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Lemon Slice-and-Bake Cookies Recipe

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★★★★★

4.5 from 71 reviews

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.

Ingredients

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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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Find it online: https://cookwithyana.com/lemon-slice-and-bake-cookies-recipe/