11 Christmas Cookies Lemon Verbena Fresh Variations

Zesty Lemon Verbena Shortbread Cookies

Zesty Lemon Verbena Shortbread Cookies are a delightful twist on the classic shortbread recipe, infusing bright and invigorating flavors into every bite. The aromatic lemon verbena leaves lend a unique citrusy essence that perfectly complements the buttery texture of the cookies. These cookies are not only perfect for Christmas but also for any gathering or tea-time indulgence.

Cooking Steps Instructions:

1. Preheat your oven: Begin by preheating your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper to prevent the cookies from sticking.
2. Cream the butter and sugars: In a large mixing bowl, add the unsalted butter. Using a hand mixer or stand mixer, beat it on medium speed until smooth and creamy. Gradually add in the granulated sugar and brown sugar, continuing to mix until the mixture is light and fluffy.
3. Add flavorings: Incorporate the finely chopped lemon verbena leaves, lemon zest, salt, and vanilla extract into the butter-sugar mixture. Blend evenly until all ingredients are thoroughly combined.
4. Mix in flour: Gradually add the all-purpose flour to the mixture, stirring gently with a wooden spoon or spatula until a soft dough forms. Be careful not to over-mix.
5. Shape the dough: Divide the dough in half and shape each portion into a log that is about 1-2 inches in diameter. Wrap each log tightly in plastic wrap and refrigerate for about 30 minutes to an hour. This will help the cookies hold their shape while baking.
6. Slice the cookies: Once chilled, remove the logs from the refrigerator. Using a sharp knife, slice the logs into rounds approximately 1/4 inch thick. Place the slices on the prepared baking sheet, spacing them about an inch apart.
7. Bake the cookies: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges are lightly golden. Keep an eye on them to avoid overbaking.
8. Cool and serve: After baking, remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your zesty lemon verbena shortbread cookies with a cup of tea or share them as holiday treats!

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Lemon Verbena Sugar Cookies

Lemon Verbena Sugar Cookies are a delightful twist on the traditional sugar cookie, combining the sweet and buttery flavor with the fresh, citrusy notes of lemon verbena. These cookies are soft, chewy, and fragrant, making them a delightful treat for any occasion, especially during the holiday season. With a hint of lemon to brighten each bite, these cookies are sure to be a favorite among family and friends.

Cooking Steps Instructions:

1. Preheat your oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Cream the butter and sugars: In a large mixing bowl, add the unsalted butter. Using a hand mixer or stand mixer, beat on medium speed until the butter is smooth and creamy. Gradually add the granulated sugar and brown sugar, continuing to mix until the mixture is fluffy and light.
3. Incorporate the eggs: Add the eggs, one at a time, to the butter-sugar mixture. Mix well after each addition, ensuring that the eggs are fully incorporated into the dough.
4. Add flavorings: Blend in the vanilla extract, finely chopped lemon verbena leaves, and lemon zest. Stir until the mixture is evenly combined and aromatic.
5. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, stirring gently with a spatula or wooden spoon until just combined. Be careful not to over-mix to keep the cookies tender.
6. Chill the dough: Cover the bowl with plastic wrap and refrigerate the cookie dough for about 30 minutes. Chilling will help the cookies maintain their shape while baking.
7. Shape and place on the baking sheet: Once chilled, scoop tablespoon-sized portions of dough and roll them into balls. Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
8. Bake the cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are slightly golden and the centers are set. The cookies may look soft, but they will firm up as they cool.
9. Cool and serve: Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely before serving. Enjoy your delicious Lemon Verbena Sugar Cookies!

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Chewy Lemon Verbena Oatmeal Bars

Chewy Lemon Verbena Oatmeal Bars are a wholesome and delicious treat that’s perfect for the holiday season or any time you crave a sweet snack. These bars blend the chewy texture of oats with the invigorating flavor of lemon verbena, creating a delightful treat that’s both satisfying and flavorful. They are easy to make and can be enjoyed as a grab-and-go breakfast, a post-work snack, or a sweet dessert.

