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All Reviews for Lemon Icebox Cookies
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Gallery
Read the full recipe after the video.
Recipe Summary
prep: 15 mins
total: 30 mins
Yield: Makes 60
med105388_0110_des_lemonicebox.jpg
Ingredients
Ingredient Checklist
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
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 15 mins
total: 30 mins
Yield: Makes 60
med105388_0110_des_lemonicebox.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
prep: 15 mins
total: 30 mins
Yield: Makes 60
Recipe Summary
prep: 15 mins
total: 30 mins
Yield: Makes 60
prep: 15 mins
total: 30 mins
prep:
15 mins
total:
30 mins
Yield: Makes 60
Makes 60
med105388_0110_des_lemonicebox.jpg
med105388_0110_des_lemonicebox.jpg
Ingredients
Ingredients
- 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
Directions
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).
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 (38)
Add Rating & Review
412 Ratings
5 star values:
84
4 star values:
125
3 star values:
120
2 star values:
73
1 star values:
10
Load More Reviews
Reviews (38)
Add Rating & Review
412 Ratings
5 star values:
84
4 star values:
125
3 star values:
120
2 star values:
73
1 star values:
10
Add Rating & Review
412 Ratings
5 star values:
84
4 star values:
125
3 star values:
120
2 star values:
73
1 star values:
10
412 Ratings
5 star values:
84
4 star values:
125
3 star values:
120
2 star values:
73
1 star values:
10
412 Ratings
5 star values:
84
4 star values:
125
3 star values:
120
2 star values:
73
1 star values:
10
- 5 star values:
- 84
- 4 star values:
- 125
- 3 star values:
- 120
- 2 star values:
- 73
- 1 star values:
- 10
Martha Stewart Member
Rating: 5 stars
09/10/2019
This is one of my favorite lemon cookies to share! I make it for work functions and it's always a big hit. I like that the cookies have a crumbly texture and a sweet and tart bite to them. These will not make cake-y cookies, so be advised. Co-workers are always asking for this recipe, and I am happy to share it.
Martha Stewart Member
Rating: 5 stars
12/01/2018
I make these every year for Christmas packages and every year they are a hit. So easy to make, SO easy to eat.
Martha Stewart Member
Rating: Unrated
05/18/2016
On your initial site the lemon icebox cookies say, Lemon IceBOOK cookies. oops!!!
Martha Stewart Member
Rating: Unrated
01/10/2016
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.
Martha Stewart Member
Rating: Unrated
12/03/2015
The text for the recipe says Lemon but the video is for lime meltaways! :(
Martha Stewart Member
Rating: Unrated
02/26/2015
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.
Martha Stewart Member
Rating: 5 stars
02/20/2015
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.
Martha Stewart Member
Rating: Unrated
02/17/2015
The lemon refrigerator cookies are simply the best.....how do you keep from eating them all. So good and thanks!
Martha Stewart Member
Rating: Unrated
02/15/2015
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?
Martha Stewart Member
Rating: Unrated
02/12/2015
I don't have a food processor. Anyone else made these without a food processor?
Martha Stewart Member
Rating: 3 stars
02/12/2015
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.
Martha Stewart Member
Rating: 3 stars
02/12/2015
I halved the amount of salt and discovered if you follow this recipe it is not lemony enough. So I shall double the rind and juice amount next time. This produced more of a butter cookie with a hint of lemon. They are delicious though.
Martha Stewart Member
Rating: Unrated
12/20/2014
surprising and delicious cookies, have some sharp edge to them that makes them extra nice to eat when one needs energy.
Martha Stewart Member
Rating: Unrated
02/17/2012
We made these cookies yesterday and they were delicioust! They are a little salty and sweet....PERFECT!
Martha Stewart Member
Rating: Unrated
11/14/2011
This were great with tea! To keep them round I use the cardboard tubes from paper towels or if you want them wider, the ones from Pringles potato chips. I wrap the dough in parchment first and slide them in. No "ovals."
Martha Stewart Member
Rating: Unrated
10/13/2011
i made these very easy I did not have enough lemon zest so i used 4 packets of true lemon and I rolled dough in freezer paper and put in freezer overnight sliced 1/4 inch thick they did spread but I used them cooled in the bottom of paper muffin tins and made mini key lime pies.They were a big hit and will make them again. The batter was thin and next time I will weight flour and maybe use part ww pastry flour.
Martha Stewart Member
Rating: Unrated
09/01/2011
made this, very simple & very delicious when baked off - but ive got a question - how can i make my logs perfectly circular? the log i rolled came out as ovals, not a big deal but is it possible to get perfect circles? or is that only a trick that the great martha can achieve?
