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Lemon High Tea Cookies - Buttery, flavorful, melt-in-your-mouth delicious!

Lemon High Tea Cookies

Course: Dessert
Cuisine: American
Keyword: lemon cookies
Prep Time: 25 minutes
Cook Time: 13 minutes
Refrigerate: 1 hour
Total Time: 1 hour 38 minutes
Servings: 30
Calories: 74kcal
Buttery, packed with lemon flavor, and melt-in-your-mouth delicious!
Print Recipe


For the cookies

  • 1 1/4 cups flour
  • 1/4 cup corn starch
  • 1/4 teaspoon salt
  • 8 tablespoons Challenge unsalted butter 1/2 cup or 1 stick, room temperature
  • 1/2 cup powdered sugar
  • 1 tablespoon fresh lemon zest
  • 2 tablespoons fresh lemon juice


  • 1 cup powdered sugar
  • 2-3 tablespoons fresh lemon juice
  • 1 teaspoon fresh lemon zest


  • In a small bowl, whisk together the flour, corn starch and salt, then set aside.
  • In the bowl of an electric mixer, beat butter until smooth.  Add powdered sugar, and beat until fully incorporated.
  • Add lemon zest, then, while mixing, slowly add lemon juice.
  • While mixing (on low), slowly add flour mixture and blend until all of the flour is fully incorporated.
  • Stop mixing and scrape down the sides of the bowl, then cover and refrigerate dough 30 minutes to 1 hour.
  • When the dough has chilled, use a 1 tablespoon sized scoop to scoop out dough, then roll dough into balls and place on a parchment paper lined, or Silpat lined baking sheet.  Press down on the dough balls just a bit to flatten the tops.   Place entire baking sheet (with cookie balls) in the fridge or freezer while the oven heats up.
  • Bake in preheated oven at 350°F. for 11-13 minutes, or just until the edges of the cookies are golden brown.
  • Cool just a bit on the baking sheet, then move cookies to a wire cooling rack.
  • When cookies have been baked and cooled, make glaze.
  • To make glaze, simply whisk together powdered sugar, lemon zest and 2 tablespoons lemon juice.  Add a bit more lemon juice as needed to reach desired consistency.
  • Dip cooled cookies into glaze, then return to wire cooling rack (with a baking sheet below to catch excess glaze) and allow glaze to set up before storing cookies.


This is a recipe that really requires fresh lemons for the best results. Feel free to substitute with juice and zest from Meyer lemons. I would not suggest substituting bottled lemon juice or dried zest.
Do not chill dough more than 1 hour before rolling into balls or the dough will be too firm to work with.
If you do not have a 1 tablespoon sized cookie scoop, use a 2 tablespoon sized scoop, then cut that dough in half before hand rolling into balls.
I used Challenge brand butter, please feel free to use a high quality brand of your choice.


Calories: 74kcal | Carbohydrates: 11g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 20mg | Potassium: 6mg | Fiber: 1g | Sugar: 6g | Vitamin A: 93IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg