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Lemon Cookie Recipe

This Christmas cookie recipe is one I've baked up on numerous occasions and it's always one that gets gobbled up by guests. For my Christmas party this year I embellished my batch of cookies with tiny red hearts, inspired by my invitation from Pear Tree Greetings and in an effort to carry the holiday theme throughout all the party elements.

Lemon cookies topped with a thin frosted layer are a sweet, crunchy, light and fresh treat to serve for your Christmas dessert.

We love this idea for Valentine's Day cookies, too!


For Cookies:

1/2 cup sugar

1/2 cup powdered sugar

1/2 cup softened butter

1/2 cup oil

1 egg

1 teaspoon grated lemon peel

2 1/4 cups flour

1/2 teaspoon baking soda

1/2 teaspoon cream of tartar

1/4 teaspoon salt

2 tablespoons sugar

For Icing:

2 cups powdered sugar

3 to 4 tablespoons fresh lemon juice


Combine 1/2 cup sugar, 1/2 cup powdered sugar and softened butter in a large bowl. Beat well. Add the oil, egg and lemon peel and mix well.

Add the flour, soda, cream of tartar and salt and beat until blended. Cover the dough and refrigerate for 1-2 hours.

Shape the dough into 1-inch balls. Place balls about 1 1/2 inch apart on parchment-lined cookie sheets. Place 2 tablespoons of sugar in a small bowl. Flatten each cookie into 2-inch rounds with the bottom of a glass dipped in the bowl of sugar.

Bake at 325 for 9-10 minutes or until the edges begin to set. 

Cool slightly and then remove cookies to wire racks to cool.

Blend the 2 cups of powdered sugar with the fresh lemon juice until you reach the desired consistency for spreading. Spread the frosting on the tops of the cooled cookies.

Before the frosting sets, place a drop of red gel frosting in the center of the cookie.  Pull a toothpick through the drop to achieve a heart-shape.


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