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Lemon Thins

  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Servings: 30 cookies
  • Course: Dessert, Appetizers & Snacks

These lemon cookies are made with whole-wheat pastry flour, fresh lemon zest and lemon juice, which lends a zippy flavor. Try them as an accompaniment to afternoon tea.

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Ingredients

  • 1 1/4 cups whole-wheat pastry flour or all-purpose flour
  • 1/3 cup cornstarch
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup sugar, divided
  • 2 tablespoons butter, softened
  • 2 tablespoons canola oil
  • 1 large egg white
  • 1 1/2 teaspoons freshly grated lemon zest
  • 1 teaspoon vanilla extract
  • 3 tablespoons lemon juice
  • Reynolds KITCHENS™ Parchment Paper with SmartGrid®

Directions

Step 1

Preheat oven to 350°F. Line 2 baking sheets with Reynolds KITCHENS™ Parchment Paper with SmartGrid®.

Step 2

Whisk flour, cornstarch, baking powder and salt in a mixing bowl. Beat 1/2 cup sugar, butter and oil in another mixing bowl with an electric mixer on medium speed until fluffy. Add egg white, lemon zest and vanilla; beat until smooth. Beat in lemon juice. Add the dry ingredients to the wet ingredients and fold in with a rubber spatula just until combined.

Step 3

Drop the dough by teaspoonfuls, 2 inches apart, onto the prepared baking sheets. Place the remaining 1/4 cup sugar in a saucer. Coat the bottom of a wide-bottomed glass with cooking spray and dip it in the sugar. Flatten the dough with the glass into 2 1/2-inch circles, dipping the glass in the sugar each time.

Step 4

Bake the cookies until they are just starting to brown around the edges, 8 to 10 minutes. Transfer to a flat surface (not a rack) to crisp.

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