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Iced Lemon Cookies Recipe

Iced Lemon Cookies

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Rated: 3 stars out of 5Rate This RecipeRead users' reviews (42)

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Average Rating:

Total Reviews: 42

Showing 21-30 of 42

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  • on March 29, 2007

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    from personal usage of this recipe the cookies are devine and very soft. the icing is rich and filling.

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  • on December 18, 2006

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    These cookies are a little labor intensive to make but are worth the effort. As others noted, some adjustments will produce a better cookie - reduce the butter by about five tablespoons and increase the flour by about 1 cup. Also, locally produced Meyer lemons provide a sweeter lemon flavor. Refrigerate the dough overnight and keep everything chilled. Use a #60 scooper to portion out the dough for the perfect size cookie. As an alternative to the gaze, top with a lemon icing piped from a pastry bag - 1 box powered sugar, 6T+ lemon juice, 3T butter.

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  • on December 10, 2006

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    I've been looking for a lemon cookie similar to that served at Maggiano's. This certainly fits the bill as far as flavor, but not as much in looks. This is a medium to difficult recipe. I was never able to get the dough to a point I could dip it in the sugar. Also, you want to be real careful and not flatten them as much, they spread quite a bit and can get very difficult to remove from the pan. Silpats rule! I added some decorative sparkle sugar in yellow/gold at the end after glazing, and I was quite pleased with the results.

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  • on October 27, 2006

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    I wasted most of my main baking ingredients to find that my cookies were flat, thin, greasy, and didn't taste very good. I guess I should have read the reviews first. This recipe wasn't worth the work and ingredients!

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  • on September 08, 2006

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    I made them and they where awesome.

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  • on September 01, 2006

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    These are awesome cookies! Very Lemony! Be careful of the bake time, the edges can burn quickly. But these cookies are always a hit and I always get asked for the recipe.

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  • on May 02, 2006

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    I was super excited making this recipe despite the 45 minutes I stood there zesting lemons. I thought the recipe sounded kinda funny but thought it must be really rich with 4 cups of sugar and 2 cups of butter. The cookies ended up coming out very flat and sticking to the parchment paper. The recipe does call to remove the cookies after an hour but who wants to let cookies cool for AN HOUR that takes way too much space. Also the recipe says it makes 3 dozen but after making 4 dozen good sized cookies, the bowl was still 3/4 full of dough.
    I was really excited about this recipe since I have a lemon tree with many lemons to use up but I have to keep looking for the right recipe.

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  • on March 21, 2006

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    I had the same problem others mentioned in regards to the cookies spreading while baking in the oven. I didn't end up with cookies - I got pancakes!

    The cookies themselves turned out alright, but the lemon flavor was too overwhelming for myself and my husband who never complains about anything I bake.

    I won't be making these again anytime soon.

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  • on February 07, 2006

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    They were difficult for me to make because I did not have all the correct utensils, but they were definately worth the effort!

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  • on December 19, 2005

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    This is a fabulous recipe for lemon lovers. I read the reviews so I was prepared for the volume and for problems but had none. The key is to keep everything cold. I refrigerated the dough between batches, and the tray while cookies waited for the oven. Had no spreading problem at all. I did add a little extra flour, until the dough pulled away from the sides of the bowl. I did not reduce the butter. If you can, use Meyer lemons. They're the best. Didn't even need to ice them - the lemon sugar on top was enough. I'll give these cookies to coworkers for Christmas with lemons from our tree. I know they'll love them.

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