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.
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.
11 Reviews for Lemon Thins
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
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.
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.