Lemon Sugar Tea Cookies Recipe

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!

—ALOHALANI

See full review »

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.

—LED87

See full review »

251 Ratings

See other versions of this recipe!

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.

—JENMI

See full review »

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.

—queendiva1

See full review »

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!

—My4NonBlondes

See full review »

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!

—BevBeaumier

See full review »

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!

—Sarah

See full review »

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.

—Momi

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Sugar Cookies VII

Betz's Good Sugar Cookies

Spring Lime Tea Cookies

Sugar Cookies VIII

Lemon Butter Cookies

Nutty Crispy Sugar Cookies

Soft Sugar Cookies II

Good-As-Grandma's Sugar Cookies

The Easiest, Yummiest Sugar Cookies EVER!!!

Becky's Sugary Sugar Cookies

ADVERTISE WITH US

Nutrition

Calories
73 kcal
4%

Carbohydrates
10.9 g
4%

Cholesterol
12 mg
4%

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.

Nutritional Information

Lemon Sugar Tea Cookies

Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories: 73
Calories from Fat: 27

% Daily Value *
Total Fat 3g 5 %
Saturated Fat 1.9g 9 %
Cholesterol 12mg 4 %
Sodium 58mg 2 %
Potassium 8mg < 1 %
Total Carbohydrates 10.9g 4 %
Dietary Fiber 0.1g < 1 %
Protein 0.7g 1 %
** Sugars 6.3g
Vitamin A 2 %
Vitamin C 0 %
Calcium < 1 %
Iron 3 %
** Thiamin 4 %
Niacin 4 %
Vitamin B6 < 1 %
Magnesium < 1 %
Folate 6 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.