Martha Stewart Member
Rating: Unrated
08/28/2011
Made tthis recipe per instructions with extra lemon zest and it was awesome. Most cookie recipes that ask for salt require 1tsp. No salty aftertaste, just rave reviews.
Martha Stewart Member
Rating: Unrated
02/26/2011
Too salty!! I made the cookies *exactly* as the recipe states, 1 t. Coarse Salt, Unsalted Butter. Strong salty aftertaste - so disappointed. I hope a glaze helps, otherwise I can't serve these.
Martha Stewart Member
Rating: Unrated
01/08/2011
These cookies are so good and the recipe doesn't need to have one change made. If you need to use margarine, then use it, other these cookies are wonderful just as the recipe reads!!!!!!!
Martha Stewart Member
Rating: Unrated
07/28/2010
Delicious light summer cookie! I use 3 tablespoons of lemon zest for more flavor and it was excellent. My family loves it! Easy to make - easy to gobble up!
Martha Stewart Member
Rating: Unrated
04/21/2010
In many recipes you can sub extra light olive oil for butter/margarine. Just look up the conversions online. Make sure you use extra light or you will taste the olive oil. It changes the texture a smidge, but I use it almost always for baking and it turns out great. Plus olive oil is good for you because its fats are monounsaturated. :)
Martha Stewart Member
Rating: Unrated
04/05/2010
I made these cookies for Easter. They are so-o-o good. They just melt in your mouth. I followed recipe and they were perfect...very easy to do.
Martha Stewart Member
Rating: Unrated
03/16/2010
I am going to try the key limes I just got. I always use butter, as I am allergic to soybeans, which is in EVERYthing. I use to do half butter/half shortning for some baking. I am also going to try the cookies with turbinado sugar to roll in.
Martha Stewart Member
Rating: Unrated
03/14/2010
Shortening other than butter can be used when making cookies. Depending on the shortening type, it will change the texture of the cookie to some degree.
Martha Stewart Member
Rating: Unrated
03/14/2010
Thanks everyone! Dairy allergies are so annoying and hard to work with so I have found a vegan margarine that is not bad at all, not like he eats tons of it. Everyone deserves a little baking once in a while!
Martha Stewart Member
Rating: Unrated
03/14/2010
To Joanneeg, I have a food processor and also a blender and mixer and I still prefer to use the old manual method of mixing and beating with the old wooden spoon. : ) Everyone loves all my baking. Also I only used butter once in my life for cookies and I did not like the results and neither did my husband so I went back to the margarine and good results every time. So go for it all of you. : )
Martha Stewart Member
Rating: Unrated
03/14/2010
How many cookies does this recipe make? (I searched the recipe and did not see a quantity. Maybe I missed it.)
Martha Stewart Member
Rating: Unrated
03/14/2010
I must be the last person on the planet without a food processor. Will this work with a blender or mixer?
Martha Stewart Member
Rating: Unrated
03/14/2010
I have made these using soy margarine.before, may need to add a little more flour, but not much. Works out fine. Disregard Saphie's remark about margarine. You do what's best for your son's allergy.
Martha Stewart Member
Rating: Unrated
03/14/2010
Do some research, you will see just how bad margarine is - not fit for human consumption!
Martha Stewart Member
Rating: Unrated
03/14/2010
How does powdered sugar work in the taste of the cookie vs sugar? I tried one recipe a few years ago with powdered and didn't like the flavor - maybe it was the recipe itself. I have been looking for a real good lemon cookie like the Lemon Coolers.
Martha Stewart Member
Rating: Unrated
03/14/2010
Can you use margarine instead of butter? My son has a dairy alergy...
Martha Stewart Member
Rating: Unrated
01/28/2010
I made these and they are really good. You can see my results here: http://wp.me/plYaL-X4
Martha Stewart Member
Rating: 5 stars
09/10/2019
This is one of my favorite lemon cookies to share! I make it for work functions and it's always a big hit. I like that the cookies have a crumbly texture and a sweet and tart bite to them. These will not make cake-y cookies, so be advised. Co-workers are always asking for this recipe, and I am happy to share it.
Rating: 5 stars
Rating: 5 stars
12/01/2018
I make these every year for Christmas packages and every year they are a hit. So easy to make, SO easy to eat.
Rating: Unrated
05/18/2016
On your initial site the lemon icebox cookies say, Lemon IceBOOK cookies. oops!!!
Rating: Unrated
Rating: Unrated
01/10/2016
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.
Rating: Unrated
12/03/2015
The text for the recipe says Lemon but the video is for lime meltaways! :(
Rating: Unrated
02/26/2015
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.
Rating: 5 stars
02/20/2015
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.
Rating: Unrated
02/17/2015
The lemon refrigerator cookies are simply the best.....how do you keep from eating them all. So good and thanks!
