If you like lemon, you should try these yummy lemon slice-and-bake cookies which are light and full of lemon flavor!
In my blog, you will see lots of lemon recipes. I love lemon cookies, lemon tarts, lemon cakes, lemon souffle…
When I see a lemon dessert on a menu, I always pick it and taste it. I can say lemon desserts make me happy. Although I eat chocolate a lot, I have some extra love to pastries with lemon. It won’t be surprising to you see different lemon pastry recipes here.
Today I share my delicate lemon cookie recipe. These cookies are so light that you eat them like snacks. You should be careful though as you don’t realize how many cookies you eat.
These cookies are crisp at the edges but not as crispy as my 4-Ingredient Easy Cinnamon Cookies. The egg in these cookies makes them delicate.
It is an easy recipe but there are some important points that you should be careful with. These cookies are slice and bake. You already know this from the title! I slice the cookies ⅕ inches (5 millimeters) thick.
As they are thin, they bake in 7-9minutes. I immediately turn off the oven when the cookies slightly change color. After 5 minutes it is better to check the oven as baking time may vary from oven to oven.
After 7-9 minutes the cookies will look uncooked but change color slightly. I turn off the oven and keep them there for extra 5-6 minutes.
This time is enough to cook the dough in the turned off oven. After I take them out of the oven, I let the cookies cool in the baking sheet for an extra 5 minutes.
Another way to understand the correct time to turn off the oven is slicing 1 or 2 cookies thinner than others( appr. 1/10 inches-2,5mm) as you can see this from the picture above.
When the thinner cookies have brown edges but the others slightly change color and look uncooked, it is time to turn off the oven.
Don’t be skeptical about 7-9 minutes of cooking time even if the cookies look uncooked. Trust me you’ll have a good result, but if you keep baking the cookies, they may easily burn!
I think it is time to talk about the recipe from the beginning with step by step pictures.
How to Make Lemon Slice-and-Bake Cookies
First, I mix the lemon zest and sugar with a fork until very well combined. You can rub the zest and sugar with your fingertips too. This mixing part brings the lemon flavor out.
I use fully packed 2 tablespoons of lemon zest(it makes 18 grams or ¼ cup). You need to measure it right to feel the lemon flavor.
Second, I add butter. After butter and sugar are creamed well, I add egg and lemon juice and mix well. And finally, I add flour and mix until all incorporated.
I take the dough from the bowl and divide it in half. As you work with the dough, you’ll see that it is easy to work with-not too sticky but if you find it a little bit hard to work with, you can add 1 teaspoon of flour into the dough.
Don’t add more than 1 teaspoon. After I divide the dough, I put each half of the dough on a plastic film.
I make approximately 6 inch (15 cm) long, 2 inch (5 cm) thick log out of each dough.
I put one side of the plastic film on top of the other side. It helps the dough not stick to my hands when giving the proper final shape. After giving the shape, I cover the dough with plastic film and keep it in the freezer for 40 minutes.
Alternatively, you can keep it in the fridge for 4-5 hours until it is firm enough. I don’t want to wait so long!
I take the doughs from the freezer. If you don’t want to make the other half immediately, you can keep it up to 2 months in the freezer or 3 days in the fridge.
To cut the doughs properly, I use a ruler and make ⅕ inches (5mm) lines on the dough.
I cut them into ⅕ inch (5 mm) thick slices with a sharp knife and place them on the baking sheet.
I bake them for 7-9 minutes. They slightly change color but look uncooked. I turn off the oven and keep the cookies there for an extra 5-6 minutes.
The edges of the cookies will become slightly golden. This is the time when you should take them from the oven and leave them on the baking sheet for an extra 5 minutes.
That’s all! Enjoy your cookies!
Note (September 2020): I read different comments on social media as these are good as they are without a lemon glaze and some comments as they are good with a lemon glaze. If you feel like these cookies need a glaze after you taste them, please check the notes section in the recipe card.
If you love lemon as much as I do, you should also check my other recipes:
- Lemon Curd Cookies
- Lemon Bars
- Lemon Curd
- Lemon Curd Mousse
- Lemon Poppy Seed Muffins
- Healthy Lemonade with Honey & Mint
- Lemon White Chocolate Cookies
- Lemon Coconut Bars with White Chocolate Ganache
YOU CAN CLICK HERE AND SAVE THIS RECIPE TO YOUR PINTEREST BOARD!
Lemon Slice-and-Bake Cookies
Ingredients
- 280 g (2 cups) all-purpose flour (dip and sweep)*
- 130 g (½ cup and 1 tablespoon) unsalted butter, at room temperature, cut into cubes
- 105 g (½ cup) granulated sugar
- 30 g (2 tablespoons) lemon juice
- 18 g (2 tablespoons packed or ¼ cup) lemon zest**
- 1 large egg
Instructions
- Put the lemon zest and sugar in your mixing bowl and mix them with a fork or rub them with your fingertips.
