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In a large bowl, cream together the softened unsalted butter, granulated sugar, and lemon zest until light and fluffy. This should take about 3-5 minutes with an electric mixer.

In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a soft dough forms. Be careful not to overmix.

Divide the dough in half. On a lightly floured surface, roll each half into a log approximately 1 1/2 inches in diameter. Wrap each log tightly in plastic wrap.

Chill the dough logs in the refrigerator for at least 30 minutes. This step is crucial for firming up the butter and making the dough easier to slice.

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

Remove one dough log from the refrigerator. Using a sharp knife, slice the dough into 1/4-inch thick rounds. Place the rounds about 1 inch apart on the prepared baking sheets.

Bake for 12-15 minutes, or until the edges are lightly golden. The centers should still be pale. Do not let them brown too much.

Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Once completely cooled, dust with powdered sugar, if desired, before serving.


In a large bowl, cream together the softened unsalted butter, granulated sugar, and lemon zest until light and fluffy. This should take about 3-5 minutes with an electric mixer.

In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a soft dough forms. Be careful not to overmix.

Divide the dough in half. On a lightly floured surface, roll each half into a log approximately 1 1/2 inches in diameter. Wrap each log tightly in plastic wrap.

Chill the dough logs in the refrigerator for at least 30 minutes. This step is crucial for firming up the butter and making the dough easier to slice.

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

Remove one dough log from the refrigerator. Using a sharp knife, slice the dough into 1/4-inch thick rounds. Place the rounds about 1 inch apart on the prepared baking sheets.

Bake for 12-15 minutes, or until the edges are lightly golden. The centers should still be pale. Do not let them brown too much.

Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Once completely cooled, dust with powdered sugar, if desired, before serving.
