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Lemon Tea Cookies


5 dozen cookies


3 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup butter or margarine, room temperature
3/4 cup granulated sugar
3/4 cup confectioners’ (powdered) sugar
1/2 cup vegetable oil
2 large eggs
2 teaspoons grated lemon peel
2 teaspoons lemon extract
granulated sugar


In a small bowl, mix flour, baking powder and salt. In a large bowl cream butter, granulated sugar and powdered sugar. Blend in oil, eggs, lemon peel and lemon extract. Stir in flour mixture. Cover and refrigerate for 2 hours.

Preheat oven to 325°F.

Shape dough into 1" balls. Place 2" to 3" apart on ungreased baking sheet. Flatten to 1/8" thickness with bottom of glass dipped in granulated sugar.

Bake 10 to 12 minutes, or until edges are light golden brown. Remove from oven and cool on baking sheets for 1 minute. Remove from cookie sheet and place on wire rack until cool.


Lemon Crisps: Follow recipe above, except shape dough into 3/4" balls and flatten to 1/16" thickness with sugar-dipped glass. Bake 7 to 9 minutes, or until edges are light golden brown.

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