Cooking Steps Instructions:

1. Preheat your oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking pan or line it with parchment paper for easy removal.
2. Melt the butter: In a medium saucepan, melt the unsalted butter over low heat. Once melted, remove the saucepan from heat and let it cool slightly.
3. Mix in sugars: Stir the brown sugar and granulated sugar into the melted butter until well combined. The mixture should be smooth and creamy.
4. Add eggs and flavorings: Beat in the eggs, one at a time, making sure to mix well after each addition. Then, add the vanilla extract, finely chopped lemon verbena leaves, and lemon zest, stirring until everything is well incorporated.
5. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, rolled oats, baking powder, and salt. This will create a uniform dry mixture.
6. Combine wet and dry mixtures: Gradually add the dry mixture to the wet mixture, stirring gently until just combined. If you want to include nuts or chocolate chips, fold them in at this stage.
7. Transfer to the baking pan: Pour the batter into the prepared baking pan, spreading it evenly with a spatula to promote even cooking.
8. Bake: Place the baking pan in the preheated oven and bake for about 25-30 minutes or until the edges are golden brown and a toothpick inserted in the center comes out clean.
9. Cool and cut: Once baked, remove the pan from the oven and allow the bars to cool completely in the pan on a wire rack. Once cooled, cut them into squares or rectangles.
10. Serve and enjoy: Serve the Chewy Lemon Verbena Oatmeal Bars as a delightful snack or dessert. Store leftovers in an airtight container at room temperature for up to one week.

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Lemon Verbena Snickerdoodles

Lemon Verbena Snickerdoodles are a delightful twist on the classic snickerdoodle cookie, incorporating the bright and fragrant flavor of lemon verbena. These soft and chewy cookies have a hint of citrus that elevates the traditional sweetness and cinnamon coating, making them a perfect treat for the holiday season or whenever you’re in the mood for a zesty dessert.

Cooking Steps Instructions:

1. Preheat the oven: Preheat your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper.
2. Cream the butter and sugars: In a large mixing bowl, beat the unsalted butter, granulated sugar, and brown sugar together using an electric mixer until the mixture is light and fluffy.
3. Add eggs and lemon verbena: Beat in the eggs, one at a time, mixing well after each addition. Next, add the finely chopped lemon verbena leaves and mix until evenly distributed.
4. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, cream of tartar, and salt. Gradually add this dry mixture to the wet mixture, mixing until just combined.
5. Prepare cinnamon sugar: In a small bowl, combine the additional granulated sugar and ground cinnamon for rolling the cookies.
6. Shape the cookies: Using a cookie scoop or your hands, form the dough into small balls, about 1 inch in diameter. Roll each ball in the prepared cinnamon sugar mixture to coat evenly.
7. Place on baking sheets: Arrange the coated cookie balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
8. Bake: Place the baking sheets in the preheated oven and bake for 10-12 minutes or until the edges are set but the centers still look soft.
9. Cool: Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
10. Enjoy: Once cooled, indulge in the delightful Lemon Verbena Snickerdoodles with a cup of tea or coffee!

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Lemon Verbena Pecan Biscotti

Lemon Verbena Pecan Biscotti are a delightful and crunchy Italian cookie that pairs beautifully with coffee or tea. These twice-baked cookies are infused with the aromatic flavor of lemon verbena and enhanced by the richness of toasted pecans, making them a perfect addition to your holiday cookie platter. Their crunchy texture and invigorating citrus notes will surely delight both guests and family alike.

