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.
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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
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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.
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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.
