Lemon sugar cookies from Dorie's Cookies (page 171) by Dorie Greenspan

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • stef on September 25, 2025

    One of our favorite cookies but this time I played around and added 2 tablespoons of poppy seed and 1 1/2 cups white chocolate chips. We loved them.

  • twoyolks on March 02, 2025

    I don't usually love lemon in desserts but these were just about perfect. They have a definite lemon flavor but it doesn't overpower the sugar cookie flavor. I used about a tablespoon cookie scoop measure and ended up with about 33 cookies. I think the sheet of cookies I baked alone worked better than the batch where I baked two at once and rotated so I'd bake one sheet at a time in the future. I baked it for the full 14 minutes and liked the texture of the cookies.

  • meginyeg on January 09, 2024

    These were great. I'm going to add a touch more lemon zest. Definitely will make again.

  • et12 on May 08, 2022

    Another great cookie recipe from this book. Exactly as promised - a crispy edge with soft, chewy centre and a lovely lemon flavour. Almost like eating cake in the form of a cookie. I used a 1.5 tablespoon cookie scoop and it resulted in 39 cookies.

  • Lsblackburn1 on December 24, 2019

    Everyone loved these! Simple but delicious. I chilled the dough for about 30 minutes before making balls and rolling in sugar. 10 minutes baking was perfect.

  • stef on August 13, 2019

    12 grs of dough made the right size of cookie for us. On convection bake they spread more and were chewy. Regular bake produced a crispy cookie. Baked 14 minutes. Just a hint of lemon this time.

  • hbakke on May 12, 2019

    Good cookies. Very thin. Had to use 3 lemons as the lemons I had on hand were puny.

  • Jviney on April 15, 2018

    Lemony and perfectly chewy.

  • jumali on April 03, 2018

    These had very little lemon flavor for my taste. I will make them again but add the zest of the second lemon. I prefer a larger cookie and so had a yield of 36 cookies. After baking 14 minutes they were perfectly crisp on the outside and chewy inside.

  • stef on March 23, 2018

    Another favourite.

  • clcorbi on December 19, 2017

    Made these for my Christmas cookie tray. Excellent sugar cookie with a lovely, chewy texture that holds up for several days, and the perfect hint of lemon. I really liked these.

  • bwhip on July 09, 2017

    I've made these several times, and they're always a big hit. Simple and delicious, with a great lemony flavor, nice crispy edges and chewy centers. Excellent.

  • Globegal on April 08, 2017

    Chose to make these with bottled lemon juice, dried zest & plain salt. They were good. There is just a hint of lemon & they turned out chewy & crisp at the edges after 14 minutes of baking.

  • Zosia on December 15, 2016

    Sweet and lemony with crisp edges and chewy centres (baked for 14 minutes). I would have preferred the tartness of the lemon to come through but they were thoroughly enjoyed by everyone who tasted them so this recipe's another keeper from this book. My yield was 61 using a #70 cookie scoop.

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