- Add butter and cream the mixture until it is light and fluffy with a hand-held mixer or with paddle attachment if using a stand-mixer.
- Mix in the egg.
- Add lemon juice and mix until combined.
- Finally, on the low speed, add in flour gradually and mix until incorporated.
- Divide the dough in half and put each on the plastic film. Make approximately 6 inches (15 cm) long, 2 inches (5cm) thick logs out of each dough and keep them in the freezer for 40 minutes, or 4-5 hours in the fridge until they are firm.
- Preheat the oven to 350°F(177C°). Line baking sheet with parchment paper or silicone baking mat. Set aside.
- Remove the doughs from the freezer and cut them into ⅕ inch(5mm) thick slices and bake for 7-9 minutes or until they slightly change color. Turn off the oven and keep them for an extra 5-6 minutes or until the edges are lightly golden brown. Remove the cookies from the oven and let them cool for 5 minutes on the baking sheet before transferring them to a wire rack to completely cool.
2pots2cook
Happy to find you, dear Meymi. Keep on rockin’ 🙂
Meymi
Thank you:)
Lily
IT says cream in the detections but there is no cream in the recipe. How much to I use?!!?!?!
Meymi
Hi Lily, There is no cream; it is the creaming method. You should cream (beat) the butter and sugar-lemon zest mixture until light and fluffy.
J.D.
Absolutely lovely! The perfect light little tea treat. I made two batches, one with the original recipe, and the second with ground earl grey + a bit of vanilla extract in place of lemon zest and then strongly steeped earl grey tea in place of lemon juice. Both were SOOOO good! It was just a tad dry/floury after baking, but my scale had died so I’m imagining my measurements were just a wee bit off. I’ll definitely be trying again after I remember to get more batteries 😂
Thank you!
Meymi
I’m so happy to hear you loved these cookies. Earl grey version sounds delicious. Thank you so much for your feedback!
Karen
Thank you for sharing this recipe and all the pictures they really helped. I tried this recipe and i know i messed up the measurements somewhere on my side so they baked for triple the time but when they came out…they were yummy delicious:)
Meymi
I am so happy that you liked these cookies and step by step pictures:) They are one of my favorites. If you sliced them thicker, that may also have affected the baking time. Thank you very much for your comment, Karen!
Karen
Can you suggest something to use in place of “no salt butter”? My GD is allergic to dairy. I have found dairy free butter but haven’t found no salt butter.
Meymi
Hi, Karen! Although I don’t use margarine in my recipes, I think maybe dairy free margarine can be a substitute. I would love to hear how these cookies turn out if you try them with dairy free margarine or salted dairy free butter!
Ann
For my dairy-intolerant daughter, I bake with Earth Balance Unsalted sticks, which I find at Whole Foods supermarket. The results are excellent. (I would not use it for a butter cookie or shortbread.) If you can’t find unsalted, one Earth Balance salted stick (1/2 cup) has the same amount of sodium as .4 teaspoons table salt.
Britt
I just made these on a whim, and they turned out great! I was sure to slice them thin and even, but I found that they needed to bake about 8 minutes in my oven. Makes a lovely, light tea cookie. Thanks for the recipe!
Meymi
Thank you so much for your comment, Britt! I am so happy you enjoyed these cookies 🙂
Loretta
Cookies needed to bake longer than the 6 to 7 minutes in my oven They turned out really nice but I think I will add more sugar next time. I like my cookies sweeter.
Kelley Odom
Could lemon juice or lemon extract be used in place of the lemon zest and if so how much? Thank you!
Meymi
Hi Kelley, I haven’t tried it with lemon extract but usually it is 1/2 of the lemon zest amount. If you could, I suggest you use at least 1 tablespoon of lemon zest. Then you can replace the rest with lemon extract. If you don’t find the lemon flavor enough, you can add a lemon glaze with lemon juice and powdered sugar on top of the cooled cookies. I hope this helps.
Judith
Thank you for the recipe. The amount of lemon used is spot on for me. In fact, maybe increase it a notch and that’s coming from a chocolate lover. I made these exactly as instructed. I think my oven needed a minute or two more for a bit more color. These are great as cookies but I crumbled most of the batch I made to use as cookie crumb crust for lemon meringue pie. I was very happy with the results.
Meymi
Hi Judith, Thank you so much for your comment! I am so glad you enjoyed them as much as I do.
Holly W Norton
Hi! I find myself with an excess of limes. Do you think lime would be a good substitue for the lemon? Thanks.
Meymi
Hi Holly, Lime is a good substitute for lemon but I haven’t tried in this recipe. I would test it first by substituting half of the amount with lime(I would still use lemon). Then I would decide if I could replace it completely. If you try them with lime, I would love to hear your feedback. Thank you!
Apei
Hey Meymi,
Loved you’re recipe. I’ve never had something that tastes so wonderful.
I wanted to ask you the time limit for this cookies.How long can I preserve it after baking it?
