Lemon Slice-and-Bake Cookies
These lemon slice-and-bake cookies are full of lemon flavor. It takes 7-9 minutes to bake. You should wait 10 minutes after baking to eat these light cookies. (The dough needs to freeze for 40 minutes before baking)
Servings: 60 cookies
Calories: 40kcal
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.
Notes
*You can click here for dip and sweep method if you use cup measurements.
** When I measure 1 tablespoon of lemon zest, it weighs 6 grams. If I pack the zest while measuring-filling the spoon until there is no more room, it weighs 9 grams. So if you pack you’ll need to use 2 tablespoons, if not 3 tablespoons. If you are using grams you’ll need 18 grams of lemon zest. It makes ¼ cup.
Usually I see online that 1 average lemon gives 1 tablespoon of zest. This is not the case for me. 1 medium lemon gives me 3 grams of lemon zest. So I use the zest of 6 medium lemons (3 grams *6 lemons= 18 grams) for the best lemon flavor in these cookies. You can go up to 21 grams.
Lemon Glaze: 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. So if you feel like they need a glaze, simply mix 1 tablespoon of lemon juice with 5 to 8 tablespoons of powdered sugar depending on how thick you want the glaze and drizzle over the cooled cookies.
How to Store: You can keep these cookies in an airtight container at room temperature for up to a week and in the freezer for up to 3 months.
Make Ahead: You can keep the cookie dough in the fridge for up to 3 days and in the freezer for up to 2 months.
This is the knife I used to cut the dough into slices.
This is the measuring cup set I used for the baking conversion chart.
The calorie information above is an estimate that is provided by an online nutrition calculator.
Nutrition
Calories: 40kcal