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Lemon Icebox Cookies Recipe

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.

Putting Pansies on Lemon Icebox Cookies

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:

Lemon Icebox Cookies Recipe

This Lemon Icebox Cookies Recipe is the perfect Spring Cookie. I mean, start with the best icebox cookie recipe and add a touch of 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. 
4.50 from 18 votes
Prep Time 10 minutes
Cook Time 20 minutes
Additional Time 30 minutes
Total Time 1 hour
Course Baking Recipes + Tips
Cuisine American
Servings 36 cookies
Calories 111 kcal


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 F. 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.


Serving: 1cookieCalories: 111kcalCarbohydrates: 14gProtein: 1gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 2gCholesterol: 29mgSodium: 35mgFiber: 1gSugar: 7g
Keyword cookies, icebox, lemon
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Lemon Icebox Cookies on Table

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.

Closeup of Lemon Icebox Cookie after being frozen

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.
pin showing lemon icebox cookies being dipped in glaze and then having a pansy placed in wet glaze.

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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  1. Your cookies sound absolutely delicious and they look beautiful with the addition of the pansy. I would never guess that you could freeze a flower on a cookie and it would stay looking beautiful. That’s such a great thing to know if you are baking ahead for a special occasion.

    1. I know! I was surprised with how well they froze, if need be.

      I’m excited to serve them to our graduation celebration!

      Thanks for visiting my friend.



  2. I truly gorgeous treat! I’ve sugared pansies and topped cupcakes before but have never made cookies with edible flowers. Duh! Thanks for the inspiration. I’ll definitely be pinning this one for later.

    1. How come I’m not surprised that you have sugared pansies? I clearly need to try my hand at that!

      Thanks for stopping by my friend.



    1. Thanks Leen…I do love how they elevate the humble icebox cookie to something a tad special.

      Thanks for visiting my friend.



    1. Thanks Kristi, it was fun to use the pansies and now I’m looking for more opportunities to decorate with fresh, edible flowers.

      Hope you have a great weekend my friend.

      Hugs, Lynn

  3. These look and sound amazing. I love lemon cookies and it’s great that you can freeze these! Good luck on your graduation celebration. My girls both graduated last spring so I feel your pain and excitement. Thanks for joining the tour!

    1. Two graduation ceremonies at the same time? Yikes!! I’ve got enough on my hands with just one!

      But these are tasty little treats! They will be just perfect for any celebration.

      Thanks for stopping by my friend.

      Hugs, Lynn

  4. Yum! I love icebox cookies and if they have the tang of lemon with that yummy glaze on top, all the better! I’m just starting to plan for a grad party, too…luckily not until mid-June though…and at my own house;) Pinned this to my Sweet Recipes to try board!

    1. They will be perfect for your grad party too. I love that they can be made ahead as much as you would like. And yes…lemon does make everything better.

      Thanks for stopping by my friend.

      Hugs, Lynn

    1. Thanks Kristi!

      They truly are perfect for spring/summer entertaining. Love that they can be made ahead.

      Thanks for visiting.



    1. Aw thanks Sheila!

      We will be enjoying them for my daughter’s upcoming graduation celebration, in addition to your lemon bundt cake!



    1. Aw, you are so welcome Deborah! It feels a little like cheating to make something so pretty, yet so easily! Happy Baking



  5. Not only is lemon one of my favorite flavors, but these cookies are so pretty! How gorgeous would they be on a dessert tray for a special spring event?!

  6. Oh I love lemon. These have such a simple, but elegant look. Great for those upcoming events. Sometimes these over the top cookies and cupcakes are either too expensive, or too time consuming. Most appreciate something like these just as much. Saving for my sweet eating husband.

    1. Oh Rosemary, these are so simple to make! Truly. A simple cookie with a pansy garnish…that’s pretty much it. But it’s that classic, ‘the whole is greater than the sum of the parts’ thing!

      Hope hubby enjoys them.



  7. Lynn we have a lemon farm back in Greece and I always took them for granted. Now I look at the price tag on them and complain. But I would still love to try one of your lemon cookies because they look so delicious.

    1. Oh Mary, I bet! Lemons and limes are just too expensive! When you got back home, you will surely appreciate all your lemons.

      And then, these cookies will be the perfect sweet to make!

      Thanks for swinging by today my friend.



  8. Love these pretty cookies Lynn, fancy, yet simple — my kind of cookie! I hope to be hosting my mom’s 80th birthday this June, usually we do a tea with her girls, these would be perfect!

  9. These are so beautiful. I have the cookies made but just wondered if the glaze hardens. I am looking for a glaze that hardens so the cookies can be stored. Thanks!

  10. I have an herb garden and one of my plants is lemon balm. It’s in the mint family but has a lemon taste. I wonder how the leaves would work for the lemon cookies.

    1. Hi Lynne,

      What a great idea…give it a try! My only minor concern is that you might taste more mint than lemon? But that’s a personal taste thing. Let me know what you think!

  11. Hi- I’m wanting to try a mandolin to cut up veggies.
    Do you have any suggestions or do any of your followers have any?
    Looking forward to your reply and making those lemon cookies this weekend!

  12. I’m thinking that lavender buds would work well with this recipe – lavender and lemon go so well together. I’m going to add rosemary to one of the halves and see how that turns out.

  13. I’ve tried both rosemary and lemon balm in these cookies (both without glaze) and I prefer them with herbs to without. The herbs take a bit of the sweetness edge off. I think they’re sweet enough for me without the glaze.

    1. Hi Lynne,

      I love the idea of adding rosemary and lemon balm. Thanks so much for that recommendation!

      Have a great day,


4.50 from 18 votes (18 ratings without comment)

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