Lemon Cutout Cookie Recipe for Cookie Cutters

Comments

Renee - June 8, 2023

I love this recipe!!! I modified slightly because an adore lemon flavor and wanted it a bit stronger. I’m a hobby decorator and my friends and family say this is the best lemon cookie ever! FYI, I also use the emulsion in my royal icing.

Laurin - March 20, 2023

My dough seems really crumbly. What might I have done wrong?
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The Cookie Countess replied:
It sounds like your dough didn’t have enough moisture, so there are a few possibilities. Make sure that your butter isn’t too cold, so that it helps everything combine together. Use large eggs. And you can try adding a little less flour if you’re still finding it crumbly.

Atoosa - March 6, 2023

What can be subbed for lemon emulsion? Ain’t got none
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The Cookie Countess replied:
Lemon extract can be used in place of emulsion (it’s more readily found in grocery stores), or even lemon liqueur. Lemon juice could also be used as an alternative, but you’ll want to start off with less and check the flavor, since emulsions don’t have the acidity that real lemons do.

Cindy - February 9, 2023

This makes a great Lemon Poppyseed cookie if you add some almond to it as well.

jenny thompson - February 20, 2023

Can I substitute almond flavoring for the vanilla?
Thank you
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The Cookie Countess replied:
The vanilla in this recipe is to act as a background to the dominant lemon flavor. If you prefer to combine lemon and almond, feel free to make the substitution!

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The Cookie Countess replied:
Yes you can!