These Eggless Lemon Slice and Bake Cookies are the perfect combination of easy, delicious, and totally foolproof! They’re soft, melt-in-your-mouth cookies with a bright citrusy kick. You don’t need any fancy ingredients or complicated steps—just mix, chill, slice, and bake. Another big reason to try these? No eggs, no problem! Whether you have an egg allergy, ran out of eggs, or just prefer an egg-free treat, these cookies turn out perfectly soft and flavorful every single time. Trust me, once you try them, they’ll become a new favorite in your kitchen!
Oriana’s Thoughts On The Recipe
There’s something so special about a cookie that’s both simple to make and bursting with flavor. These Eggless Lemon Slice and Bake Cookies check all the boxes! They’ve quickly become a family favorite, and I’m not kidding when I say they’re basically foolproof. You’ll love how the dough comes together easily and how each slice bakes up beautifully every time.
What I Love About This Recipe
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- All-Purpose Flour: Provides structure to the cookies. Make sure to measure it correctly (spoon and level) to avoid dense cookies.
- Baking Powder: Helps the cookies rise slightly and keeps them light and tender.
- Salt: Enhances the flavors and balances the sweetness.
- Butter: Adds richness and flavor. Use unsalted butter, softened to room temperature.
- Confectioners’ Sugar: Also known as powdered sugar, it gives the cookies a super soft texture.
- Cream Cheese: This replaces the eggs and keeps the cookies moist and soft. It also adds a slight tang that pairs well with the lemon.
- Lemon Zest & Juice: These are the stars of the show! Fresh lemon zest provides bold flavor, while the juice adds brightness.
- Coarse Sugar: Rolling the dough in coarse sugar gives the cookies a sweet, slightly crunchy exterior.
Food Allergy Swaps
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. Cream cheese, I like to use Violife Just Like Cream Cheese Original.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Potential Recipe Challenges & Pro Tips
- Dough Too Soft to Slice: If the dough isn’t firm enough, it can be tricky to get neat slices. Pro Tip: Chill the dough for at least 2 hours or until it’s firm to the touch. If needed, pop it in the freezer for a quick chill.
- Cookies Spreading Too Much: This can happen if the butter is too warm or if the dough is not cold enough. Pro Tip: Make sure your dough log is thoroughly chilled before slicing, and keep the dough slices cold before they go into the oven.
- Uneven Slices: It’s easy to end up with cookies that aren’t the same size, which can affect baking time. Pro Tip: Use a sharp knife and try to cut the slices as evenly as possible. I like to use a kitchen ruler. You can also gently reshape the dough log if needed.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Mix Dry Ingredients
Whisk the flour, baking powder, and salt together in a medium bowl and set aside.
Step 2 – Cream Butter And Sugar
Using an electric hand or stand mixer, cream the butter and sugar over medium speed until light and fluffy, about 3 minutes. Add the cream cheese, lemon zest, and lemon juice and beat until combined. Scrape down the sides and bottom of the bowl as needed.
Step 3 – Add Dry Ingredients
Add the dry ingredients to the butter mixture, then mix on low until combined.
Step 4 – Shape, Roll, and Chill
Put the coarse sugar in a long, shallow pan. Shape the dough into a log about 10 inches (25 cm) long and roll gently in the coarse sugar to thoroughly coat. Wrap the log with plastic wrap and refrigerate for at least 2 hours or up to 7 days.
Step 5 – Bake
Preheat the oven to 350ºF (180ºC). Line two rimmed baking sheets with parchment paper or silicone baking mats.
Using a sharp knife, cut the log into 1/4-inch (6 mm) thick slices. Arrange the slices on the prepared baking sheets, spacing them about 1 inch apart.
Bake for 10 to 12 minutes, or until very lightly browned on the edges and slightly puffy. Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Extra Recipe Tips For Success
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Preheat the oven at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature.
- Use fresh lemons for the best flavor. The zest holds essential oils that give the cookies their vibrant taste.
- Don’t over-mix your cookie dough, or you will end up with dense cookies.
- Chill the dough before baking; this gives the dough a chance to firm up a little and allows it to bake much better. This step is crucial for achieving the perfect slice-and-bake texture.
- Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The cookies are done when they are very lightly browned on the edges and are slightly puffy.
Variations & Additions
- Add White Chocolate Chips: Mix in about ½ cup of white chocolate chips for a sweet twist.
- Lemon-Lime Combo: Swap out half the lemon zest and juice for lime for a refreshing citrus blend.
