Slice & Bake Lemon Crisps

Slice & Bake Lemon Crisps

A crispy cookie with a delicate lemon flavor.

60 min. prep time
6 1/2 dozen cookies
353 Ratings


1 cup sugar
1 tablespoon freshly grated lemon zest
1 1/2 cups all-purpose flour
Sugar or powdered sugar


Combine 1 cup sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and lemon zest; continue beating until well mixed. Reduce speed to low; add flour. Beat until soft dough forms.

Divide dough in half. Shape each half into 8-inch (1 1/2-inch diameter) log on lightly floured surface. Wrap tightly in plastic food wrap. Refrigerate until firm (2 hours or overnight).

Heat oven to 350°F. Cut logs into 1/8 to 1/4-inch slices with sharp knife. Place 1 inch apart onto ungreased cookie sheets. Bake for 8 to 12 minutes or until edges are very lightly browned. Let stand 1 minute; remove from cookie sheets. Roll cookies in sugar while still warm and again when cool.


*Substitute Land O Lakes® Salted Butter.


Variation: Sugared Lemon Almond Crisps: Stir 1/3 cup finely chopped almonds into dough after beating in flour.

Nutrition Facts (1 cookie)

Calories: 35

Fat: 2g

Cholesterol: 5mg

Sodium: 0mg

Carbohydrates: 4g

Dietary Fiber: 0g

Protein: <1g

Recipe #12496©2002Land O'Lakes, Inc.

Recipe Comments & Reviews

Easy, never-fails, and everyone loves them. For the sugar dipping I use turbinado [raw] sugar for added crunch and interest.
I cut this recipe off of my butter box in Dec. When I baked my first batch, the cookies looked and tasted just like the ones my grandmother gave us back in the 1940's. She had a wood stove and baked the most wonderful cookies, pies and cakes. Thank you for the memory. The bonus was how wonderful the cookies are. They will be a regular from now on.
simple to make and OH SO DELICIOUS!

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