Lemon Sugar Tea Cookies.
- Gloria Quiat
- Mar 1
- 1 min read
Yes. My initial remarks upon tasting were, “crispy, chewy, amazing.” They are technically lemon cookies, but they merely allude to their name in this crispy-edged chewy cookie. With only hints of lemon extract and lemon zest, these big sugared roundies can be addictive.
Lemon Sugar Tea Cookies
Yield: 4 dozen 3” cookies
Ingredients
• ¾ cup butter
• 1 cup white sugar
• 1 egg
• 2 tablespoons corn syrup
• 1 ¼ teaspoons lemon extract
• ½ tea. lemon zest, (optional)
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ cup white sugar
Directions
• Sift together flour, baking soda and baking powder; set aside
• In a medium bowl, cream together butter and 1 cup sugar until light and fluffy. Beat in egg, corn syrup, lemon extract and lemon zest. Stir in flour mixture. Cover dough, and chill in the refrigerator at least 1 hour.
• Preheat oven to 325 degrees F (165 degrees C). Line a cookie sheet with parchment paper. Roll chilled dough into walnut sized balls. (They don’t have to be perfectly round, they’ll bake up beautifully.) Roll balls in remaining sugar, and place on the prepared cookie sheet 3 inches apart!
• Bake 11 to 12 minutes in the preheated oven, or until lightly browned around the edges. Cool on cookie sheet until the “poof” goes away. Transfer to rack to cool completely.
***Make lemon zest: Grate the rind of a lemon. Let the bits sit overnight or longer to dry. (If used while still wet, the lemon flavor will be very strong.) Crumble to measure.
