Best 6 Lemon Nut Refrigerator Cookies Recipes

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Lemon nut refrigerator cookies, a classic treat enjoyed by many for their zesty and nutty flavor, are a delightful and easy-to-make sweet treat. They get their name from the fact that the dough is made ahead of time and stored in the refrigerator, allowing for quick and convenient baking whenever the craving for a fresh batch arises. With their soft and chewy texture, tangy lemon glaze, and bursts of crunchy walnuts or pecans, these cookies are perfect for satisfying your sweet tooth or sharing with friends and family. So, let's embark on a culinary journey to discover the secrets of creating the ultimate lemon nut refrigerator cookies, ensuring that every bite is a symphony of flavors and textures.

Here are our top 6 tried and tested recipes!

LEMON REFRIGERATOR COOKIES



Lemon Refrigerator Cookies image

This recipe brings back warm memories of watching my mom bake when I was a girl. To this day, the holidays wouldn't be the same without these cookies.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 8 dozen.

Number Of Ingredients 10

1/2 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 large egg, room temperature
1 teaspoon lemon extract
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup finely chopped pecans

Steps:

  • In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg and extracts. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in pecans. Shape into two 9-in. rolls; wrap each in plastic wrap. Refrigerate for 2 hours or until firm. , Unwrap dough; cut into 1/8 -in. slices. Place 1 in. apart on ungreased baking sheets. Bake at 250° for 21-22 minutes or until edges are golden brown. Remove to wire racks to cool.

Nutrition Facts :

LEMON NUT COOKIES



Lemon Nut Cookies image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h25m

Yield about 36 cookies

Number Of Ingredients 9

1 1/4 cups pine nuts, toasted
1 1/2 cups all-purpose flour
1/2 cup cornmeal
1/4 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
1/2 cup powdered sugar, plus 1 cup for rolling
1 tablespoon fresh lemon juice
1 teaspoon lemon zest, plus 2 teaspoons
1 teaspoon vanilla extract

Steps:

  • In a food processor, pulse together the nuts, flour, cornmeal, and salt until finely ground and smooth.
  • Using a hand-held or stand mixer, beat together the butter and 1/2 cup powdered sugar in a medium bowl until light and creamy. Add the lemon juice, 1 teaspoon zest, and vanilla and beat to combine. With the mixer on low speed, add the dry ingredients in 3 batches until just combined; be careful not to over-mix. Chill the dough in the refrigerator for 30 minutes.
  • In a shallow bowl, combine the remaining sugar with remaining zest. Set aside.
  • Preheat the oven to 350 degrees F.
  • Roll the dough into 1 1/2-inch balls. Transfer the dough onto cookie sheets and bake until firm and very pale golden, about 12 to 15 minutes.
  • While the cookies are still warm, roll each cookie in the sugar mixture. To achieve a solid coating, roll each of the cookies a second time in the sugar mixture.

EASY REFRIGERATOR COOKIES



Easy Refrigerator Cookies image

Once you prepare the dough, it can be saved (even frozen!) to be used later. Perfect for when your young student informs you he volunteered a dozen cookies ... tomorrow!

Provided by Julie Brooks

Categories     Desserts     Cookies     Refrigerator Cookie Recipes

Yield 42

Number Of Ingredients 11

1 cup butter
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 ½ teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons cream of tartar
2 teaspoons ground cinnamon
1 teaspoon salt
½ cup chopped walnuts

Steps:

  • In a medium bowl, cream the butter with the white sugar and brown sugar. Stir in the eggs and vanilla. Sift together the flour, baking soda, cream of tartar, cinnamon and salt; stir into the creamed mixture. Finally, mix in the nuts. Divide dough into 3 equal parts, shape each piece into a log about 1 1/2 inches in diameter. Wrap logs in wax paper and chill for 3 hours or overnight.
  • Preheat oven to 400 degrees F (200 degrees C). Cut dough logs into 1/4 inch slices and place them on an unprepared cookie sheet. Bake for 8 to 10 minutes, until light brown.

