Every December, I make these lemon cookies, exactly one week before Christmas. I love that I can quickly cut them into rectangles or festive shapes, depending on how much I feel like rolling out the dough or playing with the cookie cutters. The decoration never turns out the same from year to year, but that doesn't bother anyone – in fact, I prefer them that way, with imperfect details. A few pieces always end up on the tree, as they hold up quite well when hung.
Quick Info
Total Time: 2 hours (includes cooling and decorating)
Servings: 2 large trays (about 35-45 cookies, depending on size)
Difficulty: easy to medium
Ingredients
For the dough:
325 g all-purpose flour
200 g cold salted butter, diced (the salted butter makes a difference in taste)
125 g powdered sugar
2 large egg yolks
2 teaspoons vanilla extract
Zest of 1 untreated lemon
For the icing:
1 egg white
200 g powdered sugar
1 tablespoon lemon juice
50-100 g candied or dried fruits (mango, pineapple, papaya, blueberries, goji berries, cranberries, pistachios, almonds – whatever you have, chopped small)
(optional) food coloring
Instructions
1. In the bowl of a mixer, add the flour and cold butter. Mix for a few seconds until the texture resembles breadcrumbs.
2. Add the powdered sugar, egg yolks, vanilla, and lemon zest. Mix until the dough starts to come together, no more.
3. Transfer the dough to a countertop. Gather it by hand (knead lightly, without overdoing it). It should be smooth, elastic, not crumbly. If it seems too dry, a few drops of cold water help.
4. Divide the dough into 2-3 pieces, flatten them, and wrap in plastic wrap. Refrigerate for 30-40 minutes.
5. Roll out each piece between two sheets of parchment paper to a thickness of 5 mm. No extra flour is needed on the countertop.
6. Cut out cookies with Christmas shapes or just rectangles (approx. 3x8 cm). For those I want to hang on the tree, I make a hole 1 cm from the edge with a stick or the thick end of a toothpick.
7. Place the cookies on trays lined with parchment paper, leaving some space between them.
8. Preheat the oven to 160°C (320°F) for convection or 180°C (356°F) for gas.
9. Bake for 18-20 minutes or until the edges turn golden. If I know the bottom tray bakes quickly, I place an extra tray underneath as protection.
10. Transfer the cookies to a cooling rack. If the holes for hanging have shrunk, I remake them immediately while they are warm.
11. For the icing, beat the egg white with a mixer for 2 minutes. Add 2 tablespoons of powdered sugar, continue beating for another 2 minutes, then add the lemon juice. Gradually incorporate the remaining sugar until I obtain a thick, white paste that holds on the whisk.
12. Spread the icing on the cookies (with a knife, spatula, or a cone made from parchment paper). For detailed designs, I thin the icing slightly with lemon juice.
13. Decorate with candied fruits, pieces of pistachios, almonds, or, if desired, use a little food coloring for various designs.
14. Let the cookies dry at room temperature for a few hours until the icing hardens completely.
Why I make this recipe often
These cookies are simple, tender, and keep well for many days. They can be decorated as desired, do not require special techniques, and I can make them in advance for holidays or gifts. They store perfectly in airtight containers, either in the fridge or at room temperature.
Tips and Variations
Tips
- For tender dough, do not over-knead.
- The butter must be cold.
- Do not skip the chilling phase, otherwise, the dough will stick.
- The hanging holes can be easily redone if checked while the cookies are hot.
Substitutions
- Salted butter can be replaced with unsalted butter and a pinch of salt.
- Powdered sugar can be quickly made from granulated sugar, ground in a blender.
- If you do not have candied fruits, plain icing works just fine.
Variations
- For a stronger lemon flavor, add a little lemon essence to the icing.
- Instead of lemon, grated orange can be used.
- If you do not want icing, the cookies can be lightly brushed with egg and sprinkled with sugar before baking.
Serving Ideas
- As decorations for the tree (they hold up when hung for 5-7 days without getting soft).
- In gift boxes for friends.
- As a snack with coffee or tea.
Frequently Asked Questions
1. Can I use margarine instead of butter?
I do not recommend it. The cookies will have a different texture and will not turn out as tender.
2. Can the cookies be frozen?
Yes, you can freeze them either baked (without icing) or the dough. They keep for up to 3 months.
3. What do I do if the icing comes out too thick or too runny?
If it’s too thick, add a few drops of lemon juice or water. If it’s too runny, add more powdered sugar.
4. How long can the iced cookies be kept?
Up to 10 days in airtight containers, either in the fridge or at room temperature.
5. The hanging holes sometimes close up during baking. How do I remake them?
Immediately after taking the cookies out of the oven, while they are still soft, remake the holes with a stick.
Nutritional Values (per cookie, approximately)
Calories: 80-100 kcal
Carbohydrates: 13-14 g
Fats: 4-5 g
Proteins: 1.2 g
Estimates are for 8 cm cookies, decorated moderately. The icing adds sugar.
Storage and Reheating
Store the cookies in airtight containers, either in the fridge or in a cool room. They are good for up to 10 days. If they have been in the fridge, let them sit for 10-15 minutes at room temperature before serving for a more tender texture. They do not need reheating, just let them come to room temperature, as otherwise, the icing will melt.
