Zesty Lemon Icebox Cookies: A Cool and Creamy Slice of Summer
There’s something about lemon desserts that just feel like sunshine. On a sweltering Alabama afternoon—after a day of tending calves, hauling hay, or just chasing down loads of muddy laundry—I want a sweet treat that doesn’t ask too much of me. That’s where these Lemon Icebox Cookies come in.
This recipe was born out of a sweet (and very specific) request from my friend and coworker at the pharmacy. We were standing there amid the daily hustle when she looked at me and declared, “Erin! I want some cookies. Why don’t you make some lemon icebox cookies? Make a recipe for that!” Well, when your coworker is craving something citrusy and cool, you do what any good friend and baker does—you head home and start experimenting. A few batches (and taste tests) later, this recipe was born.
Cool, creamy, and just the right balance of tart and sweet, these slice-and-bake cookies have the charm of an old-fashioned Southern recipe with a modern ease that makes them perfect for busy farmers and busy families alike. The dough comes together in minutes, chills while you work, and bakes up tender with crisp edges and a lemony scent that’ll draw everyone into the kitchen.
Why You’ll Love These Lemon Icebox Cookies
Make-ahead friendly – Mix the dough in advance and keep it chilled until you’re ready to slice and bake.
Bright lemon flavor – Thanks to both lemon zest and juice, plus an optional lemon glaze.
Buttery and delicate – Like shortbread with a citrus twist.
These are the kind of cookies you’ll want to keep in the freezer all summer long—ready to bake off a few at a time when company stops by, or when the craving hits after supper.
Ingredients
This is an eggless cookie—eat as much raw dough as you like!
For the Cookies:
1 cup (2 sticks) unsalted butter, softened
¾ cup powdered sugar
Zest of 2 lemons
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
2 cups all-purpose flour
¼ teaspoon salt
For the glaze:
1 cup powdered sugar
1–2 tablespoons lemon juice
Zest of 1 lemon (for garnish)
Instructions
In a large bowl, beat the butter and powdered sugar until light and fluffy, about 2 minutes. Remember to always make sure to start with room temperature butter.
Mix in the lemon zest, lemon juice, and vanilla extract until just incorporated.
Add dry ingredients. Stir in flour and salt until just combined. The dough will be soft.
Divide the dough in half and shape each half into a log about 2 inches in diameter. Wrap tightly in plastic wrap and refrigerate for at least 2 hours, or freeze for 30–45 minutes.
Preheat and slice.
Preheat oven to 350°F. Line baking sheets with parchment paper. Slice chilled dough into ¼-inch rounds and place 1 inch apart.Bake 10–12 minutes, or until the edges just begin to turn golden. Let cool completely.
Whisk powdered sugar with enough lemon juice to make a pourable (or spoonable) glaze. Drizzle over cooled cookies and top with extra zest if desired.
Zest is added to the dough and to the icing for a powerful dose of lemon flavor.
Tips from the Ranch Kitchen
Want a crunchier cookie? Bake 1–2 minutes longer for golden brown edges.
Make it a freezer staple: Wrap dough logs tightly and freeze for up to 3 months.
Add-ins: Try mixing in finely chopped candied lemon peel or white chocolate chips for extra flair.
Make them giftable: Stack and wrap in parchment paper tied with twine for a charming homemade gift.
What is an Icebox Cookie, Anyway?
Icebox cookies are classic slice-and-bake cookies that became popular when refrigeration became common in the 1930s. Back then, homemakers stored prepared dough in the “icebox”—or the “fridge” as we call it—ready to bake at a moment’s notice. It is essentially a 1930’s version of a slice and bake cookie that we buy from the grocery store today. It’s a time-saving, farm-life approved method that still works beautifully.
Wrapping It Up
Whether you’re prepping ahead for a future meal, bringing dessert to a Sunday supper, or just treating yourself after a long day in the sun, these Lemon Icebox Cookies offer a little bright spot that’s cool, easy, and full of flavor.
Serve them with sweet tea on the porch—or just eat one quietly before your kids spot the rest. (No judgment here.)
Lemon Icebox Cookies
Cool, creamy, and just the right balance of tart and sweet, these slice-and-bake cookies have the charm of an old-fashioned Southern recipe with a modern ease that makes them perfect for busy farmers and busy families alike. If you love a good lemon punch of flavor, look no further than this cookie recipe.
Ingredients
Instructions
- In a large mixing bowl or the bowl of an electric mixer, beat the butter and powdered sugar until light and fluffy-about 2 minutes. Remember to always make sure to start with room temperature butter.
- Mix in the lemon zest, lemon juice, and vanilla extract until just incorporated.
- Add dry ingredients. Stir in flour and salt until just combined. The dough will be soft.
- Divide the dough in half and shape each half into a log about 2 inches in diameter. Wrap tightly in plastic wrap and refrigerate for at least 2 hours, or freeze for 30–45 minutes.
- Preheat and slice. Preheat oven to 350°F. Line baking sheets with parchment paper. Slice chilled dough into ¼-inch rounds and place 1 inch apart on baking sheet.
- Bake 10–12 minutes, or until the edges just begin to turn golden. Let cookies cool completely.
- Whisk powdered sugar with enough lemon juice to make a pourable (or spoonable) glaze. Drizzle over cooled cookies and top with extra zest if desired.
Nutrition Facts
Calories
113Fat
6 gSat. Fat
4 gCarbs
14 gFiber
0 gNet carbs
13 gSugar
7 gProtein
1 gSodium
21 mgCholesterol
16 mg
Love These Lemon Icebox Cookies?
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More Southern Summer Recipes to Try
If you love cool, citrusy and fruity treats, don’t miss these other seasonal favorites from the Crooked Creek Ranch kitchen:
Alabama Blueberry Bread—Sweet, dense, and perfect with a pat of butter.
Honey Butter Pound Cake with a Cracked Sugar Top—Buttery, tender, and addictive.
Southern Peach Cobbler Pound Cake—Packed with sweet, juicy peaches, it’s the perfect summer dessert.
Southern Cream Cheese Pound Cake with Strawberries—a Southern staple at its best. A rich, buttery cream cheese pound cake that is perfect year round and at every occasion!
