Lemon Thins

The Simple Art of EatingWell, January/February 2013

Your rating: None Average: 3.4 (67 votes)

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.

"The cookies were easy to make and clean up was quick. They taste great, but it seems like there's a little something missing that I couldn't quite put my finger on it. Maybe they're better with sorbet or something like the recipe...
Lemon Thins

11 Reviews for Lemon Thins

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.

Nice lemon cookie

Wanted a healthy homemade cookie for our family and this did the trick. Light and lemony. I will be making again.

Comments (1)

1 comment

Anonymous wrote 3 years 7 weeks ago

i added much more lemon..3

i added much more lemon..3 times more! ;)


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.


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.

Fast to put together, easy clean up

i used whole wheat flour and triva for the sweetner. I it dry, next time i think i will add applesauce or more butter. But overall for the hike, these will do just fine.


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