Photo of Lemon cookie snaps by WW

Lemon cookie snaps

Points® value
Total Time
22 min
10 min
12 min
A perfect little nibble. They’re great with tea or coffee, and even better with ice-cold skim milk.


All-purpose flour

1½ cup(s)

Table salt

½ tsp(s)

Baking powder

1 tsp(s)

Unsalted butter

¼ cup(s), softened


1 cup(s)

Uncooked egg yolks

2 large

Fresh lemon juice

1 tbsp(s)

Lemon zest

1 tbsp(s), finely chopped

Reduced-fat sour cream

¼ tbsp(s)

Cooking spray

2 spray(s), flour-variety recommended


  1. In a small bowl, combine flour, salt and baking powder; set aside.
  2. In a medium bowl, using an electric mixer, cream butter and sugar until light and fluffy; add egg yolks and combine thoroughly. Add lemon juice and zest; beat well. Add sour cream and a small amount of flour mixture; beat to combine. Add rest of flour mixture and mix thoroughly. Turn dough out onto a large piece of plastic wrap. Cover tightly and refrigerate for 2 hours and up to 24 hours.
  3. Preheat oven to 375ºF. Coat 2 cookie sheets with cooking spray.
  4. Tear off heaping tablespoons of dough and roll into balls; place about 2-inches apart on prepared cookie sheets. Press each ball down with palm of your hand to flatten. Press tines of a fork across cookies in one direction to make lines. Press tines of a fork across cookies in opposite direction to make a cross-hatch pattern.
  5. Bake until edges of cookies turn golden, about 9 to 12 minutes. Remove from oven and leave on cookie sheets for 1 or 2 minutes; remove to a wire rack to cool completely. Yields 2 cookies per serving.


Use the recipe as a base for lime, tangerine or orange cookies: simply replace the juice and zest with the citrus fruit of your choice.