Tender, melt-in-your-mouth cookies bursting with fresh lemon flavor
If Christmas had a citrus scent, it would smell exactly like these Soft Lemon Cookies. Light, fluffy, and coated in a delicate layer of powdered sugar, these cookies strike the perfect balance between sweet and tangy. They’re soft like little clouds, with a bright lemon flavor that cuts through the richness of holiday treats.
Perfect for Christmas cookie trays, holiday gifting, winter tea time, or festive gatherings, these lemon cookies are a refreshing alternative to heavy chocolate desserts—and they always disappear fast.
⭐ Why You’ll Love These Lemon Cookies
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Ultra-soft and tender texture
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Fresh, natural lemon flavor
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Easy, no-chill dough
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Perfect for Christmas & winter baking
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Beautiful powdered sugar finish
These cookies stay soft for days, making them ideal for make-ahead holiday baking.
🛒 Ingredients You’ll Need
Cookie Dough
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½ cup (115 g) unsalted butter, softened
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¾ cup (150 g) granulated sugar
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1 large egg, room temperature
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2 tablespoons fresh lemon juice
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1 tablespoon lemon zest (from 1 large lemon)
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1 teaspoon vanilla extract
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1¾ cups (220 g) all-purpose flour
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1 teaspoon baking powder
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¼ teaspoon salt
For Rolling
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½ cup powdered sugar
👩🍳 How to Make Soft Lemon Christmas Cookies
Step 1: Cream Butter & Sugar
In a large bowl, beat the softened butter and granulated sugar until light and fluffy (about 2–3 minutes). This step is key for a soft cookie texture.
Step 2: Add Wet Ingredients
Beat in the egg until fully combined. Add the lemon juice, lemon zest, and vanilla extract. Mix until smooth and fragrant.
Step 3: Mix Dry Ingredients
In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet mixture, mixing just until combined. The dough will be soft but not sticky.
Step 4: Shape & Roll
Preheat oven to 175°C (350°F). Line a baking sheet with parchment paper.
Scoop tablespoon-sized portions of dough and roll into balls. Roll each ball generously in powdered sugar until fully coated.
Step 5: Bake
Place cookies 5 cm (2 inches) apart on the baking sheet.
Bake for 10–12 minutes, just until the bottoms are set. The tops should remain pale—do not overbake.
Step 6: Cool
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. They will firm slightly on the outside while staying soft inside.
🍪 Pro Tips for Perfect Lemon Cookies
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Use fresh lemon juice and zest (never bottled)
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Don’t overbake—softness comes from underbaking slightly
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Roll twice in powdered sugar for a snowy look
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Room-temperature butter and egg ensure a smooth dough
🔄 Tasty Variations
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Lemon Crinkle Cookies – Chill dough 30 minutes for deeper cracks
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Lemon Almond Cookies – Add ½ tsp almond extract
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Lemon Glazed Cookies – Drizzle with lemon icing instead of powdered sugar
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Lemon Coconut Cookies – Add shredded coconut for texture
🧊 Storage & Make-Ahead Tips
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Store in an airtight container up to 5 days
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Freeze baked cookies for up to 2 months
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Dough balls can be frozen and baked straight from frozen (add 1–2 minutes baking time)
🎄 Perfect for Christmas Cookie Boxes
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