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Lemon Refrigerator Cookies

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Submitted by bayoulady10

Lemon coconut refrigerator cookies with fresh lemon zest and juice. A slice-and-bake icebox cookie that chills overnight and bakes in 10 minutes.

YIELD

5 dozen

PREP

4 hrs

COOK

10 min

READY

4 hrs

Refrigerator cookies are the original make-ahead baking trick. You mix the dough, roll it into a log, chill it for hours (or overnight), then slice and bake whenever you want fresh cookies. These lemon cookies take that convenience and add a bright citrus punch from real lemon zest and juice, plus nearly two cups of coconut for chewy texture throughout.

The lemon flavor here is genuine, not extract-artificial. A full tablespoon of grated zest packed with fragrant lemon oils goes into the dough alongside two tablespoons of fresh juice. That combination delivers both the aromatic punch (from the zest) and the tart brightness (from the juice) that makes these taste vividly citrusy.

The coconut does more than add flavor. It creates little pockets of chewiness in an otherwise crisp, butter-rich cookie. Sliced thin at ¼ inch and baked for just 8 to 10 minutes, the edges turn golden while the coconut shreds toast slightly, adding a toasty sweetness.

Kitchen Tips

  • Chill the dough at least 4 hours. Undercooled dough squishes when you try to slice it and won’t hold its round shape.
  • Use a sharp knife for clean slices. A dull blade compresses the log and deforms the cookies.
  • Rotate the dough log a quarter turn every few slices to prevent one side from going flat.
  • These spread minimally, so you can space them closer together on the sheet than drop cookies.

Variations

  • Roll the chilled log in extra coconut or sparkling sugar before slicing for a decorative, crunchy edge.
  • Add a teaspoon of poppy seeds to the dough for a lemon-poppy seed version.

Ingredients

1 237
CUP ML BUTTER
2 ½ 591
CUPS ML SUGAR
2 2
LARGE LARGE EGGS
beaten
1 15
TABLESPOON ML LEMON ZEST
grated
2 30
TABLESPOONS ML LEMON JUICE
3 ½ 828
1 15
TABLESPOON ML BAKING POWDER
1 ¾ 414
CUPS ML COCONUT *

Directions

Beat butter until soft and gradually add the sugar.

Blend until creamy.

Beat in eggs, lemon rind and juice; stir in coconut.

Mix together flour, baking powder and salt.

Stir this into butter mixture; mix well.

Form the dough into a 2 inch roll on a piece of foil or waxed paper in which you can wrap it securely.

Chill the dough for 4 to 12 hours.

Slice cookies approximately ¼ inch thick and place on cookie sheet.

Bake at 4 00? for 8 to 10 minutes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 327g (11.5 oz)
Amount per Serving
Calories 1408 37% from fat
 % Daily Value *
Total Fat 58g 88%
Saturated Fat 37g 186%
Trans Fat 0g
Cholesterol 228mg 76%
Sodium 370mg 15%
Total Carbohydrate 71g 71%
Dietary Fiber 5g 21%
Sugars g
Protein 32g
Vitamin A 31% Vitamin C 9%
Calcium 12% Iron 34%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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