Iced Lemon Cookies (12 Weeks of Christmas Cookies)

Welcome to the final week of the 12 Weeks of Christmas Cookies! I can’t believe that it is already over, and I especially can’t believe that there is barely a week left until Christmas.  Sorry about posting a day late, but I’ve got a ton to do over the next few days to get ready for Christmas.

The last cookie recipe I am sharing is possibly my favorite cookie from the last few months. This cookie makes a nice change from all of the heavy chocolate, mint, and caramel that people bring out during the holidays. The lemon flavor is very refreshing, and the icing adds a nice tangyness to the cookie, keeping it from becoming overly sweet. These are slice and bake cookies, which makes them incredibly quick and easy to make last minute.

Iced Lemon Cookies

Adapted from Authentic Suburban Gourmet


2 1/2 C. all-purpose flour
1/2 t. salt
1 C. (2 sticks) butter, room temperature
3/4 C.sugar

Juice of half a lemon
3 T finely grated lemon zest
1 t. vanilla extract
4 large egg yolks

1 1/4 C. powdered sugar
3 T (or more) fresh lemon juice


Using an electric mixer on medium-high speed, beat butter, sugar, lemon zest, juice,  and vanilla in a large bowl, occasionally scraping down sides, until light and fluffy, about 3 minutes. Add egg yolks; beat just to blend. Reduce speed to low; add flour and salt and beat, occasionally scraping down sides, just to blend. Divide dough in half; roll each half into a 10″-long log about 1 3/4″ in diameter. Wrap in plastic and chill until firm, about 1 hour or up to 2 days.

Arrange racks in lower and upper thirds of oven; preheat to 350°F. Line 2 baking sheets with parchment paper. Unwrap 1 dough log. Using a sharp, lightly floured knife, cut log into 1/4″-thick rounds. Transfer to prepared sheets, spacing 1″ apart.

Bake until cookies are firm and golden brown around edges, 13 to 15 minutes. Let cool for 1 minute, then transfer to wire racks and let cool completely. Repeat with remaining dough log.


Whisk sugar and 2 tablespoons juice in a small bowl, adding more juice by 1/2-teaspoonfuls if too thick. Use a piping bag and drizzle icing over cookies. Let stand until icing sets, about 10 minutes.

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