lemon icebox cookies
This is a great dough recipe to have in the freezer for unexpected company. Simply thaw slightly and slice for fresh-baked cookies anytime you need them.
- 1 stick unsalted butter, at room temperature
- 3/4 cup sugar, divided
- 1 large egg yolk, at room temperature
- Zest from 1 1/2 lemons
- 1/2 teaspoon kosher salt
- 1 cup flour
- Using a standing mixer or hand mixer, cream butter on medium speed until smooth. Add 1/2 cup sugar and beat until well incorporated. Add egg yolk and mix until incorporated, scraping down sides of bowl as necessary. Reduce speed to low and add lemon zest and salt, followed by flour, and mix until combined. With floured hands, roll dough into a log, about 2 inches wide by 6 inches long. Wrap in plastic and freeze until firm, at least 1 hour (or up to 1 month).
- Preheat oven to 350°F. Line a large baking sheet with parchment paper and set aside.
- Spread out remaining 1/4 cup sugar on a cutting board. Roll cookie log in sugar, coating well on all sides, and pressing sugar to make it adhere. Slice log into 1/4-inch-thick slices (slice only what will fit on your baking sheet and keep remaining dough chilled until ready to bake). Roll outside edge of each cookie in remaining sugar, coating and filling in any empty spots. Place on prepared baking sheet and bake until cookies are just lightly golden brown around edges, 12-15 minutes. Transfer cookies to a wire rack and allow to cool to room temperature before serving. Store cookies in an airtight container.
Makes approximately 16 cookies.