Festive Hanukkah Lemon Christmas Cookies (Printable)

Zesty cookies with lemon and holiday spices bring festive joy to every celebration.

# What You'll Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/4 teaspoon salt
04 - 1/2 teaspoon ground cinnamon
05 - 1/4 teaspoon ground nutmeg

→ Wet Ingredients

06 - 3/4 cup unsalted butter, softened
07 - 1 cup granulated sugar
08 - 1 large egg
09 - 1/4 cup freshly squeezed lemon juice
10 - Zest of 2 lemons
11 - 1 teaspoon vanilla extract

→ Glaze

12 - 1 cup powdered sugar
13 - 2–3 tablespoons freshly squeezed lemon juice
14 - 1 tablespoon milk

→ Decoration (Optional)

15 - Blue and white sprinkles or edible glitter

# Cooking Steps:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk flour, baking soda, salt, cinnamon, and nutmeg together in a medium bowl. Set aside.
03 - Using an electric mixer, cream softened butter with granulated sugar on medium speed until light and fluffy, about 2–3 minutes.
04 - Beat in egg, lemon juice, lemon zest, and vanilla extract until fully incorporated.
05 - Gradually add dry ingredients to wet mixture, mixing on low speed until just combined. Do not overmix.
06 - Scoop tablespoon portions of dough onto prepared baking sheets, leaving 2 inches between each mound.
07 - Bake for 10–12 minutes until edges are lightly golden. Remove from oven and cool cookies on baking sheets for 5 minutes.
08 - Transfer cookies to a wire rack and allow them to cool completely before glazing.
09 - Whisk powdered sugar, lemon juice, and milk in a small bowl until glaze is smooth and pourable.
10 - Drizzle or spread glaze over fully cooled cookies. Immediately apply sprinkles if desired.
11 - Allow glaze to set completely before serving or storing cookies.

# Expert Tips:

01 -
  • Festive holiday flavor with citrus and spice
  • Soft, tender texture and easy glazing
02 -
  • These cookies freeze beautifully when stored in layers with parchment paper.
  • Substitute gluten-free flour and plant-based butter for allergen-friendly cookies.
03 -
  • For extra lemon punch, add a few drops of lemon extract to the dough.
  • Let cookies cool fully before glazing for best results.

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