Recipes & How-To's
Lemon Icebox Cookies

Lemon Icebox Cookies

Icebox cookie dough is rolled into a log and chilled so that you can slice it into uniform rounds before baking. Top these lemony cookies with our sweet and tangy Lemon Glaze.

Cook time

9 - 10 mins

Recipe Difficulty

Easy

Yield

Makes 3 1/2 dozen

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup salted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 2 tbsp fresh lemon juice
  • 1 tsp grated lemon peel
  • 1/2 tsp vanilla
  • Lemon Glaze*

Directions

  1. Combine flour, baking soda and salt in a bowl; set aside.
  2. Using medium speed of an electric mixer, beat together butter and sugar until fluffy. Using low speed, beat in egg, lemon juice, lemon peel and vanilla until blended. Gradually beat in flour mixture just until combined. Dough will be soft.
  3. Divide dough in half. Place each half onto a piece of plastic wrap. Using plastic wrap as an aid, shape each half into a log 8 inches long. Wrap logs individually in plastic wrap and refrigerate until firm or up to 24 hours.
  4. Preheat oven to 350F. Remove one log of dough from refrigerator. Cut log into 1/4 inch thick slices. Place slices 2 inches apart on parchment paper-lined cookie sheets. Repeat procedure with remaining log of dough.
  5. Bake for 9 - 10 minutes or until cookies are firm and light golden around edges. Let cookies stand for 5 minutes on cookie sheets. Remove from cookie sheets and cool cookies completely on racks.
  6. Spread with Lemon Glaze. Let stand until glaze is set. Store, layered with wax paper, in an airtight container for up to 3 days. May be frozen.

Nutritional analysis per serving

*Ingredient not included in nutritional analysis.

61 calories, 3.4 g fat, 0.6 g protein, 7 g carbohydrate, 0.1 g fibre, 49 mg sodium