Comments on: Lemon Melt Away Cookies

By: karli

karli — Fri, 05 Dec 2025 02:35:09 +0000

In reply to Diane. Hi Diane- How was the dough when you finished making it? Were you able to roll it into a ball after the 5 minute mark? or was it still sticky? If so, I am thinking something may have been mis-measured.

By: Diane

Diane — Thu, 04 Dec 2025 22:12:35 +0000

Wanted to love – baked 1. Flatter than a pancake. Froze a couple small balls & baked from frozen. Still flat. Raised the temp to 375. Still flat & yours are so pretty? Not sure what’s happening?

By: Karli

Karli — Thu, 04 Dec 2025 19:40:18 +0000

In reply to Briedi. The cake flour really gives these cookies the meltaway texture! I don't recommend subbing all-purpose in this specific cookie.

By: Briedi

Briedi — Sun, 16 Nov 2025 23:50:54 +0000

Love all your recipes!! You make it just so simple to follow and have the best results! Could I use all purpose flour instead?

By: Karli

Karli — Thu, 25 Sep 2025 02:10:40 +0000

In reply to Pia Grout. I am so glad that these satisfied your craving!

By: Pia Grout

Pia Grout — Thu, 18 Sep 2025 06:15:59 +0000

I’ve been craving lemon all summer and I just made these cookies. they are a favorite of mine now. The lemon oil really does make a difference compared to just lemon extract. It’s such a refreshing flavor. I always test every batch of any cookie by baking one to four cookies as testers. You’re absolutely right You have to be careful because before you know it you’ve eaten so many!!

By: Karli

Karli — Fri, 01 Aug 2025 16:45:05 +0000

In reply to Susan. So sorry for the confusion! I would use lemon oil, but you can also use extract if needed.

By: Susan

Susan — Sat, 26 Jul 2025 00:29:45 +0000

I noticed the recipe ingredients list says lemon oil, however, in the narrative instructions it says lemon extract. Which do you recommend?

By: Michelle

Michelle — Wed, 23 Jul 2025 12:55:01 +0000

In reply to Marne. I often find I have to add some additional flour. Bake one cookie first to see if that's the case when you try a new recipe.

By: Karli

Karli — Mon, 26 May 2025 16:17:58 +0000

In reply to Marne. Hi Marne, I'm sorry to hear that! I would try adding up to an additional 1/4 cup of flour and see if that helps. If you're still running into problems, try increasing the oven temperature by about 10°!