Luscious Lemon Snaps

    (117)
    30 mins

    This is THE cookie for the lemon lover. Not overly sweet, but tangy from fresh lemons.


    108 people made this

    Ingredients
    Makes: 24 

    • 310 g all-purpose flour
    • 300 g white sugar
    • 2 teaspoons baking soda
    • 1/4 teaspoon salt
    • 2 tablespoons lemon zest
    • 180 ml vegetable oil
    • 120 ml fresh lemon juice
    • 2 teaspoons vanilla extract

    Directions
    Prep:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Preheat oven to 350 degrees F ( 175 degrees C ). Grease cookie sheets.
    2. In a medium bowl, stir together the flour, sugar, baking soda, salt, and lemon zest. Make a well in the center and fill it with the oil, lemon juice, and vanilla. Stir everything together until it forms a dough. Alternate method: Put everything into the food processor and blend until dough forms.
    3. Drop cookie dough by teaspoonfuls, about 2 inches apart, onto the prepared cookie sheet. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown. For a softer cookie, bake for only 7 minutes. Cool on racks, and store in an airtight container.

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    Reviews and ratings
    Global ratings:
    (117)

    Reviews in English (102)

    by
    43

    The BEST lemon cookie ever!!! I used 2 3/4 cups flour, zest of 3 large lemons, 1/2 cup canola oil and almost a full cup of fresh squeezed lemon and let it sit in the frig overnight only because I was too tired to bake them the same day. I used two spoons to place dough on cookie sheet by the 1/2 teaspoon only. (Scoop up mixture with one spoon and scrap off with the other). I baked for 8 minutes as I wanted soft cookies. Very delicious, tangy but sweet mixture. So freckin' good if you loooove lemon!!!  -  05 Apr 2007  (Review from Allrecipes US | Canada)

    by
    29

    I was discouraged by all the other reviews, but was ery pleasantly surprised! I cut down a lot on the oil (about 50ml) and used the juice of 2 huge lemons to compensate on liquid. I also chilled the dough for a bit before baking, although I don't know if it needed this. They came out beautifully, not too flat, and with a light golden brown edge. The taste is very "zingy", great for a lemon lover like myself.  -  09 Jul 2005  (Review from Allrecipes US | Canada)

    by
    25

    Too much oil from the start--the first third of the dough, I sopped up a little oil before dropping them on the cookie sheet. This first batch took forever to cook--it seemed like almost 20 minutes, although I stopped counting after a while and just looked at the cookies... I ended up refridgerating 2/3 of the dough, and when I took it out six hours later, a lot of the oil had come out of the dough. It turned out to be a good thing because they seemed to bake faster than the first batch (12 minutes for pretty crisp cookies after cooling). I would suggest about 1/2 cup of oil instead of the 3/4 cup from the recipe. Otherwise, the cookies turned out pretty well, kind of like crunchier lemon bars. Like lemon bars, they turn out pretty tart, and could use a sprinkling of powdered sugar to balance the tartness (I also didn't use the lemon zest, because of personal preference, but I used more pulp in the cookie instead).  -  24 Jul 2005  (Review from Allrecipes US | Canada)

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