Meymi
Hi Apei, I am so happy you loved these cookies. You can keep these cookies in an airtight container at room temperature for up to a week or in the freezer for up to 3 months. Now I am adding this information to the recipe card. Thank you so much for your comment!
Michel
Can you make vegan? Sub vegan butter and an rgg alternative?
Meymi
Hi Michel, I haven’t tried but I read on social media that one of my readers made it vegan and gluten-free. She seemed she enjoyed it. If you try vegan I would love to hear your feedback! Thank you!
Brandy Buerkle
I subbed with vegan butter and it worked fine(I did use egg, as I’m not vegan)
JoAnn
I used an orange and they are great. Baked at 375 for 13 mins. Mine weren’t as thin as recipe. Made orange glaze and added a few orange sprinkles for fun. Husband approved!
Meymi
Hi Joann, I am so glad both you and your husband enjoyed the orange version of these cookies. Thank you for your feedback!
Diane
I gave the recipe to a friend to make for our cookie swap. She had just had heart surgery but wanted to bake. Meds made her shakey so shaped were off but taste way made up for it. Heavenly. Can these be made with gluten free flour?
Meymi
Hi Diane, I am so happy that your friend felt well, made these cookies and you all enjoyed them. I just saw your comment, your message dropped into another folder-sorry my answer is late: I haven’t tried with gluten-free flour but one of my readers commented on social media that she made them gluten-free and vegan; she seemed happy with the result. Thank you for your comment!
Jane
Made these with all purpose GF flour and olive-oil plant ‘butter.’ Came out just fine—though they did bake a few
extra minutes. Definitely glaze them! We ate a dozen after dinner lol.
Meymi
Hi Jane, I am glad you enjoyed them. Thank you for your feedback!
jay
Such delicious!! I baked for 7-8 minutes in oven came out perfect.Love the slice and bake makes it much easier. The taste is perfect not too sweet or tart. Lemony delicious I will definitely make them again!
Meymi
Hi Jay, I am so happy to hear that you enjoyed these slice and bake cookies. Thank you for your comment!
Erin
These cookies are yummy. I made them exactly as it is written with the exception of the baking instructions and I wish I had followed those. I kept worrying they were going to be over baked. Alas, they were still excellent. I love slice and bake recipes. I usually have Petticoat Tails (shortbread from the old red BC cookbook page 188) in one of my cookie boxes and these are going to fill the other.
Meymi
Hi Erin, I am so glad you enjoyed this recipe so much! Thank you for your comment!
Jessica
About to try these….Are they soft cookies or hard or somewhere in between???
Meymi
Hi Jessica, They are not soft cookies. They are crunchy but not as crunchy as shortbread cookies. I hope you enjoy!
Di
Cookies were very good. I like that they are not sweet at all but have a nice lemon flavor. I initially tried baking cookies at oven temp of 350 but had to increase to 375 as they were not browning (I followed a similar pecan slice and bake cookie recipe I have used for 30+ years that is fab!). Worked tons better. Was not planning on putting on a lemon glaze topping as I prefer a non-sweet type cookie. But upon tasting these plain, it tasted like the cookie was a mouthful of flour. So whipped up a quick lemon glaze and I have to say, this elevated the cookie to another level! The glaze is a MUST in my opinion. Really enjoyed them – the first log didn’t last long! Thank you for sharing!
Meymi
Hi Di, I am so glad you enjoyed these cookies! Thank you for your feedback!
Lindi
I love a good bake and slice recipe I have made these several times now. But I use a gas oven and found the oven goes cold to quickly, for that last 5 to 6 minutes. After a few tweeks with the timing I left them to12 mins fan force, twice were perfect taking straight out, once I let sit in off oven.
I Had an afternoon tea last Saturday and these were one of the biscuits I made. I dusted with finely zested and squeeze lemon 🍋 zest and icing sugar, Thankyou
Carol
No salt in the recipe? Just making sure I didn’t miss something…
Meymi
You’re right. You don’t need salt in this recipe.
Lorraine Brooks
Easy and delicious. We used powdered sugar on top and they were crisp and lemony. Loved them.
Meymi
Hi Lorraine, I’m so glad you loved these cookies so much. Thank you for your comment!
Stacy
I made these with the glaze, WOW! I had a few left after gifting them and a few days later they were even BETTER!! Very tasty!
Meymi
Hi Stacy, I’m so happy to hear that you loved these cookies so much! Thank you for your comment!
Brenda Livermore
Can I freeze the dough logs and bake a week or more later?
Meymi
Hi Brenda, You can keep the dough logs in the fridge for up to 3 days and in the freezer for up to 2 months.
Brenda Livermore
Thank you
Lauraine
These are delicious. Great lemon flavor, nice to have a not too sweet cookie. Thanks for recipe
Meymi
Hi Lauraine, I’m thrilled to hear you loved these cookies so much. Thank you for your comment!
Greta
Good flavor and texture.