Lemon Nut Refrigerator Cookies
Brighten up your cookie jar with these irresistibly zesty Lemon Nut Refrigerator Cookies! This recipe combines the fresh, tangy flavor of lemon zest and juice with the satisfying crunch of chopped nuts, creating a perfectly balanced sweet treat that's as refreshing as it is delightful. The dough is easy to prepare and shaped into logs for convenient slicing after chilling, making these cookies a fantastic make-ahead option for busy days. With a buttery, tender crumb and golden edges, they bake to perfection in just minutes. Serve these citrus-infused delights with a cup of tea or as a refreshing dessert after dinner. Perfectly suited for spring gatherings, holiday trays, or an everyday indulgence, these cookies are a must-try for lemon lovers!
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 2.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoons salt
- 0.5 cup chopped nuts (such as walnuts or pecans)
Instructions
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Mix in the lemon zest and fresh lemon juice, beating until incorporated.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the chopped nuts, ensuring they are evenly distributed throughout the dough.
Divide the dough into two equal portions. Shape each portion into a log about 2 inches in diameter.
Wrap the logs tightly in plastic wrap and refrigerate for at least 2 hours or until firm.
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.
Unwrap the chilled dough and slice each log into 1/4-inch-thick rounds using a sharp knife.
Place the sliced cookies onto the prepared baking sheets, leaving about 1 inch of space between each cookie.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
Calories |
3971 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 235.0 g | 301% | |
| Saturated Fat | 126.0 g | 630% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 517 mg | 172% | |
| Sodium | 1077 mg | 47% | |
| Total Carbohydrate | 443.3 g | 161% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 203.7 g | ||
| Protein | 43.2 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 148 mg | 11% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 672 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
