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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:
Kara says
I 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 says
Kara, 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.
Dee (country girl) says
I’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.
Deanna Presley says
Hi! 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 says
5-7 days.
Dorie Knepper says
I 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.
Nicole H says
I’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.