|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 2g||3%|
|Saturated Fat 1g||7%|
|Total Carbohydrate 10g||4%|
|Dietary Fiber 0g||1%|
|Total Sugars 5g|
|Vitamin C 1mg||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These lemon icebox cookies combine the buttery-rich flavor of sugar cookies with bright lemon from lemon zest and juice. Icebox cookies, also known as refrigerator cookies since the dough needs to be chilled, are super-easy to make and are uniform in size, so they look especially nice on a cookie tray or stacked in clear plastic bags and given as gifts.
The dough is quick to make: The dry ingredients are blended and the butter and sugar are creamed together and then combined with an egg and the lemon zest and juice. The dry ingredients are mixed in and the dough is formed into logs and refrigerated for a couple of hours. The log is then sliced into rounds and the cookies are sprinkled with sugar and baked until light golden in color.
Because icebox cookies can be baked at any time, you can freeze well-wrapped cookie dough for two to three months. These lemon icebox cookies are ready in minutes. Just slice the dough and bake the cookies whenever you have a craving or need an unexpected dessert.
“Honestly, these are the perfect lemon cookie. Very easy to prepare, and you can keep the logs frozen until you are ready to bake and have a sweet treat ready in minutes any time. Great for all ages and especially lemon fans!” —Tracy Wilk
3 cups all-purpose flour
1/2 teaspoon baking soda
1 dash salt
1 1/2 cups granulated sugar, divided
3/4 cup (6-ounces) unsalted butter, room temperature
1 large egg
2 tablespoons lemon zest
1/4 cup freshly squeezed lemon juice
Gather the ingredients.
In a medium bowl, combine the flour, baking soda, and salt. Whisk to blend thoroughly. Set aside.
In another medium mixing bowl with an electric mixer, or in the bowl of a standing mixer using the paddle attachment, cream the butter with 1 cup of the sugar on medium speed until light and fluffy.
Beat in the egg, lemon zest, and lemon juice.
Gradually blend the flour mixture into the creamed butter and egg mixture.
Shape the dough into 2 logs about 2-inches wide and 7-inches long. Wrap the rolls in waxed paper or plastic wrap. Refrigerate the dough until firm, 1 to 2 hours.
Position racks in the upper and lower third of the oven and heat to 375 F. Line cookie sheets with parchment paper or spray with nonstick cooking spray.
Unwrap the cookie dough and cut it into uniform slices about 1/4-inch thick.
Sprinkle the slices lightly with the remaining 1/2 cup sugar and place them on the prepared baking sheets about 1 1/2-inches apart.
Bake until lightly browned around the edges, about 12 minutes, rotating the racks in the oven half way through baking. Cool the cookies on a rack before serving.
How to Store
Once cooled, store these lemon icebox cookies in an airtight container at room temperature for up to five days, or freeze for up to two months.
You can turn up the lemon in these cookies by drizzling some lemon icing on the top. Combine confectioners' sugar, lemon juice, and lemon zest and mix until smooth. You can add a little extra zest for garnish, if you like.