When I think of summer food, I think of lemon.
Lemon cupcakes with cream cheese frosting. Fresh green salad with a squeeze of lemon and olive oil. And, of course, lemon cookies.
That’s precisely when I first started baking these lovelies. And I just don’t want to stop – even as the weather dips below zero.
Citrus certainly has a place in Christmas baking. Ever had a Terry’s Chocolate Orange? The ultimate stocking/face stuffer.
Throughout history, oranges have long been a Christmas treat.
There are a few theories as to why:
- It was a small luxury during leaner times, like the Great Depression. Just something small, sweet and special to brighten the holiday.
- They were scarce, especially in the north.
- Oranges were symbolic of gold and the tradition was always to add it to the stocking first, right in the toe.
I know this post is about lemon cookies, but if you’re really feeling the Christmas spirit of days past, infuse these with orange zest and juice instead. There is no reason why that wouldn’t work just as well as the lemon.
These cookies are so buttery. When you bite into them, you can feel the butter melting onto your tongue. The lemon is subtle, but flavourful.
These cookies are the perfect little gift to bring to someone during the holidays. You could easily stack a few in a mason jar and doll it up with some ribbon or twine. Attach the recipe on a little recipe card tied to the jar.
Lemon confetti cookies
Make two dozen
- 1/2 cup of butter, softened
- 1 cup of white sugar
- 1 tbsp lemon zest
- 1 large egg
- 1 large egg yolk
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1 3/4 cups flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup of Christmas confetti sprinkles
- 1/3 cup powdered sugar
- Preheat oven to 350ºF. Line a cookie sheet with parchment paper.
- Grate the outside of about two medium-sized lemons to get enough zest. Cut in half and squeeze the juice into a small bowl until you have two tablespoons. Set aside.
- Cream together butter and sugar until light and fluffy. Add egg and egg yolk, cream again. Add lemon zest, lemon juice and vanilla. Mix again.
- In a separate bowl, whisk together flour, baking powder and salt. Add to your wet mixture in one cup increments until fully combined. Stir in sprinkles by hand.
- Roll dough into balls and roll each ball in powdered sugar. Place on your cookie sheet and bake for 12 minutes or until just beginning to brown on the bottom and fluffy on top. This is a puffy cookie and should not be flat.
- Cool. Eat. Love.