Cooking Steps Instructions:

1. Preheat the oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to combine. Set aside.
3. Cream the butter and sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar with an electric mixer until the mixture is light and fluffy.
4. Add eggs and lemon verbena: Beat in the eggs, one at a time, ensuring they are well incorporated. Add the finely chopped lemon verbena leaves and mix until evenly distributed.
5. Combine with dry ingredients: Gradually incorporate the dry ingredients into the wet mixture, mixing until just combined. Be careful not to overmix. Gently fold in the toasted pecans.
6. Shape the dough: Transfer the dough to a lightly floured surface. Divide the dough in half and shape each half into a log about 12 inches long and 2 inches wide. Place the logs on the prepared baking sheet, spacing them apart.
7. First bake: Bake in the preheated oven for 25-30 minutes or until firm and golden brown. Remove from the oven and let cool on the baking sheet for about 10 minutes.
8. Slice the biscotti: After cooling slightly, transfer the logs to a cutting board. Using a serrated knife, slice the logs diagonally into 1/2-inch thick pieces.
9. Second bake: Arrange the sliced biscotti cut-side up on the baking sheet. Bake for an additional 10-15 minutes, flipping them halfway through, until they are dry and crisp.
10. Cool and dust: Remove the biscotti from the oven and let them cool completely on a wire rack. Once cooled, dust them lightly with additional granulated sugar, if desired.

Enjoy your Lemon Verbena Pecan Biscotti with your favorite hot beverage or as a delightful snack any time.

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Iced Lemon Verbena Butter Cookies

Iced Lemon Verbena Butter Cookies are delicate and flavorful cookies that bring a rejuvenating twist to your holiday cookie assortment. With the infusion of fresh lemon verbena and a sweet glaze on top, these buttery treats are sure to brighten up your festive gatherings. They melt in your mouth and offer a perfect balance of sweetness and citrusy freshness.

Cooking Steps Instructions:

1. Preheat the oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set aside.
3. Cream the butter and sugar: In a large mixing bowl, use an electric mixer to beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, about 2-3 minutes.
4. Add the egg and lemon verbena: Beat in the large egg until fully incorporated. Add the finely chopped lemon verbena leaves and mix until evenly distributed.
5. Combine with dry ingredients: Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
6. Scoop the dough: Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake the cookies: Bake in the preheated oven for 10-12 minutes, or until they are slightly golden around the edges. Remove from the oven and allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
8. Prepare the glaze: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. The glaze should have a pourable consistency.
9. Glaze the cookies: Once the cookies are completely cooled, drizzle or spread the glaze over the tops of each cookie. If desired, garnish with additional finely chopped lemon verbena leaves.
10. Let the glaze set: Allow the glaze to set for about 30 minutes before serving, ensuring that the icing firms up. Enjoy your Iced Lemon Verbena Butter Cookies with tea or as a delightful treat during the holiday season!

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Lemon Verbena Chocolate Chip Cookies

Lemon Verbena Chocolate Chip Cookies combine the classic indulgence of chocolate chip cookies with the invigorating essence of lemon verbena. This delightful twist adds a bright, citrusy note, enhancing the rich chocolate flavor. These cookies are soft, chewy, and perfect for holiday gatherings or anytime you crave a sweet treat with a zing.

Cooking Steps Instructions:

1. Preheat the oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.
2. Mix dry ingredients: In a medium bowl, combine the all-purpose flour, baking soda, and salt. Whisk the ingredients together until they are evenly mixed, and set this bowl aside.
3. Cream the butters and sugars: In a large mixing bowl, use an electric mixer to beat the softened unsalted butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, which should take about 2-3 minutes.
4. Add the eggs and flavoring: Beat in the eggs one at a time, ensuring that each egg is fully incorporated before adding the next. Then, add the finely chopped lemon verbena leaves and vanilla extract, mixing until combined.
5. Combine wet and dry ingredients: Gradually add the flour mixture to the wet mixture, mixing on low speed. Stir until just combined to avoid overmixing.
6. Fold in the chocolate chips: Gently fold in the semi-sweet chocolate chips with a spatula, ensuring they are evenly distributed throughout the cookie dough.
7. Scoop the dough: Using a tablespoon or cookie scoop, drop rounded balls of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
8. Bake the cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges start to turn golden brown. The cookies should look soft in the center, as they will continue to cook as they cool.
9. Cool the cookies: Once out of the oven, let the cookies sit on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your Lemon Verbena Chocolate Chip Cookies with an invigorating twist!

