Photo of Lemon cookie snaps by WW

Lemon cookie snaps

Total Time
22 min
10 min
12 min
These lemony cookies are a perfect little nibble. They are great with tea or coffee, and even better with ice-cold skim milk. 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. Refrigerating the dough helps firm up the butter. As the cookies bake, it takes longer for the butter to melt, which minimizes the cookie spread on the baking sheet. The cross-hatch pattern is pretty but it is also functional—it flattens the dough, ensuring the cookies cook evenly. Be sure to transfer the cookies to a wire rack to cool for air to circulate and cool them more quickly. Leaving them on the hot baking sheet means they’ll continue to cook and may become overdone.


All-purpose flour

1½ cup(s)

Table salt

½ tsp

Baking powder

1 tsp

Unsalted butter

¼ cup(s), softened


1 cup(s)

Egg yolk

2 item(s), medium

Fresh lemon juice

1 Tbsp

Lemon zest

1 Tbsp, finely chopped

Reduced fat sour cream

¼ cup(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.