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Lemon Icebox Cookies are a delicious lightly lemon flavored butter cookie. Keep a roll of this dough in the refrigerator so you always a lovely cookie on hand.
Why You’ll Love This Recipe
This icebox lemon cookie recipe lets you make your own slice and bake cookie dough at home. And it tastes much better than the store bough version. These cookies have a light, buttery lemon flavor. Another great thing about this recipe is you can just pull out the dough, slice off a cookie or two and stick it back in the refrigerator for the next time you get a cookie craving.
Ingredients
- all purpose flour
- powdered sugar
- coarse salt
- lemon zest
- lemon juice, fresh squeezed is best
- butter, cut into pieces
- egg yolks
- granulated sugar for rolling
How to Make Lemon Icebox Cookies
This dough is a little different. You mix it up in the food processor instead of using a mixer.
- Pulse together flour, confectioners sugar, salt and lemon zest until combined.
- Add butter and process until crumbly.
- Add in egg yolks and lemon juice and pulse util dough comes together.
- Divide dough in half and form into two logs.
- Wrap in wax paper and refrigerate or freeze until firm (about two hours).
- Preheat oven to 350 degrees F.
- Roll log of dough into sugar, coating the outside.
- Slice logs into 1/4 inch thick slices and arrange on parchment lined cookie sheet.
- Bake until gold brown around the edges, 12-15 minutes.
- Transfer cookies to rack to cool.
Frequently Asked Questions
Can I freeze this cookie dough?
Yes, the wrapped cookie dough can be stored in the freezer for up to a month. Place dough log wrapped in wax paper into a freezer storage bag or air tight container for best results.
What if I don’t have coarse granulated sugar?
If you don’t have coarse sugar, you can just use regular granulated sugar. Or you can skip this step altogether. The sugar makes the cookie a little prettier and sweeter, but they are still yummy without it.
Check out more of my cookie recipes:
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Lemon Icebox Cookies
Ingredients
- 2 C all purpose flour
- 1 C powdered sugar
- 1/2 tsp coarse salt
- 1 Tbsp plus 1 tsp lemon zest
- 1 tsp fresh lemon juice
- 1 C butter cut into pieces
- 2 egg yolks
- 1/4 C coarse granulated sugar for rolling
Instructions
- In a food processor, pulse together flour, confectioners sugar, salt and lemon zest until combined.
- Add butter and process until crumbly.
- Add in egg yolks and lemon juice and pulse util dough comes together.
- Divide dough in half and form into two logs.
- Wrap in wax paper and refrigerate or freeze until firm. (a couple of hours up to a month)
- Preheat oven to 350 degrees F.
- Roll log of dough into sugar, coating the outside.
- Slice logs into 1/4 inch thick slices and arrange on parchment lined cookie sheet.
- Bake until gold brown around the edges, 12-15 minutes.
- Transfer cookies to rack to cool.
Nutrition Facts:
Maria says
Hi, made this a while ago, they were wonderful but cannot remember… Is the butter cold or room temperature? Thanks for any info.
Elle says
The lemon icebox cookies were very good when first made. I had some of the dough left over. I made them a week later and they were not good at all.
Leigh Anne says
Sorry you didn’t enjoy them a week later, I found that they held up pretty well if I made sure they were really air tight although the dough doesn’t usually last around here for too long!!
Elle says
These have to be the most scrumptious cookies I have ever made – they melt in your mouth!!!
Leigh Anne says
So glad you loved them.
Joanne says
Could you use orange instead of lemon?
Leigh Anne says
Joanne, Sure. I’ve never done it but I think it would be great. Lime would probably be yummy too.