12 Lemon Christmas Cookie Recipes That Add a Fresh Holiday Twist

I’m so excited to share some delightful lemon Christmas cookie recipes that will brighten up your holiday baking. Picture zesty citrus flavors blending perfectly with classic cookie textures. From chewy lemon sugar cookies to crumbly lemon shortbread, there’s something here for everyone. Each recipe offers a unique twist that will make your festive spread truly special. Ready to add a fresh touch to your holiday treats?

Lemon Sugar Cookies

Lemon Sugar Cookies are a delightful twist on the classic sugar cookie, bringing a revitalizing citrus flavor perfect for the holiday season. The zest and juice of fresh lemons infuse the dough with a bright, tangy taste that pairs beautifully with the sweetness of the cookie. Ideal for Christmas cookie exchanges or as a sweet treat for family gatherings, these cookies are sure to be a hit with both adults and children alike.

Creating a batch of Lemon Sugar Cookies is simple and rewarding. The process involves mixing a few pantry staples with fresh lemon to create a dough that’s both easy to work with and full of flavor. Once baked, the cookies have a slightly crisp edge with a soft, chewy center, making them the perfect addition to any holiday cookie platter.

Ingredients (serves 4-6 people):

• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 large eggs
• 2 tablespoons lemon zest
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• Extra granulated sugar for rolling

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats and set aside.
2. Cream the Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy, about 3 minutes. This step is essential for incorporating air into the mixture for a light texture.
3. Add Wet Ingredients: Beat in the eggs one at a time, making certain each is fully incorporated before adding the next. Then, mix in the lemon zest, lemon juice, and vanilla extract until well combined.
4. Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This will guarantee even distribution of the leavening agents.
5. Combine Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed just until a dough forms. Be careful not to overmix, as this can make the cookies tough.
6. Shape the Cookies: Scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball in granulated sugar to coat, then place them onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers should remain soft and slightly underbaked for a chewy texture once cooled.
8. Cool and Serve: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Serve at room temperature.

Extra Tips: For an extra burst of lemon flavor, consider adding a lemon glaze once the cookies are cooled. Simply mix powdered sugar with a bit of lemon juice until a drizzle consistency is achieved, then lightly coat the tops of the cookies.

Additionally, if you prefer a softer cookie, slightly underbake them, as they’ll continue to firm up as they cool. Finally, storing the cookies in an airtight container helps maintain their freshness for several days.

Lemon Shortbread Cookies

Lemon Shortbread Cookies are a delightful treat that combines the rich, buttery texture of traditional shortbread with a revitalizing citrus twist. Perfectly suited for the holiday season, these cookies are an excellent addition to any festive gathering or as a homemade gift. Their crumbly texture and subtle lemon flavor make them a favorite for those who enjoy a less sweet, more sophisticated dessert option.

Whether you’re a seasoned baker or a novice, this recipe is straightforward and rewarding, producing a batch of cookies that are sure to impress your family and friends.

The key to a great Lemon Shortbread Cookie is guaranteeing that the balance between the butter and lemon is just right. The lemon zest and juice add a fresh, lively flavor that cuts through the richness of the butter, while a dusting of powdered sugar enhances the cookie’s sweetness without overpowering it.

This recipe is designed for a serving size of 4-6 people, making approximately 24 cookies depending on the size you choose to cut them. Enjoy these cookies with a cup of tea or as a standalone dessert to brighten up your holiday season.

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup powdered sugar
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• Additional powdered sugar for dusting

Instructions:

1. Preheat and Prepare: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to guarantee the cookies don’t stick during baking.
2. Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy. This should take about 3-4 minutes using an electric mixer on medium speed.
3. Add Flavorings: Add the lemon zest, lemon juice, and vanilla extract to the butter mixture. Mix until well combined, making sure the lemon flavor is evenly distributed throughout.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the wet mixture, mixing until the dough just comes together. Be cautious not to overmix as this can affect the texture of the cookies.
5. Form the Cookies: Turn the dough out onto a lightly floured surface and gently roll it out to a 1/4-inch thickness. Use a cookie cutter of your choice to cut out shapes, and place them on the prepared baking sheets.
6. Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are just beginning to turn golden brown. Be careful not to overbake, as shortbread should remain pale in color.
7. Cool and Dust: Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. Once cooled, dust with additional powdered sugar if desired.

