Lemon Tea Cookies Recipe

Name: Lemon Tea Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE COOKIES:; 2 cups Butter, Room Temperature; 2/3 cups Powdered (Confectioners) Sugar; 1 teaspoon Lemon Zest, Grated; 1/2 teaspoons Vanilla Extract; 2 cups All-purpose Flour; 1-1/2 cup Cornstarch; _____; FOR THE LEMON FROSTING:; 3 Tablespoons Butter, Room Temperature; 1/2 teaspoons Lemon Zest, Grated; 1 whole Lemon, Juiced; 2 cups Powdered (Confectioners) Sugar

Servings: persons

FOR THE COOKIES:
2 cups Butter, Room Temperature
2/3 cups Powdered (Confectioners) Sugar
1 teaspoon Lemon Zest, Grated
1/2 teaspoons Vanilla Extract
2 cups All-purpose Flour
1-1/2 cup Cornstarch
_____
FOR THE LEMON FROSTING:
3 Tablespoons Butter, Room Temperature
1/2 teaspoons Lemon Zest, Grated
1 whole Lemon, Juiced
2 cups Powdered (Confectioners) Sugar

1
Preheat oven to 350 degrees.
2
To make the cookies, in a large bowl, beat butter until creamy. Add powdered sugar and beat until fluffy. Mix in lemon zest and vanilla. Add flour and cornstarch and beat until well combined.
3
Roll dough into 1-inch balls and place on ungreased cookie sheets. Bake for 15 minutes or until the bottoms are lightly browned. Remove from baking sheets and allow to cool completely on wire racks. When cool, spread lemon frosting on top of cookies. Sprinkle extra lemon zest on top for a pretty garnish.
4
For the frosting, mix ingredients together until you reach the desired consistency. You can always add more lemon juice if you want a thinner frosting.
5
Tip: I find it much easier to dip each cookie into the frosting rather than spreading on top with a knife or spatula. It goes much faster and creates much less mess. Be careful when dipping though, the cookies are quite delicate and will crumble between your fingers easily.
6
Yields approximately 5 dozen cookies.

1522

kcal

Calories

101

Fat

152

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: FOR THE COOKIES:, 2 cups Butter, Room Temperature, 2/3 cups Powdered (Confectioners) Sugar, 1 teaspoon Lemon Zest, Grated, and more.

Yes, Lemon Tea Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lemon Tea Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions