Easy Lemon Cookies

Used 3 Tbsp fresh squeezed lemon juice as well as the zest of the lemon in the batter. The batter was still very sticky. Next time I make them I am going to reduce the oil slightly and use one large egg to see if the batter is more manageable. Also used additional lemon juice and confectioners sugar to make a glaze to drizzle over the top. These were exceptional.

These taste like the cookie version of Lemon Squares. So delicious on a hot summer day. I did use LorAnn Lemon Emulsion which is much stronger than lemon extract and it was perfect! I will definitely be making these again and again. Thank you for the recipe!

Real easy. I did not have lemon extract so I used some lemon juice and peel. Turned out great. They also took about 12 min. to cook in my oven.

They turned out good. My grandson enjoyed them. I used olive oil instead of vegetable oil. They were a little chewy. I’d make them again.

Mine weren’t as fluffy as the photo but they were good! Tasted like the Panera bread lemon drop cookie with out the price tag

Cons: 1) didn’t have the tang of lemon I was looking for 2) tasted like cake mix – you could tell I cheated Pro: 1) looked good, cooked up easy

Lemony fruit loop cookies

Well, I made this yesterday at my clients house. I am a home care provider for senior citizens. At first, I was extremely disappointed with this recipe it was sticky. It was nothing like the video. So I made four cookies and baked them. The inside was sticky everything was wrong. So I decided to put them in the fridge and see if letting them hang out in the fridge overnight would work and I had a back up recipe for today when I got back to work just in case. So I turn the oven back on got it up to temperature took the cookie batter out of the fridge and it was still sticky but not as bad as yesterday. So I baked them and let them cool then I made the frosting as yesterday. My client did not like the icing sugar she said they were too messy. Anyhow, I made just a simple lemon glaze icing and today after cooling the batter overnight made a huge difference. I will definitely make this recipe again I will just put the batter in the fridge overnight and cook them the next day. I don’t know if maybe it was because my client being in her 80s has the house extremely warm like it is always over 77°F in her house so maybe that’s why they were so sticky I have no idea but it’s a keeper

Really dense dough and weird flavor

i loved the cookies

These cookies were very enjoyable to make from start to finish it only took about 2 and 1/2 hours from beginning and clean up to finish, Then we had cookies and milk. Pretty good with ice cream also. Myself and some grandkids had a lot of fun with this project.

Love this recipe. I make it almost every year for the holidays. I’ve changed it a bit to fit my preference. I usually use 1.5 teaspoons of the lemon extract instead of 1 so the lemon flavor is stronger. I also use a 1/2 teaspoon to measure out the cookies. Since they’re smaller than the original recipe says it usually only takes about 5 minutes for them to be done, but it depends on the oven.

These turned out terrible. My cake mix was old; but I don’t think that was the reason. Don’t make this quick recipe. Make the cookie dough from scratch.

The basic recipe was a bit bland, so I made some adjustments. I added a tablespoon of lemon extract and a rounded teaspoon of fresh lemon zest. I also made them a bit larger and baked them for twelve minutes on my aluminum baking sheet and ten minutes on my Teflon baking sheet. They are great with the adjustments.

Based on other reviews, I replaced the lemon extract with lemon juice and the rind of one whole lemon, then chilled the dough for 1 hour. Baked at 350° for 11 minutes on parchment paper. I made two batches. In the first, I used 1 Tbsp of lemon juice. In the 2nd, I used 2 Tbsp. It’s really a matter of personal preference. The husband prefers the first batch and I prefer the 2nd, but both are great. They’ve earned a place on this year’s Christmas platter. Thanks for a great idea, Lissa! I’m looking forward to trying this with Duncan Hines Chocolate Fudge mix as suggested by another reviewer.

Easy, delicious and whenever I ask, what can I bring?….”can you make those lemon cookies !!!”

So delicious

My lemon flavoring was old, so I added a bit of lemon zest. The flavor was great! I was surprised how much they spread, and my first dozen was too large; make smaller than your standard chocolate chip cookie. The powdered sugar really dresses up the cookie. Will make again!

First thing I noticed was that the standard size box of cake mix is 15.25 oz, not 18.25. So I used the smaller amount despite the recipe saying 18.25. The cookies are absolutely fantastic! They are incredibly easy to make, and very inexpensive. I calculated that it cost me about $3 to make 32 cookies. I admit that I love any lemon treat. Lemon pie, lemon bars, etc. So maybe I’m prejudice. But I took a dozen of these to my senior bowling league and everyone loved them. So, it’s not just me! I will be making these quite often.

For Christmas gifts this year I baked a ton of cookies and candies. This is the cookie I was asked the most for the recipe. It was so super easy but stayed soft and had such a great flavor. Huge hit, thank you

These were good for the limited ingredients /effort required. Yes, they did remind me of fruit loops