Easy Thin Lemon Cookies Recipe

These thin lemon cookies are crisp, buttery, and full of bright citrus flavor. A simple slice-and-bake treat that melts in your mouth and pairs perfectly with coffee or tea.

These thin lemon cookies are a light and refreshing treat with bright citrus flavor, perfect for spring or any time of year. They’re crisp and delicate, with a crunchier texture than my soft lemon sugar cookies or Italian lemon cookies.

As slice-and-bake lemon cookies, they’re easy to prep ahead and keep in the fridge or freezer until you’re ready to bake. If you need something quicker, my lemon drop cookies come together fast and still deliver that same zesty lemon flavor.

Why I Love This Easy Lemon Cookie Recipe

• A classic: The beauty of these thin and crisp lemon cookies lies in their simplicity. They’re made with just a few basic ingredients, yet they disappear from the cookie tray!
• Perfect for lemon lovers: Made with both lemon juice and zest, each bite of the thin cookies is packed with bright citrus flavor, crisp edges and a light and airy texture.

Ingredient Notes

• All-purpose flour: Gives the crisp lemon thin cookie structure.
• Salt: Just a pinch enhances flavor and balances the sweetness (use a bit more if using unsalted butter).
• Baking soda: Adds lightness and helps the crispy cookies spread just the right amount.
• Butter: Provides richness and that melt-in-your-mouth crisp texture for a buttery lemon cookie.
• Granulated sugar: Sweetens the dough and helps create golden, crispy edges.
• Egg: Binds the ingredients and adds a bit of tenderness. 
• Vanilla extract: Adds a warm, subtle flavor that complements the lemon.
• Lemon juice and zest: Adds bright, tangy citrus flavor to every bite of the thin and crispy lemon cookies.
• Garnish: Lemon zest and granulated sugar.

How to Make Thin Lemon Cookies

To start, whisk together the flour, salt, and baking soda in a medium bowl, then set it aside. Next, in the bowl of a stand mixer, cream the softened butter and sugar until light and fluffy, add in the egg, vanilla, lemon juice, and lemon zest then mix until well combined.

Stir in the dry ingredients just until everything comes together. Cover dough and place in fridge to chill. Once the dough is firm, shape it into a log. Wrap it in plastic wrap then chill again either in the fridge or freezer until very firm. This makes slicing much easier and helps the lemon thins keep their shape.

When ready to bake the cookies, line baking sheets with parchment paper. Slice dough into very thin rounds, place on the baking sheet and sprinkle the tops with sugar and lemon zest. Bake until golden around the edges, then cool on the baking sheet for a few minutes before moving to a wire rack to cool completely.

Baking Tips

• Chill the dough thoroughly: Ensure dough is well-chilled before slicing. This maintains the lemon slice and bake cookies’ shape during baking and prevents too much spread.
• Use a sharp knife for slicing: A sharp knife allows for clean, thin slices, contributing to the crispy lemon cookies crisp texture.​
• Space cookies adequately: Place cookies at least 2 inches apart on the baking sheet, as they tend to spread during baking.
• Avoid overbaking: Only bake the lemon cookies recipe until the edges turn a light golden brown. The centers should look pale, ensuring they still have a delicate crunch.

Variations

• Brown butter base: Swap regular butter for brown butter to add a rich, nutty flavor that complements the bright lemon beautifully. Just let it cool before creaming with the sugar.
• Lemon glaze drizzle: For an extra lemony punch, whisk together powdered sugar and fresh lemon juice to make a simple glaze like I do in my lemon shortbread cookies.
• Extra zesty sugar top: Rub the lemon zest into the sugar before sprinkling it on top of the lemon crisp cookies. It brings out the oils and makes the citrus flavor vibrant.
• Thicker slice option: For a chewier cookie, slice the dough slightly thicker and bake just until the edges are golden, keeping the centers soft.

Make-Ahead and Storage

• Make ahead: The cookie dough log can be wrapped well and frozen for up to 2 months. Just slice and bake straight from the freezer adding an extra minute or two to the baking time.
• Storage: Once completely cooled, store the crispy lemon cookies in an airtight container at room temperature up to 5 days.
• Freeze: Freeze baked thin lemon cookies in a freezer safe-container for up to one month. Bring to room temperature before serving.

More Lemon Cookie Recipes

If you too are a lover of all things lemon then I hope you enjoy these Thin Lemon Cookies. Enjoy!

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