Lemon Icebox Cookies (Slice-and-Bake!)
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Easy make-ahead lemon icebox cookies with bright citrus flavor. Prep now, slice and bake later for fresh, buttery cookies with perfectly crisp edges.
The Dish Details
- What Makes It Special: These cookies have a fresh, bright lemon flavor. They also have a classic shortbread-like quality…delicately crumbly with a slightly crisp texture. These are perfect for making ahead and having cookie dough ready to slice and bake whenever you want fresh cookies. The dough is also freezer-friendly.
- Perfect Timing: Having a stash of this cookie dough means you can serve up delicious lemon cookies for last-minute entertaining or when you want a citrusy sweet treat. They’re ideal for all your spring or summer celebrations, baby or bridal showers, and picnics.
- Serving Suggestions: Enjoy these with a cup of your favorite tea. Serve them as a simple dessert, alone or with pistachio ice cream or fruity sorbet. Have the ultimate make-ahead warm-weather dessert buffet along with Ginger Key Lime Icebox Cake and No Bake Cherry Cheesecake. Pair them with a glass of bubbly or amp up the lemon with some Hard Pineapple Lemonade!
Gather Your Ingredients
You’ll find the full list of ingredients and measurements for this icebox cookie recipe in the recipe card below.
- All-purpose flour – I prefer unbleached (& organic) all-purpose flour.
- Baking powder – Using just a bit gives the cookies a little lift without making them cakey.
- Salt – Helps to balance and enhance the sweetness.
- Unsalted butter – Allow your butter to soften before making the dough.
- Granulated sugar – Lends a neutral sweet flavor so the lemon shines through.
- Large egg – Allow your egg to come to room temperature; it will incorporate more easily into the dough.
- Lemon zest + juice – The zest is going to bring that bright flavor and lovely lemony aroma. Lemon juice goes into the cookies and the icing for another layer of lemony goodness.
- Vanilla extract – Like salt, it helps to balance and enhance the flavors.
- Powdered sugar – This is the base for a simple sugar icing glaze.
Let’s Bake Lemon Cookies!
Here’s a step-by-step guide to help you on your way.
- Combine the dry ingredients – Whisk together the flour, baking powder, and salt; set aside.
- Combine the wet ingredients – Cream together the butter and sugar until it’s light and fluffy. Beat in the egg, then add the lemon zest, lemon juice, and vanilla.
- Mix the cookie dough – Gradually mix the dry ingredients into the wet ingredients without over-mixing. Use clean hands to incorporate crumbly bits in the bottom of the bowl.
- Form + chill the dough – Divide the dough in half and shape each portion into a log. Wrap them tightly in plastic wrap or parchment paper, and refrigerator for at least 4 hours or overnight. (Check out these tips for perfectly round logs!)
- Slice + bake – Slice into ¼-inch thick rounds, and place about 2 inches apart on parchment lined baking sheets. Bake for 12-15 minutes in a preheated 350°F oven. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Glaze the cookies – Whisk together the powdered sugar, lemon juice, milk, and a pinch of salt until smooth, then drizzle over the cooled cookies. Allow time for the glaze to set.
Helpful Recipe Tips
- Lemons – To get enough zest and juice, you’ll need about 2 large lemons or 3 smaller lemons. First zest the lemons, then juice them into a small bowl to measure the juice from. You can use extra zest in the cookies. I use a combo of lemon juice and milk to make the icing, but you can use all lemon juice. In either case, you may need an extra lemon or two.
- Keep the dough chilled – Leave the dough in the fridge until you’re ready to bake. It is much easier to slice and handle chilled dough.
- Glazing the cookies – Use whatever tool or method you like to glaze the cookies. You can dip half a cookie or cover the entire tops with glaze. Use a spoon, piping bag or squeeze bottle to drizzle the glaze. If drizzling, I like to arrange cookies fairly close together on a rack inside a baking sheet that way extra glaze can drip away and not pool around the edges of the cookies.
- Storing baked cookies – Place in an airtight container and enjoy within a week.
Make-Ahead / Freezer Instructions
- Refrigeration – When properly wrapped (in plastic wrap or parchment paper), the dough logs will stay fresh in the refrigerator for 3-4 days. Make sure they’re tightly wrapped to prevent them from absorbing odors from other foods or drying out.
- Freezing – For longer storage, double wrap or place wrapped dough in a freezer-safe container and freeze for up to 3 months. Don’t forget to label them with the date.
- Thawing – When you’re ready to bake frozen dough, transfer the log from the freezer to the refrigerator and let it thaw overnight. It should be firm enough to slice cleanly but not so hard that you can’t cut through it.
Lemon Icebox Cookies (Slice-and-Bake!)
Easy make-ahead lemon icebox cookies with bright citrus flavor. Prep now, slice and bake later for fresh, buttery cookies with perfectly crisp edges.
Ingredients
- 2 ¾ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg, room temperature
- 2 tablespoons lemon zest*
- 2 tablespoons lemon juice*
- 1 teaspoon vanilla extract
Glaze:
- 2 cups powdered sugar
- 2 tablespoons lemon juice
- 2 tablespoons milk, or more lemon juice
- pinch kosher salt
Instructions
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream together the softened butter and sugar until it’s light and fluffy – about 3 minutes. Beat in the egg until well combined, then add the lemon zest, 2 tablespoons of lemon juice, and vanilla.
- Gradually mix the dry ingredients into the wet ingredients until a soft dough forms. Do not overmix. There may be crumbs in the bottom of the bowl. With clean hands, reach into the bowl and gather the crumbs into the dough until incorporated.
- Divide the dough in half and shape each portion into a log about 2 inches in diameter. Wrap each log tightly in plastic wrap or parchment paper. Pop these into the refrigerator for at least 4 hours or overnight.
- When you’re ready to bake, preheat your oven to 350°F and line baking sheets with parchment paper or Silpat.
- Remove one log from the refrigerator (keeping the other chilled), unwrap it, and slice into ¼-inch thick rounds. Place the rounds about 2 inches apart on your prepared baking sheets. Bake for 12-15 minutes, or until the edges are just barely golden. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Glaze: Whisk together the powdered sugar, lemon juice, milk, and a pinch of salt until smooth, then drizzle over the cooled cookies. Allow time for the glaze to set.
Notes
- *Lemons – To get enough zest and juice, you’ll need about 2 large lemons or 3 smaller lemons. First zest the lemons, then juice them into a small bowl to measure the juice from.
- Storage – Keep baked cookies in an airtight container and enjoy within one week.
- Make-ahead instructions – Wrap dough tightly in plastic wrap or parchment paper.
- Refrigerate for 3 to 4 days.
- Freeze for up to 3 months (double wrap or place wrapped dough in a freezer-safe storage container). Thaw in the refrigerator overnight.
Nutrition
Calories: 98kcal | Carbohydrates: 15g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 49mg | Potassium: 13mg | Fiber: 0.2g | Sugar: 9g | Vitamin A: 125IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 0.4mg
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