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Lemon Icebox Cookies
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Prep Time:
1 hour 15 minutes
Total Time:
9 hours 15 minutes
Add zesty lemon cookies to your dessert spread for a delightful treat.
Ingredients:
  • 3 1/2 cups Gold Medal™ all-purpose flour
  • 1 cup butter, softened
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 1 teaspoon grated lemon peel
  • 2 tablespoons fresh lemon juice
Instructions:
  • Combine flour, baking soda, and salt in a medium bowl and set aside. In a large bowl, use an electric mixer on medium speed to cream together the butter, granulated sugar, and brown sugar until fluffy. One at a time, add the eggs, beating well after each addition. Mix in lemon peel and lemon juice. Gradually beat in the flour mixture on low speed until just blended.
  • Divide the dough into 3 equal portions. Roll each portion into a 12-inch log on waxed paper. Wrap the logs in waxed paper and refrigerate for 8 hours.
  • Preheat oven to 350°F. Grease cookie sheets with cooking spray. Slice dough into 1/2-inch pieces and arrange them 2 inches apart on the prepared sheets.
  • Bake for 12 to 14 minutes, or until edges are lightly browned. Transfer the cookies from the sheets to cooling racks and allow them to cool completely. Optionally, top with more grated lemon peel. Keep the cooled cookies covered tightly at room temperature.

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