Indulge in a delightful culinary journey with our exquisite Glazed Lemon Tea Cookies. These delectable treats are a harmonious blend of zesty lemon and comforting tea flavors, coated in a luscious glaze that adds an extra layer of sweetness and shine. Our collection of recipes caters to various dietary preferences, offering both classic and innovative variations of this timeless cookie. From gluten-free and vegan options to unique flavor combinations like Earl Grey and matcha, there's a perfect recipe for every palate. Embark on a delightful baking adventure and create these delightful cookies that are sure to tantalize your taste buds and bring joy to your kitchen.
Here are our top 7 tried and tested recipes!
GLAZED LEMON COOKIES
For the true lemon lover, these crisp cookies are the perfect treat.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 45m
Yield Makes 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, salt, and lemon zest. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Add egg, vanilla, and lemon juice and beat until combined. With mixer on low, beat in flour mixture.
- Drop dough by heaping tablespoons, 1 inch apart, onto two baking sheets. Bake until edges are golden, 15 to 20 minutes, rotating sheets halfway through. Let cool 2 minutes on sheets, then transfer cookies to a wire rack to cool completely. Spread cookies with Lemon Glaze and let set, about 1 hour.
Nutrition Facts : Calories 148 g, Fat 4 g, Protein 1 g
LEMON-GLAZED CANDIED-GINGER COOKIES
Candied ginger brings a sweet heat to these crisp, golden cookies, while lemon gives the glaze a distinct zing.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 6 dozen
Number Of Ingredients 13
Steps:
- Sift flour, baking powder, and 3/4 teaspoon salt into a bowl. Cream butter and brown sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. Add ginger, and beat for 2 minutes. Beat in egg and vanilla until well combined. Add flour mixture, and then beat on medium-low speed until dough just comes together.
- Shape dough into two 1-inch-thick disks. Wrap tightly in plastic, and refrigerate for at least 1 hour (or up to 3 days).
- Preheat oven to 350 degrees. Roll out 1 disk on a lightly floured surface to 1/4 inch thickness, and cut out 2-inch circles. Place the rounds 1/2 inch apart on parchment-lined baking sheets. Roll out and cut scraps. Refrigerate rounds for 10 minutes.
- Bake, rotating sheets halfway through, until cookies are set and edges are light gold, 12 to 14 minutes. Transfer parchment with cookies to wire racks. Let cool completely. Repeat with remaining dough. (Cookies can be stored for up to 3 days.)
- Whisk confectioners' sugar, lemon zest and juice, honey, water, and a pinch of salt in a bowl until smooth. Drizzle glaze over the cooled cookies. Let stand until glaze is set, at least 20 minutes.
GLAZED LEMON TEA COOKIE
Categories Fruit
Number Of Ingredients 11
Steps:
- Cream margarine and sugar until fluffy.Beat in egg and lemon zest.Sift dry ingredients add to creamed mixture alternately with milk.Beat after each addition. Drop by teaspoon 2 inches apart on a ungreased cookie sheet. Bake in a 350 degree for 12 to 14 minutes.Remove from pan at once and brush with Lemon Glaze which is made from 3/4 cup of sugar and 1/4 cup of lemon juice.
LITTLE GLAZED LEMON TEA CAKES
These little cakes are a special lemony treat. I found the recipe in a newspaper a couple of years ago and have made them several times since then. They are great for picnics or potlucks. Or whenever you need to bring cookies to an event.
Provided by Kathie Carr
Categories Cookies
Time 30m
Number Of Ingredients 12
Steps:
- 1. FOR TEA CAKES: Preheat oven to 350 degrees. Combine cake mix, pudding mix, eggs, and oil. Spoon into well greased mini muffin cups, filling each one about half full. Bake for about 10-12 minutes. Remove from oven and cool for about 8 minutes. Remove tea cakes from pan and place on a wire rack.
- 2. While tea cakes are baking stir together powdered sugar, lemon juice, water, and salt. Stir until smooth adding more water if necessary to make a very thin glaze. Spoon glaze over tea cakes while they are still warm. Sprinkle with granulated sugar and let sit until glaze dries and tea cakes are no longer sticky.
