Christmas Cookie Recipe With Lemon-Vanilla Sugar Cookies & Hot Butter Icing

Ah, the glorious Christmas sugar cookies, ones that we’ve made in my family for the past three decades. Now, these aren’t just any sugar cookies, these have that deeply satisfying, rich creamy butter struck through them, that warm, smoky taste of vanilla, and fine granulated sugar with a touch of lemon zest on the inside. The outside is even better, the real secret lies here, that’s what takes it over the top. It’s that scrumptious icing that puts this little jewel in a class all its own. Whether thick and chewy, or thinner and crunchy, the icing is so marvelous, people ask for the recipe if they’re lucky enough to get their teeth into one. 

Cookies lined up on the counter get dipped in the hot butter, confectioner’s sugar bath, ready to be decorated, each of us putting on our own personal stamp. The kitchen fills with the unmistakable buttery dough and vanilla, that scent that welcomes us, announcing the holidays are here. 

Out comes mama’s old rolling pin that was her mother’s, a somewhat battered but cherished hallmark of baking for generations, it represented thousands of rolls, pie crusts, cookies and pastries. I can hardly imagine the conversations that must have been had over the dough, the laughter, and perhaps the tears. In those days there was no AC, I imagine some sweat must have gathered in the southern heat of sizzing summers. Holding the pin, I had renewed faith, my cookies would be as good as theirs, they taught me everything I know about baking. 

We rolled and made magic of angels, stars, candy canes, trees, and dolls, now they looked like Christmas where red and green icing flared with our artistic touch. We started in with sprinkles, beads, cookie stamps, and royal icing, making our very own memories, year after year.

Over the years, decorating sugar cookies become a treasured family tradition, as we competed for prettiest cookie, best decorated, and most original. Some cookies broke as we worked, others got splattered with gobs of icing where the shape was unrecognizable, and others were almost scarry with bulging eyes or giant teeth. My favorite ones had red hots shot through the wet icing, so that when they dried, they were embedded and juicy with magnificent cinnamon candy and buttery icing-yum-o!

Now every year, we make dozens of holiday cookie tins and goodie bags that we share with teachers, friends, neighbors and coworkers. It makes us happy, and you should see their faces! More than thanks, their joy in getting them, and our joy in giving them reminds us they’ll want some next year, and we’ll be right there for them. This tradition represents shared joy and a symbol of holiday spirit with every batch, every decoration, and every tin, they carry a piece of our heart and spirit of love for each other. This is for you.

Let me know what you think of the Christmas cookie recipe below!

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Christmas Cookie Recipe

Recipe By: Karen Hand Allen (www.karenhandallen.com) 

Holiday Decorated Sugar Cookies are a time honored tradition that has been passed down to represent sharing and joy for the year and whimsical expressions of the buttery, sweet magic of Christmas. They’re so good, when all gone, you’ll wish there were dozens more, remembering their tender, crispy goodness, you better get a move on and do guard the cookie plate with an eagle eye. You snooze, you lose!

Servings: Varies by cutter size

Prep Time: 20 mins | Chill Time: 1 hr | Bake Time: 7-9 mins | Rest Time: - | Total Time: ~1 hr 30 minutes

Ingredients:  Cookies: 3 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon salt 1 cup butter, softened 1 ½ cups sugar Zest of 1 lemon 1 ½ teaspoons vanilla extract 1 egg 2 tablespoons lemon juice Flour for rolling out dough Frosting: 1 bag powdered sugar 1 stick butter ¼ teaspoon salt Splash of half-and-half (more as needed) 1 teaspoon vanilla extract Zest of ½ lemon

Instructions: Cookies: In a small bowl, whisk together flour, baking powder, and salt; set aside. In a large bowl, beat butter, lemon zest, and sugar with an electric mixer until light in color. Add egg, milk (if using), and vanilla; mix to combine. On low speed, gradually add dry ingredients just until incorporated. Do not overmix. Divide dough in half, wrap each half in parchment paper, and refrigerate for about 1 hour. Preheat oven to 350°F. Flour your work surface, rolling pin, and cookie cutters. Roll dough to ¼-inch thickness, checking underneath to prevent sticking. Cut cookies with desired shapes and place on a greased, parchment-lined, or silicone baking sheet. Bake 7–9 minutes or until cookies just begin to turn golden at the edges. Let cookies rest on the sheet for 2 minutes, then transfer to parchment or a wire rack. Frost with Mimi’s Cookie Frosting once cooled. Store in an airtight container and enjoy. Frosting: In a saucepan, melt the butter over medium heat. Stir in powdered sugar, lemon zest, and salt. Add half-and-half gradually until frosting reaches a pourable consistency. Remove from heat and stir in vanilla extract. Dip cooled cookies into warm frosting. Add sprinkles or decorations immediately. Allow cookies to dry completely before storing.