Lemon Sugar Tea Cookies Recipe - Allrecipes.com
Lemon Sugar Tea Cookies Recipe
  • READY IN 2 hr

Lemon Sugar Tea Cookies

Recipe by  

"Delightful lemon flavored cookies."

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Ingredients Edit and Save

Original recipe makes 4 dozen Change Servings
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  • PREP

    25 mins
  • COOK

    12 mins
  • READY IN

    2 hrs

Directions

  1. 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.
  2. 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.
  3. Bake 12 minutes in the preheated oven, or until lightly browned.
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Reviews More Reviews

Most Helpful Positive Review
Oct 09, 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!

 
Most Helpful Critical Review
Mar 17, 2011

These were very good but not lemony enough. I used bottled lemon juice instead of extract. I found that the flavor came through nicely, but again, not strong enough. However, the cookies were a tad too butter tasting for me. But it also might have to do with the fact that I didnt refrigerate the dough. My cookies came out fine, nice and crisp.

 
Nov 03, 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.

 
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.

 
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!

 
Nov 22, 2010

A few key changes brought these up to five star status! I doubled the lemon extract, added a tsp. of fresh lemon zest, and added several drops of yellow food coloring to the wet ingredients. I also made my own lemon sugar to roll them in, by adding lemon extract and yellow food coloring to the sugar! I only rolled the top of the cookie, as I didn't want them to be overly sweet. I didn't have parchment paper, I used cooking-spray and a light dusting of flour on the sheet, and they didn't stick at all. Also, I only had unsalted butter, so I added 1/4 tsp of salt to the dry ingredients. My dough was easy to handle after 15 minutes in the freezer. This cookie is delicious, and with the changes I added, is a real keeper. Thanks for sharing!

 
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!

 
Nov 17, 2008

I would double, if not triple, the lemon extract. Also, if anyone is wondering why there are discrepancies in the reviews as to the texture: if you want a crisp cookie, use lemon extract, not lemon juice. The acid in lemon juice will react with the baking soda to create a leavening agent, giving you chewy cookies. But, as others have said, these cookies are quite beautiful =)

 

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Nutrition

  • Calories
  • 73 kcal
  • 4%
  • Carbohydrates
  • 10.9 g
  • 4%
  • Cholesterol
  • 12 mg
  • 4%
  • Fat
  • 3 g
  • 5%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 0.7 g
  • 1%
  • Sodium
  • 58 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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