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Lemon Vanilla Tea Cookies

Delightful cookies featuring a balance of citrusy lemon and sweet vanilla, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 100
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour The foundation of the cookies, providing structure and texture.
  • 3/4 cup granulated sugar Adds sweetness, enhancing the overall flavor profile.
  • 1 tbsp baking powder A leavening agent that helps the cookies rise, giving them a light texture.
  • 1 tbsp lemon zest Brightens the flavor with a citrus kick, adding freshness.
  • 1/2 tsp salt Balances sweetness and enhances all the flavors.
Wet Ingredients
  • 1/2 cup butter Contributes richness and moisture, ensuring a tender cookie.
  • 1/4 cup milk Adds creaminess and helps achieve the right dough consistency.
  • 1 large egg Binds the ingredients together while adding richness.
  • 1 tsp vanilla extract Infuses warmth and depth of flavor.
  • 2 tbsp lemon juice Enhances the lemon flavor while adding tanginess.
For Dusting
  • 1 cup powdered sugar Used for dusting, it adds a touch of sweetness and a beautiful finish.

Method
 

Preparation
  1. In a large bowl or food processor, mix together the flour, sugar, baking powder, lemon zest, and salt until well combined.
  2. Incorporate the cold, cubed butter along with milk, egg, vanilla extract, and lemon juice, mixing until the dough almost forms. Adjust with flour or milk if necessary.
  3. Transfer the mixture to a lightly floured surface and gently knead into a soft, not-sticky dough, then wrap it in plastic wrap and chill for one hour.
  4. After chilling, form the dough into golf ball-sized balls and place them on parchment-lined baking sheets, spacing them about 1-1.5 inches apart. Chill while preheating the oven for 15-20 minutes.
  5. Set the oven temperature to 350°F (180°C).
  6. Bake the cookies for approximately 15 minutes or until they are lightly golden in color.
  7. Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
  8. Dust with powdered sugar just before serving for a sweet touch.
  9. Place cookies in an airtight container at room temperature for up to three days or freeze for up to two months.

Notes

For best results, ensure that your butter is cold and cubed before mixing; this will help achieve a flaky texture in the cookies. Chilling the dough is crucial for easier handling and helps the cookies maintain their shape while baking.