The most popular chocolate biscuit around. You must consume these cookies in order for your life to be complete.
| Servings: | 24 |
| Yield: | 2 dozen |
Ingredients
- 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
Instructions
- 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 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 18 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 3 g |
| Sodium | 54 mg |
| Sugars | 6 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
I made this once but they were not very lemony (admittedly, I could not justify buying lemons just for the zest) so I decided to try the same cookies with almond extract. I used 3 teaspoons almond extract in place of the lemon extract/zest and they came out awesome. My next experiment will be to do almond WITH white chocolate chips. I would imagine if you like the lemon version, that would probably go well with white chocolate chips as well.
Delightful, just the right amount of chew, a bit crispy. Doubled recipe, used juice from full lemon and zest from 2 lemons. Baked 10 and 11 minutes, different types of sheets. Looked for brown edges. Had no almonds made a simple lemon glaze. Husband loved them. Definitely a keeper.
great cookies!
I was fancying something light and fruity cookie wise to make for Easter, and I found it!! Excellent cookies! I didn’t have any lemons to zest, so I used some lemon extract and TRUElemon crystallized lemon. Delicious! I will get a lemon and make these again with zest, though. I will be making these again regardless! The sliced almonds on top are a nice touch.
Lemon flavor is too subtle for our tastes.
This one was hard to rate. On its own it’s a 1 or 2 star. As there is no lemon flavour whatsoever. I followed other reviewers and added the juice and zest from a whole lemon and still couldn’t taste the lemon. However, the texture of the cookie is amazing, it’s light and fluffy and perfect. So I’m giving it 4 starts with tweaks. If you love lemon like I do then add a lemon glaze on top and maybe some lemon concentrate as someone ese mentioned. I will keep tweaking
really yummy cookie! I didn’t make any changes to the recipe except I added zest of a whole lime ~2 tablespoons. pretty sweet so I may try a little less sugar next time.
These were chewy with crispy edges, and an excellent flavor! I did make two slight changes. First, a number of people complained about the lack of lemony flavor, so I added 1/2 tsp lemon extract along with the lemon peel. Then, because I wanted to replicate a local bakery treat, I added 3/4 cup white chocolate chips. The recipe made a dozen giant cookies.
Very tasty, but not lemony enough.
My guests loved these. I zested an entire lemon, added some dried lemon, and extra lemon juice. Placed sliced almonds on 1/2 and sugar on the other half of the recipe. These were excellent! Will be making these again and again. Thanks.
My guests loved these. I zested an entire lemon, added some dried lemon, and extra lemon juice. Placed sliced almonds on 1/2 and sugar on the other half of the recipe. These were excellent! Will be making these again and again. Thanks.
Just as described! Lemony delish!
I substituted 1/4 cup crushed lemon drops for 1/4 cup of white sugar. I also sprinkled crushed lemon drop sugar on the cookies after 9 minutes of baking. Yum
I agree with others, not too lemony. I did add extra zest and lemon juice. Used parchment paper (always…great invention!) Did put lemon juice in bowl, dipped a glass bottom in that then sugar and used that to flatten the cookies before baking. Added a nice pop of tartness. I like a crisp cookie which these are not. But hubby likes a soft cookie, so thumbs up.
I added extra lemon zest & juice both…cookies were bland & tasteless. Probably wont bother again, pretty disappointing.
I added extra lemon zest & juice both…cookies were bland & tasteless. Probably wont bother again, pretty disappointing.
I read the reviews and made the recipe as instructed except put in 2 Tablespoons of Lemon Juice and rolled the uncooked dough in powdered sugar. Make sure to mix all dry ingredients separately then add to butter, sugar, egg mixture. I used a melon baller to have consist round balls. Recommend using parchment paper or silicone mat to prevent cookies from browning too much. I bake a lot and these cookies definitely needed more lemon. Lack of lemon was disappointing as I could barely tell there was lemon in the cookie. The texture was nice, soft and chewy. Had a sugar buttery flavor. A bit sweet. The recipe only makes about 18 cookies using a 1″ melon baller.
4-7-20 followed recipe except used whole fresh lemon and zest cooked for 11 minutes at 350
excellent light cookie. I would double the batch for next time. it made about 2 dozen but i know they’ll be gone quickly. They do spread a good bit so leave enough space between them when you bake.
Not lemony enough, although I doubled lemon juice. Too sweet, although I cut halved sugar.
fluffy enough to get shocked