Lemon Sablé Cookies

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Recipe photo
Hands-on time:
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Yield: 3 dozen cookies

Recipe photo

These tender, zesty cookies are delicate and light, and a delightful finish to a summer lunch or afternoon tea. They can be served without the glaze, but the glaze enhances the lemon flavor substantially.

Lemon Sablé Cookies

star rating (9) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 3 dozen cookies
Published: 03/13/2012




  • 1 tablespoon lemon juice
  • 1/2 cup confectioners' sugar
  • coarse white sparkling sugar, for topping


1) Using a food processor or mixer, combine the flour, almond flour, sugar, salt, and lemon powder.

2) Add the butter, and process or mix until the mixture is crumbly.

3) Add the egg white, lemon juice (if you're using it) and grated rind, and process or mix until the dough comes together.

4) Shape the dough into a disk, wrap it in plastic, and refrigerate for 1 hour or more.

5) Preheat the oven to 350°F.

6) Roll the chilled dough 1/4" thick.

7) Using fluted cookie cutters about 2 1/2" in diameter, cut out as many cookies as possible, re-rolling the dough as needed. Space the cookies 1/2" apart on lightly greased or parchment-lined baking sheets — you'll need a couple of pans.

8) Bake the cookies for 12 to 15 minutes, until their edges begin to brown. Remove them from the oven, and transfer them to a rack to cool.

9) For the glaze, stir together the lemon juice and confectioners' sugar until smooth.

10) Brush a thin layer of glaze onto the surface of each cookie; garnish with sparkling sugar, if desired.

Yield: 3 dozen cookies.


  • star rating 02/24/2015
  • MPL from Virginia
  • star rating 11/01/2014
  • Wooby from KAF Community
  • OMG good! You do need to work fast...when the dough warms up, it's difficult to manage. A quick trip to the fridge solves that problem. These are easy to whip up and with the frosting...absolutely wonderful..crisp, light..delightful lemon flavor. I rolled out and cut into squares...much easier and no re-rolling. I could have eaten them all myself!!!
  • star rating 01/11/2013
  • Deborah from San Jose, CA
  • I have been making lemon sable cookies for Christmas for over ten years, with an old, passed down recipe, and Meyer lemons from a neighbor's tree. I saw your recipe in your catalogue this year, and decided to try it (it was very similar to the one I have). They were perfect! According to my husband, they were the best yet! Since I've worked with the dough in the past, I know it can be a bit tricky. There seems to be a perfect roll out temperature. I actually make two discs, sandwich them between parchment paper, and leave them in the refrigerator overnight. Sometimes, if the dough is starting to feel a bit soft, it goes back into the refrigerator. Thank you KAF!
  • star rating 12/03/2012
  • Peggy from Spencerport, NY
  • I just made this recipe and love it. I had no trouble with the dough being too sticky or warming up too fast, and in fact thought it was very easy to handle. I think the lemon taste is wonderful although my son doesn't think it's strong enough. I made the glaze a little thicker than the recipe said and did more of a frosting on them. They're a nice tender butter cookie that I definitely will be making again. I think I'll double the batch.
  • star rating 08/18/2012
  • ljhelgethill from KAF Community
  • Just finished reading the other reviews. I did have a little problem with the sticking, but used confectioners sugar instead of flour on rolling pin and on counter, and had little trouble. I made them on a hot day too! It helps to work quickly with the dough. I made two disks, so I could roll out easier and keep one cold while I worked with the other. LOVE, LOVE, LOVE these cookies!
  • star rating 08/18/2012
  • ljhelgethill from KAF Community
  • I have made these several times and cannot believe the response I get from people whom try them. People who are always so polite, never just take one when I pass them around a second time--they always take two! they are the perfect summer cookie!
  • star rating 06/27/2012
  • altheaconger113 from KAF Community
  • AGREED!!! Dough was very, very, very sticky to roll out even after dough was in fridge for 2 hours to firm. The taste was terrible and will NOT make this recipe again.
    If the butter was not cold enough when added, it could be contributing to the problem. I am sorry that you did not enjoy the recipe. Please give us a call on the baker's hotline if we can be of any assistance. ~Amy
  • star rating 05/29/2012
  • from NY
  • I haven't eaten one of these yet, but I agree with the other reviewer who indicated that the dough is difficult to roll out. It is really really really sticky....I gave up and made round balls of dough that I placed on the parchment lined cookie sheets, then flattened each with a top sheet of parchment & the bottom of a glass - worked quickly and like a charm, but of course you lose a fancy cut-out shape. In the oven now and they smell divine.
    I am sorry if the dough was not easy to handle. Chopping your butter into diced pieces and chilling first may help. When forming a disk with the dough, be sure to press it down to chill more quickly and thoroughly. Elisabeth
  • star rating 05/17/2012
  • joloveshorses from KAF Community
  • This cookie was very hard to roll out. Tends to warm up very fast. I had to put it in the freezer to chill the dough enough so I could lift it off the wax paper. ( I roll between 2 pieces of wax paper). Also, baked for 8 minutes. 10 turned it too brown. Did use the glaze. Really finished the taste. A very tasty cookie.

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