Lemon Shortbread Christmas Cookies

What kind of recipe is it?

Lemon Shortbread Christmas Cookies are a delightful twist on traditional holiday treats, offering a zesty flavor that brightens up festive gatherings.

Their tender, crumbly texture, combined with a invigorating lemony taste, makes them a perfect complement to rich holiday desserts.

This recipe is ideal for bakers of all skill levels, from beginners to seasoned pros, who want to impress their family and friends.

Not only do they add a splash of color to your holiday cookie platter, but they also provide a unique and invigorating option amid the usual sweets.

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Ingredients

Ingredient	Quantity
All-purpose flour	2 cups (250g)
Unsalted butter	1 cup (227g), softened
Powdered sugar	½ cup (60g)
Granulated sugar	¼ cup (50g)
Lemon zest	2 tablespoons
Lemon juice	2 tablespoons
Vanilla extract	1 teaspoon
Salt	¼ teaspoon
Optional: Lemon slices	for garnish
Optional: Edible glitter	for decoration (if desired)

This table provides a clear breakdown of each essential ingredient along with the specific quantity needed to create these delicious Lemon Shortbread Christmas Cookies.

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Cooking Steps

Preheat the oven to 175 °C (350 °F). Position the oven rack in the middle to guarantee even cooking.
Line a baking sheet (approximately 30 x 40 cm or 12 x 16 inches) with parchment paper. This will prevent the cookies from sticking and aid in easy removal.
In a large mixing bowl, cream together 227 g (1 cup) of softened unsalted butter and 60 g (½ cup) of powdered sugar using an electric mixer on medium speed until light and fluffy, about 2–3 minutes.
Add in the lemon zest (2 tablespoons), lemon juice (2 tablespoons), and vanilla extract (1 teaspoon). Mix well on low speed until fully incorporated.
Gradually sift in 250 g (2 cups) of all-purpose flour, and ¼ teaspoon of salt. Mix on low speed until the dough starts to come together, about 1–2 minutes. Avoid overmixing; the dough should be soft but not sticky.
Transfer the dough onto a lightly floured clean surface. Gently knead it by hand 2–3 times to bring it into a cohesive ball.
Roll out the dough to a thickness of approximately 1 cm (½ inch) using a rolling pin. Cut into desired shapes with cookie cutters and place them onto the prepared baking sheet, leaving about 2.5 cm (1 inch) of space between cookies.
Place the baking sheet in the preheated oven and bake for 10–12 minutes. The cookies should be lightly golden around the edges and firm to the touch, with a delicate lemon aroma wafting through the kitchen.
Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then, transfer the cookies to a wire rack to cool completely, about 20 minutes.
Optionally, garnish cooled cookies with lemon slices and edible glitter for decoration.
Store cookies in an airtight container at room temperature for up to one week, making sure the cookies remain fresh and flavorful.

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Variations

Lavender Lemon Shortbread: Add 1 tablespoon of dried culinary lavender to the dough for a floral twist that enhances the lemon flavor.
Gluten-Free Lemon Shortbread: Substitute the all-purpose flour with a gluten-free flour blend (250 g or 2 cups) for a gluten-free version that maintains the tender texture.
Dairy-Free Lemon Shortbread: Replace the unsalted butter (227 g or 1 cup) with a plant-based butter or coconut oil for a dairy-free option.
Vegan Lemon Shortbread: Use 80 g (1/4 cup) of unsweetened applesauce instead of butter and substitute powdered sugar with a vegan-friendly option for a completely vegan treat.

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Tips on plating and presentation

While decorating your lemon shortbread Christmas cookies, remember that presentation can elevate the festive spirit of your treats.

I love using colorful plates or tiered stands to showcase them. Adding sprigs of rosemary or slices of lemon around the cookies creates a lovely contrast.

Sprinkle a bit of powdered sugar on top for extra flair. It’s all about making those cookies shine during the holiday season!

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What other dishes can I pair it with?

When I’m entertaining during the holidays, I love pairing my lemon shortbread Christmas cookies with a variety of complementary dishes.

They go wonderfully with a sweet cheese platter, featuring brie or cream cheese. I also enjoy serving them alongside a fresh fruit salad or a light, tangy yogurt dip.

Each of these options enhances the lemony flavor, making the holiday spread more delightful!

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What drinks can I pair it with?

What beverages can elevate my lemon shortbread Christmas cookies?

I’ve found that pairing them with a citrusy herbal tea really highlights their lemony goodness.

For something more festive, sparkling champagne adds a lovely touch.

If you’re in the mood for coffee, a light roast complements the buttery flavor just right.

Each drink amplifies those delightful cookie notes perfectly!

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Frequently Asked Questions

Can I Use Gluten-Free Flour for This Recipe?

Absolutely, I’ve used gluten-free flour in my recipes before. Just make sure to choose a good blend, as it can affect texture. I can’t wait for you to try it and see!

How Long Do the Cookies Stay Fresh?

Generally, my cookies stay fresh for about a week at room temperature if I store them in an airtight container. If refrigerated, they might last a bit longer, but I usually eat them quickly!

Yes, you can freeze the cookie dough! I often make extra batches, wrap them tightly, and store them in the freezer. When I’m ready, I just thaw and bake them fresh. It’s so convenient!

What Is the Best Way to Store Baked Cookies?

I always store my baked cookies in an airtight container at room temperature. This keeps them fresh longer. If I want extra crispness, I’ll separate softer cookies with parchment paper. Enjoy them for days!

Are There Any Allergy Concerns With This Recipe?

Yes, there are allergy concerns with this recipe. It contains gluten from flour and dairy from butter. If you have allergies, consider using gluten-free flour and dairy substitutes to make it safe for everyone.