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Why You’ll Love This Recipe
These Maggiano’s Copycat Lemon Wedge Cookies take me right back to the first time I tasted them after lunch at Maggiano’s. They brought them out as a little surprise—and I instantly knew I had to recreate them at home. They were soft, buttery, and that pop of lemon was everything I love in a summer cookie.
Since then, I’ve been baking these every spring, right when the daffodils start blooming and my daughter starts asking what cookies we’re making next. These wedges have become a staple in our house—and not just for spring. I’ve served them at birthday parties, tucked them into care packages, and even slipped a few into goodie boxes next to Unicorn Sugar Cookies and Soft Oatmeal Raisin Walnut Cookies.
The lemon flavor always feels like sunshine in cookie form. And when we’re decorating cookies for the holidays, I’ll often throw a batch of these in with our Holiday Peppermint White Chocolate Cookies or even Chocolate Cookies with Peppermint Chips—because lemon totally deserves a place at the Christmas table too.
I’ve even used these for school bake sales and summer skating picnics—my daughter’s friends now ask for “those lemon slices” whenever they see me with a cookie box. They’re the ones everyone remembers, not just for the shape, but for that bold citrus flavor that wakes up your taste buds. And between you and me, they’re actually super easy to make. You’ll see!
Watch how I make this recipe
Tools That Make It Easier
For this yummy sweet treat recipe, I do use several kitchen tools and utensils to make the process go as quickly and smoothly as possible. Most of these tools are very common in most household kitchens, so no need to worry about picking up anything fancy. Here’s what I use to make copycat Maggiano’s lemon wedge cookies:
- Measuring Cup
- Measuring spoons
- Glass mixing bowl
- Blending whisk
- Adjustable rolling pin
- 4 Baking sheets
- 4 Parchment paper sheets
- Round Cookie Cutter Set
- KitchenAid mixer
- Food wrap
What You’ll Need From Your Pantry
For these lemony treats, I don’t really have to use anything special. These lemon cookies are made with typical cookie ingredients with some extra lemon flavors mixed in. Here’s what I use to make copycat Maggiano’s lemon wedge cookies:
Lemon Cookies:
- 2 cups all-purpose flour
- 1 tsp Baking Powder
- ½ tsp salt
- 3 egg yolks
- 2 tbsp plain yogurt
- 2 tbsp Lemon juice, from 1 lemon
- 1 tsp vanilla extract
- 1 tsp Lemon Extract
- ¾ cup unsalted butter– room temperature
- ⅔ cup sugar
- 1 tsp yellow food coloring (optional)
Lemon Glaze:
- 2 cups powdered sugar
- 5 tbsp Lemon juice, from 2 lemons
Before You Start: My Quick Tip
- Don’t skip the chill time. The dough needs it to hold its shape.
- Use food coloring if you want that bright lemony yellow. I sometimes skip it for a more rustic look.
- If the dough gets too soft while cutting, pop it back in the fridge.
- Want even edges? Wipe your cutter with a clean paper towel every few cuts.
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Let’s Make It Together
- Measure all ingredients before you start. I always prep ahead—less mess and less stress.
- In a mixing bowl, whisk together flour, baking powder, and salt.
- In another bowl, whisk egg yolks, yogurt, lemon juice, vanilla, lemon extract, and food coloring until smooth.
- In a stand mixer, beat softened butter and sugar until light and creamy (about 3 minutes).
- Add wet ingredients to the mixer and beat again until fully incorporated.
- Slowly add dry ingredients and mix on low until a dough forms.
- Divide dough in half, wrap in plastic wrap, and flatten slightly. Chill for at least 2 hours.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Roll out one disk of dough to ¼ inch thickness on a lightly floured surface.
- Cut circles using a round cookie cutter. Then slice each circle in half to create wedges.
- Arrange cookies on lined baking sheets and chill for 10 minutes before baking.
- Bake for 5–7 minutes until just set—don’t overbake! They’ll continue to firm up as they cool.
- Let cookies cool completely before glazing.
My Favorite Glaze Tip
For the lemon glaze, whisk together powdered sugar and lemon juice until smooth and glossy. I dip the top of each cookie into the glaze and place it on parchment to set. If it’s too runny, add a little more sugar. Too thick? Just a splash more juice.
Want to get creative? Add a little zest to the glaze or sprinkle coarse sugar on top before it dries. My daughter my daughter loves doing that part—it makes the cookies sparkle!
Recipe variations
Want to switch things up? Here are a few fun ways to customize your lemon wedge cookies:
- Orange Wedge Cookies: Replace the lemon juice and extract with orange juice and orange extract for a warmer citrus twist. These are great for fall or paired with Pumpkin Pancakes at brunch.