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Lemon Verbena Macaroons

Lemon Verbena Macaroons are a delightful twist on the classic coconut macaroon. These chewy, sweet bites are infused with the aromatic essence of lemon verbena, creating a revitalizing and zesty flavor that sings with every bite. The combination of shredded coconut and lemon verbena results in a light and airy treat that is perfect for holiday cookie trays or as a bright dessert any time of the year.

Cooking Steps Instructions:

1. Preheat the oven: Start by preheating your oven to 325°F (160°C). Line two baking sheets with parchment paper to keep the macaroons from sticking.
2. Whip the egg whites: In a large mixing bowl, use an electric mixer to beat the egg whites on medium speed until they become frothy. Gradually add a pinch of salt and continue whisking until stiff peaks form. This should take about 4-5 minutes.
3. Combine the dry ingredients: In another bowl, mix the sweetened shredded coconut, granulated sugar, finely chopped lemon verbena leaves, and vanilla extract until well combined.
4. Fold the mixtures together: Gently fold the coconut mixture into the whipped egg whites using a rubber spatula. Be careful not to deflate the egg whites; the goal is to keep the mixture light and airy.
5. Scoop the macaroons: Using a tablespoon or a small cookie scoop, drop rounded mounds of the mixture onto the prepared baking sheets, spacing them about 2 inches apart.
6. Bake the macaroons: Place the baking sheets in the preheated oven and bake for 15-20 minutes, or until the edges are golden brown and the centers feel set.
7. Cool the macaroons: Once baked, remove the macaroons from the oven and allow them to cool on the baking sheets for about 10 minutes. Then, transfer them to a wire rack to cool completely.
8. Optional chocolate drizzle: If desired, melt some chocolate in a microwave-safe bowl. Drizzle the melted chocolate over the cooled macaroons for an extra touch of sweetness.

Enjoy your Lemon Verbena Macaroons as a light dessert or a sweet snack with a revitalizing twist!

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Lemon Verbena Blondies

Lemon Verbena Blondies are a delectable twist on the classic blonde brownie, enhanced with the bright and invigorating flavor of lemon verbena. These fudgy, buttery treats are perfect for those who crave a hint of citrus in their desserts. The combination of rich brown sugar and fragrant lemon verbena creates a delightful harmony that will have you reaching for another piece.

Cooking Steps Instructions:

1. Preheat the oven: Begin by preheating your oven to 350°F (175°C). Grease a 9×9-inch baking pan or line it with parchment paper for easy removal.
2. Melt the butter: In a medium saucepan over low heat, melt the unsalted butter. Once melted, remove it from the heat and let it cool slightly.
3. Mix in sugars: Add the brown sugar and granulated sugar into the melted butter, stirring until well combined and smooth.
4. Incorporate eggs and vanilla: Whisk in the large eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
5. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and finely chopped lemon verbena leaves.
6. Mix wet and dry ingredients: Gradually add the dry mixture to the wet mixture, folding gently with a rubber spatula until just combined. Be careful not to overmix.
7. Transfer to the baking pan: Pour the batter into the prepared baking pan, smoothing the top evenly with a spatula.
8. Bake the blondies: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The edges should be golden brown.
9. Cool the blondies: Remove from the oven and allow the blondies to cool in the pan for about 10 minutes. Then, transfer them to a wire rack to cool completely.
10. Optional dust of powdered sugar: Once cooled, you can dust the top with a light sprinkle of powdered sugar for an elegant finish.

Cut into squares and enjoy your Lemon Verbena Blondies as a delightful treat that brings a burst of citrus flavor to your dessert table!

