Lemon Tree Cookies Brighten

These soft lemon-infused sugar cookies shaped like Christmas trees bring a cheerful brightness to any holiday table. Their tender crumb and fresh lemon flavor balance sweetness with citrus zing, making them a delightful treat during festive gatherings.

I first made these cookies last Christmas when looking for something different than traditional holiday sweets. The lemon flavor was a refreshing surprise and quickly became a new family favorite everyone looks forward to each year.

Ingredients

• All-purpose flour: Use a good quality flour for soft but sturdy cookies that hold their shape for cutting out the trees
• Unsalted butter: Softened at room temperature to ensure creamy mixing and a tender crumb
• Granulated sugar: Provides sweetness and a slight crunch as it creams with butter for texture
• Egg: Adds richness and binds the dough together for proper consistency
• Vanilla extract: Adds warm background notes to complement the lemon
• Lemon zest: Fresh lemon zest infuses the dough with intense citrus aroma and flavor—choose unwaxed lemons for the best zest
• Lemon juice: Brings brightness and moisture for a fresh lemon burst in every bite
• Baking powder: Helps cookies rise just enough to stay soft without spreading too thin
• Salt: Balances the sweetness and amplifies the lemon flavor
• Powdered sugar: Essential for making smooth lemon icing that coats the cookies evenly
• Yellow gel food coloring: Gives the icing a vibrant lemon hue for an eye-catching finish
• White icing: Optional for drizzling and adding festive contrast
• Coarse sugar: Optional for decorative sparkle that catches the light

Instructions

Savor the Creaming:

Beat the softened butter and granulated sugar on medium speed until light and fluffy. This step creates small air pockets for softness. Then add the egg, vanilla extract, lemon zest, and lemon juice. Mix on low until just combined to maintain the fluffiness.

Combine the Dry Ingredients:

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures the leavening is evenly distributed and prevents clumps.

Bring It All Together:

Slowly add the dry ingredients to the butter mixture. Use a spatula or mixer on low speed to combine until a smooth dough forms. Do not overmix or the cookies may become tough.

Chill for Sharper Edges:

Wrap or cover the dough and chill it in the refrigerator for at least one hour. Chilling firms the dough so when rolled and cut, the edges stay clean and the shape holds well in the oven.

Preheat and Roll:

Preheat your oven to 350 degrees Fahrenheit (177 degrees Celsius). On a lightly floured surface, roll the dough to about one quarter inch thickness. Roll evenly so cookies bake uniformly.

Cut the Trees:

Use a Christmas tree cookie cutter and place the shapes on a baking sheet lined with parchment paper. Space them about two inches apart to prevent sticking as they bake.

Bake and Cool:

Bake the cookies for eight to ten minutes until the edges just start turning golden. Remove from oven and transfer to a wire rack to cool completely before icing.

Prepare the Lemon Icing:

Combine powdered sugar with lemon juice and lemon zest to form a smooth, glossy icing. Add yellow gel food coloring sparingly until you reach a bright lemon hue.

Decorate:

Spread or pipe the lemon icing onto each cooled cookie. Drizzle with white icing if desired and sprinkle coarse sugar on top for festive sparkle. Let icing set before serving or storing.

Lemon zest is my favorite addition here. Its fragrant oils burst through every bite and really lift the whole cookie beyond just sweet. I remember making these with my kids the first year and their eyes lit up when they realized they were making edible Christmas trees. It became a joyful tradition we repeat every year without fail.

Storage Tips

Store the cookies in an airtight container at room temperature to keep them soft for up to a week. If your kitchen is warm, refrigerate, but bring back to room temperature before serving for best texture. The lemon icing will keep its glossy finish when stored properly. Avoid stacking cookies before the icing hardens or they may stick together.

Ingredient Substitutions

If you do not have fresh lemon zest or juice, bottled lemon juice works but the flavor will be less vibrant. For a dairy-free version, substitute the butter with a plant-based margarine and ensure your egg replacement binds well. Vanilla extract can be replaced with almond extract for a different but complementary flavor twist.

Serving Suggestions

Serve these lemon tree cookies with a cup of hot tea or coffee to enhance the citrus notes. They also pair beautifully with a cold glass of milk. For holiday parties, arrange the cookies on a festive platter with green and red candies or sprinkles for a colorful presentation.

These cookies are bright, festive, and kid-friendly—perfect for holiday baking and gifting. Have fun decorating and enjoy the fresh lemon lift they bring to the season.

Your Recipe Questions Answered

→ What makes the cookies soft and tender?

Using a good amount of butter and beating it well with sugar helps create a light and fluffy dough that bakes into soft cookies.

→ How do I keep the tree shapes sharp during baking?

Chilling the dough for about an hour before cutting and baking helps cookies hold their defined edges and prevents spreading.

→ How is the lemon flavor incorporated into the cookies?

Lemon zest and fresh lemon juice are mixed into the dough to infuse a natural, bright citrus taste throughout.

→ What ingredients are used for the icing and decoration?

The icing combines powdered sugar with lemon juice and zest for a tangy glaze, tinted yellow and optionally drizzled with white icing and coarse sugar for texture.

→ Can I prepare the dough in advance?

Yes, chilling the dough helps texture and shape, so preparing it ahead of time and storing it chilled is recommended before rolling and baking.