Lemon Icebox Cookies Recipe

36 Pieces
1 hr

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.

These are way too pretty and way too delicious to miss, so grab the lemons, your favorite edible flowers, and let's get started! Let me know what you think!

Lemon Icebox Cookies Recipe
Recipe details
  • 36  Pieces
  • Prep time: 40 Minutes Cook time: 20 Minutes Total time: 1 hr
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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
For the Cookies:
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.
  • 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. Curiously, it lost its yellow center and the purple/blue definitely deepened, but you could easily make this in advance if need be.
  • 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.
Lynn @ Nourish and Nestle
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