Lemon Thin Cookies

I had quite a bit of fresh squeezed lemon juice to use up after zesting a bunch for cookies. So I went searching for recipes. Earlier this year, I had bought a small tin of lemon thins and really wanted to find a similar recipe. Lemon thins are basically lemon wafers, thin, with a pleasing snap. I found this recipe and only made a couple edits. They came out nicely, with a lovely zesty lemon zip, like a crispy shortbread.

I did notice that the timing was right down to the wire. When baking, start at 6 minutes and then go in 30 second increments. The perfect time for my stove (sea level, convection) was 6 1/2 minutes. At 7 minutes they turned a little too brown.

I also only rolled them out to 1/8″ and I used a Wilton rolling pin with the guide rings to get an even depth of cookie. It made about 50-55 cookies depending on your cutter.

Snowflake Thins

I tried a twist on my cookies this year and reduced passionfruit juice down instead of lemon. It unfortunately didn’t impart quite enough flavor, so I think I would try actual passionfruit pulp next time.

I also did them in my Ninja Foodie 8-in-1 and they baked perfectly at 4 minutes (turning the pan 180 degrees after 2 minutes) at 375F. I used a snowflake cutter this time and they came out perfectly at the 4-minute mark.

Lemon Thin Cookies

Lemon Thins Cookies


  • 1/4 cup fresh lemon juice
  • 3/4 cup unsalted butter cut into several pieces
  • 2 1/2 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1 large egg
  • 1 large egg yolk
  • 1 cup sugar
  • 1 teaspoon lemon extract
  • 1/4 teaspoon salt
  • White sparkling sugar


  • In a small ceramic pot, bring the lemon juice to a boil, whisking while it heats. Let it boil for about 5 minutes, until it reduces to about a tablespoon.
  • Turn down the heat to medium low and add the butter, a few pieces at a time. Whisking until the butter has melted.
  • Remove from the heat and set aside.
  • Sift the flour, add the baking soda and salt, and set aside.
  • Place the egg and egg yolk in a large bowl, and using a hand mixer, beat until the egg has combined.
  • Add the sugar and beat until the mixture is creamy and pale.
  • While beating on low, drizzle in the melted butter mixture, until everything is blended.
  • Add half of the flour mixture until everything is blended, add the other half and mix only until everything is blended.
  • Cover the bowl with saran wrap and set in the fridge for an hour.
  • Cut the dough into 4 equal portions.
  • Place a portion on a piece of parchment paper, press flat with your hand. Place another piece of parchment paper on top and roll out to 1/8" thick. Slip the parchment onto a cookie sheet and repeat with each portion, stacking each piece on top of each other.
  • Place the cookie sheet into the fridge for 30 minutes.
  • Line an insulated baking sheet with a silpat pad and preheat the oven to 400°F.
  • Cut with a 2 1/2" cookie cutter, remove from the parchment paper, sprinkle with the sparkling sugar and place on the silpat pad about an inch apart.
  • Bake the cookies for 6 minutes to start, baking for an additional 30 seconds at a time, until the cookies are baked, but NOT brown.
  • Remove from the oven and let cool for about 5 minutes on the tray then move to a cooling rack.


Optional: Add the zest of 3 lemons, finely chopped.
I rotated a couple insulated pans, rolling out excess, and putting it into the fridge.
Adapted from The Tummy Train
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