Save Delicate, buttery almond cookies with a hint of citrus zest, perfect for celebrating Hanukkah or Christmas. These melt-in-your-mouth treats are beautifully decorated for a festive touch.
I made these cookies with my kids last December. We had fun rolling the dough and sprinkling festive colors, turning baking into a joyful holiday activity.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Almond flour: 1 cup (100 g)
- Baking powder: 1/2 tsp
- Fine sea salt: 1/4 tsp
- Unsalted butter, softened: 3/4 cup (170 g)
- Granulated sugar: 3/4 cup (150 g)
- Large egg: 1
- Pure vanilla extract: 2 tsp
- Grated lemon zest: 1 tsp
- Sliced almonds: 1/2 cup (60 g) for decoration
- Powdered sugar: 1/2 cup (60 g) for glaze
- Lemon juice: 2 tbsp for glaze
- Festive colored sugar or sprinkles: blue, silver, white for Hanukkah, red, green, gold for Christmas
Instructions
- Prep & Preheat:
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Mix Dry Ingredients:
- In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt.
- Cream Butter & Sugar:
- In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy, about 2-3 minutes.
- Add Wet Ingredients:
- Add the egg, vanilla extract, and lemon zest. Beat until combined.
- Combine Mixtures:
- Gradually add the dry ingredients to the wet mixture, mixing just until incorporated.
- Shape Cookies:
- Scoop tablespoon-sized portions of dough and roll into balls. Place 2 inches apart on the prepared baking sheets.
- Decorate with Almonds:
- Slightly flatten each ball with your palm and press a few sliced almonds onto the tops.
- Bake Cookies:
- Bake for 10-12 minutes, or until the edges are just golden. Let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Make & Add Glaze:
- Mix powdered sugar with lemon juice until smooth. Drizzle over cooled cookies. Decorate with festive colored sugar or sprinkles as desired.
- Set & Serve:
- Allow the glaze to set before serving or storing.
Save Sharing these cookies after lighting the menorah is a cherished family tradition for us, with laughter and warmth filling the room.
Required Tools
Mixing bowls, electric mixer, measuring cups and spoons, baking sheets, parchment paper, wire rack, small whisk or spoon for glaze
Allergen Information
Contains: Wheat (gluten), Eggs, Milk (butter), Tree Nuts (almonds). Check all ingredients for cross-contamination or hidden allergens if allergies are a concern.
Nutritional Information (per cookie)
Calories: 110. Total Fat: 6 g. Carbohydrates: 12 g. Protein: 2 g
Save Celebrate the holidays with these fragrant, festive cookies that everyone will love. Enjoy sharing sweet moments around the table!
Recipe Guide
- → How do I achieve a buttery texture in the cookies?
Use softened unsalted butter and beat it well with sugar for a light and tender crumb.
- → Can I substitute almond flour for nut allergies?
Yes, replace almond flour with sunflower seed flour and skip the sliced almonds for a nut-free version.
- → Why add citrus zest to the dough?
Lemon zest enhances aroma and balances the sweetness for a refreshing holiday flavor.
- → What decoration options suit Hanukkah and Christmas?
Use blue, silver, and white sprinkles for Hanukkah and red, green, and gold for Christmas for seasonal flair.
- → How do I know when the cookies are baked?
Cookies are ready when edges turn just golden. Avoid overbaking to keep them soft.
- → How should I store the cookies?
Keep cookies in an airtight container at room temperature for up to one week to maintain freshness.