Golden, glossy, and shaped like tiny evergreens, these Christmas Lemon Tree Cookies are the kind of treat that makes a cookie platter sparkle. The buttery cut-out cookie stays soft in the center with lightly crisp edges, and that bright lemon flavor cuts straight through all the rich chocolate and peppermint of the season.

I love setting a plate of these on the table and watching everyone reach for the sunny yellow trees first. The tangy lemon icing, snowy white drizzle, and little sparkles of sugar make them look like frosted Christmas trees at sunset—and they taste every bit as magical.

For these Christmas Lemon Tree Cookies, I rely on a classic cut-out sugar cookie dough that’s been boosted with plenty of fresh lemon zest and juice. The dough is sturdy enough to hold those tree shapes without spreading all over the pan, but still bakes up tender and melt-in-your-mouth soft.

Chilling is non‑negotiable here. A short rest in the fridge lets the flour hydrate, the butter firm up, and the lemon flavor deepen. That way, when the cookies hit the oven, they keep their crisp tree edges and bake evenly instead of puffing into mystery blobs.

Ingredients for Christmas Lemon Tree Cookies

Unsalted butter
The base of any great sugar cookie—unsalted butter gives richness, tenderness, and that classic buttery flavor without making the dough too salty.

Granulated sugar
Sweetens the dough and helps the cookies spread just enough while still holding their tree shape.

Egg and extra egg yolk
The whole egg binds everything together, while the extra yolk adds extra richness and keeps the cookies soft even after they cool.

Fresh lemon zest
Finely grated lemon zest perfumes the dough with bright citrus flavor and tiny flecks of yellow.

Fresh lemon juice
A splash of juice adds real lemon tang and a bit of moisture without making the dough sticky.

Vanilla extract
Balances the lemon and gives the cookies that cozy bakery-style aroma.

All-purpose flour
Provides structure so the trees hold their shape while baking.

Baking powder
Adds just a little lift, giving the cookies a soft, light crumb instead of being dense.

Fine sea salt
A small amount sharpens the lemon flavor and keeps the sweetness in check.

Powdered sugar
Used in both the lemon icing and the white drizzle so the toppings set with a smooth, glossy finish.

Milk or heavy cream
Thins the icing to the perfect consistency for dipping and drizzling while adding a bit of creaminess.

Yellow gel food coloring
Just a drop or two turns the lemon icing that cheerful tree-light yellow without thinning it out.

Vanilla (for the white drizzle)
Gives the white icing a gentle, sweet flavor that pairs beautifully with lemon.

White sanding sugar or sparkling sugar
Sprinkled on top for a subtle crunch and a snowy, twinkly finish.

How To Make the Christmas Lemon Tree Cookies

Step 1: Cream the butter, sugar, and lemon

In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until light and fluffy. I like to let the mixer run for a good 3–4 minutes so plenty of air gets worked in. Add the lemon zest and beat again—this helps release all those fragrant oils right into the fat.

Step 2: Add eggs and flavorings

Beat in the egg and extra yolk one at a time, scraping down the bowl so everything is well combined. Mix in the vanilla extract and fresh lemon juice. The mixture may look a bit silky and loose at this point—that’s exactly what you want.

Step 3: Bring the dough together

In a separate bowl, whisk together the all-purpose flour, baking powder, and fine sea salt. Add the dry ingredients to the butter mixture in two additions, mixing on low just until no streaks of flour remain. The dough should feel soft but not sticky.

Step 4: Chill the dough

Divide the dough into two equal portions, flatten each into a disk, and wrap tightly in plastic wrap. Slide the disks into the fridge for at least 1 hour, or up to overnight. This chill time keeps the cookies from spreading and makes the dough much easier to roll.

Step 5: Roll and cut the trees

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Working with one dough disk at a time, roll it out on a lightly floured surface to about 1/4 inch thickness. Use a Christmas tree cookie cutter to cut out as many shapes as you can, then transfer them to the prepared baking sheets, spacing them about an inch apart.

Gather the scraps, gently press them together, and re-roll once or twice to get a few extra cookies.

Step 6: Bake until just set

Bake the cookies for 9–11 minutes, rotating the pans halfway through. You’re looking for set edges and bottoms that are just barely golden while the tops stay pale. Overbaking will make them dry, so keep a close eye on the last couple of minutes.

Let the cookies cool on the baking sheet for 5 minutes, then move them to a wire rack to cool completely.

Step 7: Make the lemon icing

In a medium bowl, whisk together powdered sugar, fresh lemon juice, and milk or cream until smooth and pourable but not runny. Add a tiny bit more milk if it’s too thick, or more powdered sugar if it’s too thin. Stir in a drop or two of yellow gel food coloring until you reach your desired shade of bright tree yellow.

