Butter Lemon Tea Cookies, a delightfully simple, sweet and soft wafer-like cookie with a decidedly beautiful lemon flavor. All you need is a cup of tea and your afternoon just became a bit brighter.
These simple-to-make cookies often find themselves on my baking schedule, especially in the spring. But honestly, they also show up throughout the year. They are just that good!
Lemon Tea Cookies
Traditionally, these flat, round cookies have been served with tea for generations. They always seem to be the perfect end to a lovely afternoon tea.
For me, tea cookies need to be a bit soft, with a distinctive flavor, that pairs well with a final cup of tea.
These Butter Lemon Tea cookies is my favorite, hands down. Lemony without overpowering the tea.
Which Tea to Serve with Lemon Tea Cookies?
Earl Gray is a perfect choice. With its almost floral bouquet, Earl Gray pairs well with slices of lemon, or, yes, a lemony dessert. Enter… these lemon tea cookies.
If you’re not an Earl Gray fan, green teas, Jasmine, Chamomile, and Lemon Ginger tea are delicious too.
To Ice or Not to Ice?
And, of course, you must respond with… “that is the question.” Sorry, I couldn’t help myself.
I love these cookies enough that I’m fine without icing them.
However, something special happens when these cookies are glazed with a simple, easy lemon icing. Sprinkling with additional lemon zest brings it to fantastic.
A Final Note
These cookies aren’t just perfect for tea.
As some of you know, I have a large, strapping college athlete son. He loves cookies. In fact, he may even be a connaisseur… of cookies. While these treats may seem delicate, I can assure you that in the hands of this 6’9″ kid, they are anything but… delicate.
While chocolate chip cookies will always be his favorite, these might be #2!
Enjoy! Whether that be with a cup of tea — or not!
- 1 cup butter (2 sticks)
- 1 1/2 cup granulated sugar, plus more for dusting cookies
- 2 tablespoons lemon zest, divided
- 1 1/2 tablespoons lemon juice, divided
- 2 eggs
- 1 teaspoon vanilla extract
- 3 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Set aside.
- Cream together the butter, sugar, and 1 tablespoon lemon zest. Continue to beat with an electric mixer or stand mixer until the mixture is light and fluffy; about 2 minutes. Then add the eggs, 1 tablespoon lemon juice, and vanilla. Mix thoroughly until combined.
- Slowly add the flour, baking soda, and salt; mix until no dry threads of flour remain. But don't over mix.
- Using a small cookie scoop, roll dollops of cookie dough in granulated sugar, and then place on the prepared baking pan. The cookies will spread so space them at least 2 inches apart. Bake for 12 to 15 minutes or until the edges become lightly golden and the centers of the cookies are set.
- Remove from the oven and let cool on the baking sheet a couple of minutes before transferring to a wire rack to cool. After cooled, spread lemon icing if you wish, topped with freshly grated lemon zest.
- Depending on the size of your scoop, you should be able to make about 30 tea cookies.
- 1 cup confectioners' sugar
- 1 tablespoon lemon juice
- water as needed to create a spreadable consistency
- fresh lemon zest
In a small bowl, combine the confectioners' sugar and lemon juice. Add a small amount of water to create a spreadable consistency. With a knife, spread the icing on each cookie and top with a small pinch of fresh lemon zest.
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Nutrition Information:Yield: 30 Serving Size: 1
Amount Per Serving: Calories: 149Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 29mgSodium: 134mgCarbohydrates: 20gFiber: 0gSugar: 10gProtein: 2g