Lemon Chewy Crisps

Lemon Chewy Crisps

104 Reviews 12 Pics
Jennifer Lipka
Recipe by  Jennifer Lipka

“Great fresh lemon taste in a chewy little cookie with a nice crisp brown edge. If you don't have the almonds, you can substitute 1/4 cup additional sugar instead.”

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Ingredients

Adjust Servings

Original recipe yields 2 dozen

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. On low speed, beat in flour just until blended.
  4. Drop by rounded teaspoonfuls 1 1/2 inches apart on ungreased cookie sheets. Sprinkle with sugar or almonds.
  5. 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.

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Reviews (104)

Rate This Recipe
CLAIREELIZABETH
36

CLAIREELIZABETH

I used the extra sugar instead of the almonds. I also substituted 3 tablespoons of lemon juice for the lemon zest. The cookies turned out great! Not too lemony and very dainty. Cool for at least 2 or 3 minutes before removing.

MyVintageMommy
28

MyVintageMommy

These were great, I added 3 tablespoons of fresh squeezed lemon juice to the dough and dipped the balls in juice then sugar to enhance the lemon flavor. I also dusted with powerdered sugar to make it more like a lemon bar cookie.

DANCERDEDE
19

DANCERDEDE

I think I just found my new favorite cookie! I doubled the recipe and used one whole lemon (juice and zest without measuring). It came out tasting deliciously light and fluffy with just enough lemon flavor. I'm definitely making this one again, thanx Jennifer!

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Nutrition

Amount Per Serving (24 total)

  • Calories
  • 97 cal
  • 5%
  • Fat
  • 5.1 g
  • 8%
  • Carbs
  • 11.7 g
  • 4%
  • Protein
  • 1.4 g
  • 3%
  • Cholesterol
  • 19 mg
  • 6%
  • Sodium
  • 54 mg
  • 2%

Based on a 2,000 calorie diet

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