The cookies are the best part of Christmas, don’t you agree? Whether you’re making them for a Christmas party, family gathering, or just all for yourself, in December there’s always a reason to make a batch of cookies.
What I like most of making Christmas cookies is cutting the doughs with the molds. I don’t know, the feeling is just satisfying. Especially when you see all the perfect shaped Christmas trees in this delicious lemon dough. I am not going to lie, these cookies are very sweet treat, but don’t they look magical?
Honestly I was quite busy making these Christmas cookies, but I also made 2 batches cause there is never enough cookies. I warn you, your kitchen might get a bit messy, especially with glazing the cookies it got quite messy here. To create the most perfect cookies, make sure the cookies are completely cooled down before you glaze them. When the cookies are soft the can easily get stuck in the glaze. This happened to me!
I suggest you put your favorite music on, your apron and start baking these amazing Christmas Lemon Pistachio Cookies!
The Best Christmas Lemon Pistachio Cookies
- Kitchen Aid K45SSEWH
- Christmas mold
- Rolling Pin
For the cookie dough
- 1 cup all-purpose flour plus more for work surface
- 3/4 cup plus 1 tablespoon cornstarch
- 1 tsp baking powder
- pinch of salt
- 125 gram unsalted butter softened
- 1/2 cup granulated sugar
- 2 egg yolks
- lemon zest of 2 lemons
- 1 tsp vanilla extract
For the glaze and decoration
- 2 tbsp lemon juice
- 125 gram powdered sugar
- crushed pistachio's
- edible rose petals
- Put the butter and eggs outside the fridge so it can get to room temperature. Zest the lemons and set aside.
- Add flour, cornstarch, baking powder, and salt to a bowl and whisk. Set aside. Add butter and granulated sugar into the bowl of your electric mixer (use the paddle attachment). Mix on medium-high speed until fluffy. Mix in egg yolks, vanilla extract and lemon zest. Reduce speed to low, and gradually mix in the flour mixture.
- Once the dough looks firm enough get it out of the bowl and finish my kneading it with your hands. Shape the dough into a disk and wrap in plastic. Let it rest in the fridge for 1 hour.
- Preheat oven to 175 degrees. Line a baking sheet with baking paper. Slightly flour your work surface and add the dough to it. Roll out to a generous 3 mm thick dough. Use your favorite Christmas mold to cut out the shapes. Re-use the scraps, by rolling it again and cut out.
- Add the pieces carefully to the baking sheets. I used a a little help of my cake-server. Space 2 inches apart on baking sheets. Refrigerate until firm for about 15 minutes.
- Bake until light golden for about 12 minutes. Let the cookies cool completely on the baking sheets.
- Chop the pistachio's. You can either chop them roughly with a knife or use a food processor to get them almost powdered. I did both to show you different results. Pick what you like most!
- Mix the powdered sugar with the lemon juice. Dip the surface of each cookie into the glaze. It's important that the cookies are completely cooled down. If they are too soft they can get stuck into the glaze (that's what happened to me a few times). This part can get a bit messy. My advice is to not use too much of the glaze. Now decorate the glazes cookies with the pistachio's and rose petals! Magical isn't it?
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