Introduction

Bright and zesty, these Christmas Lemon Sugar Cookies bring a refreshing twist to the classic holiday treat. Soft, buttery, and bursting with lemon flavor, they’re perfect for gifting or enjoying with a cup of tea during the festive season.

The image shows a close-up of a small stack of three lemon cookies, each with a soft yellow color and lightly cracked tops covered with coarse sugar crystals. The cookies have a round shape with the edges slightly browned and a texture that looks soft and crumbly. They are resting on a white plate with gray crackle patterns, placed on a white marbled surface. The background is softly blurred with hints of yellow, possibly lemon fruits. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ¼ cups (280 g) all-purpose flour
1 tsp baking powder
½ tsp salt
1 cup (226 g) unsalted butter, room temperature
1 cup (200 g) granulated sugar
1 large egg, room temperature
2 tbsp fresh lemon juice
2 tsp lemon zest (about 2 lemons)
1 tsp pure vanilla extract
Optional: ¼ cup (30 g) powdered sugar, for rolling

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3: In a large mixing bowl, cream the butter and granulated sugar on medium speed until light and fluffy, about 3–4 minutes.
Step 4: Add the egg, lemon juice, lemon zest, and vanilla extract. Mix until fully combined and fragrant.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Avoid overmixing.
Step 6: If you prefer a slightly crackled surface, place the powdered sugar in a shallow bowl. Scoop a tablespoon of dough, roll it into a ball, then gently roll in powdered sugar before placing on the baking sheet. If not, simply roll plain dough balls.
Step 7: Arrange the dough balls about 2 inches apart. Gently flatten each ball with the bottom of a glass or your palm to about ¼ inch thickness.
Step 8: Bake for 9–11 minutes, or until the edges are lightly golden and the centers are set.
Step 9: Allow cookies to rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

Use fresh lemons for zest and juice to maximize bright citrus flavor.
For an extra festive touch, add finely chopped candied ginger or a sprinkle of coarse sugar before baking.
If you like your cookies softer, bake closer to 9 minutes; for crisper edges, bake up to 11 minutes.
Rolling the dough in powdered sugar before baking creates a pretty crackled effect and a lightly sweet crust.

Storage

Store cooled cookies in an airtight container at room temperature for up to one week. To keep them fresh longer, separate layers with parchment paper. Reheat gently in a warm oven for a few minutes if you prefer them warm.

How to Serve

The image shows a close-up of a stack of three soft, round cookies with a cracked surface and a yellowish color. Each cookie is sprinkled heavily with large sugar crystals that add texture and sparkle, especially on the top and edges. The cookies have a slightly browned bottom crust that peeks out where they overlap. They rest on a white plate with subtle gray crackle patterns, and the background is a white marbled surface that softly blurs out, giving focus to the cookies. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use lemon extract instead of fresh lemon juice and zest?

Yes, but use sparingly as lemon extract is more concentrated. Start with 1 teaspoon and adjust to taste, since fresh lemon adds brightness and natural acidity that extract alone may not provide.

Can these cookies be frozen?

Absolutely. You can freeze the dough balls before baking by rolling them and placing on a tray until firm, then transferring to a freezer bag. Bake from frozen, adding a couple of extra minutes to baking time. Baked cookies freeze well too; thaw at room temperature before serving.