If you’re looking for a cookie that perfectly balances bright, zesty lemon flavor with a buttery, tender texture, then this Lemon Slice-and-Bake Cookies Recipe is exactly what you need. These cookies are a delightful treat that’s simple to prepare but impressive enough to share with friends or enjoy with your afternoon tea. The fresh lemon zest and juice infuse each bite with a sunshine-filled pop, making them irresistibly fresh and satisfying. Plus, since they’re slice-and-bake, they’re wonderfully convenient without ever sacrificing homemade charm.
Ingredients You’ll Need
Gathering these ingredients is a breeze, and each one plays an essential role in shaping the taste and texture of your Lemon Slice-and-Bake Cookies Recipe. From the creamy butter that ensures richness, to the zingy lemon zest and juice that brighten every bite, every element works together to create magic.
- 1 cup unsalted butter, softened: Provides a rich, creamy base and tender crumb to the cookies.
- 1 cup granulated sugar: Adds just the right amount of sweetness and helps with cookie structure.
- 1 large egg: Binds ingredients together and contributes to the cookie’s soft texture.
- 2 tablespoons lemon zest: Delivers fresh, aromatic lemon flavor that makes the cookies pop.
- 2 tablespoons lemon juice: Adds natural tanginess and moisture for balanced flavor.
- 2 ½ cups all-purpose flour: The foundation for structure and chewiness.
- ½ teaspoon baking powder: Lightens the dough to keep cookies soft and tender.
- ¼ teaspoon salt: Enhances all the flavors and balances the sweetness perfectly.
How to Make Lemon Slice-and-Bake Cookies Recipe
Step 1: Cream the Butter and Sugar
Start by beating the softened butter and granulated sugar in a large mixing bowl until the mixture is smooth, creamy, and pale in color. This step is key because properly creamed butter and sugar create that lovely light texture that melts in your mouth.
Step 2: Add the Egg and Lemon
Next, mix in the egg along with the lemon zest and lemon juice. The egg helps bind everything together while the lemon zest and juice inject vibrant citrus flavor throughout the dough, giving the cookies their signature freshness.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This blend ensures that your cookies rise just enough and maintain a perfect balance of softness and shape.
Step 4: Form the Dough
Gradually add the dry ingredients to the butter and lemon mixture. Stir gently until the dough just comes together—overmixing can make cookies tough, so stop once it forms a cohesive ball.
Step 5: Shape and Chill the Dough Logs
Divide the dough in half and roll each portion into a log about 2 inches in diameter. Wrap each log tightly in plastic wrap and refrigerate for at least two hours. Chilling is crucial because it firms up the dough, making it easier to slice and yielding neater, more uniform cookies.
Step 6: Slice and Bake the Cookies
Preheat your oven to 350°F (175°C). Unwrap the dough logs and carefully slice them into ¼-inch thick rounds. Arrange the rounds on baking sheets lined with parchment paper, leaving a little space between each cookie.
Step 7: Bake to Perfection
Bake the cookies for 10 to 12 minutes. You’ll know they’re ready when the edges turn a delicate golden color, and the centers are set yet soft. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
How to Serve Lemon Slice-and-Bake Cookies Recipe
Garnishes
Sprinkle a light dusting of powdered sugar over the cookies right before serving for a touch of sweetness and an elegant look. If you want to get fancy, a tiny twist of lemon peel placed atop each cookie adds an inviting burst of color and aroma.
Side Dishes
Pair these lemon cookies with a cup of hot tea—Earl Grey, green tea, or chamomile create a wonderful pairing that complements the citrus notes. Or, serve alongside a bowl of fresh berries or a light lemon sorbet for a refreshing dessert ensemble.
Creative Ways to Present
Try stacking these cookies in a pretty jar tied with a lemon-yellow ribbon for a charming gift. You can also sandwich a dollop of lemon curd or cream cheese frosting between two cookies for a delightful twist that turns this slice-and-bake treat into a small celebration.
