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Christine’s Lemon Wreath Cookies
Recipe Summary
Yield: Makes 6 dozen
Ingredients
For the Cookies
3 cups all-purpose flour, plus more for surface
1 tablespoon baking powder
1 1/4 teaspoons coarse salt
2/3 cup granulated sugar
1 tablespoon plus 1 teaspoon finely grated lemon zest
8 ounces (2 sticks) unsalted butter, room temperature
3 large eggs
1 teaspoon pure vanilla extract
1 teaspoon fresh lemon juice
For the Glaze
3 cups confectioners’ sugar
7 to 8 tablespoons fresh lemon juice (from 4 lemons)
1/4 cup plus 2 tablespoons white nonpareils, for sprinkling
Cook's Notes
Decorated cookies can be stored at room temperature for up to 3 days.
Gallery
Christine’s Lemon Wreath Cookies
Recipe Summary
Yield: Makes 6 dozen
Gallery
Christine’s Lemon Wreath Cookies
Christine’s Lemon Wreath Cookies
Christine’s Lemon Wreath Cookies
Recipe Summary
Yield: Makes 6 dozen
Recipe Summary
Yield: Makes 6 dozen
Yield: Makes 6 dozen
Makes 6 dozen
Ingredients
Ingredients
3 cups all-purpose flour, plus more for surface
1 tablespoon baking powder
1 1/4 teaspoons coarse salt
2/3 cup granulated sugar
1 tablespoon plus 1 teaspoon finely grated lemon zest
8 ounces (2 sticks) unsalted butter, room temperature
3 large eggs
1 teaspoon pure vanilla extract
1 teaspoon fresh lemon juice
3 cups confectioners’ sugar
7 to 8 tablespoons fresh lemon juice (from 4 lemons)
1/4 cup plus 2 tablespoons white nonpareils, for sprinkling
Directions
Preheat oven to 350 degrees. Make the cookies: Combine flour, baking powder, and salt in a bowl. Pulse sugar and zest in a food processor until combined, about 2 minutes.
Beat sugar-zest mixture and butter in a mixer on medium speed until pale and fluffy, about 2 minutes. Add eggs, 1 at a time, beating well after each addition. Add vanilla and lemon juice. Reduce speed to low. Gradually add flour mixture, and beat until combined.
Scoop 1 tablespoon dough (or use a 1 1/8-inch ice cream scoop), and transfer to a lightly floured surface. Roll dough into a 4-inch rope. Bring ends together, overlapping slightly, and press together to form a ring. Repeat with remaining dough. Transfer rings to parchment-lined baking sheets, about 1 1/2 inches apart, as you work. Bake until pale golden on the bottoms and around the edges, about 18 minutes. Transfer to wire racks, and let cool.
Make the glaze: Whisk together confectioners’ sugar and lemon juice in a small bowl until smooth. Dip the top side of each cookie into glaze, letting excess drip off. Return cookies to wire racks, glaze side up, and sprinkle with nonpareils. Let dry completely.
Cook's Notes
Decorated cookies can be stored at room temperature for up to 3 days.
Cook’s Notes
Decorated cookies can be stored at room temperature for up to 3 days.
Reviews (17)
Add Rating & Review
191 Ratings
5 star values:
43
4 star values:
64
3 star values:
61
2 star values:
20
1 star values:
3
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Reviews (17)
Add Rating & Review
191 Ratings
5 star values:
43
4 star values:
64
3 star values:
61
2 star values:
20
1 star values:
3
Add Rating & Review
191 Ratings
5 star values:
43
4 star values:
64
3 star values:
61
2 star values:
20
1 star values:
3
191 Ratings
5 star values:
43
4 star values:
64
3 star values:
61
2 star values:
20
1 star values:
3
191 Ratings
5 star values:
43
4 star values:
64
3 star values:
61
2 star values:
20
1 star values:
3
- 5 star values:
- 43
- 4 star values:
- 64
- 3 star values:
- 61
- 2 star values:
- 20
- 1 star values:
- 3
Martha Stewart Member
Rating: 5 stars
12/24/2018
This recipe is an annual favorite - if we don't make any others, we have to make these for Christmas. I always add extra lemon zest to most recipes, as well as this one, including to the icing for interest. That said, I think these cookies must be baked in a well-calibrated oven, allowed to cool, and they will be perfect. Moreover, I make them gluten free just by substituting the flour with KA one-to-one. Works perfectly and they are stable. No one notices, or minds, even the fussy eaters!
Martha Stewart Member
Rating: Unrated
10/25/2013
A really great combination. I think the cookie is meant to bit bland as is, because it pairs perfectly with the sweet but tart glaze. I will definitely be making these again this Christmas!
Martha Stewart Member
Rating: Unrated
12/19/2011
I made these last year and they were incredible. Soft and lemony. Perfect and so pretty in a cellophane bag with white satin ribbon. I am making them again tonight!
Martha Stewart Member
Rating: Unrated
12/16/2011
I was looking forward to making these. A bit time consuming, and was sooo disappointed when it came out. It was super dry and not very lemony. I even added extra lemon zest and lemon juice. :( horrible. I don't even think the icing would have saved it. I threw it all away. Save your time and find another recipe. Such cute cookies. but yuck.
Martha Stewart Member
Rating: Unrated
01/23/2011
These were great! After reading the comments, I decided to add an extra 1/2 tsp. of lemon juice to the batter, and it really gave a great lemony flavor. With the glaze, this is a very pretty, tasty cookie. Not terribly sweet, so a great grown-up cookie.
Martha Stewart Member
Rating: Unrated
01/23/2011
These cookies were the hit of my Christmas basket this year. I've received several requests for more. Making another batch this weekend. :)
Martha Stewart Member
Rating: Unrated
01/18/2011
Made these this weekend. They were super cute looking, but the flavor was just ok for me.