Extra Tips:

For the best flavor, choose organic lemons, as they’re often more fragrant and free of wax or chemicals. If you prefer a more intense lemon flavor, consider adding a touch more zest.

To achieve an even texture, it’s essential to use room temperature butter and to avoid overworking the dough. Additionally, if you want to make these cookies in advance, the dough can be wrapped in plastic wrap and refrigerated for up to 2 days before baking. Just be sure to let it soften slightly at room temperature for easier rolling.

Enjoy your Lemon Shortbread Cookies fresh or store them in an airtight container for up to a week.

Lemon Thumbprint Cookies

Lemon Thumbprint Cookies are a delightful addition to any holiday cookie platter, bringing a revitalizing twist with their zesty lemon flavor. These cookies are buttery and tender, with a sweet and tangy lemon filling nestled in the center. They’re perfect for those who love a citrusy touch in their desserts and make a beautiful presentation with their thumbprint design.

Whether you’re serving them at a festive gathering or gifting them to loved ones, these cookies are sure to be a hit.

The dough is simple to prepare, combining classic ingredients with bright lemon zest to create a rich and flavorful base. The highlight is the lemon curd filling, which adds a burst of citrus goodness to each bite. As the cookies bake, the edges become golden and crisp, while the centers remain soft and chewy. Enjoy these cookies with a cup of hot tea or coffee for the ultimate holiday treat.

Ingredients (Serves 4-6):

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 cups all-purpose flour
• 1 tablespoon lemon zest
• 1/2 cup lemon curd

Instructions:

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and guarantee even baking.
2. Make the Dough: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. This can be done using an electric mixer or by hand with a sturdy wooden spoon.
3. Add Flavorings: Mix in the vanilla extract, salt, and lemon zest until fully incorporated. The lemon zest will infuse the dough with a bright citrus aroma.
4. Incorporate Flour: Gradually add in the flour, mixing until the dough just comes together. Be careful not to overmix, as this can make the cookies tough.
5. Shape the Cookies: Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart. Use your thumb or the back of a spoon to gently press an indentation into the center of each ball.
6. Fill with Lemon Curd: Spoon about 1/2 teaspoon of lemon curd into each indentation. Don’t overfill, as the curd will spread slightly as it bakes.
7. Bake: Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Keep an eye on them to guarantee they don’t overbake.
8. Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Extra Tips:

To guarantee the best texture, make sure the butter is softened to room temperature before starting. If you don’t have lemon curd on hand, you can make a quick homemade version by whisking together egg yolks, sugar, lemon juice, and butter over low heat until thickened.

Also, feel free to experiment with different fillings like raspberry or apricot jam for a variation in flavor. For a more festive touch, dust the cooled cookies with powdered sugar before serving.

Lemon Ricotta Cookies

Lemon Ricotta Cookies are a delightful addition to any holiday cookie platter, combining the zesty brightness of lemon with the creamy richness of ricotta cheese. These cookies are soft, moist, and packed with flavor, making them a perfect treat for the festive season. The hint of lemon adds a revitalizing twist to the traditional Christmas cookie, making them a hit with both kids and adults alike.

Perfectly paired with a warm cup of tea or coffee, Lemon Ricotta Cookies are sure to bring a little sunshine to your holiday gatherings.

The preparation of Lemon Ricotta Cookies is simple and straightforward, making them an ideal choice for bakers of all skill levels. The ingredients are easily accessible, and the process involves a few basic steps that yield deliciously soft cookies with a delightful lemon glaze.

Whether you’re baking for a holiday party or simply indulging in a sweet treat for yourself, these cookies are sure to impress with their vibrant flavor and tender crumb.

