Lemon Christmas Cookies

lemon christmas cookies


Units Scale
  • 113 g unsalted butter, cool but slightly soft (1/2 c)
  • 150 g granulated sugar (3/4 cup)
  • 1 egg
  • 1 tsp vanilla
  • 270 g all-purpose flour (2 1/4 c)
  • 1 1/2 tsp cornstarch
  • 1/2 tsp salt
  • 1/2 Tbs. milk
  • Zest of 1 Lemon

Lemon Glaze

  • 120 g powdered sugar (1 c)
  • 1 Tbs milk
  • Fresh lemon juice
  • 1 Tbs light corn syrup (optional), adds more shine


To Make Lemon Wreath Cookies

  1. Cream butter and sugar in a mixer on medium-low speed.
  2. Add egg and vanilla and mix thoroughly.
  3. Add milk, then add the dry ingredients and mix until the dough comes together. Stop mixing once dough mostly comes together (make sure all butter is mixed in).
  4. Roll dough out between 2 pieces of wax paper the length of a half sheet pan. Roll the dough between 1/4 and 1/8 inch thick, and no thicker! Use a guided rolling pin to get it to 1/4 inch, then roll slightly thinner with a regular rolling pin (I have found that this is easiest).
  5. Place the sheet of wax paper with rolled dough on a cookie sheet and cover. Refrigerate for 60 minutes or until dough is chilled and firm.
  6. Preheat oven to 375 degrees.
  7. Remove from fridge and cut out 2 – 2.5 inch scalloped cookies. Transfer cookies to parchment lined cookie sheets, and cut out small circle centers. If you want to make non-Christmas themed cookies, use a circle or scalloped cutter and do not cut out centers of cookies.
  8. Chill dough for 10 minutes before baking.
  9. After 10 minutes, bake cookies for 7-10 minutes. They should be lightly golden brown at most on the edges. I don’t usually let mine brown more than just the slightest hint.
  10. Remove cookies from cookie sheet and cool completely.

To Make Lemon Glaze for Cookies

  1. Mix lemon glaze ingredients with a whisk. Add fresh lemon juice until the glaze is like the consistency of honey or a little thinner. Drizzle on cookies, or alternately dip the tops of the cookies in the lemon glaze, and decorate as desired. 
  2. Store cookies in an airtight container at room temperature for up to a week. Do not stack cookies until glaze is fully set and dry.


This is a Baker Street Society original recipe.

Keywords: lemon wreath cookies, lemon glaze for cookies, lemon Christmas cookies