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I really don’t have any sort of obsession here, I just think lemons were speaking to me from the bottom drawer of the refrigerator. While I had that giant bag of lemons I did a lot of research for lemon recipes and found so many that sound terrific, it was hard just to pick a few. I made Oven Roasted Green Beans with Lemon & Pecans; Lemon Chess Pie and Lemon Ice Box Pie but still had a few lemons left over. This cookie recipe caught my eye because the dough is frozen then sliced and baked when you need a fresh cookie. I’m not sure there is a time when I don’t need (or at least want) a fresh cookie.
This is a super simple, light, crispy cookie with a touch of tart lemon. Easy and delicious. You’ll need all-purpose flour, confectioner’s sugar, salt, lemon juice, lemon zest, butter, egg yolks and granulated sugar for rolling.
Here’s one of those kitchen tips for my young baking friends and nieces. When measuring flour, spoon it lightly into a measuring cup (do not pack it down) and level the top with a knife or straight edge. I have found that baking often works best when you follow set guidelines. Pies and such can be a little more free-form but the combination of dry and wet ingredients is essential to successful cookies, cakes and bread.
Here’s the best part of this recipe – everything is mixed in the food processor! Pulse flour, confectioner’s sugar, salt and lemon zest until combined.
The batter will be crumbly and chunky.
Add butter and process until sandy.
Add egg yolks and lemon juice and pulse until dough comes together.
It makes a nice soft creamy dough.
Divide the dough in half and form each into a 1 1/2 inch-wide log. Wrap in plastic and freeze until firm, about 2 hours (or up to 1 month).
Preheat oven to 350 degrees. Sprinkle granulated sugar on a sheet of parchment paper and roll the log to coat. I cut each of the logs in two to make a total of four.
Slice logs into 1/4 inch thick slices and arrange 1 inch apart on a parchment-lined cooking sheet.
Bake until cookies are golden brown around the edges, about 12 minutes, rotating the cookie sheet halfway through. Transfer cookies to wire racks to cool.
I experimented with another half log of dough and found an icing recipe from Land-O-Lakes butter for Lemon Meltaways. Since the cookie is not very sweet, I though it might be good with a lemon icing.
All you need is powdered sugar, butter, grated lemon peel and lemon juice.
In a small bowl combine the softened butter, sugar, lemon zest and juice.
Mix well until smooth.
You can see those little bits of tart lemons mixed with the sweet creamy butter.
Frost cooled cookies and serve! This icing stays creamy so they cannot be stacked. This would be great if only making a few to serve right away. I must say they were very good with or without the icing. Just different.
If you find you have some extra lemons in the bottom of your vege drawer, give these Lemon Icebox Cookies a try!
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Lemon Icebox Cookies
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 2 hours 32 minutes
Yield: 56
Course: Dessert
This is a super simple, light, crispy cookie with a touch of tart lemon.
Ingredients
- 2 cups all-purpose flour spooned and leveled
- 1 cup confectioners' sugar
- 1 teaspoon coarse salt
- 1 tablespoon plus 1 teaspoon lemon zest
- 1 teaspoon fresh lemon juice
- 1 cup unsalted butter softened and cut into pieces
- 2 large egg yolks
- ¼ cup granulated sugar for rolling
Frosting:
- ¾ cup powdered sugar
- ¼ cup butter softened
- 1 teaspoon grated lemon peel
- 1 tablespoon fresh lemon juice
Instructions
- In a food processor, pulse flour, confectioners' sugar, salt and lemon zest until combined. Add butter and process until sandy. Add egg yolks and lemon juice; pulse until dough comes together. Divide dough in half and form each into a 1 ½ inch-wide log. Wrap in plastic and freeze until firm, about 2 hours (or up to 1 month).
- Preheat oven to 350°F. Spread granulated sugar on a piece of parchment paper and roll logs over sugar to coat. Slice logs into ¼ inch thick slices and arrange 1 inch apart of a parchment lined cookie sheet. Bake until cookies are golden brown around the edges, about 12 minutes, rotating the sheet halfway through cooking time. Cool cookies on a wire rack. Store in airtight container at room temperature up to 5 days.
For the Frosting:
- In a small bowl mix all frosting ingredients until fluffy. Frost cooled cookies.
Recipe Notes
Cookie: Adapted from a recipe by Martha Stewart
Frosting: Adapted from Land-O-Lakes Lemon Meltaway recipe
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Nutrition
Calories: 66kcal | Carbohydrates: 8g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 44mg | Potassium: 9mg | Fiber: 1g | Sugar: 5g | Vitamin A: 112IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg
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Have a great weekend and thanks so much for stopping by!
Tricia
Vesna Dražilović
Dear Tricia, your recipes are so well explained, even for those who are a bit more experienced; just like you- I adore the lemon taste and I do enjoy what you post.
I have tried many a recipe of yours and find them excellent. Best wishes from Vesna from Belgrade, Serbia
Danelle
Lemons have been speaking to me lately too. Must be spring!