Zesty Delight: Lemon Sugar Tea Cookies Recipe

These Lemon Sugar Tea Cookies are a delightful treat, perfect for an afternoon tea, a light dessert, or a sweet snack. The combination of bright lemon flavor and a delicate, melt-in-your-mouth texture makes them irresistible. This recipe is straightforward and yields a batch of cookies that are sure to impress.

Why You’ll Love These Cookies

* **Zesty Flavor:** The lemon zest and juice provide a refreshing citrusy taste that balances the sweetness perfectly.
* **Delicate Texture:** These cookies are tender and crumbly, almost melting in your mouth.
* **Easy to Make:** The recipe requires simple ingredients and straightforward steps, making it suitable for both beginner and experienced bakers.
* **Versatile:** They are great on their own, but also pair well with tea, coffee, or even a scoop of vanilla ice cream.
* **Perfect for Gifting:** Their elegant appearance and delicious flavor make them an excellent homemade gift.

## Ingredients You’ll Need

Before you start baking, gather these ingredients:

* **All-Purpose Flour:** 3 cups (360g)
* **Unsalted Butter:** 1 cup (2 sticks, 226g), softened
* **Granulated Sugar:** 1 cup (200g), plus extra for coating
* **Large Egg:** 1
* **Lemon Zest:** 2 tablespoons (from about 2 large lemons)
* **Lemon Juice:** 2 tablespoons
* **Baking Powder:** 1 teaspoon
* **Baking Soda:** 1/2 teaspoon
* **Salt:** 1/4 teaspoon
* **Vanilla Extract:** 1 teaspoon

## Equipment Needed

* **Mixing Bowls:** Large and medium sizes
* **Electric Mixer:** Stand mixer or hand mixer
* **Measuring Cups and Spoons**
* **Zester:** For zesting the lemons
* **Juicer:** For juicing the lemons
* **Baking Sheets:** 2 large baking sheets
* **Parchment Paper or Silicone Baking Mats**
* **Cookie Scoop (Optional):** For uniform cookies
* **Wire Rack:** For cooling the cookies

## Step-by-Step Instructions

Follow these detailed instructions to create the perfect Lemon Sugar Tea Cookies:

### Step 1: Cream the Butter and Sugar

1. In a large mixing bowl, combine the softened butter and granulated sugar.
2. Using an electric mixer, beat the butter and sugar together on medium speed until light and fluffy. This usually takes about 3-5 minutes. Creaming the butter and sugar well is crucial for achieving a tender cookie texture. The mixture should be noticeably lighter in color and have a smooth, airy consistency.
3. Scrape down the sides of the bowl with a spatula to ensure all the ingredients are fully incorporated.

### Step 2: Add the Egg, Lemon Zest, Lemon Juice, and Vanilla Extract

1. Add the egg to the creamed butter and sugar mixture. Beat until well combined, about 1 minute.
2. Stir in the lemon zest, lemon juice, and vanilla extract. Mix until everything is evenly distributed. The lemon zest adds intense flavor while the lemon juice provides a tangy brightness. The vanilla extract enhances the overall flavor profile of the cookies.
3. Scrape down the sides of the bowl again to ensure all the ingredients are well mixed.

### Step 3: Combine the Dry Ingredients

1. In a separate medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
2. Whisking the dry ingredients ensures that the baking powder and baking soda are evenly distributed throughout the flour. This helps the cookies rise properly and have a consistent texture.

### Step 4: Gradually Add the Dry Ingredients to the Wet Ingredients

1. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough. Overmixing can develop the gluten in the flour, resulting in tough cookies.
2. Mix until the flour is just incorporated and no streaks of flour remain. The dough should be soft and slightly sticky.
3. If the dough seems too dry, you can add a teaspoon of lemon juice or milk to moisten it slightly. If it’s too wet, add a tablespoon of flour.

### Step 5: Chill the Dough

1. Wrap the cookie dough in plastic wrap or place it in an airtight container.
2. Refrigerate the dough for at least 30 minutes, or up to 2 hours. Chilling the dough helps prevent the cookies from spreading too much during baking and allows the flavors to meld together.
3. If you chill the dough for longer than 2 hours, let it sit at room temperature for about 10-15 minutes before scooping, to make it easier to handle.

### Step 6: Preheat the Oven and Prepare the Baking Sheets

1. Preheat your oven to 350°F (175°C).
2. Line your baking sheets with parchment paper or silicone baking mats. This prevents the cookies from sticking and makes cleanup easier.

### Step 7: Scoop and Shape the Cookies

1. Place the extra granulated sugar in a small bowl.
2. Using a cookie scoop or a spoon, scoop out rounded tablespoons of cookie dough.
3. Roll each ball of dough in the granulated sugar, coating it evenly. The sugar coating adds a sweet crunch to the cookies and enhances their visual appeal.
4. Place the sugar-coated cookie dough balls onto the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading.
5. If desired, gently flatten the cookies slightly with the bottom of a glass or your fingertips. This helps them bake evenly.

### Step 8: Bake the Cookies

1. Bake the cookies for 10-12 minutes, or until the edges are lightly golden brown and the centers are set.
2. Keep a close eye on the cookies while they are baking to prevent them from burning. Baking times may vary depending on your oven.

### Step 9: Cool the Cookies

1. Remove the baking sheets from the oven and let the cookies cool on the baking sheets for a few minutes.
2. Transfer the cookies to a wire rack to cool completely. Cooling the cookies on a wire rack prevents them from becoming soggy.

