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