Lemon Tea Cake Cookies

Light and soft Lemon Tea Cakes make the perfect springtime cookie because aren’t too sweet or too tart. No matter the occasion, these cut out lemon sugar cookies are perfect for sharing.

Prep Time 20

Cook Time 8

Chilling Time 1

Total Time 1 28

Servings 2" cookies

Calories 77kcal

Ingredients

Lemon Tea Cake Cookies

½ cup unsalted butter softened (1 stick)
¾ cup granulated sugar 150g
1 teaspoon pure vanilla extract
1 egg
3 tablespoons milk
1 tablespoon freshly squeezed lemon juice
Zest of 1 lemon
2 cups all-purpose flour 240g
1 teaspoon baking powder
¾ teaspoon baking soda
¼ teaspoon kosher salt

Lemon Icing

2 ½ cups powdered sugar
¼ teaspoon kosher salt
¼ teaspoon pure lemon extract
½ teaspoon pure vanilla extract
1 tablespoon freshly squeezed lemon juice freshly squeezed
⅓ cup milk non-dairy milk OK
Gel food coloring

Decorations

Sprinkles

Instructions

Make the Cookies

Cream the softened butter and sugar together in the bowl of a stand mixer, about 2-3 minutes. They will be light yellow and fluffy.
Once the butter and sugar are creamed, add the vanilla extract, egg, milk, lemon juice and lemon zest. Blend until smooth and incorporated
Sift the flour, baking powder, baking soda and salt together into another large bowl. Whisk to combine.
Pour dry ingredients into the wet ingredients, mixing with the stand mixer, and stirring until just combined.
Stretch a long piece of plastic wrap out on the countertop. Scoop the cookie dough onto it, and wrap the plastic around it. Press into a round shape.
Chill the dough in refrigerator for 1-2 hours. (You can refrigerate the dough overnight, but you'll need to take it out 30-45 minutes before rolling because the dough is challenging to roll out when it's super cold.)
Preheat the oven to 350°F. Line a baking sheet with a nonstick baking mat or parchment paper. Set aside.
Flour a flat surface. I like to use a countertop, but a cutting board would work if it’s large enough, too.
Roll the dough into a ½" thick round with a rolling pin. Cut it into shapes using cookie cutters. Transfer the cookies onto the prepared baking sheet.
Repeat the process as many times as necessary to cut out all your cookies.
Bake for 8-10 minutes, or until cookies have firmed up. You do not want them to brown.
Transfer to a wire cooling rack.

Make the Icing

While the cookies cool, whisk together the powdered sugar, salt, lemon extract, vanilla extract, lemon juice and milk to create the icing.
Whisk until smooth, then separate out into individual bowls for coloring.
Once colored, set aside until time to ice the cookies.

Ice and Decorate the Cookies

Line a portion of the counter (or a table) with wax paper.
Once the cookies have completely cooled, use butter knives or offset spatulas to spread the icing on them.
Decorate the cookies with sprinkles, too.
Let the cookies sit for 1-2 hours to allow the icing time to harden, then enjoy!

Nutrition