Keep these soft, tart, citrus-flavored refrigerator cookies on hand for unexpected guests or hungry kids. Slice and bake when the need or craving for a cookie arises. Lime Icebox Cookies are freezer-friendly too!

Photography Credit: Marta Rivera

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When I was a kid, my father used to buy these boxes of citrus cookies that were doused in powdered sugar. They were these tiny, puckery-tart lemon cookies that were crisp and buttery. I absolutely adored them. And he never let us have any.

I would sneak them anyway, and because it never occurred to me that the box wasn’t bottomless, my father would, of course, find out. I was grounded and punished with hard labor (scrubbing the toilet and weeding the yard), but it was totally worth it.

Now, as a parent myself, I make this homemade version and happily share these cookies with my kiddos.

I changed the flavor from lemon to lime in my cookie version but maintained the same buttery warmth the contraband of my childhood had. I also made sure to duplicate the reason I found these cookies so penalty-worthy—that sugar coating, which always gave me away.

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WHAT ARE ICEBOX COOKIES?

The title “icebox” is a throwback to the days before refrigeration, when iceboxes (literal cabinets with a block of ice) were the method for preserving perishables. As refrigeration evolved, so did recipes.

Icebox or refrigerator cookies are made from dough that can be stored in the refrigerator (or icebox) for up to a week. (You can freeze them too!)

The dough is usually formed into a tube and wrapped in plastic, which makes them great for those of us who like to have freshly baked cookies on demand. When company drops by unexpectedly, the desired amount is cut from the log of dough and baked “to order.”

Icebox cookies are the ultimate, “Oh, shoot! We have unexpected guests, but I’ve got this covered” cookie.

WHAT IS THE BEST LIME FOR THESE COOKIES?

I’m of the opinion that if you’re going to label something “lime,” there had better be a pucker factor involved. I want it to tickle the back of my jaw when I taste it. The zest and juice of lime is how I achieve that in the cookie dough, itself. I double up on the lime flavor by brushing the baked cookies with a tart lime simple syrup.

I recommend Persian limes. They are the most common lime found in grocery stores. Key limes are also a great lime to use in this recipe, although they require more time to juice, because they’re smaller than Persian limes and may not be easy to find in your area.

If you want to switch up the flavor completely, substitute lemon zest and juice for these cookies for a punchy, bright lemon icebox cookie.

HOW TO SHAPE AND FROST ICEBOX COOKIES

For the sake of convenience, I find that forming the cookie dough into a log shape and wrapping it in plastic wrap is the way to go. It gives me easy-to-slice round cookies that get the job done.

If you want something different, you could use a terrine mold, line it with plastic wrap, and press your dough into the shape of your mold.

For the topping, a generous sprinkle of powdered sugar suits my sweet tooth just fine. If you like to experiment, top your cookies a drizzle of melted dark or white chocolate, instead. Dipping half of the cookie in melted chocolate creates a classy presentation when giving as gifts, too.

HOW TO STORE AND FREEZE ICEBOX COOKIES

This recipe makes three dozen cookies, which is great for those of us who love having a dessert ready to bake when the nighttime craving hits us. If you’re not keen on having too much cookie dough in the fridge, you have options!

Refrigerate the dough: Make the dough; wrap in plastic; keep it in the fridge for up to a week, then slice and bake as you see fit.

Make the dough; wrap in plastic; keep it in the fridge for up to a week, then slice and bake as you see fit. Freeze the dough: Roll it into a log; wrap it in plastic, and pop it in the freezer. It will keep for up to two months. To bake the cookies, just allow the dough to thaw under refrigeration for three to four hours, or until you can slice through the dough with a knife.

Roll it into a log; wrap it in plastic, and pop it in the freezer. It will keep for up to two months. To bake the cookies, just allow the dough to thaw under refrigeration for three to four hours, or until you can slice through the dough with a knife. Freeze the baked cookies: Once baked, cool them, brush them with lime syrup, and freeze between layers of parchment paper in a freezer bag for up to six months. When ready to eat, thaw at room temperature and sprinkle with powdered sugar. (If a cookie emergency strikes, feel free to eat them straight from the freezer!)

ICEBOX COOKIES ARE GREAT FOR GIFTING!

What I find most appealing about these lime icebox cookies is how well they store prior to, and stay fresh after, baking.

Even days after baking, they retain their soft, chewy texture, which makes them great for gift-giving. Wrapping them in colorful cellophane or packaging them in holiday-themed gift boxes is a sweet way to let someone know you care.

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