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.
Wondering what an icebox is and what it has to do with cookies? For my “younger” readers, an ice box is what we now know as a refrigerator. Back in the really olden days (long before my time), the ice box existed. It is the predecessor to the refrigerator. It was basically a cabinet with a big piece of ice in it and that is where things were kept cold. The ice was delivered daily by the “iceman.” Fortunately for us, we now have refrigerators.
Icebox cookies are basically a refrigerator dough cookie. One of my secret vices is that cookie dough that comes in the tube at the grocery store. The kind you just have to slice and bake. Yeah, I like it. No peeking in the back of my refrigerator where I keep it hidden.
With today’s recipe for icebox lemon cookies you can make your own slice and bake cookie dough at home and it tastes much better. I am loving this lemon version. Just a nice light, buttery lemon flavor.
The dough is mixed up in the food processor.
And then formed into two logs and rolled up in wax paper and put in the refrigerator to firm up.
The great thing about this 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.
Before slicing I rolled my dough into some coarse granulated sugar. It makes the cookie a little prettier and sweeter. If you don’t have coarse sugar you can just use regular sugar or leave it off all together. They will still be yummy.
I especially enjoy these icebox cookies with a nice cup of herbal tea. They are perfect for dunking.
Printable Recipe for Lemon Icebox Cookies
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.
Follow Leigh Anne, YourHomebasedMom’s board YHM – Cookies on Pinterest.
Recipe adapted from Martha Stewart
Get my Weekly Menu Plan for FREE!
Receive my FREE "What's for Dinner?" Meal Planning Course, a copy of my FREE ebook that includes my most popular recipes and my FREE weekly Meal Plan.
Latest posts by Leigh Anne (see all)
- Cobb Salad - May 24, 2019
- Cobb Salad Dressing - May 22, 2019
- Easy Pea Salad - May 20, 2019
Nicole H
June 6, 2015 at 6:07 pmI’m glad you love lemon so much, because I do as well! My husband doesn’t care for lemon desserts though, so I don’t ever make them. But these I will definitely will have to try and just keep in the fridge and bake a couple at a time for myself.
Dorie Knepper
July 17, 2015 at 12:40 pmI really think these lemon treats look wonderful, I love lemon n there isn’t many who do.
they like other fruits, I think I will make these for me, thank you very much.
Deanna Presley
February 6, 2016 at 12:14 pmHi! I’m looking forward to making these soon with the lemons that grow in my back yard. One thing that I didn’t notice is how long they will last in the refrigerator? Thanks!!
Leigh Anne
February 7, 2016 at 6:56 am5-7 days.
Dee (country girl)
March 3, 2016 at 1:57 pmI’m allergic to lemon but not lemon flavor. I sure love these cookies oh how they are mighty delicious. I made them in my baking class but see I accidentally put the sugar with the dough mix so do I still go ahead on and roll the sugar right on there, you see, I don’t want it to be too darn sweet.
Kara
January 15, 2017 at 11:48 amI can’t wait to try these! They look delicious. I don’t have a food processor…do you think I can use a blender and pulse it? Or the Kitchen Aid mixer? Also, are they a crisp or soft cookie?
Leigh Anne
January 16, 2017 at 8:18 amKara, I have never tried a blender. You could also try it by using a pastry blender and mix it by hand. The cookies are on the crisp side.
Joanne
January 17, 2017 at 10:13 pmCould you use orange instead of lemon?
Leigh Anne
January 18, 2017 at 8:12 amJoanne, Sure. I’ve never done it but I think it would be great. Lime would probably be yummy too.
Elle
August 13, 2017 at 3:31 pmThese have to be the most scrumptious cookies I have ever made – they melt in your mouth!!!
Leigh Anne
August 18, 2017 at 12:11 pmSo glad you loved them.
Elle
August 18, 2017 at 11:23 amThe 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
August 18, 2017 at 12:12 pmSorry 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!!