Lemon Icebox Cookies

Let's Cook

1. Step 1.

   In a medium bowl, whisk together 1⅔ cups all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon baking soda, and ¼ teaspoon kosher salt; set aside.

2. Step 2.

   Using an electric mixer, beat ½ cup (1 stick) unsalted butter (at room temperature) and ¾ cup granulated sugar in a large bowl on medium speed until light and fluffy, about 3 minutes. Beat in 1 large egg yolk, 1 tablespoon lemon zest, and 2 tablespoons lemon juice until combined. Reduce speed to low and beat in the flour mixture until just blended.

3. Step 3.

   Divide the dough in half. On parchment paper, form each half into a 12-inch log. Wrap the logs tightly in plastic wrap or parchment and refrigerate overnight or freeze until very firm, at least 2 hours.

4. Step 4.

   When ready to bake, heat oven to 375°F. Line 2 large baking sheets with parchment paper. Remove one log from the refrigerator or freezer and slice crosswise into ¼-inch-thick rounds. Transfer the rounds to the prepared baking sheets, spacing them 1 inch apart.

5. Step 5.

   Bake, rotating the positions of the baking sheets halfway through, until the cookies are set and golden brown around the edges, 10 to 12 minutes. Transfer the cookies to a cooling rack to cool completely. Repeat with the remaining dough.