Ingredients for Lemon Ricotta Cookies (serves 4-6):

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 cup ricotta cheese
• 3 tablespoons fresh lemon juice
• Zest of 1 lemon
• 1 teaspoon vanilla extract

For the Lemon Glaze:

• 1 cup powdered sugar
• 2-3 tablespoons fresh lemon juice
• Zest of 1/2 lemon

Cooking Instructions:

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy. This should take about 2-3 minutes.
4. Add Wet Ingredients: Beat in the egg, ricotta cheese, lemon juice, lemon zest, and vanilla extract until well combined. The mixture should be smooth and creamy.
5. Combine Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until incorporated. Be careful not to overmix, as this can result in tough cookies.
6. Scoop and Bake: Using a tablespoon or small cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. The centers should remain soft.
7. Cool and Glaze: Remove the cookies from the oven and allow them to cool on the baking sheets for about 5 minutes before transferring to a wire rack to cool completely. While the cookies cool, prepare the lemon glaze by whisking together the powdered sugar, lemon juice, and lemon zest in a small bowl until smooth. Drizzle the glaze over the cooled cookies.

Extra Tips:

For the best flavor, use fresh lemons for both the juice and zest, as they provide a more vibrant and natural lemon flavor compared to bottled juice. If you prefer a stronger lemon flavor, you can increase the amount of zest in both the cookie dough and the glaze.

Additionally, make sure the ricotta cheese is well-drained to prevent the dough from becoming too moist. These cookies can be stored in an airtight container at room temperature for up to 3 days, or they can be frozen for longer storage, making them a convenient make-ahead option for holiday festivities.

Lemon Biscotti

Lemon Biscotti are a delightful twist on the traditional Italian cookie, perfect for the festive Christmas season. These crisp, twice-baked treats are infused with the bright, zesty flavor of lemon, making them a revitalizing addition to your holiday cookie platter. Biscotti are known for their crunchy texture, which is achieved by baking the dough twice. Their firm texture makes them perfect for dipping into coffee or tea, which is why they’re a popular choice for holiday gatherings.

This Lemon Biscotti recipe is easy to make and requires just a few basic ingredients that you probably already have in your pantry. The key to perfect biscotti is in the balance of flavors and the baking technique. Lemon zest and lemon juice are used to impart a natural citrus flavor, while the almonds add a lovely crunch. This recipe yields a batch sufficient for 4-6 people, guaranteeing everyone at the table gets to enjoy this festive treat.

Ingredients (serving size: 4-6 people):

• 1/2 cup unsalted butter, softened
• 3/4 cup sugar
• 2 large eggs
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup sliced almonds

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. Prepare the Dough: In a large mixing bowl, cream the unsalted butter and sugar together until light and fluffy. This should take about 3-4 minutes using an electric mixer on medium speed. Add the eggs one at a time, beating well after each addition. Mix in the lemon zest and lemon juice until well combined.
3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix. Fold in the sliced almonds using a spatula or wooden spoon.
4. Shape the Biscotti Logs: Divide the dough in half. On a lightly floured surface, shape each portion into a log about 12 inches long and 2 inches wide. Place the logs onto the prepared baking sheet, leaving some space between them as they’ll spread during baking.
5. First Bake: Bake the logs in the preheated oven for 25-30 minutes, or until they’re lightly golden and set. Remove from the oven and allow them to cool on the baking sheet for about 10 minutes, or until they’re cool enough to handle.
6. Slice and Second Bake: Reduce the oven temperature to 325°F (160°C). Using a serrated knife, slice the logs diagonally into 1/2-inch thick slices. Lay the slices cut side up back onto the baking sheet. Return them to the oven and bake for an additional 10-15 minutes, or until they’re golden brown and crisp. Turn them halfway through to guarantee even baking.
7. Cool and Serve: Once baked, transfer the biscotti to a wire rack to cool completely. They’ll continue to harden as they cool. Serve them with coffee or tea for a delightful experience.

Extra Tips:

When zesting the lemon, be sure to only remove the yellow outer layer of the peel and avoid the white pith beneath, as it can be bitter. If you prefer a more pronounced almond flavor, consider toasting the almonds before incorporating them into the dough.

