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
Scale
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.