- Mini Lemon Bites: Use a smaller round cutter and keep the cookies circular for bite-sized treats. These pair beautifully on a dessert board next to Mini Vanilla Cupcakes.
- Lemon-Lavender Version: Add ½ tsp of culinary lavender to the dough for a floral note—just be sure to use food-grade lavender.
- Drizzle Instead of Dip: If you’re in a hurry, just drizzle the glaze over the cookies with a spoon instead of dipping. It gives them a more rustic look, like my Simple Banana Bread with Walnuts glaze method.
- Lemon Sandwich Cookies: Use two cookies with a bit of Cream Cheese Frosting or Buttercream Frosting in the center. Chill before serving for a handheld treat with a surprise middle.
Cut, Serve, and Store It Like a Pro
Storage & Freezing
These cookies are freezer-friendly and perfect for make-ahead baking:
- Room Temp: Store in an airtight container up to 1 week.
- Fridge: Lasts 2 weeks if sealed well.
- Freezer: You can freeze dough, baked cookies (glazed or unglazed), or the whole batch after decorating.
For freezing glazed cookies: lay them flat on a sheet pan for 30 minutes, then layer with parchment in between, wrap tightly in plastic and foil, and freeze for up to 4 months.
When to Serve These
These are my go-to for spring brunches, Mother’s Day treats, baby showers, and Easter baskets. I’ve even gifted these in small cellophane bags with a ribbon—just like I did for my daughter’s skating club last season.
You can also add them to your summer dessert table alongside Unicorn Meringue Cookies or Eggnog Cookies during the holidays. Yep, lemon works in winter too!
More Fun Cookie Recipes
Skull Halloween Sugar Cookies – perfect for spooky season!
Soft Chocolate Chip Cookies – a cozy classic
Holiday Peppermint White Chocolate Cookies – festive and colorful
Maggiano’s Copycat Lemon Wedge Cookies
Equipment
Ingredients
Lemon cookies
- 2 cups all-purpose flour
- 1 tsp Baking Powder
- ½ tsp salt
- 3 egg yolks
- 2 tbsp plain yogurt
- 2 tbsp Lemon juice from 1 lemon
- 1 tsp vanilla extract
- 1 tsp Lemon Extract
- ¾ cup unsalted butter room temperature
- ⅔ cup sugar
- 1 tsp yellow food coloring optional
Lemon glaze
- 2 cups powdered sugar
- 5 tbsp Lemon juice from 2 lemons
Instructions
Making Lemon Wedge Cookies
- Start by measuring all of your cookie ingredients using measuring cups and spoons—getting everything ready ahead of time makes the process smoother.
- In a medium mixing bowl, whisk together the flour, baking powder, and salt until evenly combined.
- Carefully separate the egg yolks from the whites and place the yolks in a small bowl (you won’t need the whites for this recipe).
- To the yolks, add the yogurt, lemon juice, vanilla extract, and lemon extract.
- Whisk the wet mixture until smooth and fully blended.
- Add a few drops of yellow food coloring if you’d like to brighten the dough.
- Whisk again to evenly distribute the color throughout the mixture.
- Add the softened butter to the bowl of your stand mixer.
- Add the sugar into the mixing bowl, and beat the butter and sugar together until smooth. Pour in the sugar and beat with the paddle attachment until light and fluffy.
- Slowly add in the wet mixture and beat again until everything is fully incorporated.
- Gradually add the dry ingredients while mixing on low speed.
- Continue mixing just until a soft dough forms—don’t overmix.
- Lay out a sheet of plastic wrap and divide the dough into two even portions.
- Wrap each portion in plastic, flatten slightly into disks, and refrigerate for 2 hours to chill.
- After chilling, flour a flat surface lightly. Unwrap one dough disk and dust the top with flour. Preheat your oven to 350°F (175°C).
- Use a rolling pin to roll the dough out to about ¼ inch thick.
- Cut out large circles using a round cookie cutter.
- Slice each circle in half to create crescent-shaped wedges that look like lemon slices.
- Repeat the process with all of the dough, then line a baking sheet with parchment paper.
- Arrange the cookie wedges on the sheet and place in the fridge for 10 minutes to firm up.
- Bake for 5–7 minutes, just until the edges are set. Let the cookies cool completely before glazing.
Making Lemon Glaze
- Measure the powdered sugar and lemon juice for the glaze.
- Combine both in a clean mixing bowl.
- Whisk until the glaze is smooth, shiny, and lump-free.
- Lay out a sheet of parchment paper on your counter for drying.
- Dip the tops of the cooled cookies into the glaze and place them on the parchment to dry completely.
- Once the glaze is set, it’s time to enjoy or package up your lemony treats!
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