Lemon drop icebox cookies



10 min


1 h 30 min


55 to 60 Servings

Lemon drop icebox cookies

Roberto Caruso


  • 2 1/2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup unsalted butter , at room temperature
  • 3/4 cup granulated sugar
  • 1 egg
  • 2 tbsp lemon zest
  • 1/2 tsp lemon curd , for filling
  • icing sugar , for dusting


  • STIR flour with baking powder and salt in a medium bowl. Add 2 tbsp lemon zest to flour mixture. Set aside.
  • BEAT butter with sugar in a large bowl, using an electric mixer on medium-high, until fluffy. Beat in egg. Gradually beat in flour mixture, just until combined. Gather into a ball.
  • POSITION racks in top and bottom thirds of oven. Preheat to 350F. Line 2 baking sheets with parchment.
  • ROLL into 1-in.-round balls and set on baking sheet. Make a deep indent in the centre of each ball. Bake in centre of oven until golden, 11 to 12 min. Let cookies cool on sheet for 1 min. Transfer to a rack to cool completely. Sift icing sugar over cookies. Fill cookies with 1/2 tsp lemon curd.

How to cream butter and sugar together

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