These lemon icebox cookies are a no-fuss holiday bake: one bowl, no rolling pin and no cookie cutters. Mix the dough with a fork, shape it into a log, freeze it briefly, then slice and bake.
They are a good fit for unexpected guests or a Sunday coffee, and the dough can be made ahead and kept in the freezer. Why not mix a log now and bake whenever you need a tin of cookies?
At a Glance
- What it is: Crisp, buttery cookies with a bright lemon aroma (icebox, or slice-and-bake, cookies)
- The trick: The dough is shaped into a log and frozen, then sliced like salami
- Prep time: 20 min (plus 40 min freezing)
- Baking time: 15–20 min
- Servings: About 25 cookies
- Difficulty: Easy
- Calories: About 110 kcal per cookie
- Trend: Viral recipe
Ingredients
(US cups and spoons, with grams or milliliters in brackets)
- 1/2 cup (1 stick, 120 g) butter, softened to room temperature
- 1 large egg
- 3/4 cup (150 g) granulated sugar
- zest of 1 lemon (unwaxed or organic)
- 4 teaspoons (20 ml) fresh lemon juice
- 1 teaspoon vanilla extract (or 1 packet vanilla sugar, 10 g)
- 2 tablespoons cornstarch
- 2 1/2 cups (320 g) all-purpose flour
- 1 1/2 teaspoons (7 g) baking powder
- powdered sugar, for coating
Instructions
- In a large bowl, combine the softened butter, whole egg and granulated sugar.
- Add the lemon zest, lemon juice and vanilla. Mix thoroughly with a fork until the ingredients come together into a thick, slushy mixture.
- Add the cornstarch, flour and baking powder.
- Stir with the fork first so the flour is worked in, then quickly knead by hand into a smooth, compact dough.
- Place the dough on plastic wrap, shape it with your hands into a long log (like a sausage) and wrap it tightly.
- Freeze the log for 40 minutes, until firm enough to slice cleanly.
- Unwrap the firm log and cut it with a sharp knife into even rounds, about 1/4 to 1/2 inch (0.5–1 cm) thick.
- Arrange the rounds on a baking sheet lined with parchment paper, leaving small gaps between them.
- Bake in a preheated conventional (not fan) oven at 350°F (180°C) for 15 to 20 minutes, until the edges start to turn golden.
- Let the cookies rest on the pan for 5 minutes so they firm up.
- While they are still warm, roll them generously in powdered sugar.
Video Recipe
Tips for Perfect Lemon Icebox Cookies
- Soft butter matters: To mix with a fork, the butter has to be truly soft. Take it out of the fridge at least an hour ahead. If you forgot, grate it on a box grater and it softens almost immediately.
- Storing: The cookies stay fresh for up to 2 weeks in a sealed tin. The wrapped dough log keeps in the freezer for about a month, so you can have it ready for guests.
Easy Variations
- Orange version: Swap the lemon zest and juice for orange. You get a sweeter, more Christmassy aroma.
- Half-dipped: Instead of rolling in sugar, dip half of each cooled cookie in dark chocolate.
Frequently Asked Questions (FAQ)
Can I use a different flour? Stick to all-purpose flour. A coarser or higher-protein flour would make the cookies firmer and less tender.
Why did my cookies spread in the oven? Most likely the dough was not chilled enough, or the oven was not hot enough. The dough has to go into the oven cold, and the oven should be fully preheated to 350°F (180°C).
Can I make the dough ahead for Christmas? Yes. Wrap the log tightly and freeze it for up to a month, then slice and bake straight from the freezer or after a short rest until it is easy to cut.
Do I coat the cookies before or after baking? After. Roll them in powdered sugar while they are still warm so it clings and gives a snowy finish.
Serve with good coffee or tea, ideally while the cookies are still slightly warm.
The recipe is based on a version by Fatto in Casa da Alba, adapted by the We Cook With Love team.
Enjoy! Try more recipes from our kitchen.
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