Lemon Cookies

This is the first cookie recipe I've ever made from a segmented dough, and quite tasty! Thanks, Pam!

Watch your temperature on this one. Pam's original recipe called for 350 degrees at 13-15 minutes. My cookies took nearly 20 minutes to finish, which could be the oven or the altitude. I recommend the higher temperature because of the juice.

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 3/4 cup (1-1/2 sticks) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup confectioner's sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 1/2 teaspoon vanilla


  1. Cream the butter, both sugars, and the lemon zest
  2. Add the vanilla and lemon juice
  3. Mix in the flour and baking soda
  4. Split the dough into two equal sections and roll into logs around around 1-1/4" thick. Wrap the logs in plastic wrap and refrigerate at least 3 hours or overnight.
  5. Preheat the oven to 375 degrees and line two baking sheets with parchment paper
  6. Cut the dough logs into segments around 1/2" thick and place with lots of room on the baking sheets. These cookies will spread.
  7. Bake for 13 to 15 minutes or until the cookies start to brown on the edges.
  8. Cool and glaze (optional) with 1 cup confectioner's sugar mixed with 2 tablespoons of lemon juice.