Slice & Bake Lemon Crisps
1 hr
03 hrs 50 min


1 cup sugar

3/4 cup Land O Lakes® Unsalted Butter, softened

1 large Land O Lakes® Egg

1 tablespoon freshly grated lemon zest

1 1/2 cups all-purpose flour


Sugar or powdered sugar

How to make

  1. STEP 1

    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. Add flour. Beat at low speed until soft dough forms.

  2. STEP 2

    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 2 hours or overnight until firm.

  3. STEP 3

    Heat oven to 350°F.

  4. STEP 4

    Cut logs into 1/8 to 1/4-inch slices with sharp knife. Place 1 inch apart onto ungreased cookie sheets. Bake 8-12 minutes or until edges are very lightly browned. Let stand 1 minute on cookie sheet; remove to cooling rack.

  5. STEP 5

    Roll cookies in sugar while still warm and again when cool.

Tip #1

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


2Fat (mg)
5Cholesterol (mg)
0Sodium (mg)
4Carbohydrates (g)
0Dietary Fiber
<1Protein (g)


Explore reviews from
our online community

  May 06, 2015

Easy, never-fails, and everyone loves them. For the sugar dipping I use turbinado [raw] sugar for added crunch and interest.

— says Marge
  February 18, 2011

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.

— says Judith
  April 18, 2009

simple to make and OH SO DELICIOUS!

— says Terri
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