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Lemon Verbena Gingerbread Cookies

Lemon Verbena Gingerbread Cookies combine the traditional flavors of gingerbread with the invigorating essence of lemon verbena. These cookies are a delightful twist on the holiday favorite, offering a soft, spiced texture complemented by the citrusy notes of fragrant lemon. Perfect for festive gatherings or holiday gift giving, these cookies will charm everyone with their unique flavor profile.

Cooking Steps Instructions:

1. Preheat the oven: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Cream the butter and sugars: In a large mixing bowl, using an electric mixer, beat the unsalted butter, brown sugar, and granulated sugar together until light and fluffy. This should take about 2-3 minutes.
3. Add egg and molasses: Once the mixture is fluffy, add the large egg and molasses. Continue to mix until fully incorporated and smooth.
4. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, baking soda, finely chopped lemon verbena leaves, and salt.
5. Mix wet and dry ingredients: Gradually add the dry ingredients to the wet mixture. Use a spatula to fold the ingredients together until just combined, being careful not to overmix.
6. Chill the dough: Cover the bowl with plastic wrap or a kitchen towel and refrigerate the dough for at least 30 minutes. This will make it easier to roll out.
7. Roll out the dough: After chilling, dust a clean surface with flour and roll out the dough to about 1/4 inch thick. Use cookie cutters to cut out shapes as desired.
8. Transfer to baking sheet: Carefully transfer the cookie shapes to the prepared baking sheet, leaving space between each cookie as they will spread slightly while baking.
9. Bake the cookies: Place the baking sheet in the preheated oven and bake for 8-10 minutes, or until the edges are lightly browned. Keep an eye on them, as baking times may vary.
10. Cool the cookies: Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
11. Optional dust of powdered sugar: Once cooled, you can dust the cookies with powdered sugar for an added touch of sweetness and decoration.

Enjoy your Lemon Verbena Gingerbread Cookies throughout the holiday season!

Lemon Verbena Linzer Cookies

Lemon Verbena Linzer Cookies are a delightful variation of the classic Linzer cookie, featuring a fragrant lemon verbena twist. These sandwich cookies consist of two buttery, spiced cookies with a tart fruit filling, enhanced with the fresh, citrusy aroma of lemon verbena. They are perfect for holiday cookie platters or as a sweet treat to share with friends and family during the festive season.

Cooking Steps Instructions:

1. Preheat the oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Cream the butter and sugars: In a large mixing bowl, beat together the unsalted butter, granulated sugar, and brown sugar using an electric mixer until the mixture is light and fluffy, which should take around 3-4 minutes.
3. Add egg and vanilla: Once the mixture is fluffy, add the large egg and vanilla extract. Continue mixing until well combined and smooth.
4. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, ground cinnamon, finely chopped lemon verbena leaves, baking powder, and salt.
5. Mix wet and dry ingredients: Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Avoid overmixing to keep the cookies tender.
6. Chill the dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes, which will make it easier to roll out.
7. Roll out the dough: After chilling, dust a clean surface with flour. Take half of the dough and roll it out to about 1/4 inch thick. Use cookie cutters to create shapes; make sure that half of the cookies are cut with a small hole in the center to form the tops.
8. Transfer to baking sheets: Carefully place the cookie shapes onto the prepared baking sheets, making sure they are spaced apart.
9. Bake the cookies: Bake in the preheated oven for about 10-12 minutes, or until the edges are set and slightly golden. Be careful not to overbake.
10. Cool the cookies: Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
11. Assemble the cookies: When the cookies are completely cool, take the cookie tops (those with holes) and dust with powdered sugar. Spread a layer of fruit preserves on the bottom of the solid cookies, then sandwich with the sugared tops.
12. Serve and enjoy: These cookies can be enjoyed immediately or stored in an airtight container for up to a week. Enjoy the delightful balance of flavors!