These lemon wedge cookies are my homemade twist on the famous Maggiano’s version—and honestly, I might love mine even more! They’re soft, buttery, and bursting with bright citrus flavor, shaped just like little lemon slices. I walk you through each step with tips I use in my own kitchen, from mixing the dough to glazing and freezing. Whether you’re baking for a party or just love anything lemon, this recipe is a keeper.
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!