Glazed Lemon Tea Cookie Recipes

GLAZED LEMON COOKIES

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.

GLAZED LEMON-CREAM CHEESE COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper.
• Sift cake flour, all-purpose flour, baking powder, and salt together in a medium bowl.
• Combine butter, cream cheese, white sugar, and powdered sugar in the bowl of a stand mixer fitted with the paddle attachment; beat until light and fluffy, 4 to 5 minutes. Mix in egg and egg yolk until incorporated. Add lemon juice, lemon zest, and vanilla extract; mix to combine. Slowly add flour mixture until just incorporated; batter will be thick and sticky. Scoop dough with a small cookie scoop and drop 1 inch apart onto the prepared baking sheet.
• Bake in the preheated oven until edges are golden, about 11 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool. Repeat with remaining dough.
• While cookies are baking, whisk together cream cheese, milk, lemon juice, and lemon zest for the glaze in a small bowl until no lumps remain. Slowly whisk in powdered sugar until glaze is runny in consistency. Hold each warm cookie upside down and dip and twist in the glaze. Shake off excess glaze, and place cookie upright on a cooling rack. Repeat with remaining cookies and glaze.

LEMON COOKIES WITH GLAZE

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.

GLAZED LEMON COOKIES

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.

MOIST LEMON TEA CAKES

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.