I have a confession to make—if given a choice between chocolate cake and lemon cake, I usually choose the lemon cake. I love lemon cakes and lemon cookies year-round. They’re sweet, but the lemon is a refreshing flavor that goes great as a finishing note for any meal. It’s easy enough to make a lemon pound cake, but these easy Christmas cookies are even faster and simpler.
This recipe only uses one bowl for the mixing, making it easy to mix all the ingredients at once. Once the ingredients are mixed, the cookies are baked and then cooled before adding the “white Christmas” vanilla frosting suggested by Addie Gundry. All in all, the cookies can be made and iced in well under an hour, making them a great idea to whip up for gifts on a short notice. Personally, I think the cookies are good enough to eat without the frosting, but I’m not a big frosting fan and then they wouldn’t have the Christmas element that defines the recipe. They work well as a refreshing Christmas cookie, but would also be a pleasing dessert year-round.
These cookies do have a strong lemon flavor, which is wonderful. Sometimes lemon cookies are only faintly flavored, but this recipe is strong enough to please my lemon-loving self while still being mild enough for those who don’t necessarily choose lemon flavored desserts as their favorites. The lemon zest in particular adds extra flavor and color to the finished cookies. When contrasted by the sweetness of the icing, it makes a balanced dessert that could go well with a hot cup of strong tea on a cold winter’s afternoon. This is a versatile, quick recipe that could be used for a variety of events and never fails to please.
Yield: 36 cookies
Prep Time: 20 minutes
Cook Time: 12-15 minutes
2½ cups all-purpose flour
¾ cup granulated sugar
2½ teaspoons baking powder
½ cup vegetable oil
½ cup whole milk
Pinch of salt
1 tablespoon lemon extract
1 teaspoon lemon zest
1 large egg
1 (16-ounce) tub of vanilla frosting
1. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
2. In a large bowl, combine the flour, granulated sugar, baking powder, vegetable oil, milk, salt, lemon extract, lemon zest, and egg.
3. Using a cookie scoop, shape the dough into 1½-inch balls and place on the prepared baking sheets about 2 inches apart.
4. Bake for 12 to 15 minutes until the cookies are set but not brown.
5. Let set for 5 minutes. Transfer to a wire rack to cool.
6. Top with vanilla frosting and serve.
North Pole Lemon Cookies