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Lemon Sugar Tea Cookies
SUBMITTED BY:
Tamme
PHOTO BY:
JODILICIOUS
"Delightful lemon flavored cookies."
RECIPE RATING:
Read Reviews
(93)
Review/Rate This Recipe
PREP TIME
25 Min
COOK TIME
12 Min
READY IN
2 Hrs
Original recipe yield 4 dozen
SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
3/4 cup butter
2 cups white sugar
1 egg
2 tablespoons corn syrup
1 teaspoon lemon extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
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DIRECTIONS
In a medium bowl, cream together butter and 1 cup sugar until light and fluffy. Beat in egg, corn syrup, and lemon extract. Stir in flour, baking soda, and baking powder. Cover dough, and chill in the refrigerator at least 1 hour.
Preheat oven to 325 degrees F (165 degrees C). Line a cookie sheet with parchment paper. Roll chilled dough into walnut sized balls. Roll balls in remaining sugar, and place on the prepared cookie sheet.
Bake 12 minutes in the preheated oven, or until lightly browned.
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REVIEWS
Reviewed on Nov. 3, 2003 by
JENMI
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JENMI
Nov. 3, 2003
Sweet Fancy Moses!!!!!!!!!!! These cookies are one of THE BEST that has ever come out of my oven! I couldn't believe how fast they were mixed up. We rolled these in a mixture of yellow colored sugar and regular granulated-gave them a nice yellow color with a little sparkle-they are really pretty. The taste is incredible-so light and refreshing. You would never guess that there isn't any real lemon in this recipe. The citrus flavor and the chewy texture of this cookie is fabulous-I will make this over and over! Thanks for sharing such a wonderful recipe.
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11 users found this review helpful
Sweet Fancy Moses!!!!!!!!!!! These cookies are one of THE BEST that has ever come out of my...
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Reviewed on Oct. 9, 2003 by ALOHALANI
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ALOHALANI
Oct. 9, 2003
Great tasting cookie. I used a tsp. of fresh lemon juice, and a tbs. of lemon zest (omitting the lemon extract). Excellent. After trying these, I have also decided to skip the rolling in sugar step, and just dust the cooled cookies with powdered sugar. The powdered sugar will nestle nicely into the surface of this cookie! Even though I made some slight alterations, I give these cookies 5 stars because they are sooo easy to prepare, quick to cook, and are incredibly easy to transport. It's crisp, yet chewy, allowing them to be packaged in any way. Mahalo nui loa!
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9 users found this review helpful
Great tasting cookie. I used a tsp. of fresh lemon juice, and a tbs. of lemon zest (omitting...
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Reviewed on Aug. 12, 2003 by notbecky
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notbecky
Aug. 12, 2003
I added some grated lemon peel to the dough and kept it in the fridge while one batch was baking. I didn't have any trouble roling them as long as they were cold. Next time I will use less sugar. The sweet seemed to overpower the lemon. They were also a lot chewier than I expected. They have been well eaten by everyone in my home though.
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9 users found this review helpful
I added some grated lemon peel to the dough and kept it in the fridge while one batch was...
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Reviewed on Aug. 17, 2003 by
Rebecca
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Rebecca
Aug. 17, 2003
This is the perfect summer cookie, especially here in the Southwest! This cookie is crisp on the edges, soft in the middle, with a very light lemony taste. These began to brown pretty quickly, so I decreased the oven temp a few degrees and baked for 10 minutes. I also made them a little smaller, using rounded teaspoons instead of the larger cookie. They did spread a little, but the tsp size bakes a perfect tea sized cookie. These are great!
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8 users found this review helpful
This is the perfect summer cookie, especially here in the Southwest! This cookie is crisp on...
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Reviewed on Dec. 13, 2003 by BevBeaumier
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BevBeaumier
Dec. 13, 2003
These cookies were great! I didn't have any lemon extract, so I used a tablespoon each of lemon zest and fresh lemon juice. Lovely cookies!
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6 users found this review helpful
These cookies were great! I didn't have any lemon extract, so I used a tablespoon each of...
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Reviewed on Apr. 20, 2007 by
Momi
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Momi
Apr. 20, 2007
These cookies are pretty good, but I like to make them smaller than "walnut size". I used 2 tsp lemon extract, and next time I will add a little more. I suspect that reviewer who complained that these are "too sweet" used the entire 2 cups of sugar in the dough rather than reserving a cup of sugar to roll the dough balls in. This recipe makes very pretty cookies.
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5 users found this review helpful
These cookies are pretty good, but I like to make them smaller than "walnut size". I used 2...
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Reviewed on Apr. 3, 2006 by moonbirdliz
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moonbirdliz
Apr. 3, 2006
Delicious, chewy cookie!!! I doubled the lemon extract and added a few drops of yellow food coloring to enhance the lemony experience, though, and also added a cup of white chocolate chips. Because of the white chocolate, I used only 1 and a half cups of sugar, and it was PERFECT. These cookies DO expand, though, so keep about three inches between them on the baking sheet. I'll definitely make them again! THANKS!
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5 users found this review helpful
Delicious, chewy cookie!!! I doubled the lemon extract and added a few drops of yellow food...
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Reviewed on Dec. 30, 2004 by CGV
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CGV
Dec. 30, 2004
These cookies are delicious! I am a chocolate lover, so I usually only make chocolate desserts, but these lemon cookies are amazing. My husband really enjoys lemon-flavored treats, and he was eating them right off of the pan as soon as I took them out of the oven! I combined some of the advice from earlier reviews--doubled the amount of lemon extract, added one tsp of vanilla, and the zest of one small lemon--and they are absolutely fantastic. Thanks, Tamme.
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5 users found this review helpful
These cookies are delicious! I am a chocolate lover, so I usually only make chocolate...
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Reviewed on Aug. 21, 2003 by
queendiva1
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queendiva1
Aug. 21, 2003
What I love about these cookies is that they not only taste great with a great texture, but they also look perfect. They bake into perfect circles. I made these for a birthday party and rolled them in colored decorator's sugar to match our party colors instead of regular white sugar. If you're pressed for time put the dough in the freezer to chill, only takes about 20 minutes. I'm baffled by other reviewers comments about the cookies spreading too much. My only guess is that their dough wasn't chilled enough or they didn't use real butter. I baked mine about 2 inches apart and had room to spare when they were done.
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5 users found this review helpful
What I love about these cookies is that they not only taste great with a great texture, but...
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Reviewed on Aug. 17, 2003 by
FREDRICA2
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FREDRICA2
Aug. 17, 2003
I loved these! Sometimes I get a lemon craving just like one gets a chocolate craving, but I do not always have fresh lemons in the house. These are great because they use lemon extract. The corn syrup is a perfect addition because they provide extra moistness - corn syrup is good in any suger type cookie for just that reason. I use a Silpat to bake on so it took more like 15 minutes per sheet to bake instead of 12.
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5 users found this review helpful
I loved these! Sometimes I get a lemon craving just like one gets a chocolate craving, but I...
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