Make Ahead and Storage
Storing Leftovers
Keep your baked cookies fresh by storing them in an airtight container at room temperature. They’ll stay soft and tasty for up to a week, making them perfect for nibbling over several days without drying out.
Freezing
You can freeze the unbaked dough logs wrapped tightly in plastic wrap for up to 3 months. When you’re ready, simply thaw the logs overnight in the fridge and proceed with slicing and baking. This saves time and lets you enjoy fresh cookies any day.
Reheating
If you want to enjoy your cookies warm, pop them in a preheated oven at 300°F for about 5 minutes. This gently refreshes their softness and enhances the lemon aroma, making them taste like they just came out of the oven.
FAQs
Can I use lemon extract instead of fresh lemon zest and juice?
While lemon extract can add flavor, fresh lemon zest and juice provide a brighter, more natural citrus profile that’s essential to the Lemon Slice-and-Bake Cookies Recipe’s vibrant taste. For the best results, stick to fresh ingredients.
How thick should I slice the cookie dough logs?
Slicing the dough into ¼-inch rounds ensures the cookies bake evenly and have a crisp, delicate edge with a tender center. Going thinner may cause burning, and thicker slices might not develop the perfect texture.
Can I substitute butter with margarine or shortening?
Butter contributes not only flavor but also affects the cookie’s texture, giving a richer taste and tender crumb. Margarine or shortening might change the flavor and texture results, so it’s best to use unsalted butter for authentic Lemon Slice-and-Bake Cookies Recipe outcomes.
Is it possible to make these cookies gluten-free?
Yes! Substitute the all-purpose flour with a trusted gluten-free baking blend that includes xanthan gum for structure. Keep in mind that texture might vary slightly, but the bright lemon flavor will shine through beautifully.
How long can I store the dough logs in the refrigerator before baking?
The dough logs can be refrigerated safely for up to 48 hours. Chilling helps firm up the dough, making slicing easier and improving the final cookie texture and appearance. Just be sure they’re wrapped tightly to prevent drying.
Final Thoughts
This Lemon Slice-and-Bake Cookies Recipe is a wonderful treat that feels like a sunny afternoon with every bite. The ease of preparation combined with the fresh, tangy flavor makes it a treasure to keep in your baking repertoire. I can’t recommend it enough—give it a try and watch how these zesty little gems make your kitchen and heart glow with happiness.
Print
Lemon Slice-and-Bake Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 32 minutes
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Lemon Slice-and-Bake Cookies are a delightful treat combining zesty lemon flavor with a buttery, crisp texture. Perfectly sliced after chilling, they bake into golden-edged, tender cookies that are ideal for tea time or a refreshing snack.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 tablespoons lemon zest
- 2 tablespoons lemon juice
- 2 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
Instructions
- Beat Butter and Sugar: In a mixing bowl, beat the softened butter and granulated sugar together until the mixture becomes creamy and smooth, creating a light base for the cookies.
- Add Wet Ingredients: Mix in the egg, lemon zest, and lemon juice until all ingredients are fully incorporated, imparting a fresh and tangy lemon flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of leavening and seasoning.
- Form Dough: Gradually add the dry ingredients to the butter mixture, mixing until a cohesive dough forms, being careful not to overwork it to maintain a tender texture.
- Shape and Chill: Divide the dough into portions and shape each into a log. Wrap the logs tightly in plastic wrap and chill them in the refrigerator for at least 2 hours to firm up.
- Preheat Oven and Slice: Preheat your oven to 350°F (175°C). Slice the chilled dough logs into ¼-inch thick rounds, ready for baking.
- Bake Cookies: Arrange the slices on baking sheets spaced apart. Bake in the preheated oven for 10 to 12 minutes, or until the cookie edges turn a delicate golden brown, indicating they are perfectly baked.
Notes
- Ensure the butter is properly softened to achieve a creamy texture when beating with sugar.
- Chilling the dough is crucial for easy slicing and helps prevent cookies from spreading too much during baking.
- Use fresh lemon zest for the brightest lemon flavor.
- Store baked cookies in an airtight container to maintain freshness.