To store the biscotti, place them in an airtight container at room temperature, where they’ll keep for up to two weeks. If you prefer softer biscotti, reduce the second baking time slightly to achieve your desired texture.

Lemon Poppy Seed Cookies

Lemon Poppy Seed Cookies are a delightful twist on traditional Christmas cookies, combining the zesty freshness of lemon with the subtle crunch of poppy seeds. These cookies offer a revitalizing contrast to the more common rich and spicy holiday treats. Perfectly light and tangy, they make a fantastic addition to any festive cookie platter or a thoughtful homemade gift for loved ones.

The lemon zest and juice give these cookies their vibrant citrus flavor, while the poppy seeds add an unexpected texture, making every bite interesting and enjoyable. With a soft and chewy center, these cookies are sure to be a crowd-pleaser.

Whether you’re an experienced baker or just trying your hand at cookie-making, this simple recipe will guide you through creating these delicious Lemon Poppy Seed Cookies for your next holiday gathering.

Ingredients (Serves 4-6 people):

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 tablespoon poppy seeds
• 1 teaspoon baking powder
• 1/2 teaspoon salt

Instructions:

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking.
2. Cream the Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
3. Add Wet Ingredients: Beat in the egg, lemon juice, lemon zest, and vanilla extract, mixing until everything is well combined.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, poppy seeds, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until a dough forms and no streaks of flour remain.
5. Shape the Cookies: Scoop tablespoon-sized portions of dough and roll them into balls. Place each dough ball on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
6. Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers should still be soft but set. Be careful not to overbake.
7. Cool and Serve: Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. Serve the cookies once they’re fully cooled.

Extra Tips:

To enhance the lemon flavor, consider adding a lemon glaze made by mixing powdered sugar with a little lemon juice. Drizzle this over the cooled cookies for an extra burst of citrus.

If you’re planning to store these cookies, make sure they’re completely cooled before transferring them to an airtight container to maintain their freshness. If you prefer a stronger poppy seed presence, feel free to increase the amount slightly.

These cookies pair wonderfully with a cup of tea or coffee, making them a versatile treat throughout the holiday season.

Lemon Gingerbread Cookies

Lemon Gingerbread Cookies are a delightful twist on the traditional gingerbread cookie, bringing a revitalizing citrusy zing to each bite. These cookies are perfect for the holiday season, combining the rich spices of gingerbread with the bright, tangy flavor of lemon. Ideal for those who love experimenting with flavors, Lemon Gingerbread Cookies offer a unique taste that stands out on any cookie platter. They’re also a great way to bring a little sunshine to your winter festivities.

These cookies aren’t just about taste but also about texture. The addition of lemon juice and zest transforms the otherwise dense gingerbread into a lighter, more invigorating treat. The dough is easy to work with, making it perfect for cutting into festive shapes.

Whether you’re making them for a holiday cookie exchange or simply enjoying them with a cup of tea, these cookies are sure to impress. The following recipe serves 4-6 people, making it great for a small gathering or for sharing with family.

Ingredients:

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 3/4 cup unsalted butter, softened
• 3/4 cup packed brown sugar
• 1 large egg
• 1/4 cup molasses
• 1 tablespoon finely grated lemon zest
• 2 tablespoons freshly squeezed lemon juice

Instructions:

1. Prepare the Dough: In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. This guarantees that the spices are evenly distributed throughout the dough.
2. Mix Wet Ingredients: In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy. This should take about 2-3 minutes using an electric mixer on medium speed.
3. Combine Ingredients: Beat the egg into the butter mixture until fully incorporated. Then, add the molasses, lemon zest, and lemon juice, mixing until everything is well combined.
4. Form the Dough: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. Be careful not to overmix, as this can make the cookies tough.
5. Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 2 hours. This step is essential for guaranteeing the dough is firm enough to roll out and cut into shapes.
6. Prepare for Baking: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
7. Roll and Cut: On a lightly floured surface, roll out the dough to about 1/4 inch thickness. Use cookie cutters to cut out desired shapes and place them on the prepared baking sheets.
8. Bake the Cookies: Bake in the preheated oven for 8-10 minutes, or until the edges are firm and the cookies have a slight golden color. Allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Extra Tips: For an extra burst of lemon flavor, you can glaze the cookies with a simple lemon icing made from powdered sugar and lemon juice. Also, make sure your butter is at room temperature before starting, as this helps achieve the right consistency in the dough.

