why make this recipe
This cookie recipe is bright, simple, and festive. The lemon adds fresh flavor that balances the sweet sugar. These cookies are easy to roll, bake, and share at holiday parties. They also look nice on a cookie tray.
introduction
Christmas Lemon Sugar Cookies are soft, light, and lightly lemony. You can make them fast and bake many at once. If you want another holiday cookie idea, try this best Christmas pinwheel cookies for a colorful tray.
how to make Christmas Lemon Sugar Cookies
Make the dough, roll into balls, coat with powdered sugar, and bake until light golden. The steps below follow a simple process that works well for home bakers.
Ingredients :
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup unsalted butter, softened
- 1 1/2 cups white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon extract
- Zest of 1 lemon
- 1/4 teaspoon salt
- 1 cup powdered sugar (for rolling)
Directions :
- Preheat oven to 375°F (190°C).
- In a small bowl, stir together flour, baking soda, and baking powder; set aside.
- In a large bowl, cream together the butter and sugar until smooth.
- Beat in the egg, vanilla extract, lemon extract, and lemon zest.
- Gradually blend in the dry ingredients.
- Roll rounded teaspoonfuls of dough into balls, and roll in powdered sugar.
- Place on ungreased cookie sheets about 2 inches apart.
- Bake 8 to 10 minutes in the preheated oven, or until golden.
- Cool on wire racks.
how to serve Christmas Lemon Sugar Cookies
Serve these cookies on a holiday plate with milk, tea, or coffee. You can dust extra powdered sugar just before serving to make them look snowy. For a minty pairing idea, you can serve alongside peppermint treats like Christmas candy cane cookies.
how to store Christmas Lemon Sugar Cookies
Keep cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies in a single layer on a tray, then move to a sealed freezer bag for up to 2 months. Thaw at room temperature before serving.
tips to make Christmas Lemon Sugar Cookies
- Use room-temperature butter for easy creaming.
- Measure flour by spooning into the cup and leveling, not scooping.
- Do not overbake; take them out when edges just turn golden.
- Roll dough balls evenly so cookies bake the same.
- Chill dough only if it feels too soft to shape, but recipe works without chilling.
variation (if any)
- Add 1/2 cup finely chopped almonds for crunch.
- Mix 1/4 teaspoon almond extract with the lemon extract for a different flavor.
- Press a small candy or colored sprinkle in the center before baking for a festive look.
FAQs
Q: Can I make the dough ahead?
A: Yes. You can chill dough in the fridge for up to 24 hours. Let it sit a few minutes at room temperature before rolling.
Q: Can I use lemon juice instead of lemon extract?
A: You can use a teaspoon of lemon juice, but lemon extract gives a stronger lemon flavor without extra liquid.
Q: Do I have to roll the dough in powdered sugar?
A: No, but rolling in powdered sugar gives them a nice sweet outer coating and a snowy look.
Q: Can I freeze the unbaked dough balls?
A: Yes. Freeze on a tray, then store in a bag. Bake from frozen, adding a minute or two to the bake time.
Q: How do I get a brighter lemon flavor?
A: Use fresh lemon zest and a good quality lemon extract to boost the flavor.
Conclusion
These Christmas Lemon Sugar Cookies are a simple holiday treat you can make again and again. For another quick lemon sugar cookie method that skips chilling, see this helpful guide: an easy cut out lemon sugar cookie recipe. For tips on making soft, chewy lemon sugar cookies, check this detailed recipe: easy soft and chewy lemon sugar cookies.
Christmas Lemon Sugar Cookies
Ingredients
Method
- Preheat oven to 375°F (190°C).
- In a small bowl, stir together flour, baking soda, and baking powder; set aside.
- In a large bowl, cream together the butter and sugar until smooth.
- Beat in the egg, vanilla extract, lemon extract, and lemon zest.
- Gradually blend in the dry ingredients.
- Roll rounded teaspoonfuls of dough into balls, and roll in powdered sugar.
- Place on ungreased cookie sheets about 2 inches apart.
- Bake for 8 to 10 minutes in the preheated oven, or until golden.
- Cool on wire racks.