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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