Rating: Unrated
02/15/2015
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?
Rating: Unrated
02/12/2015
I don't have a food processor. Anyone else made these without a food processor?
Rating: 3 stars
02/12/2015
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.
Rating: 3 stars
I halved the amount of salt and discovered if you follow this recipe it is not lemony enough. So I shall double the rind and juice amount next time. This produced more of a butter cookie with a hint of lemon. They are delicious though.
Rating: Unrated
12/20/2014
surprising and delicious cookies, have some sharp edge to them that makes them extra nice to eat when one needs energy.
Rating: Unrated
02/17/2012
We made these cookies yesterday and they were delicioust! They are a little salty and sweet....PERFECT!
Rating: Unrated
11/14/2011
This were great with tea! To keep them round I use the cardboard tubes from paper towels or if you want them wider, the ones from Pringles potato chips. I wrap the dough in parchment first and slide them in. No "ovals."
Rating: Unrated
10/13/2011
i made these very easy I did not have enough lemon zest so i used 4 packets of true lemon and I rolled dough in freezer paper and put in freezer overnight sliced 1/4 inch thick they did spread but I used them cooled in the bottom of paper muffin tins and made mini key lime pies.They were a big hit and will make them again. The batter was thin and next time I will weight flour and maybe use part ww pastry flour.
Rating: Unrated
09/01/2011
made this, very simple & very delicious when baked off - but ive got a question - how can i make my logs perfectly circular? the log i rolled came out as ovals, not a big deal but is it possible to get perfect circles? or is that only a trick that the great martha can achieve?
Rating: Unrated
08/28/2011
Made tthis recipe per instructions with extra lemon zest and it was awesome. Most cookie recipes that ask for salt require 1tsp. No salty aftertaste, just rave reviews.
Rating: Unrated
02/26/2011
Too salty!! I made the cookies *exactly* as the recipe states, 1 t. Coarse Salt, Unsalted Butter. Strong salty aftertaste - so disappointed. I hope a glaze helps, otherwise I can't serve these.
Rating: Unrated
01/08/2011
These cookies are so good and the recipe doesn't need to have one change made. If you need to use margarine, then use it, other these cookies are wonderful just as the recipe reads!!!!!!!
Rating: Unrated
07/28/2010
Delicious light summer cookie! I use 3 tablespoons of lemon zest for more flavor and it was excellent. My family loves it! Easy to make - easy to gobble up!
Rating: Unrated
04/21/2010
In many recipes you can sub extra light olive oil for butter/margarine. Just look up the conversions online. Make sure you use extra light or you will taste the olive oil. It changes the texture a smidge, but I use it almost always for baking and it turns out great. Plus olive oil is good for you because its fats are monounsaturated. :)
Rating: Unrated
04/05/2010
I made these cookies for Easter. They are so-o-o good. They just melt in your mouth. I followed recipe and they were perfect...very easy to do.
Rating: Unrated
03/16/2010
I am going to try the key limes I just got. I always use butter, as I am allergic to soybeans, which is in EVERYthing. I use to do half butter/half shortning for some baking. I am also going to try the cookies with turbinado sugar to roll in.
Rating: Unrated
03/14/2010
Shortening other than butter can be used when making cookies. Depending on the shortening type, it will change the texture of the cookie to some degree.
Thanks everyone! Dairy allergies are so annoying and hard to work with so I have found a vegan margarine that is not bad at all, not like he eats tons of it. Everyone deserves a little baking once in a while!
To Joanneeg, I have a food processor and also a blender and mixer and I still prefer to use the old manual method of mixing and beating with the old wooden spoon. : ) Everyone loves all my baking. Also I only used butter once in my life for cookies and I did not like the results and neither did my husband so I went back to the margarine and good results every time. So go for it all of you. : )
How many cookies does this recipe make? (I searched the recipe and did not see a quantity. Maybe I missed it.)
I must be the last person on the planet without a food processor. Will this work with a blender or mixer?
I have made these using soy margarine.before, may need to add a little more flour, but not much. Works out fine. Disregard Saphie's remark about margarine. You do what's best for your son's allergy.
Do some research, you will see just how bad margarine is - not fit for human consumption!
How does powdered sugar work in the taste of the cookie vs sugar? I tried one recipe a few years ago with powdered and didn't like the flavor - maybe it was the recipe itself. I have been looking for a real good lemon cookie like the Lemon Coolers.
Can you use margarine instead of butter? My son has a dairy alergy...
Rating: Unrated
01/28/2010
I made these and they are really good. You can see my results here: http://wp.me/plYaL-X4
All Reviews for Lemon Icebox Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Lemon Icebox Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
