Lemon Icebox Cookies are a slice & bake cookie recipe with bright, fresh lemon flavor! Lemon sugar cookies made with butter, powdered sugar, egg yolk & lemon.
Making this lemon icebox cookie recipe is super easy and has very simple ingredients too. These lemon cookies are buttery rich and the blast of lemon flavor is just perfect too.
Lemon Icebox Cookies
I love lemon treats in the Springtime 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 to make too! Icebox cookies are called that because they are cookie doughs that have to be chilled. Often, the chilling happens in the freezer (icebox) for a shorter time to get to the desired results because it’s colder than a standard fridge.
This is a very simple lemon cookie dough recipe and with it you can make up to 30 slice and bake cookies depending on how big you make them. Just make sure that the dough is nice and chilled before cutting the dough. The colder it is, the easier it is to get perfectly sliced cookies every time.
Lemon Icebox Cookies Ingredients
-Flour: You will need 1 cup all-purpose flour for the base of this cookie recipe.
-Powder sugar: Using 1/2 cup powdered sugar will give this treat just the right amount of sweetness.
-Salt: Use 1/4 tsp salt to help enhance all the flavors of this cookie.
-Lemon zest: You need 2-3 tsp lemon zest to create the perfect citrus flavor in this treat.
-Lemon juice: Using 1/2 tsp fresh lemon juice will add an extra blast of delicious flavor. Tip: Zest the lemon before squeezing for the juice.
-Butter: Adding in 1/2 cup (1 stick) butter will give these cookies the perfect texture and rich flavor.
-Egg yolk: Using just 1 large egg yolk will help bind the dough together.
-Turbinado sugar: You will need 2-3 TBSP turbinado sugar, for rolling the dough in.
How to make Lemon Icebox Cookies
Prep
Zest the lemon for the allotted amount needed.
Proceed to squeeze the lemon to obtain the juice needed for this recipe too.
Cookie dough
In a food processor or blender, pulse the flour, powdered sugar, salt and lemon zest until combined.
Next, add in the butter and pulse until it is a sandy texture.
Then, add in the egg yolk and lemon juice and then pulse until the dough comes together.
Proceed to remove the dough from the food processor and form it into a 1.5″ wide log. Wrap it in plastic wrap and freeze until firm, this will take at least 2 hours.
Bake
After the dough has chilled completely, preheat your oven to 350 degrees F.
Line a baking sheet with parchment paper or spray with non-stick cooking spray, set aside.
Remove the cookie log from the freezer and then let it sit for about 5 minutes.
Then, cut the log in half.
Next, spread your turbinado sugar onto a plate and roll the cookie log over the sugar to coat the outside of the log.
Proceed to slice the log into 1/4″ slices and then arrange on the prepared baking sheet.
Bake for about 13-15 minutes, until the cookies are golden brown around edges.
Let the cookies cool completely, serve and enjoy!
Lemon Icebox Cookies
Ingredients
- 1 cup all-purpose flour
- ½ cup powdered sugar
- ¼ tsp salt
- 2-3 tsp lemon zest
- ½ tsp fresh lemon juice
- ½ cup butter (one stick)
- 1 large egg yolk
- 2-3 tbsp turbinado sugar
Instructions
Prep
- Zest the lemon for the allotted amount needed.
- Proceed to squeeze the lemon to obtain the juice needed for this recipe too.
Cookie dough
- In a food processor or blender, pulse the flour, powdered sugar, salt and lemon zest until combined.
- Next, add in the butter and pulse until it is a sandy texture.
- Then, add in the egg yolk and lemon juice and then pulse until the dough comes together.
- Proceed to remove the dough from the food processor and form it into a1.5" wide log. Wrap it in plastic wrap and freeze until firm, this will take at least 2 hours.
Bake
- After the dough has chilled completely, preheat your oven to 350 degrees F.
- Line a baking sheet with parchment paper or spray with non-stick cooking spray, set aside.
- Remove the cookie log from the freezer and then let it sit for about 5minutes.
- Then, cut the log in half.
- Next, spread your turbinado sugar onto a plate and roll the cookie log over the sugar to coat the outside of the log.
- Proceed to slice the log into 1/4" slices and then arrange on the prepared baking sheet.
- Bake for about 13-15 minutes, until the cookies are golden brown around edges.
- Let the cookies cool completely, serve and enjoy!
Notes
Nutrition
How is turbinado sugar different from regular sugar?
It differs from other sugars in that it is much coarser of a grain and less processed than your everyday granulated or brown sugars. A good example of this type of sugar is Sugar in The Raw, it has a darker color to it and larger crystals because it is less processed. This type of sugar also delvers better natural flavors from the plant’s natural molasses.
Can I freeze lemon icebox cookies?
Absolutely! After these cookies have been baked and cooled you can store them in an airtight container and freeze them for up to 3 months. You can also keep them frozen in dough form for up to 1 month if you want to prep it in advance of a big party and still want the fresh from the oven taste later.
How long do cookies stay fresh?
These cookies if kept stored in an airtight container can stay fresh for up to a week and still taste great. The older they become the staler the cookies may seem. Therefore, it’s best to enjoy them while they are fresher.
More fantastic lemon cookie recipes:
- LEMON CREAM CHEESE COOKIES
- LEMON BUTTER COOKIES
- FROSTED MEYER LEMON COOKIES
- JUMBO LEMON EASTER COOKIES
- LEMON CAKE MIX COOKIES
- LEMON NO BAKE COOKIES
- SPRING LEMON CRINKLE COOKIES
- LEMON THUMBPRINT COOKIES
- LEMON MELTAWAY COOKIES
This lemon icebox cookie recipe is going to bring the taste of summer indoors with its vibrant citrus taste and sweet sugar crunchy edges. You’re going to love how simple and delicious they truly are!
MommyonDemand says
Love how easy these are!! THanks for sharing at the Weekend Retreat, hope to see you back on Thursday.