Maggiano's Copycat Lemon Wedge Cookies
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.
Video
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!
Nutrition
Calories: 35kcalCarbohydrates: 7gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 11mgSodium: 20mgPotassium: 7mgFiber: 1gSugar: 2gVitamin A: 61IUVitamin C: 1mgCalcium: 6mgIron: 1mg
Tried this recipe?Let us know how it was!