Lemon Slice-and-Bake Cookies

If you’re a lemon lover like me, you’ve got to try these light and bright lemon slice-and-bake cookies bursting with fresh lemon flavor! They’re truly irresistible.

If you peek around my blog, you’ll find loads of lemon-filled recipes. Honestly, I just can’t get enough of lemon cookies, lemon tarts, lemon cakes, lemon soufflés—you name it!

Whenever I spot a lemon dessert on a menu, it’s the first thing I order. Lemon desserts instantly brighten my day. Don’t get me wrong—I still adore chocolate, but there’s just something special about lemon in pastries that speaks to my soul. So, expect a lot more lemony goodies coming your way!

Today, I’m sharing my delicate lemon slice-and-bake cookie recipe. These cookies are so light you’ll find yourself munching on them like snacks—watch out, because they disappear fast!

They have crispy edges but are softer inside—not as crunchy as my 4-Ingredient Easy Cinnamon Cookies. The egg adds that lovely tender texture that makes these cookies melt in your mouth.

This recipe is straightforward but there are some key tricks to get just right. Since these are slice-and-bake cookies (like the name says!), you roll out the dough into logs and slice about ⅕ inch (5 millimeters) thick before baking.

Because they’re nice and thin, they bake quickly—about 7 to 9 minutes. I like to turn off the oven as soon as the cookies start to change color just a little. It’s best to peek at them after 5 minutes, because every oven’s different, and you don’t want to overcook.

At the 7 to 9-minute mark, your cookies might still look a bit underbaked and pale. That’s okay! I turn off the oven then and leave the cookies inside for 5 to 6 more minutes to finish gently baking in the warm oven.

Once I take them out, I let the cookies cool on the baking sheet for another 5 minutes. This resting helps them set up just right before moving them to a cooling rack.

Here’s a little trick to perfect your timing: slice 1 or 2 cookies thinner than the rest—around 1/10 inch (2.5 mm)—like you see in the photo above.

When those thinner slices develop golden-brown edges but the others only look slightly colored and a bit soft, it’s the perfect moment to shut off the oven.

I know it can feel scary to pull them so early when they still seem soft, but trust me on this one! Letting them bake longer can easily lead to burning. These gentle cookies deserve gentle care.

Alright, enough talking—let’s walk through the recipe step by step with pictures to make it super easy for you.

How to Make Lemon Slice-and-Bake Cookies

Start by mixing lemon zest with sugar in a bowl using a fork. You can also use your fingertips to rub them together. This little step really helps bring out that bright lemon aroma and flavor.

Make sure to pack 2 tablespoons of lemon zest (about 18 grams or ¼ cup). Accurate measuring here is key for that perfect lemon punch.

Next, add your cubed butter and cream it together with the sugar and zest until the mixture feels light and fluffy. You can do this with a hand mixer or a stand mixer fitted with a paddle attachment.

After creaming, crack in the egg and pour in the fresh lemon juice. Mix everything well so the flavors meld perfectly.

Finally, slowly add the flour on low speed and mix until the dough just comes together. Don’t overwork it — this keeps the cookies tender.

Once your dough is ready, pull it out and slice it into two equal parts. You’ll notice it’s easy to handle—smooth but not too sticky. If it feels a bit sticky, sprinkle in a teaspoon of flour, but don’t add more than that.

Wrap each half in plastic wrap and shape them into logs about 6 inches (15 cm) long and 2 inches (5 cm) thick. This shape helps you get those perfect uniform slices later.

After wrapping the logs, place one piece of plastic wrap over the other side to prevent the dough from sticking to your hands while shaping. Once shaped, seal up tightly and freeze for 40 minutes. If you have more patience, chilling in the fridge for 4 to 5 hours also works.

I’m all about saving time, so freezer chilling is my go-to here!

When you’re ready to bake, grab your chilled dough. If you don’t want to bake both halves right away, you can freeze the unused dough for up to 2 months or keep it refrigerated for up to 3 days.

To get perfectly even slices, use a ruler and mark ⅕ inch (5 mm) lines along the dough log. This really makes slicing a breeze.

Slice the dough along those lines and place the cookies on lined baking sheets, leaving a bit of space between each.

Bake for 7 to 9 minutes at 350°F (177°C), just until the edges begin to turn golden but the centers still look pale and soft. Then, immediately turn off the oven and leave the cookies inside for 5 to 6 more minutes.

When you take them out, the edges will be lightly golden and the cookies firmed up nicely. Let them cool on the baking sheet for an extra 5 minutes before moving to a wire rack to cool completely.

And that’s it! Enjoy your fresh, zesty lemon slice-and-bake cookies—perfect for sharing or sneaking a few all to yourself.

Note (September 2020): Some folks love these cookies perfectly as is—no glaze needed—while others like them with a sweet lemon glaze for an extra pop. If you want to try the glaze, I’ve added a quick recipe in the notes below the recipe card.

Lemon Slice-and-Bake Cookies

Bursting with fresh lemon flavor, these slice-and-bake cookies bake in just 7-9 minutes. Don’t forget to chill the dough for 40 minutes before baking and wait 10 minutes after baking before enjoying these light, tender treats.

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

• Combine lemon zest and sugar in a bowl and stir with a fork or rub together with your fingers until well blended to release that fresh lemon scent.
• Add cubed butter and beat with a hand mixer or stand mixer paddle attachment until the mixture becomes light, fluffy, and creamy.
• Beat in the egg until it’s fully mixed.
• Pour in lemon juice and stir until everything is well combined.
• Gradually add flour on the lowest mixer setting and mix just until fully incorporated.
• Divide dough into two equal parts and wrap each with plastic wrap. Shape each into a log about 6 inches (15 cm) long and 2 inches (5 cm) thick. Freeze for 40 minutes or refrigerate for 4–5 hours until firm.
• Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats and set aside.
• Remove chilled dough logs from freezer. Slice into ⅕ inch (5 mm) thick pieces and lay on prepared baking sheets. Bake for 7-9 minutes until just starting to change color. Turn off oven and leave cookies inside for 5-6 minutes more or until edges turn light golden. Take cookies out and let them cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.

Notes

* For those using cup measurements, you can click here to learn about the “dip and sweep” method which helps you measure flour accurately without packing it.

** When measuring lemon zest, 1 tablespoon weighs about 6 grams loosely packed, and 9 grams if firmly packed. For this recipe, use 2 tablespoons packed (18 grams) or 3 tablespoons loosely measured, which equals about ¼ cup.

Keep in mind lemons vary—an average lemon usually yields 1 tablespoon of zest, but in my kitchen, a medium lemon yields about 3 grams of zest. That means I use zest from roughly 6 medium lemons (3 g x 6 = 18 g) to get a vibrant lemon flavor. Feel free to go up to 21 grams if you want it zestier!

Lemon Glaze: Some readers love these cookies as they are, but if you want to add a sweet lemon glaze, mix 1 tablespoon of lemon juice with 5-8 tablespoons powdered sugar (depending on your preferred thickness) and drizzle over cooled cookies.

Storage: Store cooled cookies in an airtight container at room temperature for up to a week. You can also freeze them for up to 3 months to enjoy later.

Make Ahead: The cookie dough keeps well refrigerated for up to 3 days or frozen for up to 2 months. Slice and bake whenever you’re ready!

By the way, here’s the knife I love for slicing these dough logs precisely.

And here’s the measuring cup set I use for accurate conversions when baking.

Nutrition info is an estimate calculated using an online tool.

Nutrition

Calories: 40kcal

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