Easy Refrigerator Lemon Cookies Recipe
These easy refrigerator lemon cookies use a simple slice-and-bake dough. Lemon zest adds a bright aroma, and chilling the log helps you cut neat rounds. Follow the ingredients and how-to steps for a quick, tidy dessert.
Ingredients
For the dough
Step-by-Step Method
Infuse the sugar with lemon
In a bowl, rub the lemon zest into the sugar with your fingertips for 20–30 seconds so the oils release into the sugar.
Mix in the butter
Add the softened butter and stir until smooth and creamy. If using a mixer, keep it on low to medium speed.
Add dry ingredients
Whisk cake flour, baking soda, and salt together, then add to the bowl in stages. Mix just until the dough comes together; don’t overwork it.
Shape and chill
Divide the dough and roll into 2 logs (about 1 1/2–2 inches thick). Wrap tightly and chill for at least 30 minutes so slicing is clean.
Preheat and prep the tray
Heat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
Slice and bake
Slice into 1/4–1/2 inch rounds, spacing them out on the tray. Bake about 10 minutes, just until the edges lightly color; don’t wait for deep browning or they can dry out.
Cool before serving
Let the cookies sit on the tray for 5 minutes, then move to a rack to cool completely. They firm up as they cool.