Lemon Slice and Bake Sugar Cookies

​Are you a lemon lover? If so you need to make these zesty lemon slice and bake cookies. Perfect with a cup of tea or as holiday cookies. 

Lemon Slice and Bake Cookies

If you’re on the lookout for a cookie recipe that’s as easy to make as it is to eat, pull up a chair. These Lemon Slice and Bake Sugar Cookies have a zing of lemon with a sweet, buttery goodness that just melts in your mouth. Whether you’re an experienced baker or a beginner, this recipe is perfect for you.

Need more lemon desserts? Try Blueberry Lemon Lavender Bread, Lemon Loaf Cake with Lemon Drizzle, Lemon Raspberry Swirled Cheesecake Bars. 

What Makes This Recipe Great

• Bright lemon flavor~These cookies are made with lemon zest and juice, giving each bite a fresh zingy taste.
• Simple to prepare with a slice-and-bake method. You simple roll the dough into a log, chill and  slice off the perfect cookie rounds, no rolling or cutting needed.
• These lemon sugar cookies are a lovely treat for any occasion, from afternoon tea to holiday gatherings. These little cookies are easily dressed up with a quick lemon glaze, sprinkled with sugar or left plain to shine all on their own.

What You Need to Make Lemon Slice and Bake Cookies

This recipe is made with simple pantry ingredients like creamy butter and sugar with the addition of fresh lemons.

• 2 cups All-Purpose Flour
• 1/2 cup plus 1 tablespoon unsalted butter, room temperature cut into cubes
• 1/2 cup granulated sugar
• 2 tablespoons lemon juice
• 2 tablespoon fresh lemon zest
• 1 large egg

How to Make Lemon Slice and Bake Cookies

• Place the lemon zest and the sugar into the bowl of a stand mixer fitted with a paddle attachment, or use a hand mixer, and mix to combine. Next, add the butter, turn mixer on medium-high speed and cream butter until light and fluffy. Add the egg and mix, then add the lemon juice and mix until combined on medium speed. Lastly, add the flour on low speed until incorporated.
• Divide the cookie dough into two pieces and place one piece at a time onto plastic wrap, form into a long roughly 6 x 2-inch log. Wrap the logs in plastic and place into the freezer for 40 minutes or in the refrigerator for 4-5 hours.
• When ready to bake preheat the oven to 350 F, line a baking sheet with parchment paper. Using a sharp knife, slice log of dough into 1/5″ thick slices. Place slices onto prepared baking sheets and bake lemon cookies for 6-7 minutes.
• Then turn off the oven and bake for an additional 5 minutes or until cookies are golden brown. Remove the cookies from oven. Then place baked cookies on a cooling rack.

Recipe Variations

• Drizzle with glaze: mix powdered sugar with lemon juice or milk for a simple glaze and drizzle it over cooled cookies for extra sweetness and to dress them up a bit.
• Herbs: add a pinch of finely chopped rosemary or thyme for an herbal flavor that complements the lemon.
• Sugar coating, roll the cookie slices in coarse sugar or sprinkle on top before baking to add crunch and sparkle.
• Chocolate, dip half of each cooled cookie in melted white or dark chocolate for an elegant look.
• Citrus zest mix, swap some lemon zest for orange zest or lime zest to create citrus cookies.
• Lemon extract, for an extra burst of lemony goodness, add a few drops of lemon extract along with the zest and juice.

Serving Suggestions

These cookies are delicious on their own but are even more delicious when paired with some of your favorite drinks.

• Earl Grey Tea or coffee
• A mix of raspberries, blueberries, and strawberries
• Coconut Sorbet or Vanilla Ice Cream
• l like to place my cooled cookies in clear treat bags, or bags decorated for the appropriate season and tie them with colored cord. Or you can place on a vintage plate or tray and give as a treat to a friend or to take to a party.

Freezing & Storing Leftovers

Store baked cookies in an airtight container at room temperature for up to a week. You can layer parchment paper between cookies to keep them from sticking together.

To freeze the cookies, wrap the cookie dough log tightly in plastic wrap and foil before freezing to preserve freshness. When you’re ready to bake, slice frozen dough directly onto your baking sheet and add a minute or two to the bake time.

Extra FAQs

Can I make the lemon cookie dough ahead of time?

The cookies dough can be made up to 3 days in advance and kept refrigerated or frozen until you’re ready to slice and bake.

What if I don’t have fresh lemons?

Bottled lemon juice works in a pinch, but it’s the fresh lemon zest thatreally gives the cookies their flavor. Use the zest from a lime or orange if lemons are out of season or you are out of them.

How thin should I slice the dough?

Slice about 1/4-inch thick for a good balance of crisp edges and soft centers. Thicker slices might need longer to bake.

What’s the best way to zest a lemon?

Use a microplane or fine grater. Be sure not to grate the white pith beneath the zest as it’s bitter and can affect the flavor of your cookies making them bitter.

That’s All for Now

The next time you are going to bake cookies, give this lemon slice and bake cookie recipe a try, they might just become your favorite cookie.

If you have a cookie or a cracker slice and bake recipe please share so that I can add it to my repertoire.

Have a great day friends and thank you for spending part of it with me.

You can also keep up with me on Pinterest, Instagram, and Facebook. And last but not least, if you like Pinecones & Acorns share it with a friend!

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Lemon Slice and Bake Sugar Cookies

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​Are you a lemon lover? If so you need to make these zesty lemon slice and bake cookies. Perfect with a cup of tea or as holiday cookies.

• Total Time: 0 hours
• Yield: 60 cookies 1x

Ingredients

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2 cups All-Purpose Flour

1/2 cup plus 1 tablespoon unsalted butter, room temperature cut into cubes

1/2 cup granulated sugar

2 tablespoons lemon juice

2 tablespoon fresh lemon zest

1 large egg

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Instructions

Place the lemon zest and the sugar into the bowl of a stand mixer fitted with a paddle attachment, or use a hand mixer, and mix to combine. Next, add the butter, turn mixer on medium-high speed and cream butter until light and fluffy. Add the egg and mix, then add the lemon juice and mix until combined on medium speed. Lastly, add the flour on low speed until incorporated.

Divide the cookie dough into two pieces and place one piece at a time onto plastic wrap, form into a long roughly 6 x 2-inch log. Wrap the logs in plastic and place into the freezer for 40 minutes or in the refrigerator for 4-5 hours.

When ready to bake preheat the oven to 350 F, line a baking sheet with parchment paper. Using a sharp knife, slice log of dough into 1/5″ thick slices. Place slices onto prepared baking sheets and bake lemon cookies for 6-7 minutes.

Then turn off the oven and bake for an additional 5 minutes or until cookies are golden brown. Remove the cookies from oven and let cook on the baking sheet for 5 minutes. Then remove from pan and place on wire rack to cool. Enjoy!

• Author: Elizabeth
• Prep Time: 10 minutes
• Cook Time: 12-14 minutes
• Category: Dessert
• Method: Baked