The recipe works the same for cookies without special decoration if you just want something simple and good for breakfast or snacks.
Quick Info
Total Time: 2 hours (includes cooling and decorating)
Servings: 2 large trays (about 35-45 cookies, depending on size)
Difficulty: easy to medium
Ingredients
For the dough:
325 g all-purpose flour
200 g cold salted butter, diced (the salted butter makes a difference in taste)
125 g powdered sugar
2 large egg yolks
2 teaspoons vanilla extract
Zest of 1 untreated lemon
For the icing:
1 egg white
200 g powdered sugar
1 tablespoon lemon juice
50-100 g candied or dried fruits (mango, pineapple, papaya, blueberries, goji berries, cranberries, pistachios, almonds – whatever you have, chopped small)
(optional) food coloring
Instructions
1. In the bowl of a mixer, add the flour and cold butter. Mix for a few seconds until the texture resembles breadcrumbs.
2. Add the powdered sugar, egg yolks, vanilla, and lemon zest. Mix until the dough starts to come together, no more.
3. Transfer the dough to a countertop. Gather it by hand (knead lightly, without overdoing it). It should be smooth, elastic, not crumbly. If it seems too dry, a few drops of cold water help.
4. Divide the dough into 2-3 pieces, flatten them, and wrap in plastic wrap. Refrigerate for 30-40 minutes.
5. Roll out each piece between two sheets of parchment paper to a thickness of 5 mm. No extra flour is needed on the countertop.
6. Cut out cookies with Christmas shapes or just rectangles (approx. 3x8 cm). For those I want to hang on the tree, I make a hole 1 cm from the edge with a stick or the thick end of a toothpick.
7. Place the cookies on trays lined with parchment paper, leaving some space between them.
8. Preheat the oven to 160°C (320°F) for convection or 180°C (356°F) for gas.
9. Bake for 18-20 minutes or until the edges turn golden. If I know the bottom tray bakes quickly, I place an extra tray underneath as protection.
10. Transfer the cookies to a cooling rack. If the holes for hanging have shrunk, I remake them immediately while they are warm.
11. For the icing, beat the egg white with a mixer for 2 minutes. Add 2 tablespoons of powdered sugar, continue beating for another 2 minutes, then add the lemon juice. Gradually incorporate the remaining sugar until I obtain a thick, white paste that holds on the whisk.
12. Spread the icing on the cookies (with a knife, spatula, or a cone made from parchment paper). For detailed designs, I thin the icing slightly with lemon juice.
13. Decorate with candied fruits, pieces of pistachios, almonds, or, if desired, use a little food coloring for various designs.
14. Let the cookies dry at room temperature for a few hours until the icing hardens completely.
Why I make this recipe often
These cookies are simple, tender, and keep well for many days. They can be decorated as desired, do not require special techniques, and I can make them in advance for holidays or gifts. They store perfectly in airtight containers, either in the fridge or at room temperature.
Tips and Variations
Tips
- For tender dough, do not over-knead.
- The butter must be cold.
- Do not skip the chilling phase, otherwise, the dough will stick.
- The hanging holes can be easily redone if checked while the cookies are hot.
Substitutions
- Salted butter can be replaced with unsalted butter and a pinch of salt.
- Powdered sugar can be quickly made from granulated sugar, ground in a blender.
- If you do not have candied fruits, plain icing works just fine.
Variations
- For a stronger lemon flavor, add a little lemon essence to the icing.
- Instead of lemon, grated orange can be used.
- If you do not want icing, the cookies can be lightly brushed with egg and sprinkled with sugar before baking.
Serving Ideas
- As decorations for the tree (they hold up when hung for 5-7 days without getting soft).
- In gift boxes for friends.
- As a snack with coffee or tea.
Frequently Asked Questions
1. Can I use margarine instead of butter?
I do not recommend it. The cookies will have a different texture and will not turn out as tender.
2. Can the cookies be frozen?
Yes, you can freeze them either baked (without icing) or the dough. They keep for up to 3 months.
3. What do I do if the icing comes out too thick or too runny?
If it’s too thick, add a few drops of lemon juice or water. If it’s too runny, add more powdered sugar.
4. How long can the iced cookies be kept?
Up to 10 days in airtight containers, either in the fridge or at room temperature.
5. The hanging holes sometimes close up during baking. How do I remake them?
Immediately after taking the cookies out of the oven, while they are still soft, remake the holes with a stick.
Nutritional Values (per cookie, approximately)
Calories: 80-100 kcal
Carbohydrates: 13-14 g
Fats: 4-5 g
Proteins: 1.2 g
Estimates are for 8 cm cookies, decorated moderately. The icing adds sugar.
Storage and Reheating
Store the cookies in airtight containers, either in the fridge or in a cool room. They are good for up to 10 days. If they have been in the fridge, let them sit for 10-15 minutes at room temperature before serving for a more tender texture. They do not need reheating, just let them come to room temperature, as otherwise, the icing will melt.
The recipe works the same for cookies without special decoration if you just want something simple and good for breakfast or snacks.