Easy Lemon Cookies

"My hubby loved them! I used 1 tbsp of lemon juice and some lemon zest instead of lemon extract. They were really moist and delicious. UPDATE: I made these again and refrigerated the dough for about..." See more 24 hours before I made the cookies. The dough was easier to handle after being in the frig- not as sticky. They also came out even better than the first time I made them...a bit of crispiness on the bottom and around the sides and soft inside. The powdered sugar seemed to adhere better, too. Putting the dough in the frig was definitely a good idea. These are our favorite!"

"These are delicious and so simple!! My grandmother, who bakes for everyone else but rarely eats her own goodies just loves these. Let them turn just golden on the edges and they turn out great. I have..." See more also used this recipe ratio to create other kinds of cookies - basically any cake mix with 2 eggs and 1/3 c. oil and add whatever you like - chocolate tends to absorb more liquid so I add a couple tablespoons of chocolate sauce... Try the spice cake cookies at Christmas - YUM!! Much thanks to Lissa - this is a winner!"

"I didn't have any lemon extract, so used 1 package of unsweetened lemonade flavored Kool-aid, and the flavor just POPS in your mouth!! Definitely added a nice lemony tang! Also, since powdered sugar ..." See morehas a lower burn point that granulated, I put the cookies on the sheets (I use parchment paper) and just dusted the tops. This is a keeper recipe...have to keep the recipe..the cookies didn't last long. Loved the crisp outside and chewy center...but don't overbake! When you think they aren't done...they are. "