Lemon Icebox Cookies Recipe
Bright and zesty lemon icebox cookies require 1 to 2 hours of chilling before baking.
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Instructions
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Preheat the oven to 375 F and line cookie sheets with parchment paper.
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Whisk together flour, baking soda, and salt in a medium bowl; set aside.
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Cream 1 cup sugar with butter until light and fluffy.
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Beat in egg, lemon zest, and lemon juice.
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Gradually mix the dry flour mixture into the creamed butter and egg mixture.
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Shape the dough into two 2x7-inch logs, wrap them, and refrigerate for 1 to 2 hours until firm.
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Unwrap the chilled dough and cut it into 1/4-inch thick slices.
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Sprinkle slices with the remaining 1/2 cup sugar and arrange them 1 1/2 inches apart on the prepared sheets.
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Bake for about 12 minutes, rotating sheets halfway through, until edges are lightly browned; cool completely on a rack.