Easy Refrigerator Lemon Cookies Recipe

In a bowl, rub the lemon zest into the sugar with your fingertips for 20–30 seconds so the oils release into the sugar.

Add the softened butter and stir until smooth and creamy. If using a mixer, keep it on low to medium speed.

Whisk cake flour, baking soda, and salt together, then add to the bowl in stages. Mix just until the dough comes together; don’t overwork it.

Divide the dough and roll into 2 logs (about 1 1/2–2 inches thick). Wrap tightly and chill for at least 30 minutes so slicing is clean.

Heat the oven to 350°F (180°C). Line a baking sheet with parchment paper.

Slice into 1/4–1/2 inch rounds, spacing them out on the tray. Bake about 10 minutes, just until the edges lightly color; don’t wait for deep browning or they can dry out.

Let the cookies sit on the tray for 5 minutes, then move to a rack to cool completely. They firm up as they cool.