Lemon Slice-and-Bake Cookies Recipe

If you love a cookie that walks the perfect tightrope between sweet, buttery, and vibrantly zesty, you need to try Lemon Slice-and-Bake Cookies. These treats combine a tender crumb with the lively fragrance of fresh lemon, making them irresistible for citrus lovers and cookie aficionados alike. Their slice-and-bake method means you can prep them ahead, bake them off whenever a craving strikes, and delight in the sunny pop of lemon even on the cloudiest day.

Ingredients You’ll Need

Few things compare to the simplicity and clarity of flavors in Lemon Slice-and-Bake Cookies. Every ingredient in this recipe plays a role in creating cookies that are delicately crisp at the edges, soft within, and bursting with citrus cheer.

• All-purpose flour: Provides the cookie’s structure while keeping it tender; weigh or measure carefully with the dip-and-sweep method for the best texture.
• Unsalted butter: At room temperature, butter creamed with sugar ensures a light, melt-in-your-mouth bite every time.
• Granulated sugar: Sweetens and enhances the cookie’s gentle crunch while helping lift the lemon’s brightness.
• Lemon juice: Freshly squeezed for the most vibrant, authentic tang; don’t skimp on quality here, as it really makes the citrus flavor pop.
• Lemon zest: Packs the biggest punch of lemon flavor and beautiful aroma; finely grate just the yellow part to avoid bitterness.
• Large egg: Binds everything together and brings richness, ensuring the cookies hold their shape but stay tender within.

How to Make Lemon Slice-and-Bake Cookies

Step 1: Combine Lemon Zest and Sugar

Start by adding the lemon zest and granulated sugar to your mixing bowl. This might seem like a small step, but using your fingertips or a fork to rub them together releases the natural oils from the zest into the sugar. It’s absolutely magical how the sugar becomes fragrant and lemony, setting the stage for cookies that taste as bright as they look.

Step 2: Cream with Butter

Add the cubed, room-temperature butter to your zest-infused sugar. Using a hand-held mixer or a stand mixer with the paddle attachment, cream the mixture until it’s very light and fluffy. This step creates air pockets that help give Lemon Slice-and-Bake Cookies their dreamy, delicate crumb.

Step 3: Add the Egg

Beat in the egg until fully incorporated. It doesn’t need long—just enough for the dough to come together into a smooth, cohesive base. The egg enriches the dough and ensures the cookies will stay moist and tender after baking.

Step 4: Mix in Lemon Juice

Now drizzle in the lemon juice and mix. The juice not only enhances the citrus tang, but its acidity also helps keep the cookies soft. Mix until just combined—over-mixing at this step isn’t necessary.

Step 5: Add Flour

Gradually add the flour on the lowest mixer speed, or by hand if you prefer a gentle touch. Stir until there are no streaks left, and the dough begins to come together. If the dough seems too sticky, don’t worry: chilling will firm it up beautifully.

Step 6: Shape and Chill the Dough

Divide the dough into two portions and place each on a sheet of plastic wrap. Shape them into logs about 6 inches long and 2 inches thick. Roll them tightly in the wrap and pop them in the freezer for about 40 minutes (or the fridge for 4-5 hours) until very firm. This makes slicing neat, uniform cookies incredibly easy.

Step 7: Slice and Bake

Preheat your oven to 350°F (177°C), and line a baking sheet with parchment paper or a silicone mat. Unwrap the chilled logs and, using a sharp knife, slice them into discs about 1/5 inch thick. Arrange them on the baking sheet a little apart. Bake for 7 to 9 minutes, just until the edges barely begin to take on color. Then, turn off the oven and let the cookies stay inside for a final 5-6 minutes, which helps them develop perfect golden edges. Cool on the pan for a few minutes and then finish cooling on a rack.

How to Serve Lemon Slice-and-Bake Cookies

Garnishes

While Lemon Slice-and-Bake Cookies are delicious all on their own, a simple dusting of powdered sugar once cooled highlights both their sparkle and zing. For extra pizzazz, drizzle with a tangy lemon glaze or dip half of each cookie in white chocolate for a special treat.

Side Dishes

Pair these cookies with a cozy cup of tea, an afternoon espresso, or a scoop of vanilla ice cream. Their lively citrus flavor complements fruit salads, berry compotes, and even a sweet, creamy lemon curd for extra lemony decadence.

Creative Ways to Present

Present Lemon Slice-and-Bake Cookies stacked in a cellophane bag tied with a bright ribbon for sweet gifts, or arranged in a pretty tin for a classic touch. For a playful party platter, alternate these with chocolate cookies or sandwich a thin layer of lemon curd between two cookies for a dreamy lemon sandwich cookie.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, store your Lemon Slice-and-Bake Cookies in an airtight container at room temperature. They’ll keep their delicate crunch and freshness for up to a week, making them perfect for whenever you need a citrusy pick-me-up.

Freezing

The cookie dough logs can be double-wrapped and frozen for up to three months. When ready to bake, simply slice straight from the freezer—just add an extra minute or two to the baking time. Baked cookies also freeze beautifully; just layer them between sheets of parchment in a sealed container.

Reheating

If you prefer your cookies warm or want to revive that just-baked magic, pop them in a 300°F (150°C) oven for 2-3 minutes. This refreshes both the aroma and texture, making them taste freshly made no matter when you baked them.

FAQs

Can I use bottled lemon juice instead of fresh?

For the brightest flavor in Lemon Slice-and-Bake Cookies, stick with fresh lemon juice. Bottled juice can sometimes taste flat or bitter, lacking the nuance of fresh citrus.

Can I make the dough ahead of time?

Absolutely! One of the joys of Lemon Slice-and-Bake Cookies is how the dough can rest in the fridge or freezer, ready to slice and bake at your convenience. Prep ahead for fresh cookies in a flash whenever you want them.

What if I don’t have a mixer?

You can cream the butter and sugar together by hand with a sturdy spoon or spatula. It takes a bit more elbow grease, but the result is every bit as delicious.

How do I prevent my cookies from spreading too much?

Be sure to chill your dough until very firm before slicing. If your kitchen runs warm, you can pop the sliced cookies on the baking sheet into the fridge for 10 minutes before baking to be extra safe.

Are there gluten-free options?

Yes! You can swap the all-purpose flour for your favorite 1:1 gluten-free baking mix. Just check for a blend that includes xanthan gum or a binder to keep that classic slice-and-bake structure.

Final Thoughts

I can’t recommend Lemon Slice-and-Bake Cookies enough—they have a way of making any day feel a little brighter. Their zippy lemon flavor and easy make-ahead method are perfect for new bakers and seasoned cookie lovers alike. Give this recipe a try, and it just might become your go-to for sharing a bit of citrus sunshine with friends and family.

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