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Under 30 Minutes

Lemon Icebox Cookies


Tart icebox cookies make an easy and satisfying dessert or snack.

  • Prep:
  • Total Time:
  • Yield: Makes 60

Source: Everyday Food, January/February 2010


  • 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 (2 sticks) unsalted butter, cut into pieces
  • 2 large egg yolks
  • 1/4 cup granulated sugar, for rolling


  1. 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 1/2-inch-wide log. Wrap in plastic and freeze until firm, about 2 hours (or up to 1 month).

  2. Preheat oven to 350 degrees, with racks in upper and lower thirds. Spread granulated sugar on a piece of parchment; roll logs over sugar to coat. Slice logs into 1/4-inch-thick slices and arrange, 1 inch apart, on two parchment-lined baking sheets. Bake until cookies are golden brown around edges, about 15 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool.

Reviews Add a comment

  • MS12144483
    18 MAY, 2016
    On your initial site the lemon icebox cookies say, Lemon IceBOOK cookies. oops!!!
  • MS11306361
    10 JAN, 2016
    Used the zest of one lemon, added one tsp. of Penzey's double vanilla. I added a combination of course sugar, granulated and raw sugar on the outside for a nice crunch. Won't be buying Walkers any longer! These were better! Came out perfect! Tang of lemon, buttery with the sugar crunch.
  • leilakincaid
    3 DEC, 2015
    The text for the recipe says Lemon but the video is for lime meltaways! :(
  • Bonnie B
    26 FEB, 2015
    A good cookie but added extra lemon juice and zest.Once baked and cooled I glazed with touch of Pwd sugar and Lemon juice. I still feel something is missing next time I Will add touch of Vanilla.A good easy recipe.
  • taraannf
    20 FEB, 2015
    I made this along with 2 other lemon cookie recipes tonight and this was by far the best lemon cookie I have ever had. It was easy to make, it's not SUGARY sweet. It's light. It's perfect, and it was so easy to make using the food processor as opposed to the mixer.
  • MS10685424
    17 FEB, 2015
    The lemon refrigerator cookies are simply the do you keep from eating them all. So good and thanks!
  • theFishPrincess
    15 FEB, 2015
    A cookie I would make again if I can figure out how to make them stay crisp. I like a real Meyer lemon flavor so I up-ped the zest to 3T. And then to make sure my guests know they are enjoying a lemon cookie, I oven-dried 1T of additional zest and mixed it with yellow sanding sugar to roll the rolls in. The crunchy sugar combined with the zest on the edges of the cookies gave just the right punch and crunch of lemon. Can anyone suggest how to preserve the crispness of the cookie?
  • Carmen5522
    12 FEB, 2015
    I don't have a food processor. Anyone else made these without a food processor?
  • Carmen5522
    12 FEB, 2015
    I don't have a food processor. Anyone else made these without a food processor?
  • sassytoes
    12 FEB, 2015
    And to anyone that suggests substituting olive oil for butter, I think you will ruin any cookie. Olive oil tastes like olives. Forget that ridiculous suggestion.