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I came up with these cookies when I was craving a treat that wasn't too sugary for my afternoon tea. The buttery base and zippy lemon together are just incredible. Every time we bake them, they disappear fast—everyone can’t get enough. The moment that citrusy punch hits your taste buds, it’s honestly amazing.
Why You'll Love Them
- Just slice and bake whenever the craving hits—no need to wait long for fresh cookies.
- Real lemon zest goes in the dough, so the flavor is bright and fresh every time.
- They're great for everything from a quick snack to a fancy gathering with friends.
- Stash the dough logs in your freezer so you'll always have some on hand for sudden cookie cravings.
Must-Have Ingredients
- For the Cookies:
- 1 cup unsalted butter, let it sit till soft—it’ll make everything creamy
- 3 tablespoons fresh lemon zest—you’ll need 2 to 3 lemons
- 2 1/2 cups all-purpose flour, sift to keep the cookies light
- 3/4 cup sugar, plus a little more for rolling before baking
- For the Tart Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons lemon juice, squeeze and taste till it’s just right for you
Easy Lemon Cookie Magic
- Mix Lemon Sugar: Rub lemon zest into sugar with your fingers until it smells super fragrant.
- Whip Up Dough: Cream the soft butter for a couple minutes. Add in the lemon sugar, a drop of vanilla, and just a pinch of salt. Slowly add flour till it all comes together.
- Chill Out: Form into two thick logs (about 2 inches across), wrap them tight, then pop into the fridge for at least an hour.
- Slice & Bake: Roll chilled dough logs in extra sugar, slice off 1/4-inch rounds, and bake till the rims are barely golden.
- Add Glaze: When totally cool, dip or drizzle with glaze for that perfect zip.
Be Ready Anytime
I always keep dough logs in the freezer—they're a lifesaver if folks drop by. Just slice off a few, bake straight from frozen, and tack on a couple extra minutes. You really can have warm, fresh cookies whenever you want.
Switch It Up
- Dried lavender stirred into the dough is honestly dreamy and smells amazing.
- Want to change things up? Use lime or orange zest instead of lemon.
- Dip them in melted white chocolate if you’re feeling fancy.
- Sprinkle crushed pistachios on top for a nutty crunch and a nice color pop.
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Frequently Asked Questions
- → Why should I avoid European butter?
European butter has extra fat, which causes cookies to lose their shape. Regular unsalted butter keeps them firm and round.
- → What's the trick to round cookies?
Wrap dough logs in halved paper towel rolls before chilling, so they don’t flatten. It keeps them nice and round.
- → Can I prep these in advance?
Absolutely! Slice and freeze for up to two months. Bake them straight from the freezer, just add a couple of extra minutes.
- → Why mix lemon zest with sugar?
The zest releases its oils when combined with sugar. This spreads the lemon flavor evenly through the cookies.
- → How do I stop cookies from spreading?
Cold dough is key. Chill the logs fully, slice them, and chill the pieces again before baking.