If the dough becomes too soft while rolling, return it to the fridge for a few minutes to firm up. Finally, storing these cookies in an airtight container will keep them fresh and chewy for up to a week.

Lemon Snowball Cookies

Lemon Snowball Cookies are a delightful addition to your holiday baking repertoire, offering a rejuvenating twist on the classic snowball cookie with a burst of citrus flavor. These cookies are light, crumbly, and coated in a snowy layer of powdered sugar, making them a favorite treat for lemon lovers.

Perfect for sharing with family and friends during the festive season, these cookies aren’t only delicious but also visually appealing with their bright lemony center and snowy exterior.

Making these cookies is a breeze, requiring just a few simple ingredients and minimal preparation time. The key to achieving the perfect texture is to verify the butter is at room temperature, which helps in creating a tender, melt-in-your-mouth cookie.

Paired with fresh lemon zest and juice, these cookies are sure to become a staple in your holiday cookie jar. With a serving size of 4-6 people, this recipe is ideal for small gatherings or as a thoughtful homemade gift.

Ingredients:

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 cup finely chopped pecans or walnuts (optional)
• Additional powdered sugar for rolling

Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking.
2. Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and 1/2 cup of powdered sugar until the mixture is light and fluffy. This process should take about 2-3 minutes using an electric mixer.
3. Add Flavorings: Beat in the vanilla extract, lemon zest, and lemon juice until well combined. The lemon zest and juice will infuse the dough with a fresh citrus aroma.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour and salt. Gradually add this dry mixture to the creamed butter, mixing until just combined.
5. Fold in Nuts: If using, gently fold in the chopped pecans or walnuts until evenly distributed throughout the dough. This step is optional, but nuts add a delightful crunch to the cookies.
6. Shape the Cookies: Scoop tablespoons of dough and roll them into balls using your hands. Place the dough balls onto the prepared baking sheets, spacing them about 1 inch apart.
7. Bake the Cookies: Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. The centers should remain pale.
8. Cool and Roll in Sugar: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack. Once slightly cooled, roll the cookies in additional powdered sugar until completely coated.

Extra Tips:

To achieve the perfect snowball effect, verify the cookies are slightly warm when rolling them in powdered sugar, as this allows the sugar to adhere better.

If you prefer a stronger lemon flavor, consider adding a bit more lemon zest. These cookies can be stored in an airtight container at room temperature for up to a week, making them a perfect make-ahead treat for holiday festivities.

Lemon Curd Sandwich Cookies

Lemon Curd Sandwich Cookies are the perfect blend of tangy and sweet, making them an excellent treat for the holiday season. These delicate cookies are sandwiched together with a luscious homemade lemon curd, creating a burst of flavor in every bite. The zestiness of the lemon pairs beautifully with the buttery cookie, making it a crowd-pleaser for both family gatherings and festive celebrations.

The key to achieving the perfect Lemon Curd Sandwich Cookie lies in the balance between the tartness of the lemon curd and the subtle sweetness of the sugar cookie. The cookies themselves are crisp yet tender, providing the ideal vessel for the creamy, smooth lemon curd filling. This recipe serves 4-6 people, offering just the right quantity to share with loved ones or to enjoy as a personal indulgence.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• 1/2 cup lemon curd (store-bought or homemade)
• Powdered sugar, for dusting

Instructions:

