Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Lemon-Rosemary Christmas Trees

Scott Phillips

Yield: Yields about 3 dozen 3-1/2-inch cookies.

Rosemary gives these holiday cutout cookies a subtle piny touch, and lemon adds brightness. See more gorgeous cut-out Christmas cookies.


For the Cookies:

  • 15 oz. (3-1/3 cups) unbleached all-purpose flour
  • 1 tsp. table salt
  • 8 oz. (1 cup) unsalted butter, at room temperature
  • 3/4 cup granulated sugar
  • 1 Tbs. finely grated lemon zest
  • 1 Tbs. finely chopped fresh rosemary
  • 1 large egg
  • 1 tsp. pure vanilla extract

For the Icing:

  • 1 large egg white (see note at right)
  • 6-1/2 oz. (1-1/2 cups plus 2 Tbs.) confectioners’ sugar; more as needed
  • 1/2 tsp. fresh lemon juice
  • Decorating sugar or edible dragees (optional)

Nutritional Information

  • Nutritional Sample Size per cookie
  • Calories (kcal) : 130
  • Fat Calories (kcal): 50
  • Fat (g): 5
  • Saturated Fat (g): 3.5
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 1.5
  • Cholesterol (mg): 20
  • Sodium (mg): 70
  • Carbohydrates (g): 18
  • Fiber (g): 0
  • Protein (g): 2


Make the cookies:

  • In a medium bowl, whisk the flour and salt. With a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 2 minutes. Mix in the lemon zest and rosemary. Add the egg and vanilla; continue beating until well blended and smooth, about 30 seconds more. Reduce the speed to low and gradually add the dry ingredients. Mix until the dough is just combined; don’t overmix. Divide the dough into 2 equal portions.

    Roll one half of the dough between two sheets of parchment to an even 3/16-inch thickness. Slide the dough and parchment onto a cookie sheet and refrigerate until firm, about 30 minutes. Repeat with the remaining dough.

    Position racks in the upper and lower thirds of the oven and heat the oven to 350°F. Line four cookie sheets with parchment.

    Using a 3-1/2-inch (or similar) Christmas tree cookie cutter, cut out the cookies and arrange them 1 inch apart on the cookie sheets. Press the scraps together, reroll, and cut (if the dough becomes too soft to handle, chill until firm). Repeat one more time and then discard the scraps. Repeat with the remaining dough.

    Bake two sheets at a time until the cookies’ edges are golden brown, 10 to 12 minutes, rotating and swapping the sheets’ positions halfway through for even baking. Cool the cookies on racks.

Make the icing:

  • In a medium bowl, whisk the egg white, sugar, and lemon juice until smooth. If not using immediately, transfer the icing to a small bowl and press plastic wrap directly onto the surface of the icing to prevent it from drying out.

Decorate the cookies:

  • Spoon some of the icing into a small pastry bag with a small (3/16 inch) plain tip. (Or use a small plastic bag and cut a tiny bit off a bottom corner of the bag.) Pipe the icing onto the cookies to outline the rim. (If the icing is too thick to pipe, put it back in the bowl and stir in water, a drop at a time, until it pipes easily but still retains its shape. If the icing is too thin, add confectioners’ sugar, 1 tsp. at a time.)

    If using decorating sugar or dragées, apply them while the icing is wet. Once the icing is completely dry and hard, store the cookies in airtight containers in the refrigerator for up to 5 days.


For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.

Note: The risk of salmonella infection from consuming raw eggs is very low, but you can eliminate it entirely by using pasteurized eggs.


Rate or Review

Reviews (3 reviews)

  • Oliveto | 03/23/2010

    Why wait for Christmas??? Cut these yummy cookies in stars or rounds and serve without the icing with lemon pot de creme or ice cream . These would be a good compliment to any fruit ice cream or pot de creme. Enjoy!

  • Mullally | 12/19/2009

    Excellent cookies even for a non-cookie lover. I made them last year, got rave reviews, and MUST bake them again!

  • patballard | 12/08/2009

    Excellent cookie. My husband took some to work last Christmas, and they were a major hit.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial