Lemony Slice-And-Bakes Recipe



  • 2 1/2 cups all-purpose flour
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 tablespoons finely grated lemon zest
  • 1 teaspoon vanilla extract


  • 1 1/4 cups powdered sugar
  • 2 tablespoons (or more) fresh lemon juice

Recipe Preparation


  • 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.

  • Arrange racks in lower and upper thirds of oven; preheat to 350°. 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.

  • 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.


  • Whisk sugar and 2 Tbsp. 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.

Recipe by Gina Marie Miraglia Eriquez,

Nutritional Content

One cookie contains: Calories (kcal) 80.2 %Calories from Fat 43.5 Fat (g) 3.9 Saturated Fat (g) 2.4 Cholesterol (mg) 24.4 Carbohydrates (g) 10.6 Dietary Fiber (g) 0.1 Total Sugars (g) 6.2 Net Carbs (g) 10.4 Protein (g) 0.8 Sodium (mg) 16.3Reviews SectionI first tried these the Christmas they came out in the magazine...several years ago now and they are now a staple in my holiday baking!! I use both the gold and silver metallic sugar crystals and they look beautiful. I do find that trying to get 1/2 of the dough into 10" logs that are 1 3/4" thick is impossible. I do well to get close to 1 1/2" diameter and maybe 9". But, that still yields about 50 1/4" slices. Just a truly delicious cookie!!