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–+ servings
Four lemon cookies stacked with one leaning against them.
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5 from 1 vote

Easy Thin Lemon Cookies

These thin lemon cookies are crisp, buttery, and full of bright citrus flavor. A simple slice-and-bake treat that melts in your mouth.
Prep Time15 minutes
Cook Time8 minutes
Chilling Time1 hour 30 minutes
Total Time1 hour 53 minutes
Course: Dessert, Snack
Cuisine: American
Servings: 18 cookies
Calories: 143kcal
Author: Rosemary Molloy

Ingredients

  • 1¾ cup all purpose flour
  • 1 pinch salt (if you use unsalted butter then add ¼ teaspoon salt)
  • ½ teaspoon baking soda
  • ½ cup butter (softened)
  • 1 cup granulated sugar
  • 1 large egg (room temperature)
  • ½ teaspoon vanilla extract
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest

EXTRAS

  • 1-2 tablespoons lemon zest
  • 2-3 tablespoons granulated sugar
US Customary - Metric

Instructions

  • In a medium bowl whisk together the flour, salt and baking soda.
  • In the mixing bowl cream the butter and sugar for 2-3 minutes, then add the egg, vanilla, lemon juice and lemon zest and beat to combine.
  • Gradually add the dry ingredients to the cream mixture, cover and refrigerate for one hour. Shape the mixture into a log approximately 2 inches / 5 cm in diameter and chill or freeze until very firm.
  • Pre-heat oven to 375F / 190C. Line 1-2 baking sheets with parchment paper.
  • Cut into very thin slices and place on the prepared baking sheet 2 inches / 5cm apart. Sprinkle with the zest and sugar, bake for approximately 6-8 minutes or until lightly browned. Let cool 3-4 minutes on the baking sheet, then move to a wire rack to cool completely. Enjoy!

Notes

These cookies are crispy outside and soft on the inside. 

Make-Ahead and Storage

Make ahead: The cookie dough log can be wrapped well and frozen for up to 2 months. Just slice and bake straight from the freezer adding an extra minute or two to the baking time.
Storage: Once completely cooled, store the crispy lemon cookies in an airtight container at room temperature up to 5 days.
Freeze: Freeze baked thin lemon cookies in a freezer safe-container for up to one month. Bring to room temperature before serving.

Nutrition

Calories: 143kcal | Carbohydrates: 22g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 76mg | Potassium: 22mg | Fiber: 0.4g | Sugar: 13g | Vitamin A: 174IU | Vitamin C: 2mg | Calcium: 6mg | Iron: 1mg | Phosphorus: 20mg