Name: Thin & Crispy Lemon Cookies
Total time: 30 min
Ingredients: 2 egg whites; 1/2 teaspoon vanilla extract; 1 stick unsalted butter; 1/2 teaspoon diamond kosher salt; zest of 1 lemon; 1/2 cup white sugar; optional: zest of 1/2 grapefruit; 3/4 cup all purpose flour

Lemon Cookie

What ingredients do I need to make Lemon Cookies?

Can I use bottled lemon juice instead of fresh lemon juice?

Do I need to chill the dough before baking?

Can I make the cookies ahead of time and store them?

What can I do if my cookies come out too flat or spread too much?

Milk

Eggs

Wheat

Lactose Free

Vegetarian

milliliter

egg whites

Extracts

vanilla extract

Butter & Margarine

gram

unsalted butter

Seasonings

Coarse Salt

Fresh Fruit

lemon

Sugars & Sweeteners

sugar

grapefruit

Flour & Meal

all purpose flour

Water

Calories

Carbohydrates

Protein

Dietary Fiber

Sugar

Cholesterol

Sodium

Minerals

Zinc

Copper

Manganese

Selenium

Vitamin A

Vitamins

Vitamin C

Vitamin K

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Choline

Beta-carotene

Beta-cryptoxanthin

Lycopene

Lutein+zeaxanthin

Dietary Folate Equivalents

Vitamin B6

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Iron

Magnesium

Phosphorus

Potassium

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Thin & Crispy Lemon Cookies 

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