Step 8: Dip and set the yellow trees

Working with one cookie at a time, either dip the tops into the yellow icing or spoon the icing over the surface, letting the excess drip back into the bowl. Place the iced cookies back on the wire rack (with parchment underneath to catch any drips) and let them sit until the icing is mostly set.

Step 9: Whisk the white drizzle

In a small bowl, whisk together powdered sugar, a splash of milk, and a bit of vanilla until smooth and just thin enough to drizzle. Transfer to a piping bag or small zip-top bag with a tiny corner snipped off.

Step 10: Decorate and sparkle

Drizzle the white icing in zigzags across each yellow tree to mimic garlands. While the icing is still wet, sprinkle lightly with white sanding sugar or sparkling sugar so it sticks. Let the cookies sit at room temperature until both icings are firm to the touch.

Serving and Storing Christmas Lemon Tree Cookies

These cookies are at their best once the icing has fully set and the flavors have had a little time to mingle—about an hour after decorating. I like to arrange them on a platter with the brightest trees in the center, then tuck in sprigs of rosemary or small ornaments for a festive display.

To store, layer the cookies between sheets of parchment paper in an airtight container. Because the icing sets firm, they stack nicely without smearing. They’ll keep at room temperature for 4–5 days, and the lemon flavor actually becomes even more pronounced on day two.

If you’d like to make them ahead, you have options:

Freeze the dough: Chill the dough disks, then wrap them well and freeze for up to 2 months. Thaw in the fridge overnight before rolling out.
Freeze the baked cookies (undecorated): Bake and cool the cookies, then freeze in an airtight container for up to 2 months. Thaw, then decorate as usual.

I don’t recommend freezing fully iced cookies with the sanding sugar, as condensation can dull the sparkle—but the dough and plain cookies are very freezer-friendly.

What to Serve With Christmas Lemon Tree Cookies?

Mulled cranberry punch

The tart cranberry and warm spices are a lovely contrast to the bright citrus of the cookies. A big pot of mulled punch on the stove and a tray of lemon trees on the counter feels like an instant holiday party.

Creamy hot chocolate

Rich, velvety hot chocolate is the perfect cozy pairing. The lemon cuts through the cocoa and keeps things from feeling too heavy.

Spiced chai latte

If you’re more of a tea drinker, a chai latte with cinnamon and cardamom plays beautifully with the citrus notes in the cookies.

Classic coffee or espresso

A strong cup of coffee or a little shot of espresso makes these cookies feel like something straight out of a European café window.

Fresh berries and clementines

Serving a bowl of berries and easy-to-peel clementines alongside your cookie tray keeps things light and colorful.

A festive dessert board

Pair these Christmas Lemon Tree Cookies with chocolate truffles, gingerbread men, and maybe a slice or two of a rich cheesecake or bundt cake for a show-stopping dessert spread.

If these Christmas Lemon Tree Cookies brighten up your holiday table, you might fall in love with a few of my other festive bakes too:

Cake Mix Chocolate Chip Santa Cookies – soft, chewy, and loaded with red and green candies. Find the recipe here: Cake Mix Chocolate Chip Santa Cookies.
Twix Cookie Cups – buttery cookie cups filled with caramel and chocolate, like mini candy bars in cookie form. Get them here: Twix Cookie Cups.
Double Chocolate Chip Cookies – extra fudgy and rich for the chocolate lovers at your cookie exchange. Bake a batch from this recipe: Double Chocolate Chip Cookies.
Peanut Butter Candy Corn Cookies – a fun, nostalgic treat that’s perfect for bridging the fall-to-holiday season. Check them out here: Peanut Butter Candy Corn Cookies.

Bake one, bake them all, and you’ll have a cookie platter that travels happily from office parties to family gatherings.

Save This Pin For Later

📌 Save these Christmas Lemon Tree Cookies to your holiday cookie or dessert board on Pinterest so you can come back to them whenever the craving for bright, lemony sweetness hits.

When you bake them, let me know how yours turned out. Did you go bold with the yellow icing or keep it pastel? Did you add extra sparkle on top or keep the trees simple and elegant?

I love hearing how you make these recipes your own. Questions are always welcome too—let’s help each other bake smarter and host more joyfully all season long.

Explore beautifully curated health-boosting drinks and plenty of sweet treats on ChefAlchemy’s recipes, and discover your new go-to for feeling great—plus loads more inspiration over on ChefAlchemy on Pinterest.