Pin It Bright, zesty cookies that blend the joyful flavors of lemon and holiday spices, perfect for celebrating Hanukkah or Christmas alike. These soft, glazed cookies are a delightful addition to any festive table.
I made these cookies for a mixed holiday party and they were the first to disappear from the cookie plate. Guests loved how the lemon and spices tasted like winter celebrations. I always include them for both Hanukkah and Christmas.
Ingredients
- All-purpose flour: 2 1/4 cups (280 g)
- Baking soda: 1/2 tsp
- Salt: 1/4 tsp
- Ground cinnamon: 1/2 tsp
- Ground nutmeg: 1/4 tsp
- Unsalted butter, softened: 3/4 cup (170 g)
- Granulated sugar: 1 cup (200 g)
- Large egg: 1
- Freshly squeezed lemon juice: 1/4 cup (60 ml)
- Zest of 2 lemons:
- Vanilla extract: 1 tsp
- Powdered sugar: 1 cup (120 g)
- Freshly squeezed lemon juice (for glaze): 2 3 tbsp
- Milk: 1 tbsp
- Blue and white sprinkles or edible glitter: Optional, for decoration
Instructions
- Prepare the oven:
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Mix dry ingredients:
- In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
- Cream butter and sugar:
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy (about 2 3 minutes).
- Add wet ingredients:
- Beat in the egg, lemon juice, lemon zest, and vanilla extract until well combined.
- Combine mixtures:
- Gradually add dry ingredients to the wet mixture, mixing just until incorporated.
- Shape cookies:
- Scoop tablespoon-sized portions of dough onto prepared baking sheets, leaving about 2 inches between each cookie.
- Bake:
- Bake for 10 12 minutes, or until edges are lightly golden. Remove from oven and let cool for 5 minutes, then transfer to a wire rack.
- Make glaze:
- Whisk together powdered sugar, lemon juice, and milk until smooth and pourable.
- Glaze and decorate:
- When cookies are cool, drizzle or spread glaze over each cookie and immediately add sprinkles if desired. Allow glaze to set before serving or storing.
Pin It My cousin always helps drizzle the glaze and add the sprinkles. It has become a festive family tradition and makes the baking extra joyful.
Required Tools
Mixing bowls, electric mixer (or hand whisk), measuring cups and spoons, baking sheets, parchment paper, wire rack
Allergen Information
Contains wheat (gluten), dairy, eggs. For allergen-free options: use plant-based butter and milk, and gluten-free flour blend.
Nutritional Information
Calories per cookie: 120. Total Fat: 5 g. Carbohydrates: 18 g. Protein: 1 g.
Pin It Serve these festive cookies with tea or cocoa for a cozy holiday treat, and enjoy the bright citrus flavor all season long.
Recipe Questions & Answers
- → Can I make these cookies dairy-free?
Absolutely. Substitute plant-based butter and milk for a dairy-free version while keeping the bright flavor.
- → How do I boost the lemon flavor?
Add a few drops of lemon extract to the dough or glaze to intensify the citrus notes.
- → How should I store the cookies?
Store in an airtight container at room temperature for up to 5 days to maintain softness and freshness.
- → Are these suitable for Hanukkah or Christmas?
Yes, their festive color and flavor make them great for both Hanukkah and Christmas gatherings.
- → Can I use gluten-free flour?
Yes, a gluten-free flour blend works as a substitute for all-purpose flour. Check all ingredient labels for allergens.
- → What decorations work best?
Blue and white sprinkles or edible glitter add a festive touch, but any seasonal decoration works nicely.