The Glazed Lemon Tea Cookies I made are adapted from one of the cookbooks I got for Christmas. This is the second cookie I’ve made from the book; the Cornmeal Orange Cookies I shared earlier were DE-licious!
The Perfect Cookie is going to turn out to be a much loved cookbook. There are many more recipes I am looking forward to trying plus I am considering changes to the two I’ve already made to play with flavors. That makes for a fun cookbook in my eyes.
Glazed Lemon Tea Cookies
Makes 42
3 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 sticks (16 TBS) unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
1 cup sour cream
2 lemons – zested and juiced
2 ounces cream cheese, softened
3 cups confectioner’s sugar
Add the flour, baking power, baking soda and salt to a medium bowl. Whisk until well combined. Set aside.
Using a stand mixer with the paddle attached beat the butter and sugar on medium high until light and fluffy – 3 minutes.
Add the eggs, 1 at a time mixing well after each one.
Turn the speed to low, and add the lemon zest and sour cream. Mix until just combined.
Pour in the flour mixture and mix on low until just mixed, about 30 seconds.
Cover the bowl and refrigerate for about an hour.
Preheat oven to 375°
Line cookie pans with silicone mats or parchment paper
Drop 1 TBS mounds (I used a medium cookie scoop) about 2″ apart
Bake for 7 minutes and rotate the trays then bake for another 7 – 8 minutes or until they are just starting to brown around the edges.
Let the cookies cool a bit on the sheets before moving to wire racks.
While the cookies are baking make the glaze:
Whisk together the cream cheese and 1/4 cup of the lemon juice. Set any remaining juice aside for now.
Make sure the cream cheese is fully incorporated and there are no lumps. If you need to add a little more lemon juice, do so.
Whisk or sift the confectioner’s sugar into a medium bowl.
Add the cream cheese/lemon juice mixture and stir until you have a thick but pourable glaze. If it is too thin add some more confectioner’s sugar. If too thick add either more lemon juice or some milk or cream depending upon whether you want your glaze more tart or a little bit tempered.
Spread about 1 TBS glaze on each cookie.
Let the glaze set.
How Were The Glazed Lemon Tea Cookies?
The glazed lemon tea cookies are really a lovely treat. The exterior has a nice crunch but the interior is light and airy and just a bit cake like. The glaze, despite the confectioner’s sugar is not overly sweet. The cream cheese and lemon juice make it wonderfully tart.
It is a very adult cookie in that it is not overly sweet. The glazed lemon tea cookies would be perfect with a cup of tea….or a glass of milk for that matter.
Let the cookies cool a bit on the sheets before moving to wire racks.
While the cookies are baking make the glaze:
Whisk together the cream cheese and 1/4 cup of the lemon juice. Set any remaining juice aside for now.
Make sure the cream cheese is fully incorporated and there are no lumps. If you need to add a little more lemon juice, do so.
Whisk or sift the confectioner’s sugar into a medium bowl.
Add the cream cheese/lemon juice mixture and stir until you have a thick but pourable glaze. If it is too thin add some more confectioner’s sugar. If too thick add either more lemon juice or some milk or cream depending upon whether you want your glaze more tart or a little bit tempered.