Martha Stewart Member
Rating: Unrated
12/26/2010
This looks like a cookie my family would love but I.m lazy and wonder if I can just roll in a ball and flatten somewhat and bake like that, It would be less work. Has anyone tried this, Love to know Thanks
Martha Stewart Member
Rating: Unrated
12/26/2010
2 sticks of butter is a 1/2 lb. or 8 oz. As 16 ounces is a pound. In the USA one stick of butter is 1/4 lb. This recipe calls for 2 sticks equaling one-half pound.
Martha Stewart Member
Rating: Unrated
12/22/2010
Lol, sorry! That should've said package NOT. Pig! Not used to using a stylus to type in hunt
Martha Stewart Member
Rating: Unrated
12/22/2010
MNice, 2sticks ARE 8oz! All 4 sticks are one pound ( the whole pig of butter) .
Martha Stewart Member
Rating: Unrated
12/22/2010
Does anyone know how much butter is right? 8 oz or 2 sticks (which is 16 oz.)? Please advise, thanks!
Martha Stewart Member
Rating: Unrated
12/17/2010
Someone made these cookies for our cookie swap and they were amazing! I just added this recipe to my collection. I will definitely make these for Christmas this year!
Martha Stewart Member
Rating: Unrated
03/07/2010
If you want an explosion of lemony taste for your cookies - crank up the lemon rind, a tad more lemon juilce and perhaps also a bit of lemon extract. Careful with the liquid ingredients - this is more of a shortbread cookie and too much liquid ingredients can alter the consistency.
Martha Stewart Member
Rating: Unrated
01/12/2010
I made these cookies and they were lovely with a cup or tea. I also did not add that much lemon juice to the glaze so that each cookie had a rich top.
Martha Stewart Member
Rating: Unrated
12/26/2009
Made these and the cookie itself was pretty tasteless. With the glaze they were just ok.
Martha Stewart Member
Rating: Unrated
12/22/2009
Are the amounts for the glaze correct? We made these cookies last night, and the glaze was more like a frosting. We had to add a bit of water to thin it out. I think 3 c confectioner's sugar is too much....
Martha Stewart Member
Rating: 5 stars
12/24/2018
This recipe is an annual favorite - if we don't make any others, we have to make these for Christmas. I always add extra lemon zest to most recipes, as well as this one, including to the icing for interest. That said, I think these cookies must be baked in a well-calibrated oven, allowed to cool, and they will be perfect. Moreover, I make them gluten free just by substituting the flour with KA one-to-one. Works perfectly and they are stable. No one notices, or minds, even the fussy eaters!
Rating: 5 stars
Rating: Unrated
10/25/2013
A really great combination. I think the cookie is meant to bit bland as is, because it pairs perfectly with the sweet but tart glaze. I will definitely be making these again this Christmas!
Rating: Unrated
Rating: Unrated
12/19/2011
I made these last year and they were incredible. Soft and lemony. Perfect and so pretty in a cellophane bag with white satin ribbon. I am making them again tonight!
Rating: Unrated
12/16/2011
I was looking forward to making these. A bit time consuming, and was sooo disappointed when it came out. It was super dry and not very lemony. I even added extra lemon zest and lemon juice. :( horrible. I don't even think the icing would have saved it. I threw it all away. Save your time and find another recipe. Such cute cookies. but yuck.
Rating: Unrated
01/23/2011
These were great! After reading the comments, I decided to add an extra 1/2 tsp. of lemon juice to the batter, and it really gave a great lemony flavor. With the glaze, this is a very pretty, tasty cookie. Not terribly sweet, so a great grown-up cookie.
These cookies were the hit of my Christmas basket this year. I've received several requests for more. Making another batch this weekend. :)
Rating: Unrated
01/18/2011
Made these this weekend. They were super cute looking, but the flavor was just ok for me.
Rating: Unrated
12/26/2010
This looks like a cookie my family would love but I.m lazy and wonder if I can just roll in a ball and flatten somewhat and bake like that, It would be less work. Has anyone tried this, Love to know Thanks
2 sticks of butter is a 1/2 lb. or 8 oz. As 16 ounces is a pound. In the USA one stick of butter is 1/4 lb. This recipe calls for 2 sticks equaling one-half pound.
Rating: Unrated
12/22/2010
Lol, sorry! That should've said package NOT. Pig! Not used to using a stylus to type in hunt
MNice, 2sticks ARE 8oz! All 4 sticks are one pound ( the whole pig of butter) .
Does anyone know how much butter is right? 8 oz or 2 sticks (which is 16 oz.)? Please advise, thanks!
Rating: Unrated
12/17/2010
Someone made these cookies for our cookie swap and they were amazing! I just added this recipe to my collection. I will definitely make these for Christmas this year!
Rating: Unrated
03/07/2010
If you want an explosion of lemony taste for your cookies - crank up the lemon rind, a tad more lemon juilce and perhaps also a bit of lemon extract. Careful with the liquid ingredients - this is more of a shortbread cookie and too much liquid ingredients can alter the consistency.
Rating: Unrated
01/12/2010
I made these cookies and they were lovely with a cup or tea. I also did not add that much lemon juice to the glaze so that each cookie had a rich top.
Rating: Unrated
12/26/2009
Made these and the cookie itself was pretty tasteless. With the glaze they were just ok.
Rating: Unrated
12/22/2009
Are the amounts for the glaze correct? We made these cookies last night, and the glaze was more like a frosting. We had to add a bit of water to thin it out. I think 3 c confectioner's sugar is too much....
All Reviews for Christine’s Lemon Wreath Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Christine’s Lemon Wreath Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
