This Lemon Icebox Cookies Recipe is just the perfect Spring Cookie! I mean, start with the best icebox cookie recipe and add a touch of both lemon zest and lemon juice. Then, for those who love their icebox cookies with icing, an easy lemon glaze provides some added zing. Add a fresh pansy to the cookie and you have a lovely lemon dessert for a special occasion or just an ‘everyday’ occasion.
I am still working on recipes to serve for our graduation celebration next month. (Yikes…the whole ‘next month’ thing just threw me for a loop!)
We are planning on having a dessert table with several varieties of finger-sized sweets. In addition to these Mini Vanilla Tea Cakes and Carolina Blue Macarons using my tried and true macaron recipe, I will be making several dozen of this Lemon Icebox Cookies Recipe. It’s such an easy recipe that can be made ahead of time, which are 2 key elements of what I’m looking for since we will be holding the celebration out of town, in an Airbnb.
You can just roll, cut, and bake these lemon icebox cookies as is and they are delicious. For an added touch, dip them in this tangy glaze.
And, if you are really being special, you can top the wet glaze with edible flowers, like pansies. Any way you serve them, they will be a hit.
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Equipment I Used to Bake these Icebox Cookies:
For the Cookies:
- 2 1/2 cups flour
- 1/2 teaspoon salt
- 2 sticks unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1/4 cup confectioners' sugar
- Finely grated zest of 1 lemon plus 1 teaspoon lemon juice ( I used a Meyer Lemon, but any lemon will work)
- 1 large egg, plus 1 large egg yolk
- 1/2 teaspoon vanilla extract
For the Lemon Glaze:
- 1 cup confectioners' sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- Clean and trimmed pansy flowers, trimmed as close to the flower as possible
- Combine the flour and salt
- Combine the butter, both sugars and the lemon zest in the bowl of a stand mixer and beat on l until smooth, stopping occasionally to scrape down the bowl.
- Add the whole egg; beat on medium speed until well incorporated, then add the yolk and beat until incorporated, stopping occasionally to scrape down the bowl.
- Add the lemon juice and vanilla extract and beat it on low speed until blended
- Add the flour/salt mixture and beat on low speed just until incorporated.
- Divide the dough in half, flatten the dough into disks and wrap in wax paper or parchment paper. Refrigerate until firm, at least 30 minutes and up to 5 days.
- Preheat the oven to 350 degrees. Line two or three baking sheets with parchment paper or silicone liners.
- Unwrap the disks and roll dough between 2 sheets of parchment paper to a thickness of 1/4".
- Cut with a round/circle cookie cutter and place 1" apart on parchment paper or silicone mat or baking sheet
- Bake one sheet at a time (middle rack) for about 15 to 20 minutes, or until the cookie edges are just golden. Transfer the cookies to a wire rack to cool completely.
For the Lemon Glaze:
- Whisk together the lemon juice, vanilla extract, and confectioners' sugar in a bowl, until smooth.
- Dip the tops of the cooled cookies into the glaze and return them to the rack.
- If adorning your cookies with fresh pansies, do so while glaze is still wet. Just place a trimmed pansy on the glaze, gently pressing each petal into the wet glaze.
- Let the glaze set before serving or storing.
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Nutrition Information:Yield: 36 cookies Serving Size: 1 cookie
Amount Per Serving: Calories: 111Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 29mgSodium: 35mgCarbohydrates: 14gFiber: 1gSugar: 7gProtein: 1g
Can you freeze the cookies after the pansy has been put on them?
I am SO glad you asked that! Here’s a good and wonderful thing: you can make these lemon icebox cookies from start to finish, including the flower, and freeze them. I was pleasantly surprised that even after 2 weeks in the freezer, the flowers still looked pretty good. This following image is the finished cookie (including the pansy) that had been frozen for 2 weeks and then defrosted. Curiously, it lost its yellow center and the purple/blue definitely deepened, but you could easily make this in advance if need be.
All that being said, it is so easy to dip the baked lemon icebox cookies in the glaze and top them with the fresh flowers that I would definitely prefer this option.
What are some other edible flowers that you could use to top your icebox cookies?
Another great question! In addition to pansies, violets and borage are would also look lovely on your cookies. Rose petals and lavender buds are other options as well. I love nasturtium blossoms in my salad, but they might be a bit too peppery for a cookie…but that’s just a personal preference.
Bookmark this page or pin the following image to refer back to this Lemon Icebox Cookies Recipe in the future.
Looking for another decadent dessert recipe? Check out these delightful Angel Food Cupcakes with Kahlua Frosting and Candied Almonds. YEAH, they are as good as they sound!
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