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!