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+ servings

Lemon Ice Box Cookies

Servings: 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 butter (one stick)
  • 1 large egg yolk
  • 2-3 tbsp turbinado sugar


  • 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 350F degrees.
  • Remove cookie log from freezer and let sit for about 5 minutes. Cut log in half.
  • 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!