Nutrition Facts : Calories 123.2 calories, Carbohydrate 17.1 g, Cholesterol 20.5 mg, Fat 5.6 g, Fiber 0.4 g, Protein 1.5 g, SaturatedFat 2.9 g, Sodium 121.6 mg, Sugar 9.9 g

LEMON ICEBOX COOKIES



Lemon Icebox Cookies image

These delicious lemon cookies provide a wonderful addition to your dessert table.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 9h15m

Yield 72

Number Of Ingredients 9

3 1/2 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
1 cup granulated sugar
1 cup packed light brown sugar
2 eggs
1 teaspoon grated lemon peel
2 tablespoons fresh lemon juice

Steps:

  • In medium bowl, mix flour, baking soda and salt; set aside. In large bowl, beat butter, granulated sugar and brown sugar with electric mixer on medium speed until fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon peel and lemon juice. On low speed, beat in flour mixture just until blended.
  • Divide dough into 3 equal portions. On waxed paper, roll each portion into 12-inch log. Wrap in waxed paper; refrigerate 8 hours.
  • Heat oven to 350°F. Spray cookie sheets with cooking spray. Unwrap dough; cut into 1/2-inch slices. On cookie sheets, place slices 2 inches apart.
  • Bake 12 to 14 minutes or until edges are lightly browned. Remove from cookie sheets to cooling racks; cool completely. Garnish with additional grated lemon peel, if desired. Store cooled cookies tightly covered at room temperature.

Nutrition Facts : Calories 60, Carbohydrate 9 g, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 50 mg

LEMON ICEBOX COOKIES



Lemon Icebox Cookies image

Tart icebox cookies make an easy and satisfying dessert or snack.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 30m

Yield Makes 60

Number Of Ingredients 8

2 cups all-purpose flour, (spooned and leveled)
1 cup confectioners' sugar
1 teaspoon coarse salt
1 tablespoon plus 1 teaspoon lemon zest
1 teaspoon fresh lemon juice
1 cup (2 sticks) unsalted butter, cut into pieces
2 large egg yolks
1/4 cup granulated sugar, for rolling

Steps:

  • In a food processor, pulse flour, confectioners' sugar, salt, and lemon zest until combined. Add butter and process until sandy. Add egg yolks and lemon juice; pulse until dough comes together. Divide dough in half and form each into a 1 1/2-inch-wide log. Wrap in plastic and freeze until firm, about 2 hours (or up to 1 month).
  • Preheat oven to 350 degrees, with racks in upper and lower thirds. Spread granulated sugar on a piece of parchment; roll logs over sugar to coat. Slice logs into 1/4-inch-thick slices and arrange, 1 inch apart, on two parchment-lined baking sheets. Bake until cookies are golden brown around edges, about 15 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool.

Nutrition Facts : Calories 164 g, Fat 10 g, Protein 2 g

LEMON REFRIGERATOR COOKIES



Lemon Refrigerator Cookies image

Make and share this Lemon Refrigerator Cookies recipe from Food.com.

Provided by Aroostook

Categories     Dessert

Time 3h15m

Yield 48 serving(s)

Number Of Ingredients 9

1/2 cup butter, softened
1 cup sugar
1 large egg
2 tablespoons fresh lemon juice
2 teaspoons freshly grated lemons, zest
2 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/8 teaspoon ground nutmeg

Steps:

  • Whip butter in large bowl until smooth.
  • Add sugar and mix well.
  • Add egg, lemon juice and zest; beat well.
  • Combine and sift dry ingredients and gradually add into butter mixture.
  • Mix well after each addition.
  • Shape dough into 2 logs, (1 and 1/2" x 6").
  • Wrap each in plastic wrap.
  • Chill for 2-3 hours (or up to a week.) Preheat oven to 350°F.
  • Cut logs into 1/4-inch-thick slices.
  • Place on greased cookie sheets.
  • Bake about 15 minutes or until edges are light brown.
  • Transfer to wire rack to cool.

Nutrition Facts : Calories 53.7, Fat 2.1, SaturatedFat 1.3, Cholesterol 9, Sodium 32.1, Carbohydrate 8.2, Fiber 0.1, Sugar 4.2, Protein 0.7

Tips:

  • Use fresh lemon zest for the best flavor. If you don't have a zester, you can use a microplane grater.
  • Be sure to chill the dough for at least 30 minutes before baking. This will help the cookies hold their shape.
  • If you don't have any chopped walnuts, you can use another type of nut, such as pecans or almonds.
  • Don't overbake the cookies. They should be slightly soft in the center.
  • Store the cookies in an airtight container at room temperature for up to 3 days.

Conclusion:

Lemon Nut Refrigerator Cookies are a delicious and easy-to-make treat that are perfect for any occasion. They are made with simple ingredients and can be customized to your liking. Whether you enjoy them plain or with a cup of coffee or tea, these cookies are sure to please everyone.

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