Lemony Slice-and-Bakes

Name: Lemony Slice-and-Bakes
Prep time: 1 h 10 min
Cook time: 18 min
Total time: 1 h 28 min
Yield: 36 servings
Cuisine: American
Ingredients: 2½ cups all-purpose flour; ½ teaspoons kosher salt; 1 cup unsalted butter; ¾ cup sugar; 2 tablespoons lemon zest; 1 teaspoon vanilla extract; 4 large egg yolks; 1¼ cups powdered sugar; 2 tablespoons lemon juice; to taste food coloring; to taste sanding sugar

Delicate, buttery cookies flavored with fresh lemon zest and topped with a sweet lemon glaze. These slice-and-bake cookies have a rich, tender texture and bright citrus flavor.

36 servings

2 hr 8 min

Published October 4, 2025

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Ingredients

•2½ cups all-purpose flour
•½ teaspoons kosher salt
•1 cup unsalted butter
•¾ cup sugar
•2 tablespoons lemon zest
•1 teaspoon vanilla extract
•4 large egg yolks
•1¼ cups powdered sugar
•2 tablespoons lemon juice
•to taste food coloring
•to taste sanding sugar

Cooking Instructions

1.
Whisk flour and salt in a medium bowl. Using an electric mixer on medium-high speed, beat butter, sugar, lemon zest, and vanilla in a large bowl, occasionally scraping down sides, until light and fluffy, about 3 minutes. Add egg yolks; beat just to blend. Reduce speed to low; add flour mixture and beat, occasionally scraping down sides, just to blend. Divide dough in half; roll each half into a 10"-long log about 1 3/4" in diameter. Wrap in plastic and chill until firm, about 1 hour. DO AHEAD: Can be made 2 days ahead. Keep chilled.
75 min
2.
Arrange racks in lower and upper thirds of oven; preheat to 350°F. Line 2 baking sheets with parchment paper. Unwrap 1 dough log. Using a sharp, lightly floured knife, cut log into 1/4"-thick rounds. Transfer to prepared sheets, spacing 1" apart.
15 min
3.
Bake until cookies are firm and golden brown around edges, 16-18 minutes. Let cool for 1 minute, then transfer to wire racks and let cool completely. Repeat with remaining dough log, using cooled baking sheets and new parchment paper.
18 min
4.
Whisk sugar and 2 tablespoons juice in a small bowl, adding more juice by 1/2-teaspoonfuls if too thick. Add coloring, if desired. Spread or drizzle icing over cookies. Decorate as desired. Let stand until icing sets, about 10 minutes. DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature.
20 min

Cooking Instructions

Whisk flour and salt in a medium bowl. Using an electric mixer on medium-high speed, beat butter, sugar, lemon zest, and vanilla in a large bowl, occasionally scraping down sides, until light and fluffy, about 3 minutes. Add egg yolks; beat just to blend. Reduce speed to low; add flour mixture and beat, occasionally scraping down sides, just to blend. Divide dough in half; roll each half into a 10"-long log about 1 3/4" in diameter. Wrap in plastic and chill until firm, about 1 hour. DO AHEAD: Can be made 2 days ahead. Keep chilled.

75 min

Arrange racks in lower and upper thirds of oven; preheat to 350°F. Line 2 baking sheets with parchment paper. Unwrap 1 dough log. Using a sharp, lightly floured knife, cut log into 1/4"-thick rounds. Transfer to prepared sheets, spacing 1" apart.

15 min

Bake until cookies are firm and golden brown around edges, 16-18 minutes. Let cool for 1 minute, then transfer to wire racks and let cool completely. Repeat with remaining dough log, using cooled baking sheets and new parchment paper.

18 min

Whisk sugar and 2 tablespoons juice in a small bowl, adding more juice by 1/2-teaspoonfuls if too thick. Add coloring, if desired. Spread or drizzle icing over cookies. Decorate as desired. Let stand until icing sets, about 10 minutes. DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature.

20 min