I love lemon treats in the Spring time and well, I deem it close enough! These cookies have just the perfect amount of lemon and a nice buttery flavor. Bonus points for being so easy too!
Lemon Icebox Cookies
recipe adapted from Everyday Foods magazine
Yields about 30 cookies
- 1 cup all-purpose flour
- 1/2 cup powdered sugar
- 1/4 tsp salt
- 2-3 tsp lemon zest + 1/2 tsp fresh lemon juice
- 1/2 cup (1 stick) butter
- 1 large egg yolk
- 2-3 TBSP turbinado sugar, for rolling
In a food processor (or blender, like I used) pulse flour, powdered sugar, salt and lemon zest until combined. Add butter and pulse until sandy. Add egg yolk and lemon juice and pulse until dough comes together. Remove from food processor and form dough into a 1.5″ wide log. Wrap in plastic wrap and freeze until firm. (At least 2 hours, but up until 1 month.)
Preheat oven to 350 degrees. Remove cookie log from freezer and let sit for about 5 minutes. Cut log in half. (I found it easier to roll/ cut when the log was smaller.) Spread turbinado sugar on a plate; roll cookie log over sugar to coat outside. Slice log into 1/4″ slices and arrange on a parchment-lined baking sheet.
Bake about 13-15 minutes, until cookies are golden brown around edges.
Cool completely and ENJOY!