Lemon Christmas Cookies

If you’re looking to add a zesty twist to your holiday baking, these Lemon Christmas Cookies are the perfect treat! Imagine soft, thick cookie sandwiches infused with lemon zest, syrup, and juice, each bite bursting with fresh citrus flavor. Filled with a tangy layer of lemon curd and topped with a sweet lemon glaze, these cookies are finished with a sprinkle of candied lemon zest. They strike the perfect balance between tart and sweet, making them a bright and refreshing addition to any festive gathering. Get ready to wow your friends and family with these irresistible cookies that taste like sunshine in every bite!

Lemon Christmas Cookies Recipe:

Ingredients: (makes 23 cookie sandwiches)

Dough:

• 12 Tbs of Unsalted Butter (1 1/2 stick)
• 1 Cup Powdered Sugar
• 1 tsp of Vanilla Extract
• 1 Egg
• 1 Tbs Lemon Syrup (you can use the syrup from my home-made Candied Lemon Zest)
• 3 Tbs of Lemon Juice
• Lemon Zest from 1 lemon
• pinch of Salt
• 2 Cups of All Purpose Flour (sifted)

• 2 baking sheets
• Large bowl
• Medium bowl
• Measuring cups / spoons
• Electric mixer
• Rolling pin with spacer
• Cookie cutter 1 1/2-inch circle
• Wire (cooling) rack

Lemon Glaze:

• 3/4 Cup of Powdered Sugar
• 2 tsp of Milk
• 1 tsp of Lemon Juice

Finish and decorate:

• Lemon Curd (for filling)
• Candied Lemon Zest (decor)
• Pearl sprinkles (decor)

Directions:

• Preheat your oven to 350°F (175°C), and line 2 baking sheets with parchment paper.

• In a large bowl, beat together the softened butter and sugar using a hand-held electric mixer until light and fluffy.
• Add the vanilla extract, egg, lemon syrup and lemon juice to the butter-sugar mixture and beat until well combined.

• In a separate medium bowl, mix together the sifted flour, lemon zest and salt.

• On a floured surface, roll out one portion of the chilled dough to a thickness of about 1/2 inch, using a rolling pin with spacer to ensure even thickness.

• Using a cookie cutter, cut out shapes from the dough.

• Carefully transfer the cut-out shapes to the prepared baking sheet, ensuring they are spaced apart.

• Bake 10 -12 minutes, until the bottom of the cookies is lightly brown.
• Once baked, transfer cookies to a cooling wire rack and allow them to cool completely.
• These are sandwiches. Spread a layer of Lemon Glaze on the top of the “top” cookies, and a layer of Lemon Curd onto the top of the “bottom” cookies.
• (Tip: save a small amount of Lemon Glaze and decorate the top cookies when the glaze is dry. Pour the glaze into a small sandwich bag and seal it. Cut off very small part of its corner and decorate the cookies by “squeezing” the glaze out, using a gentle pressure on the bag. I used a zig-zag line on mine. While the glaze was still “wet”, I decorated it with candied lemon zest and pearl sprinkles, ensuring that the decorations “stick”).
• Assemble cookies: using gentle pressure to stick the top cookie onto the bottom cookie.

• Serve and enjoy! (Tip: the cookies taste better if they sit for a day or two in a fridge).

Conclusion:

These Lemon Christmas Cookies are a delightful way to add a little extra brightness to your holiday dessert spread. Their soft, thick texture combined with the layers of lemony goodness will leave everyone craving more. Whether you’re sharing them at a holiday party or gifting them to loved ones, these cookies are sure to stand out. With a perfect harmony of sweet and tangy, they’re a refreshing treat for anyone who loves a burst of citrus in their desserts. Give them a try and enjoy the festive cheer they bring to your celebrations!

Pair these zesty Lemon Christmas Cookies with Linzer cookies, Rum Balls or other cookies for a festive holiday cookie plate that offers a perfect mix of flavors and textures.