- Sugar Coating Options: Instead of coarse sugar, try rolling the dough in granulated sugar mixed with a bit of lemon zest for extra zing.
Storage and Freezing Instructions
Storage: Keep the baked cookies in an airtight container at room temperature for up to 5 days.
Freezing Dough: Wrap the dough log tightly in plastic wrap and freeze for up to 3 months. When ready to bake, slice the frozen dough and bake as directed, adding a couple of extra minutes to the baking time if needed.
Freezing Baked Cookies: Allow the cookies to cool completely, then freeze them in a single layer before transferring them to a freezer-safe container. They’ll stay fresh for up to 2 months.
Frequently Asked Questions
Absolutely! You can prepare the dough and keep it in the fridge for up to 3 days or freeze it for up to 3 months.
Yes! A simple lemon glaze made with powdered sugar and lemon juice would be delicious. Drizzle it over the cooled cookies for an extra burst of citrus flavor.
Chilling the dough helps the cookies hold their shape and prevents spreading while baking. Plus, it makes slicing much easier!
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Recipe Card
Eggless Lemon Slice and Bake Cookies
Equipment
Ingredients
- 1 1/2 cups (210 g) all-purpose flour
- 1/2 teaspoon (2 g) baking powder
- 1/4 teaspoon (1 g) salt
- 1/2 cup (115 g) unsalted butter, softened
- 1/2 cup (60 g) confectioners’ sugar
- 2 tablespoons (30 g) cream cheese, softened
- 1 tablespoon (8 g) lemon zest, grated
- 1 teaspoon (5 ml) fresh lemon juice
- 1/3 cup (75 g) coarse sugar, for rolling
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- Whisk the flour, baking powder, and salt together in a medium bowl and set aside.
- Using an electric hand or stand mixer, cream the butter and sugar over medium speed until light and fluffy, about 3 minutes. Add the cream cheese, lemon zest, and lemon juice and beat until combined. Scrape down the sides and bottom of the bowl as needed.
- Add the dry ingredients to the butter mixture, then mix on low until combined.
- Put the coarse sugar in a long, shallow pan.
- Shape the dough into a log about 10 inches (25 cm) long and roll gently in the coarse sugar to thoroughly coat. Wrap the log with plastic wrap and refrigerate for at least 2 hours or up to 7 days.
- Preheat the oven to 350ºF (180ºC). Line two rimmed baking sheets with parchment paper or silicone baking mats.
- Cut the log into 1/4-inch (6 mm) thick slices using a sharp knife. Arrange the slices on the prepared baking sheets, spacing them about 1 inch apart.
- Bake for 10 to 12 minutes, or until very lightly browned on the edges and slightly puffy. Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Dust with powdered sugar or drizzle with lemon sugar glaze or melted whote chocolate, if desired.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. Cream cheese, I like to use Violife Just Like Cream Cheese Original.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
- Dough Too Soft to Slice: If the dough isn’t firm enough, it can be tricky to get neat slices. Pro Tip: Chill the dough for at least 2 hours or until it’s firm to the touch. If needed, pop it in the freezer for a quick chill.
- Cookies Spreading Too Much: This can happen if the butter is too warm or if the dough is not cold enough. Pro Tip: Make sure your dough log is thoroughly chilled before slicing, and keep the dough slices cold before they go into the oven.
- Uneven Slices: It’s easy to end up with cookies that aren’t the same size, which can affect baking time. Pro Tip: Use a sharp knife and try to cut the slices as evenly as possible. I like to use a kitchen ruler. You can also gently reshape the dough log if needed.
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Preheat the oven at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature.
- Use fresh lemons for the best flavor. The zest holds essential oils that give the cookies their vibrant taste.
- Don’t over-mix your cookie dough, or you will end up with dense cookies.
- Chill the dough before baking; this gives the dough a chance to firm up a little and allows it to bake much better. This step is crucial for achieving the perfect slice-and-bake texture.
- Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The cookies are done when they are very lightly browned on the edges and are slightly puffy.
- Add White Chocolate Chips: Mix in about ½ cup of white chocolate chips for a sweet twist.
- Lemon-Lime Combo: Swap out half the lemon zest and juice for lime for a refreshing citrus blend.
- Sugar Coating Options: Instead of coarse sugar, try rolling the dough in granulated sugar mixed with a bit of lemon zest for extra zing.
I appreciate your feedback, and it helps others, too!
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
