooled them on a wire rack. It made a perfect dozen. Baking them in the Whoopie Pie created a soft, flaky, chewy cookie reminiscent of a shortbread. This is now going to become my go-to cookie recipe for all occasions. Pros: Easy Cons: Addictive
November 16, 2014
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By: EatingWell User
These turned out really well. I used 1/2 cup regular whole wheat flour and the rest all-purpose. I also added a bit more lemon juice (maybe a tsp?) and 1/4 tsp anise flavoring (on top of the vanilla). These are so good I'm not sure the sugar on top is really necessary. In fact, I left it off half of the cookies to avoid the extra calories
September 18, 2013
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By: gcrokzzzzz
Great dessert These cookies were exactly as I had expected in terms of texture. A lot of reviews said they were dry but mine came out nice! I do wish they were more lemony but next time I'll just add more zest. I used the zest and juice of a medium lemon. It's great a small treat to have after dinner when you just want a tiny sweet lil' something. Pros: Easy, quick, small bite Cons: Not whole wheat, not lemony enough
March 22, 2013
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By: EatingWell User
These are addictive! I used all-purpose flour and spreadable butter, which maybe is why I didn't have the issues others did. I also put 2 tsp of lemon zest. My cookies turned out about 1.5 inches around and very light and tangy. Make sure to flatten well with the glass to get a good texture. Pros: Very light and tangy. Cons: If not flattened are a little dry.
March 05, 2013
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By: EatingWell User
Yummy!!! this recipe makes a small batch..;) Very tasty. I LOVE lemon so I added the juice of half a lemon from our tree. It's tasty and will be making it again. Pros: Easy Recipe. ;) Cons: Needs more Lemon juice....SO I added MORE. ;)
February 26, 2013
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By: EatingWell User
Dry and dense Not sure if it's the whole wheat pastry flour or lack of butter, but mine were dry, dry, dry. No one loved them. Ok with tea but more scone like. I wanted a snappy, crisp, lemony cookie but it was dry and dense. I threw most of them out - even my 7 yr old didn't care for them. Pros: lemony Cons: dry, dense
January 22, 2013
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By: EatingWell User
Nice lemon cookie Wanted a healthy homemade cookie for our family and this did the trick. Light and lemony. I will be making again.
December 22, 2012
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By: EatingWell User
I found the dough to be dry. I used whole wheat pastry flour. I added 3 more tablespoons lemon juice (from Meyer lemons) and 6 more tablespoons of water to get the dough to a better consistency. The added lemon juice enhanced the flavor. I personally would not make the recipe again. I chose it because it used real lemon jucie and not lemon extract.
December 21, 2012
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By: EatingWell User
I agree that something was missing. You could not taste any lemon flavor. I used the whole wheat flour vs the whole wheat pastry flour. You might try to add more lemon zest, lemon juice, and vanilla. Pros: Fast to put together, easy clean up