Crisp Lemon Cookies

Crisp Lemon Cookies Recipe


Crisp Lemon Cookies

Course: Dessert
Keyword: Crisp Lemon Bars
Yield: 4½ dozen cookies. I melt the chips in a zip-close bag, and cut off one corner to drizzle.
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  • 1⅓ cups butter softened
  • 2 cups powdered sugar
  • 2 tablespoons lemon juice
  • 2 teaspoons grated lemon peel
  • ½ teaspoon vanilla extract
  • 3 cups all-purpose flour
  • ¼ cup sugar
  • ¾ cup vanilla or white chips melted


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


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