Thin Crispy Lemon Cookies Recipes

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CRISP LITTLE LEMON COOKIES



Crisp Little Lemon Cookies image

This is an easy and delicious recipe made with a cake mix.

Provided by Lori

Categories     Desserts     Cookies     Cake Mix Cookie Recipes

Yield 48

Number Of Ingredients 4

1 (18.25 ounce) package lemon cake mix
1 cup crisp rice cereal
½ cup butter, melted
1 egg

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, combine the cake mix and crispy rice cereal. Stir in the egg and melted butter until everything comes together.
  • Roll into firm 1 inch balls and place them 2 inches apart on an unprepared cookie sheet. Bake for 10 to 12 minutes in the preheated oven. Cool for 1 minute on the baking sheets before removing to cool completely on wire racks.

Nutrition Facts : Calories 65.9 calories, Carbohydrate 8.4 g, Cholesterol 11.7 mg, Fat 3.3 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 1.7 g, Sodium 96.6 mg, Sugar 4.7 g

CRISP LEMON COOKIES



Crisp Lemon Cookies image

These light, citrus cookies are a nice change of pace from typical Christmas cookies. Melted vanilla chips drizzled over the top is the fantastic finishing touch. -Darlene Dixon, Hanover, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield about 4.5 dozen.

Number Of Ingredients 8

1-1/3 cups butter, softened
2 cups confectioners' sugar
2 tablespoons lemon juice
2 teaspoons grated lemon zest
1/2 teaspoon vanilla extract
3 cups all-purpose flour
1/4 cup sugar
3/4 cup vanilla or white chips, melted

Steps:

  • Preheat oven to 325°. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in the lemon juice, zest and vanilla. Gradually add flour and mix well. , Shape dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Coat the bottom of a glass with cooking spray; dip in sugar. Flatten cookies with glass, redipping in sugar as needed., Bake until edges are lightly browned, 11-13 minutes. Remove to wire racks to cool. Drizzle with melted vanilla chips.

Nutrition Facts : Calories 99 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 34mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

LEMON CHEWY CRISPS



Lemon Chewy Crisps image

Great fresh lemon taste in a chewy little cookie with a nice crisp brown edge. If you don't have the almonds, you can substitute 1/4 cup additional sugar instead.

Provided by Jennifer Lipka

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Yield 24

Number Of Ingredients 10

½ cup butter, softened
¾ cup white sugar
1 egg
1 tablespoon lemon zest
1 ½ teaspoons fresh lemon juice
¾ teaspoon vanilla extract
½ teaspoon baking powder
¼ teaspoon baking soda
1 ¼ cups all-purpose flour
½ cup sliced almonds

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Beat butter and sugar in a large bowl with electric mixer on high speed until fluffy. Beat in remaining ingredients except flour until well blended.
  • On low speed, beat in flour just until blended.
  • Drop by rounded teaspoonfuls 1 1/2 inches apart on ungreased cookie sheets. Sprinkle with sugar or almonds.
  • Bake 10 to 12 minutes until edges are lightly browned. Cool on cookie sheet 1 minute before removing to wire rack to cool completely. Store in an airtight container at room temperature for up to one week. HINT: These cookies will have a nicely browned edge if baked on a regular thin cookie sheet rather than a thick or insulated one.

Nutrition Facts : Calories 97.2 calories, Carbohydrate 11.7 g, Cholesterol 17.9 mg, Fat 5.1 g, Fiber 0.4 g, Protein 1.4 g, SaturatedFat 2.6 g, Sodium 53.6 mg, Sugar 6.4 g

THIN, CRISPY, LEMON COOKIES



Thin, Crispy, Lemon Cookies image

I actually was hoping for a soft, thick sugar cookie, but I got a thin and crispy one. THe flavor was still amazing, and I still did like the crispyness. I may come out with a thick, soft, chewy, lemon cookie in the near future....

Provided by roxy_froggy25

Categories     Drop Cookies

Time 50m

Yield 2 1/2 dozen, 30 serving(s)

Number Of Ingredients 12

2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
3/4 cup butter, softened
1 1/2 cups sugar
1 egg
1 teaspoon vanilla
2 1/4 teaspoons lemon zest
2 cups powdered sugar
1 tablespoon milk
1 tablespoon water
1 tablespoon vanilla

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).

Nutrition Facts : Calories 153, Fat 4.9, SaturatedFat 3, Cholesterol 19.3, Sodium 89.7, Carbohydrate 26.1, Fiber 0.3, Sugar 17.9, Protein 1.4

CRISP LEMON SUGAR COOKIES



Crisp Lemon Sugar Cookies image

I have had this recipe for about 40 years, and in that time I've made a few changes. These cookies are my husband's favorite, so I bake them for him almost every week. One of my daughter's friends still remembers having these special treats when she stopped in on her way home from school. -Dollie Ainley, Doniphan, Missouri

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 6-1/2 dozen.

Number Of Ingredients 11

1/2 cup butter, softened
1/2 cup butter-flavored shortening
1 cup sugar
1 egg
1 tablespoon milk
2 teaspoons lemon extract
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
3/4 teaspoon salt
1/2 teaspoon baking soda
Additional sugar

Steps:

  • In a large bowl, cream butter, shortening and sugar until light and fluffy. Beat in egg, milk and extracts. Combine the flour, salt and baking soda; gradually add to creamed mixture. , Shape into 1-in. balls or drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Flatten with a glass dipped in sugar. , Bake at 400° for 9-11 minutes or until edges are lightly browned. Immediately remove to wire racks to cool.

