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:

  1. 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:

  1. 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.