Lavender and Lemon Icebox Cookies

These lavender and lemon icebox cookies are perfect for afternoon tea parties or to enjoy with some coffee! Lavender and lemon just work together, like peanut butter and jelly. They are the dynamic duo that pairs so well. Together they create this elegant flavor that has your taste buds bursting for more. These lavender and lemon icebox cookies are perfect for afternoon tea parties or to enjoy with some coffee! They also make great treats to giveaway during the spring and summer to friends and family. 

What's in an Ice Box Cookie?

If you've never heard of an icebox cookie, they are commonly known as refrigerator cookies. They are a slice-and-bake cookie. When my grandmother was growing up in the 1930's, icebox cookies were the trendy thing to make. They were very popular because of how easy they were to make and you could pop them out of the refrigerator when needed. I am so happy she taught me how to make a few different versions of these.

The dough is formed into a log and then chilled in the refrigerator for a few hours (an icebox is what families used to store their food in, before there were refrigerators. The top portion typically had a spot of a huge chunk of ice!) 

Once you are ready to use the dough, you slice it into rounds and bake in the oven!

What will you need to make Lavender Lemon Icebox Cookies?

The dough

2 cups all-purpose flour

1 cup powdered sugar

1/2 cup cornstarch

1 teaspoon salt

1/4 cup lightly packed grated lemon zest

1 1/2 teaspoon food-grade dried lavender 

1 cup salted butter, cut into pats and chilled 2 sticks of butter

2 large egg yolks

1 teaspoon pure vanilla extract

3 tablespoons fresh lemon juice

The Lemon Glaze

1 cup confectioner’s sugar

2 tbsp fresh lemon juice

1 tsp vanilla extract

1/4 cup culinary grade lavender flowers, for garnish optional

How to make Lavender and Lemon Ice Box Cookies?

How to make the cookie dough?

In a food processor, pulse together the flour, powdered sugar, cornstarch, salt, lemon zest, and lavender until well blended. Add butter over the mixture and pulse until the mixture resemnles wet sand.

In a small bowl, whisk together the egg yolks and extracts. Drizzle over the dough and pulse only until large clumps of dough form.

Pour the dough onto a work surgface and cut in half. Form each piece into a log that is boat 8 inches long and 2 inches in diameter. Wrap each log in plastic wrap and twist the ends closed to smooth the surgace of the logs. 

Refrigerate until the dough is chilled completely. This will take at least 4 hours, I keep mine in the refrigerator overnight. 

When ready to bake cookies, preheat oven to 350F degrees. Line two baking sheets with parchment paper. 

Use a sharp knife, cut each log into 18 rounds. Each about 1/2 inch thick. Rotate the logs a quarter-turn between cuts to keep the logs round. Arrange the cookies at least 1 inch apart on the prepared baking sheets. 

Bake for 10-13 minutes or until firm and golden on edges.

How to make the Lemon Glaze?

Whisk together the lemon juice, vanilla and confectionser’s sugar in a bowl, until smooth.

Dip the top of the cooled cookies into the glaze and return them to teh rack. Sprinkle a small princh of lavender flower leaves over the cookies. Repeat until all cookies are glazed.

Let the glaze set before serving or storing in an airtight container for 3 to 4 days. 

The Perfect Match

These lavender lemon icebox cookies are perfect to gift during the spring. They also go wonderful with afternoon tea and coffee! I may have eaten 4 in a sitting. Don’t judge me, these are difficult times!

If you have any questions or comments, please feel free to leave a comment or send us a message on our contact page. I would love to know how you liked the recipe!