Nutrition Facts : Calories 96 calories, Fat 5g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 87mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

CRISP LEMON THIN COOKIES



Crisp Lemon Thin Cookies image

Categories     Lemon     Cookies     Dessert     Bake

Number Of Ingredients 10

1 stick Butter - room temperature
2 tablespoons Butter (used together with 1 stick)
1 1/2 cups Confectioner's sugar
1 large piece Lemon zest - finely grated
1 tablespoon Lemon juice
1 teaspoon Lemon extract
1 piece Egg - large - room temperature
1/4 teaspoon Salt
1/4 teaspoon Baking soda
1 cup Flour

Steps:

  • Preheat oven to 350 degrees.
  • Line two baking sheets with parchment paper.
  • Cream butter, sugar and lemon zest until light and fluffy. Scrape the sides of the bowl.
  • Add the lemon juice and lemon extract. Mix until well combined.
  • Add the egg and mix until well combined. Scrape the sides of the bowl.
  • Add the salt, baking soda, and flour. Mix until incorporated.
  • Use a .75 oz scoop (my larger of the cookie scoops - black handle) or tablespoon to scoop the cookies onto the prepared baking sheets. Leaving 2" between the cookies. They will spread as they bake. Make sure to leave enough room.
  • Bake until the edges are golden brown and the middle of the cookies are set. About 8-10 minutes
  • Transfer the cookies to a cooling rack and allow to cool completely.
  • Store at room temperature in a covered container.

LEMON CRISP COOKIES



Lemon Crisp Cookies image

I received this cookie in a cookie swap this year. These were my favorites of the bunch! I haven't tried these yet, but I think that I will refrigerate the dough and make them into balls. Just to get a more "perfect" looking cookie.

Provided by graciethebaker

Categories     Drop Cookies

Time 1h5m

Yield 36 serving(s)

Number Of Ingredients 11

1/2 cup softened butter
3/4 cup sugar
1 large egg
1 tablespoon lemon zest, finely grated
1 1/2 tablespoons fresh lemon juice
3/4 teaspoon vanilla
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups flour
colored crystal sugar, for decorating

Steps:

  • Preheat oven to 350 degrees.
  • Beat butter and sugar until fluffy.
  • Add egg, lemon zest, juice, vanilla and beat again.
  • In Separate bowl, Sift together Baking powder, baking soda, salt and flour.
  • Add dry ingredients to wet in two batches, until just blended.
  • Drop by rounded teaspoonfuls 2 inches apart on ungreased cookie sheets.
  • Sprinkle with colored sugar.
  • Bake for 10-12 minutes until edges are lightly browned.
  • Cool on cookie sheet for 1 minute then move to a cooling rack.

LEMON THINS



Lemon Thins image

Categories     Cookies     Mixer     Dessert     Bake     Lemon     Chill     Gourmet

Yield Makes about 50 cookies

Number Of Ingredients 12

1/2 cup vegetable shortening at room temperature
2 tablespoons unsalted butter, softened
1 cup sugar
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
1 1/2 tablespoons freshly grated lemon zest
1/4 cup fresh lemon juice (about 1 lemon)
1 1/2 cups all-purpose flour
1 1/2 teaspoons double-acting baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
confectioners' sugar for dusting the cookies

Steps:

  • In a bowl with an electric mixer cream together the shortening, the butter, and the sugar, add the vanilla, the lemon extract, the zest, and the juice, beating, and beat the mixture until it is smooth. Into the bowl sift together the flour, the baking powder, the baking soda, and the salt and blend the dough well. On a piece of wax paper form the dough into a log 1 1/2 inches in diameter, using the paper as a guide. Chill the log, wrapped in wax paper and foil, for 2 hours. The dough may be made up to 3 months in advance and kept wrapped well and frozen. Cut the log into 1/8-inch slices with a sharp knife and bake the cookies 2 inches apart on ungreased baking sheets in the middle of a preheated 350°F. oven for 8 to 10 minutes, or until the edges are just golden. Transfer the cookies immediately with a metal spatula to racks, let them cool, and sift the confectioners' sugar lightly over the lemon thins.

LEMON THIN COOKIES (ALMOST AS GOOD AS THE ONE'S NABISCO USE TO MAKE)



Lemon Thin Cookies (almost as good as the one's Nabisco use to make) image

I loved the Lemon Thin cookies. This is as close to them as I could find. They are very tasty. I am thankful my children are grown, and I don't think my cat will eat them. :-)

Provided by Ann Dotson

Categories     Cookies

Time 20m

Number Of Ingredients 6

2 eggs
2/3 c sugar
1 tsp vanilla extract
4 tsp grated lemon rind
6 Tbsp butter
2/3 c all purpose flour

Steps:

  • 1. Preheat oven to 400 degrees
  • 2. In a bowl, beat eggs, sugar and vanilla for 3-4 minutes or until the mixture forms a ribbon when the beater is lifted. Keep beating and add the lemon rind (zest).
  • 3. In a separte bowl beat the butter until it is light and fluffy. Add the butter to the egg mixture alternating with the flour.
  • 4. Drop the batter by teaspoons about 2 1/2 inches apart on parchment lined baking sheets. Flatten the mounds into 2 inch rounds with a spoon dipped in water.
  • 5. Bake the cookies for about 5 minutes, or until the edges are browned.
  • 6. Allow to cook on the sheets for 1 minute, then cool them completely on a rack.

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