1. Prepare the Cookie Dough: In a medium bowl, whisk together the all-purpose flour and salt. Set aside. In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer until light and fluffy, about 2-3 minutes.
2. Add Wet Ingredients: Add the egg, vanilla extract, and lemon zest to the butter and sugar mixture. Beat until well combined. Gradually add the flour mixture, mixing until a soft dough forms. Be careful not to overmix.
3. Chill the Dough: Divide the dough in half and shape each half into a disk. Wrap the disks in plastic wrap and chill in the refrigerator for at least 1 hour, or until firm.
4. Preheat and Roll Out Dough: Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out one disk of dough to about 1/8-inch thickness. Use a round cookie cutter to cut out cookies. Place cookies on a baking sheet lined with parchment paper.
5. Bake the Cookies: Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
6. Assemble the Sandwich Cookies: Once the cookies are cooled, spread approximately 1 teaspoon of lemon curd on the flat side of half of the cookies. Top with the remaining cookies, pressing gently to form a sandwich.
7. Finish and Serve: Dust the tops of the cookies with powdered sugar before serving. Enjoy your Lemon Curd Sandwich Cookies with a cup of tea or as a delightful holiday dessert.

Extra Tips:

When making the lemon curd, if you choose to make it from scratch, be sure to use fresh lemon juice for the best flavor. Additionally, make sure to chill the dough thoroughly before rolling it out to prevent the cookies from spreading too much during baking.

If you want to add a decorative touch, use a fork to create a pattern on the top cookies before baking. These cookies can be stored in an airtight container for up to a week, but they’re best enjoyed fresh.

Lemon Almond Cookies

Lemon Almond Cookies are a delightful treat that combines the bright, zesty flavor of lemon with the nutty richness of almonds, making them a perfect addition to your holiday cookie platter.

These cookies are light, crispy, and full of flavor, offering a revitalizing twist to traditional Christmas cookies. Whether you’re planning to serve them during a festive gathering or simply want to enjoy them with a cup of tea, these cookies are sure to be a hit with anyone who loves the combination of lemon and almonds.

The recipe for Lemon Almond Cookies is straightforward and requires just a few simple ingredients. The process involves creating a dough infused with lemon zest and almond extract, which is then baked to golden perfection.

The result is a batch of cookies that aren’t only delicious but also have a wonderful texture that’s both crisp and chewy. This recipe serves 4-6 people, making it ideal for small gatherings or for gifting to friends and family during the holiday season.

Ingredients:

• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 tablespoon lemon zest
• 1/4 cup sliced almonds

Instructions:

1. Preheat the oven: Begin by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. This guarantees that all the dry ingredients are evenly distributed and will help in achieving uniform cookies.
3. Cream butter and sugar: In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until the mixture is light and fluffy. This should take about 3-4 minutes.
4. Add wet ingredients: Beat in the egg, vanilla extract, almond extract, and lemon zest until well incorporated. The mixture should be smooth and creamy.
5. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix, as this can result in tough cookies.
6. Prepare the dough: Gently fold in the sliced almonds into the dough using a spatula, guaranteeing they’re evenly distributed throughout the mixture.
7. Shape and bake cookies: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Lightly flatten each cookie with the back of a spoon before placing them in the oven.
8. Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Extra Tips:

For a more pronounced lemon flavor, consider adding a teaspoon of lemon juice to the dough. If you prefer a softer cookie, reduce the baking time by a minute or two.

Additionally, you can sprinkle a touch of powdered sugar over the cooled cookies for a festive touch. These cookies store well in an airtight container for up to a week, making them a great make-ahead option for holiday gatherings.

Lemon White Chocolate Chip Cookies

Lemon White Chocolate Chip Cookies are a delightful twist on the classic chocolate chip cookie, offering a revitalizing citrus flavor combined with the creamy sweetness of white chocolate. These cookies are perfect for the holiday season, bringing a touch of brightness to your festive cookie platter. The tangy lemon zest and juice balance beautifully with the rich white chocolate, creating a cookie that’s both indulgent and invigorating.

This recipe yields approximately 24 cookies, making it ideal for serving 4-6 people, depending on how many cookies each person enjoys. The cookies are soft and chewy on the inside, with a slight crispness on the outside, providing a pleasing texture that complements the flavors. Whether you’re hosting a holiday party or looking for a sweet treat to enjoy with family, these Lemon White Chocolate Chip Cookies are sure to be a hit.

