Dessert

Christmas Lemon Sugar Cookies Recipe

ByMaya Quinn February 8, 2026February 8, 2026

Introduction

These Christmas Lemon Sugar Cookies bring a bright, citrusy twist to a classic holiday treat. Soft, buttery, and bursting with fresh lemon flavor, they’re perfect for sharing with friends and family during festive gatherings.

A close-up view of a small stack of soft, yellow lemon cookies. Each cookie is round with a cracked surface and is coated with large sugar crystals that sparkle in the light, giving them a sugary texture. The cookies have golden edges and a slightly bumpy texture from the sugar grains. They are neatly stacked on a white plate with a subtle cracked pattern, and the background is a white marbled surface. In the blurred background, there are hints of bright yellow lemons adding a fresh and sunny color contrast. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ¼ cups (280 g) all-purpose flour
1 tsp baking powder
½ tsp salt
1 cup (226 g) unsalted butter, room temperature
1 cup (200 g) granulated sugar
1 large egg, room temperature
2 tbsp fresh lemon juice
2 tsp lemon zest (about 2 lemons)
1 tsp pure vanilla extract
Optional: ¼ cup (30 g) powdered sugar, for rolling

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3: In a large mixing bowl, cream the butter and granulated sugar on medium speed until light and fluffy, about 3–4 minutes.
Step 4: Add the egg, lemon juice, lemon zest, and vanilla extract. Mix until fully combined and fragrant.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Avoid overmixing.
Step 6: If you prefer a slightly crackled surface, place the powdered sugar in a shallow bowl. Scoop a tablespoon of dough, roll it into a ball, then gently roll in powdered sugar before placing on the baking sheet. If not, simply roll plain dough balls.
Step 7: Arrange the dough balls about 2 inches apart. Gently flatten each ball with the bottom of a glass or your palm to about ¼ inch thickness.
Step 8: Bake for 9–11 minutes, or until the edges are lightly golden and the centers are set.
Step 9: Allow cookies to rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

For extra lemon flavor, add a teaspoon of lemon extract in place of vanilla.
Roll the dough balls in colored sugar instead of powdered sugar for festive decoration.
Use finely grated lemon zest to avoid large pieces in the cookies.
Ensure the butter is soft but not melted for the best texture.

Storage

Store the cooled cookies in an airtight container at room temperature for up to one week. They can also be frozen for up to three months—just thaw at room temperature before serving. To refresh slightly, warm in a low oven for a few minutes.