Lemon Tea Cookies

Lemon Tea Cookies



3 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

3 cups confectioners' sugar (2 cups are used for rolling)

2 Sticks of unsalted softened butter

1 egg yolk

1/4 cup freshly squeezed lemon juice

1 tablespoon lemon zest

1/2 teaspoon vanilla extract




      1. Preheat the oven to 350 degrees and line two baking sheets with parchment paper.
      2. In a small mixing bowl, whisk flour, baking powder and salt; set aside. In a separate bowl, using a stand mixer or hand mixer, cream the butter and 1 cup of the sugar until light and fluffy, about 3 minutes. Mix in the egg yolk, lemon juice, zest and vanilla on low speed until incorporated. Add the dry ingredients, mixing on low speed just until combined. If the dough is crumbly, use your hands to kneed the dough gently until it comes together and forms a ball.
      3. Roll the dough into 1" sized balls and place 1" apart on the prepared baking sheets. Bake for 18 to 20 minutes, or until lightly golden brown.
      4. Remove from oven and allow to cool slightly. While the cookies are still warm, roll them in the remaining 2 cups confectioners' sugar and place on a wire baking rack to cool completely. You can store these in an airtight container for up to 2 weeks.


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