These lemon tea cakes are bursting with fresh lemon flavor. The lemon zest and lemony glaze mixture flavors the cookies perfectly. The soft, cake-like texture is fantastic. Make them shine with a sparkling sugar topping for a special occasion. They are soft, moist, and delicious!
PrintGlazed Lemon Tea Cakes
These soft lemon tea cakes are finished with a lemon syrup glaze. The cookies are moist and incredibly delicious.
- Prep Time: 8 minutes
- Cook Time: 13 minutes
- Total Time: 21 minutes
- Yield: 30 cookies 1x
- Category: Lemons, Cookies
- Method: Bake
Ingredients
Scale
Lemon Glaze
Instructions
- Preheat the oven to 350 F.
- Line baking sheets with parchment paper.
- Combine the vinegar and milk in a measuring cup and set aside.
- In a mixing bowl with an electric mixer, beat the butter with the granulated sugar until light and fluffy. Add the egg and 3 teaspoons of lemon zest; beat well.
- Into another bowl, combine the dry ingredients; stir to blend.
- Add the dry ingredients to the creamed mixture, alternating with the soured milk, beating after each addition.
- With a teaspoon or small cookie scoop, drop the dough onto the prepared baking sheets, leaving about 2 inches between cookies. Bake at 350 F for 12 to 14 minutes, or until done.
- While cookies are baking, make the lemon glaze. In a small saucepan, combine 3/4 cup granulated sugar, the remaining 1 teaspoon of lemon zest, and the 1/4 cup of lemon juice; stir until well blended. Place over medium heat and bring just to a simmer. Remove from the heat and stir to blend thoroughly.
- Immediately remove the lemon cookies from baking sheet to wire racks. While the cookies are still hot, brush the tea cakes with the lemon syrup mixture.