Ingredients:

• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg
• 1 tablespoon freshly grated lemon zest
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• 1 cup white chocolate chips

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking and guarantee even baking.
2. Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This will help evenly distribute the leavening agent and salt throughout the dough.
3. Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar. Use an electric mixer on medium speed for about 2-3 minutes until the mixture is light and fluffy.
4. Add Wet Ingredients: Beat in the egg, lemon zest, lemon juice, and vanilla extract to the creamed mixture. Mix until everything is well combined, scraping down the sides of the bowl as necessary.
5. Combine Dry and Wet Mixtures: Gradually add the dry ingredients to the wet mixture, mixing on low speed just until the flour is incorporated. Be careful not to overmix, as this can toughen the cookies.
6. Fold in White Chocolate Chips: Using a spatula, gently fold in the white chocolate chips until they’re evenly distributed throughout the dough.
7. Shape and Bake the Cookies: Scoop tablespoon-sized amounts of dough onto the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
8. Cool the Cookies: Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes. Then transfer them to a wire rack to cool completely.

Extra Tips:

For the best flavor, use fresh lemon juice and zest. The freshness of the lemon will greatly enhance the citrus flavor in the cookies. If you want a bit more lemony punch, consider adding an extra tablespoon of lemon zest.

Also, make sure your butter is at room temperature before starting, as this will help in achieving the perfect creamy texture when creaming with the sugars. Additionally, if you prefer a slightly crisper cookie, you can bake them a minute or two longer, but be careful not to burn the edges. Enjoy your festive baking!

Lemon Meringue Cookies

Lemon Meringue Cookies are a delightful treat that combines the zesty tang of lemon with the airy, light texture of meringue. These cookies are perfect for the holiday season, offering a rejuvenating twist to the traditional Christmas cookie platter. Their bright lemon flavor and crisp exterior make them a standout addition to any festive gathering.

Creating Lemon Meringue Cookies involves whipping up a fluffy meringue and incorporating the vibrant taste of lemon, resulting in a cookie that’s both visually appealing and delicious. This recipe is designed to serve 4-6 people, making it ideal for sharing with family and friends during the holiday season. The process is simple, and the results are sure to impress.

Ingredients (Serves 4-6):

• 4 large egg whites
• 1 cup granulated sugar
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1/2 teaspoon cream of tartar
• A pinch of salt
• Yellow food coloring (optional)

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 200°F (95°C). Line two baking sheets with parchment paper to prevent the meringues from sticking.
2. Prepare Egg Whites: In a clean, dry mixing bowl, add the egg whites. Confirm that no yolk is present, as any fat can prevent the whites from whipping properly.
3. Whip the Egg Whites: Using an electric mixer, beat the egg whites on medium speed until they become frothy. Add the cream of tartar and the pinch of salt to stabilize the mixture.
4. Add Sugar Gradually: Increase the mixer speed to high and gradually add the granulated sugar, a tablespoon at a time, confirming each addition is fully incorporated before adding more. This helps to create a stiff, glossy meringue.
5. Incorporate Lemon Flavor: Once the sugar is fully dissolved and the meringue holds stiff peaks, gently fold in the lemon juice and lemon zest. If you desire a more vibrant color, add a few drops of yellow food coloring and fold until evenly distributed.
6. Pipe or Spoon Meringues: Transfer the meringue mixture to a piping bag fitted with a star tip, or simply use a spoon to drop dollops onto the prepared baking sheets. Leave about an inch of space between each meringue.
7. Bake the Meringues: Place the baking sheets in the preheated oven and bake for 1.5 to 2 hours, or until the meringues are dry and can be easily lifted from the parchment. Turn off the oven and let the meringues cool inside the oven for an additional hour to confirm they’re fully dry.
8. Store or Serve: Once cooled, remove the meringues from the oven and store them in an airtight container. They can be enjoyed immediately or saved for later.

Extra Tips:

For the best results, confirm that your mixing bowl and beaters are completely free of grease before whipping the egg whites, as any residue can affect the meringue’s ability to form stiff peaks.

If your meringues start to brown, your oven temperature may be too high, so consider lowering it slightly.

Additionally, these cookies can be stored in an airtight container for up to a week, making them a great make-ahead option for busy holiday preparations.