MOIST LEMON TEA CAKES
Whenever I serve these lovely bite-size glazed cakes, they get rave reviews...and I get requests for the recipe. Lemon and cream cheese make for a winning combination.-Charlene Crump, Montgomery, Alabama
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8-1/2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the lemon juice, extracts and lemon zest. Add flour; beat just until moistened., Fill greased miniature muffin cups two-thirds full. Bake at 325° for 10-15 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. , In a small bowl, combine glaze ingredients. Dip tops of cakes into glaze; place on waxed paper to dry.
Nutrition Facts : Calories 93 calories, Fat 4g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 38mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
LEMON COOKIES WITH GLAZE
These little lemon cookies with glaze are a cross between madeleines and lemon pound cake. They are easy to freeze for later, and they make great potluck cookies. Enjoy! Store in airtight container for up to 1 week.
Provided by duetfreak
Categories Desserts Cookies Fruit Cookie Recipes Lemon
Time 40m
Yield 40
Number Of Ingredients 13
Steps:
- Whisk flour, baking powder, baking soda, and salt together in a large bowl.
- Cream sugar and butter together with an electric mixer on medium speed until fluffy. Add eggs, one at a time, mixing until incorporated. Reduce speed to low and beat in sour cream and lemon zest. Add flour mixture and mix until combined.
- Refrigerate dough until slightly firm, about 1 hour.
- Adjust oven racks to upper-middle and lower-middle positions and preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing cookies 2 inches apart.
- Bake until just golden around the edges, about 15 minutes, switching and rotating sheets halfway through baking time (one sheet of cookies took about 12 minutes, the other sheet ended up taking 16 minutes). Cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more.
- While cookies cool, mix powdered sugar, lemon juice, milk, and lemon zest for glaze together and lightly drizzle cookies when they are almost completely cooled.
Nutrition Facts : Calories 131.2 calories, Carbohydrate 20.3 g, Cholesterol 22.5 mg, Fat 5 g, Fiber 0.3 g, Protein 1.8 g, SaturatedFat 3 g, Sodium 71.5 mg, Sugar 12.8 g
GLAZED LEMON COOKIES
Delicious shortbread-like cookies with a sweet-tart lemon glaze! These are a favorite of everyone in my family!
Provided by Groovygal
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 50m
Yield 36
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Combine butter and sugar in a large bowl; beat with an electric mixer until creamy. Beat in egg and vanilla extract.
- Mix flour, lemon zest, and salt in a separate bowl. Pour over butter mixture; beat until combined.
- Roll dough out on a lightly floured surface and cut into cookies. Arrange on the lined baking sheets.
- Bake in the preheated oven until edges are set and bottoms are golden brown, 12 to 15 minutes. Allow cookies to cool, about 10 minutes.
- While cookies are cooling, mix icing sugar, lemon juice, and lemon zest together in a small bowl. Spread glaze over the cookies.
Nutrition Facts : Calories 91.1 calories, Carbohydrate 13 g, Cholesterol 15.3 mg, Fat 4 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 2.5 g, Sodium 45.5 mg, Sugar 7.6 g
Tips:
- Use fresh lemons. Fresh lemons will give your cookies the best flavor. If you don't have fresh lemons, you can use bottled lemon juice, but the flavor will not be as good.
- Zest the lemons before juicing them. This will help to release the essential oils in the lemons, which will give your cookies a more intense flavor.
- Don't overmix the dough. Overmixing the dough will make your cookies tough. Mix the dough just until the ingredients are combined.
- Chill the dough before baking. Chilling the dough will help the cookies to hold their shape and prevent them from spreading too much in the oven.
- Bake the cookies at the right temperature. The cookies should be baked at 350 degrees Fahrenheit for 10-12 minutes, or until the edges are just beginning to brown.
- Let the cookies cool completely before glazing them. This will help the glaze to set properly.
- Use a thin glaze. A thin glaze will give your cookies a nice sheen without being too thick and gooey.
Conclusion:
These glazed lemon tea cookies are a delicious and easy-to-make treat. They are perfect for any occasion, from a casual get-together to a special holiday party. With their bright lemon flavor and sweet glaze, these cookies are sure to be a hit with everyone who tries them.
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