Cookie dough shaped into two logs.
Shape the dough into logs.
Cookies on a baking tray being brushed with egg.
Slice, brush, and bake!
Make the dough. First, cream butter with the egg and lemon zest, then slowly add the flour, sugar, and lemon juice to form the dough. Divide and shape the dough into two logs.
Chill. Next, wrap each log in plastic wrap and place the dough in the fridge to chill.
Make the cookies. Fast forward 3 hours, and you’ll slice the logs into cookies. Arrange the cookies on a baking sheet. Brush the cookies with an egg wash, place a lemon slice over each cookie, and sprinkle with sugar.
Bake. Finally, bake these lemon cookies at 350ºF for 12-15 minutes. Let the cookies cool and then dust with powdered sugar, if desired.
Lemon cookies stacked on top of each other next to a glass of milk.
Tips & Variations
Brown the cookies. If you like the tops of the cookies browned, put them under the broiler the last 5 minutes of baking.
Don’t overmix the dough. It’s important to beat the dough on low speed and only do so as long as necessary to combine all of the ingredients. Overmixing leads to tough dough.
Don’t overcook the cookies. Remove the cookies from the oven as soon as they’re finished baking. Baking them for longer than 15 minutes can dry them out.
Allow ample chill time. While it only takes a few minutes to prepare the dough, it is important to set at least 3 hours aside to allow the dough to chill properly in the fridge. This is not a step you want to skip.
A plate of lemon cookies topped with lemon slices and dusted with powdered sugar.
How to Store
These lemon cookies store well at room temperature for up to one week. Store them in an airtight container and keep them in a cool, dry place.
If you’re stacking cookies with lemon slices, I recommend adding parchment paper between layers.
You can also store these cookies in the fridge. Allow them to come to room temperature before eating.
Can I Freeze Lemon Cookies?
Yes, you can also freeze these lemon cookies. I recommend removing the lemon slices (or leaving them off altogether) before flash-freezing the cooled cookies on a baking sheet.
Transfer the cookies to an airtight container and freeze for up to 3 months.
Thaw on the counter before enjoying.
