A tart and crisp lemon shortbread-like cookie rolled in sweet sugar.
Around my house, we are enjoying all things summer.
The sun is shining and to me that means it’s the perfect time to bake anything lemon!
I know, some of you are already thinking about fall, but I cannot wrap my head around that — not yet anyway. When there are still sunny days, fall is the last thing I’m thinking about.
My mind is definitely still in summer mode — hot summer days and cool lemony treats!
And these Lemon Icebox Cookies don’t disappoint.
They have just the right amount of sweetness combined with a tangy tartness.
Making these cookies, the perfect summertime treat. Or really, if you’re a lemon lover like me, you can make them anytime you please.
Because I love lemon, I pretty much bake and cook with lemons all year round. And why not?
These cookies are made with a few simple ingredients and then chilled, rolled in sugar and baked to a golden perfection.
The outcome is a soft, yet crisp, delicious lemon cookie.
Not too sweet, not too tart, but just right for a treat – after lunch or dinner, or for snacking just about anytime you like!
Lemon Ice Box Cookies
By: Sheila | Sweet Baked Life 
Ingredients:
- 2 cups all-purpose flour
- 1 cup confectioners’ sugar
- 1/4 teaspoon coarse salt
- 2 tablespoons lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1/3 teaspoon pure vanilla extract
- 1 cup (2 sticks) unsalted butter, cut into pieces
- 2 large egg yolks
- Sugar coating: approximately 1/2 cup combination of granulated sugar raw sugar, and yellow sanding sugar — or you can just use granulated sugar.
Instructions:
- Into a food processor, add the flour, confectioners’ sugar, salt, and lemon zest and pulse until combined. Add the butter and process until a sand-like texture. Add egg yolks and lemon juice and pulse until dough comes together.
- Divide dough in half and form each into a 1 to 2 -inch-wide log. Wrap in plastic and freeze until firm, about 2 hours (or up to 1 month).
- When ready to bake, remove cookie dough from freezer, heat oven to 350F degrees, and line cookie sheets with parchment paper and set aside.
- Mix sugars together for the coating and place on a plate, then roll each dough log in the sugar to coat. Place on a cutting board and slice logs into 1/4-inch thick slices and arrange on prepared cookie sheets. Bake until cookies are golden brown around edges, about 15-20 minutes. Place cookies onto a wire rack until completely cool. Enjoy!
It’s time to whip up a batch or two of these melt-in-your-mouth Lemon Icebox Cookies today!
Sweetly,
{recipe adapted from Martha Stewart)
Sweet Baked Life 