Brown the cookies. If you like the tops of the cookies browned, put them under the broiler the last 5 minutes of baking.
Don’t overmix the dough. It’s important to beat the dough on low speed and only do so as long as necessary to combine all of the ingredients. Overmixing leads to tough dough.
Don’t overcook the cookies. Remove the cookies from the oven as soon as they’re finished baking. Baking them for longer than 15 minutes can dry them out.
Allow ample chill time. While it only takes a few minutes to prepare the dough, it is important to set at least 3 hours aside to allow the dough to chill properly in the fridge. This is not a step you want to skip.
A plate of lemon cookies topped with lemon slices and dusted with powdered sugar.
How to Store
These lemon cookies store well at room temperature for up to one week. Store them in an airtight container and keep them in a cool, dry place.
If you’re stacking cookies with lemon slices, I recommend adding parchment paper between layers.
You can also store these cookies in the fridge. Allow them to come to room temperature before eating.
Can I Freeze Lemon Cookies?
Yes, you can also freeze these lemon cookies. I recommend removing the lemon slices (or leaving them off altogether) before flash-freezing the cooled cookies on a baking sheet.
Transfer the cookies to an airtight container and freeze for up to 3 months.
Thaw on the counter before enjoying.
