|Nutritional Guidelines (per serving)|
|Servings: 5 dozen (60 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||5%|
|Saturated Fat 2g||9%|
|Total Carbohydrate 9g||3%|
|Dietary Fiber 0g||2%|
|*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 are butter-rich cookies with lemon flavor from the lemon peel and juice. Icebox cookies, also known as refrigerator cookies, are super easy and they are uniform in size, so they look especially nice on a cookie tray, and they can be stacked.
Another advantage is that they can be baked at any time. You can freeze the well-wrapped roll of cookie dough for 2 to 3 months. Just slice and bake cookies whenever you have a craving.
- 3 cups/13 1/2 ounces all-purpose flour
- 1/2 teaspoon baking soda
- Dash of salt
- 1 1/2 cups granulated sugar (divided)
- 3/4 cup/6 ounces butter (room temperature)
- 1 large egg
- 1/4 cup lemon juice
In a bowl, combine the flour, baking soda, and salt. Whisk to blend thoroughly and set aside.
In a mixing bowl with an electric mixer, cream 1 cup of the granulated sugar with the butter until light and fluffy. Beat in the egg, lemon juice, and lemon zest.
Gradually blend in the flour mixture into the creamed mixture.
Shape the dough into two rolls about 2 inches wide and 7 inches long. Wrap the rolls in waxed paper or plastic wrap and refrigerate the dough until firm, about 1 to 2 hours.
Preheat the oven to 375 F.
Line cookie sheets with parchment paper or spray with nonstick cooking spray.
Unwrap the cookie dough and cut into uniform slices about 1/4-inch thick.
Sprinkle slices lightly with the remaining sugar and place on the prepared baking sheets.
Bake in the preheated oven until lightly browned around the edges, about 12 minutes.
Cool the cookies on a rack and store in an airtight container.