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Lemon Slice Cookies

Lemon Slice Cookies

Lemon Slice Cookies

Lemon Slice Cookies
4.2 rating based on 12,345 ratings
4.2/5 (11)
Course: Refrigerator Cookies
Servings

48

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A slice-and-bake cookie with a lemony tang.

Ingredients

  • 2 cups unbleached all-purpose flour

  • 1/4 teaspoon baking powder

  • 1/4 teaspoon salt

  • 2 large lemon

  • 3/4 cup butter, softened

  • 1/2 cup plus 2 tablespoons granulated sugar

  • 1/2 cup powdered sugar

  • 1/2 teaspoon vanilla extract

Directions

  • On a sheet of waxed paper, stir together flour, baking powder and salt. From lemon, grate 1 tablespoon of zest and squeeze 2 tablespoons juice. In large bowl, with mixer at medium speed, beat butter, 1/2 cup granulated sugar and powdered sugar until creamy. Beat in vanilla, lemon zest and juice until blended. Reduce speed to low and beat in flour mixture just until combined. Divide dough in half. Shape each half into 6-inch-long log. Wrap each log in waxed paper and refrigerate dough for several hours or overnight. Preheat oven to 350°F. Keeping remaining log refrigerated, cut 1 log into scant 1/4-inch-thick slices. Place slices, 1-1/2 inches apart, on ungreased large cookie sheet. Sprinkle lightly with some of remaining 2 tablespoons granulated sugar. Bake 12 minutes or until lightly browned at edges. Cool on cookie sheet on wire rack 2 minutes. With wide spatula, transfer to wire rack to cool completely. Repeat with remaining dough and sugar.

Notes

  • Photo courtesy of Susan, who added the pretty yellow sprinkles to hers! Get them at your local baking supply store (please buy local!) or at Amazon here.

Reviews

Name & Location
(example: Sue in LA)
Rating
Review

★★★☆☆
I added 5-6 tablespoons of lemon juice, 1/2 the called for amount of zest (very fine) and doubled the vanilla. after overnight in fridge add half hour in the freezer, slice with warm knife. combine sugar,cinnamon and/or cocoa powder to sprinkle on top.
- A Baker

★★★★☆
These were good, but I increased the lemon juice to about 4 tablespoons. Without the extra juice the dough was way too crumbly. They also definitely need the overnight in the fridge to firm up enough to slice, so don't rush that part of the recipe. I also added yellow sprinkles, just for fun!
- Susan

★★★★★
I love, love, love this cookie recipe. So easy to make. So delicious.
- Roseann in New Jersey 

★★★★★
1st batch all melted together in the oven and was unable to use despite following recipe exactly. 2nd batch crumbled when slicing even after sitting in fridge for over 24 hours. Would not recommend.
- Shannon

★★★★★
Nice.........recipe it's simple and Yummy!!!!
- A Baker

★★★★★
i love these cookies
- A Baker

★★★★★
Very good cookie. Not at all dry as some have noted. You must refrigerate overnight. I've made them two Christmases running and will probably be in trouble if I don't make them again!
- Christmas Baker in California

★★★★☆
Fabulous lemon cookies! Great lemon flavor and really simple to make: just remember they need to chill overnight. This is not a large recipe, so the yield in somewhat small but well worth it.This was my first attempt at slice cookies and it caught my by surprise how dry the finished dough is. At first I thought I had made a mistake somewhere but then realized the dough comes together very well once you start to "mold" it into the log.If you like real lemon flavor, I highly recommend this recipe. Give it a try, I think you'll like it!.
- A Baker

★☆☆☆☆
the texture of the biscuits was really crumbly and the were to dry
- A Baker

★★★★★
WOW WOW WOW!!! These are wonderful! I wanted something to contrast all the nuts and chocolate in my other Christmas goodies, and this is it! They have just the right balance of tart and sweet. I would definitely recommend using a light colored pan (I lined mine with parchment paper) to keep them from browning on the bottom. I will definitely make these again.
- Regina in Houston

★★★★★
This is a WONDERFUL recipe! Great tasting and very easy to make. I also made this using different flavorings, like rum and cherry, and rolled the logs in crushed pecans. All the variations of this recipe came out just wonderful! This is a keeper in my recipe files.
- A Baker
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