Lemon tea cookies with lemon glaze might be my new favorite cookie. I bought a huge bag of lemons from Costco the other day. I needed the zest for another recipe (making limoncello, coming soon), but had a ton of lemons left over that I needed to use. I’ve already tried lemon bars, and wasn’t in the mood for a lemon tart. I also saw recipes for lemon cookies on the web that sounded really good. I recently made blueberry and cream cookies, and thought this base would be perfect for the lemons. I thought about adding glaze as a way to use more lemons. Also, because I love lemon flavor so much, I feel like you can never add too much.
These lemon tea cookies with lemon glaze were like a dream. They were soft and light and bursting with fresh lemon flavor. I originally made them the size of my blueberry cookies, but after taking a bite of the first one, I quickly realized that it would make the perfect tea cookie. I could see myself sitting down to afternoon tea with this cookie. I shared them with a few friends and coworkers who absolutely loved them, but were disappointed that I didn’t have more on hand. I guess I’ll have to make another batch and have a little tea party.
lemon tea cookies with lemon glaze
for the cookies:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup (1-stick) unsalted butter room temperature
- ¼ cup half and half (milk is fine too)
- 1 egg
- ½ cup granulated sugar
- ½ cup light brown sugar
- 2 tablespoon fresh lemon juice
- ½ teaspoon lemon zest
for the glaze:
- 1 cup confectioners' sugar
- 2 tablespoons fresh lemon juice
- ½ teaspoon lemon zest
make the cookies:
Preheat oven to 375°F and line two baking sheets with parchment paper or silicone baking mats. In a bowl, sift together the flour, baking soda and salt. In a large bowl, using an electric mixer on medium speed, beat the butter, brown sugar and granulated sugar until smooth, about 2 minutes. Add the egg, half and half, lemon juice and lemon zest and mix on low speed until blended. Slowly add the flour mixture and mix just until incorporated.
Using a medium ice cream scoop or heaping tablespoons, drop the dough onto the prepared baking sheets, spacing the dough mounds 2 inches apart.
Bake the cookies, 1 sheet at a time, until the bottoms and edges are lightly browned about 12-15 minutes. Let the cookies cool on the baking sheets for 5 minutes, then transfer the cookies to wire racks to cool completely. Cookies are best eaten within two days.
make the glaze:
Combine the confectioners' sugar, lemon juice, and lemon zest in a medium bowl, mixing with a whisk until smooth. Add more confectioners' sugar or lemon juice as necessary to make a thick glaze. Dip each cookie in the glaze and place on a wire rack or parchment paper.