When I think of summer, I gravitate towards tart, lemony flavors whether in savory or sweet dishes.

My mom taught us to make extra items when baking just in case visitors dropped by or if you needed something special for a neighbor or friend at the spur of the moment.

Lemon Zest cookies are a perfect example of this type of baking because they’re best when the cookie dough rolls are frozen, ready to slice and baked at a moment’s notice.

1. Combine the zest and sugar in a mixing bowl. Use your fingers to rub the zest in evenly.

2. Add the room temperature butter and mix well.

3. Add the egg and beat till light and fluffy.

4. Add the lemon juice and gradually mix in the flour till incorporated.

5. Divide dough in half. Form each half into a roll and wrap with wax paper or plastic wrap, sealing all edges.

6. Chill rolls up to four hours or store in the freezer for up to four months.

7. When ready to bake, measure with a ruler 1/8 intervals.

8. Slice the dough with a sharp knife at markings. Dip the knife in a glass of hot water between cuts to keep your edges clean.

9. Place on ungreased baking sheet one inch apart and bake for eight minutes at 350.

10. Turn the oven off but keep cookies in the oven for 4-5 more minutes.

11. Remove and cool for five minutes on the tray before placing on cooling racks to cool completely.


This is a basic slice and bake recipe. What flavor combinations would you try?

1/2 cup plus 1 T butter

2 T fresh grated lemon zest

1/2 cup sugar

1 large egg

2 T lemon juice

2 cups flour

Lemon zest cookie ingredients

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