Incredible Lemon Slice-and-Bake Cookies
Bright, buttery, and full of lemony goodness, these slice-and-bake cookies are perfect for lemon lovers and easy-going bakers alike. Simple to prepare, wonderfully fragrant, and ideal for baking ahead, they’ll quickly become your go-to sweet treat.
Why You’ll Love These Cookies
These cookies offer a delightful combination of convenience and deliciousness. Prepare the dough in advance and simply slice-and-bake whenever you’re craving fresh cookies. They’re refreshingly zesty, tender, and beautifully buttery—ideal for enjoying quietly with tea or sharing with friends and family.
Ingredients Explained
- Granulated Sugar: Sweetens the cookies while also helping them to achieve a slightly crisp edge.
- Lemon Zest: Fresh zest adds aromatic lemon fragrance and vibrant flavor. Rubbed into sugar, it releases essential oils and amplifies citrus flavor.
- Unsalted Butter: Provides richness, tenderness, and a buttery flavor. Using unsalted allows better control over the taste.
- Lemon Extract: Enhances lemon flavor, ensuring it shines throughout every bite.
- Lemon Juice: Adds freshness and tang, complementing the zest and extract beautifully.
- Egg: Acts as a binder, bringing dough together and adding structure.
- All-Purpose Flour: Gives the cookies their structure and texture, making them perfectly tender yet firm enough to slice.
Incredible Lemon Slice-and-Bake Cookies
These lemon slice-and-bake cookies are refreshingly simple and delightful. Prepare your dough, chill, slice, and bake whenever you're ready to enjoy!
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Servings: 4 dozen
Ingredients
- ½ cup / 105 g granulated sugar
- 2 tbsp lemon zest (from about 2 lemons)
- ½ cup + 1 tbsp 130 g unsalted butter, room temperature, cubed
- 1 tbsp lemon extract
- 2 tbsp / 30 ml fresh lemon juice
- 1 large egg
- 2 cups / 280 g all-purpose flour
Instructions
- Combine lemon zest and sugar in a bowl, rubbing together until fragrant.
- Cream butter and lemon-sugar mixture until fluffy using a mixer.
- Mix in egg until smooth.
- Add lemon juice and lemon extract, mixing gently until combined.
- On low speed, gradually incorporate flour until dough forms.
- Make a log, wrap in plastic, and chill for 40 minutes in the freezer or at least 4–5 hours in the fridge.
- Preheat oven to 170°C / 340°F and line baking sheets with parchment paper.
- Slice dough into 5 mm / ⅕-inch thick cookies, place on prepared baking sheets.
- Bake for 10 to 12 minutes, until edges just begin to change color. Cool cookies on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
Video
Tips and Storage
- Make Ahead: Dough logs can be stored in the freezer for up to 2 months. Slice and bake directly from frozen, adding 1-2 extra minutes of baking time.
- Storage: Store baked cookies in an airtight container at room temperature for up to 5 days.
- Serving Suggestion: Perfect with afternoon tea, coffee, or a cool glass of lemonade.
Enjoy these calming and delicious lemon cookies—each bite is a quiet moment of happiness.