What’s better than regular sugar cookies? Sugar cookies with a bright twist of lemon!
These Christmas cookies with lemon extract bring a fresh spin to the classic holiday treat. The hint of citrus makes them stand out from the usual cookie plate at your family gatherings. They’re perfect for gift-giving, cookie swaps, or just enjoying with a cup of hot cocoa on a cold winter evening. Trust me – once people try these, they’ll be asking for the recipe before they leave.
Possible Ingredient Alternatives
For the plain flour, whole wheat pastry flour or a gluten-free all-purpose flour blend can be used as alternatives. These options maintain the cookie’s structure while offering different nutritional profiles or accommodating gluten sensitivities. Adjust liquid ingredients slightly if using whole wheat flour, as it absorbs more moisture.
Unsalted butter can be replaced with coconut oil or a plant-based butter substitute for a dairy-free version. Use the same amount, but be aware that coconut oil may impart a slight coconut flavor to the cookies. For a lower-fat option, unsweetened applesauce can replace half the butter, though this may result in a softer cookie texture.
White chocolate pieces can be substituted with dark chocolate chips for a richer flavor and potential health benefits, or with chopped nuts like almonds or macadamias for added crunch and nutritional value. For a fruit-forward option, try dried cranberries or chopped dried apricots, which would complement the lemon flavoring well.
Preparation Time | 15-30 minutes |
Cooking Time | 10-15 minutes |
Total Time | 25-45 minutes |
Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 3200-3600
- Protein: 30-40 g
- Fat: 160-180 g
- Carbohydrates: 500-550 g
Ingredients
- 2 1/2 cups plain flour
- 1/2 teaspoon baking powder (2 grams)
- 1/2 teaspoon fine salt (9 grams)
- 1 1/2 cups white sugar (297 grams)
- 14 tablespoons unsalted butter at room temperature (about 198 grams)
- 2 large eggs
- 2 teaspoons lemon flavoring
- 1/2 cup white chocolate pieces (85 grams)
- 2 teaspoons milk (10 ml)
- 1/4 teaspoon extra lemon flavoring (1.2 ml)
Step 1: Prepare the Baking Sheets and Oven
Begin by preheating your oven to 350 degrees Fahrenheit.
Line rimmed baking sheets with parchment paper to prevent the cookies from sticking and to make for easy cleanup.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt.
Once combined, set the mixture aside for use later.
This ensures that the leavening agents are evenly distributed throughout the flour.
Step 3: Cream the Butter and Sugar
In a large bowl, use a hand mixer or a stand mixer to mix together the butter and sugar until the mixture becomes light and fluffy, which should take about three to six minutes.
This step incorporates air, helping to create a lighter cookie texture.
Step 4: Add Eggs and Lemon Extract
Mix in the eggs one at a time, ensuring each is fully incorporated before adding the next.
Once the eggs are combined, add the lemon extract and mix until well combined.
Be sure to scrape down the sides of the bowl as needed to ensure even mixing.
Step 5: Incorporate the Dry Ingredients
Slowly add the flour mixture to the wet ingredients.
Start mixing on low speed to prevent the flour from escaping the bowl.
Once most of the flour is incorporated, turn the mixer up to a higher speed briefly, just until everything is combined.
Take care not to over-mix, as this can lead to tough cookies.
Step 6: Shape and Bake the Cookies
Roll the dough into one-inch sized balls and place them on the prepared baking sheets, spacing them about two inches apart.
Gently press down on each ball of dough.
Bake the cookies for 10 minutes, rotating the pan halfway through to ensure even baking.
Let them cool on the pan for about two minutes before transferring them to a cooling rack to cool completely.
Step 7: Drizzle with Icing
After the cookies have cooled completely, melt the icing ingredients together in the microwave.
Use 30-second intervals, stirring in between until the mixture melts to a smooth consistency.
Drizzle the icing over the cookies and allow it to cool and set before serving.