Lemon Crisps

Name: Lemon Crisps
Total time: 3 h 25 min
Yield: 40 servings
Ingredients: 1½ cups all-purpose flour; ¼ teaspoon baking powder; ¼ teaspoon baking soda; ⅛ teaspoon salt; 2 whole lemons; 5 tablespoons butter; ½ cup sugar; 1 whole egg; ½ teaspoon vanilla extract; 2 sheets parchment paper

Delicate, buttery cookies with a bright lemon flavor, finished with a sugary, crisp exterior. These thin, crispy cookies are perfect for tea time or as a light dessert.

40 servings

3 hr 25 min

Published October 4, 2025

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Ingredients

•1½ cups all-purpose flour
•¼ teaspoon baking powder
•¼ teaspoon baking soda
•⅛ teaspoon salt
•2 whole lemons
•5 tablespoons butter
•½ cup sugar
•1 whole egg
•½ teaspoon vanilla extract
•2 sheets parchment paper

Cooking Instructions

1.
Whisk flour, baking powder, baking soda and salt in a bowl. Grate zest from 1 lemon directly over another mixing bowl. Squeeze 3 tablespoons lemon juice into a third bowl; set aside. Add butter to lemon zest and beat with an electric mixer on medium until combined. Add sugar a little at a time; beat 1 minute. Add yolk (cover egg white with plastic wrap and refrigerate until ready to use) and half the flour mixture; beat on low until just combined. Add lemon juice, vanilla and remaining flour mixture. Beat until just combined. Form dough into a log about 8 inches long and 2 inches in diameter. Cover tightly in plastic wrap. Refrigerate 3 hours. Heat oven to 350°F. Line 2 baking sheets with parchment paper. Cut dough into 40 thin rounds and place on baking sheets. Whisk egg white with 1/4 teaspoon water; brush on top of cookies. Dust each with a bit of sugar. Bake 8 to 10 minutes or until edges are golden. (If baking both sheets of cookies at the same time, alternate positions halfway through.) Let cool on baking sheet 5 minutes. Transfer to wire racks to cool completely.
205 min

Cooking Instructions

Whisk flour, baking powder, baking soda and salt in a bowl. Grate zest from 1 lemon directly over another mixing bowl. Squeeze 3 tablespoons lemon juice into a third bowl; set aside. Add butter to lemon zest and beat with an electric mixer on medium until combined. Add sugar a little at a time; beat 1 minute. Add yolk (cover egg white with plastic wrap and refrigerate until ready to use) and half the flour mixture; beat on low until just combined. Add lemon juice, vanilla and remaining flour mixture. Beat until just combined. Form dough into a log about 8 inches long and 2 inches in diameter. Cover tightly in plastic wrap. Refrigerate 3 hours. Heat oven to 350°F. Line 2 baking sheets with parchment paper. Cut dough into 40 thin rounds and place on baking sheets. Whisk egg white with 1/4 teaspoon water; brush on top of cookies. Dust each with a bit of sugar. Bake 8 to 10 minutes or until edges are golden. (If baking both sheets of cookies at the same time, alternate positions halfway through.) Let cool on baking sheet 5 minutes. Transfer to wire racks to cool completely.

205 min