Lemon Slice-and-Bake Cookies Recipe
Introduction
Lemon Slice-and-Bake Cookies are a bright and delightful treat perfect for any occasion. These easy-to-make cookies combine buttery richness with a fresh lemony zing, offering a simple yet satisfying flavor.
Ingredients
- 1 cup (227g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1 tablespoon lemon zest (from about 1-2 lemons)
- 2 1/2 cups (315g) all-purpose flour
- 1 teaspoon vanilla extract
Instructions
- Step 1: In a large bowl, cream together the softened butter and sugar until light and fluffy. Stir in the lemon zest and vanilla extract until well combined.
- Step 2: Gradually add the flour, mixing until a smooth dough forms. Shape the dough into a log about 2 inches in diameter. Wrap the log tightly in plastic wrap and chill in the refrigerator for at least 1 hour or until firm.
- Step 3: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Step 4: Remove the dough log from the fridge and slice it into 1/4-inch thick rounds. Place the slices about 1 inch apart on the baking sheet.
- Step 5: Bake for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Tips & Variations
- For a stronger lemon flavor, add a teaspoon of lemon extract in addition to the zest.
- Try rolling the dough in granulated sugar before chilling for a sparkly, crisp exterior.
- Mix in a handful of finely chopped pistachios or poppy seeds for texture and color.
Storage
Store the cooled cookies in an airtight container at room temperature for up to one week. They also freeze well—place them in a freezer-safe container and freeze for up to 3 months. To enjoy, thaw at room temperature and if desired, warm briefly in the oven for a fresh-baked taste.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use lemon juice instead of lemon zest?
Lemon zest provides essential oils that give a bright, fresh flavor without adding extra moisture. Using lemon juice alone may make the dough too wet and will not provide the same intensity of lemon flavor. It’s best to use fresh lemon zest.
How do I prevent the cookies from spreading too much?
Chilling the dough log thoroughly before slicing helps maintain the shape during baking. Using cold butter and not overworking the dough will also reduce spreading.
PrintLemon Slice-and-Bake Cookies Recipe
These Lemon Slice-and-Bake Cookies are a delightful treat combining the bright, zesty flavor of lemon with a buttery, tender texture. Easy to prepare and perfect for any occasion, these cookies are made by forming a dough log, chilling it, then slicing and baking to golden perfection.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 27 minutes
- Yield: About 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 tablespoon lemon zest (from about 2 lemons)
- 2 1/2 cups all-purpose flour
- 1 teaspoon vanilla extract
Instructions
- Prepare the Dough: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. Add the lemon zest and vanilla extract, mixing until evenly combined. Gradually incorporate the all-purpose flour, mixing just until a smooth dough forms.
- Form the Dough Log: Shape the dough into a log approximately 2 inches in diameter. Wrap the log tightly in plastic wrap to prevent drying out.
- Chill the Dough: Place the wrapped dough log in the refrigerator and chill for at least 2 hours, or until firm. This step is crucial for making clean, even slices and ensuring the cookies hold their shape during baking.
- Preheat the Oven: When ready to bake, preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Slice the Cookies: Remove the chilled dough from the refrigerator and unwrap. Using a sharp knife, slice the log into 1/4-inch thick rounds. Arrange the cookie slices on the prepared baking sheets, spacing them about 1 inch apart to allow for spreading.
- Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Keep a close eye to prevent over-baking, which can dry out the cookies.
- Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them firm up and enhances their texture.
Notes
- You can substitute lemon zest with orange or lime zest for a citrus twist.
- For a sweeter touch, dust the cookies with powdered sugar once cooled.
- Store the cookies in an airtight container at room temperature for up to one week.
- If the dough becomes too soft while slicing, chill for an additional 15-20 minutes.
Keywords: lemon cookies, slice and bake, lemon zest cookies, easy lemon cookies, buttery cookies