### Step 10: Enjoy!

1. Once the cookies are completely cooled, they are ready to enjoy. These Lemon Sugar Tea Cookies are delicious on their own, but they also pair well with a cup of tea, coffee, or a glass of milk.

## Tips for Perfect Lemon Sugar Tea Cookies

* **Use Room Temperature Butter:** Softened butter is essential for creaming properly with the sugar. If your butter is too cold, it will be difficult to cream, and if it’s too melted, the cookies may spread too much.
* **Don’t Overmix the Dough:** Overmixing develops the gluten in the flour, resulting in tough cookies. Mix until just combined.
* **Chill the Dough:** Chilling the dough prevents the cookies from spreading too much during baking and allows the flavors to meld together.
* **Use Fresh Lemon Zest and Juice:** Freshly grated lemon zest and freshly squeezed lemon juice provide the best flavor.
* **Bake Evenly:** Ensure your oven is properly preheated and bake the cookies until the edges are lightly golden brown and the centers are set.
* **Cool Completely:** Allow the cookies to cool completely before storing them to prevent them from becoming soggy.
* **Experiment with Flavors:** Try adding other flavors, such as almond extract, orange zest, or a pinch of cardamom, to customize the cookies to your liking.

## Variations

* **Lemon Poppy Seed Cookies:** Add 2 tablespoons of poppy seeds to the dry ingredients for a subtle nutty flavor and a visually appealing texture.
* **Lemon Almond Cookies:** Add 1/2 teaspoon of almond extract along with the vanilla extract for a delicate almond flavor.
* **Gluten-Free Lemon Cookies:** Substitute the all-purpose flour with a gluten-free all-purpose flour blend for a gluten-free version. Make sure to use a blend that contains xanthan gum for the best results.
* **Iced Lemon Cookies:** After the cookies have cooled, drizzle them with a simple glaze made from powdered sugar and lemon juice. The glaze adds an extra layer of sweetness and a beautiful finish.

## Storage Instructions

* **Room Temperature:** Store the cooled cookies in an airtight container at room temperature for up to 5 days. The cookies will stay fresh longer if stored properly.
* **Freezer:** For longer storage, you can freeze the cookies. Place the cooled cookies in a single layer on a baking sheet and freeze for about 1-2 hours, or until solid. Then, transfer the frozen cookies to an airtight container or freezer bag. They can be stored in the freezer for up to 2-3 months. Thaw the cookies at room temperature before serving.

## Serving Suggestions

* **Afternoon Tea:** Serve these cookies with a cup of your favorite tea for a classic afternoon treat.
* **Dessert Platter:** Include them on a dessert platter with other cookies, brownies, and pastries.
* **Gift Giving:** Package them in a decorative box or bag to give as a homemade gift.
* **Ice Cream Pairing:** Crumble them over vanilla ice cream for a delicious and easy dessert.
* **Coffee Break:** Enjoy them with a cup of coffee for a sweet and satisfying break.

## Nutritional Information (Approximate per cookie)

* **Calories:** 80-100
* **Fat:** 5-7g
* **Saturated Fat:** 3-4g
* **Cholesterol:** 15-20mg
* **Sodium:** 20-30mg
* **Carbohydrates:** 8-10g
* **Sugar:** 5-7g
* **Protein:** 1g

*Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.*

## Troubleshooting

* **Cookies Spread Too Much:** This can happen if the butter is too soft, the dough is not chilled enough, or the oven temperature is too low. Make sure to use room temperature butter, chill the dough thoroughly, and check your oven temperature.
* **Cookies Are Too Dry:** This can happen if too much flour is used or the dough is overmixed. Measure the flour accurately and mix until just combined.
* **Cookies Are Too Tough:** This is usually caused by overmixing the dough. Mix until the flour is just incorporated.
* **Cookies Are Burning:** This can happen if the oven temperature is too high or the cookies are baked for too long. Check your oven temperature and keep a close eye on the cookies while they are baking.

## Frequently Asked Questions (FAQs)

**Q: Can I use margarine instead of butter?**
A: While you can use margarine, butter provides a richer flavor and better texture. If you do use margarine, make sure it contains at least 80% fat.

**Q: Can I freeze the cookie dough?**
A: Yes, you can freeze the cookie dough. Wrap it tightly in plastic wrap and store it in an airtight container or freezer bag for up to 2-3 months. Thaw the dough in the refrigerator overnight before baking.

**Q: Can I use bottled lemon juice?**
A: Freshly squeezed lemon juice provides the best flavor, but you can use bottled lemon juice if necessary. Use a high-quality bottled lemon juice for the best results.

**Q: How do I prevent the cookies from sticking to the baking sheet?**
A: Line your baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking.

**Q: Can I make these cookies without an electric mixer?**
A: Yes, you can make these cookies without an electric mixer. Use a whisk or a wooden spoon to cream the butter and sugar together. It will take a bit more effort, but it is definitely possible.

**Q: What can I substitute for the lemon zest?**
A: If you don’t have fresh lemons, you can use lemon extract as a substitute. Use about 1/2 teaspoon of lemon extract for every tablespoon of lemon zest.

**Q: How do I store the cookies to keep them fresh?**
A: Store the cooled cookies in an airtight container at room temperature for up to 5 days. Make sure the container is tightly sealed to prevent the cookies from drying out.

## Conclusion

These Lemon Sugar Tea Cookies are a delightful and easy-to-make treat that is perfect for any occasion. With their bright lemon flavor and delicate texture, they are sure to be a hit with family and friends. Follow this recipe and the helpful tips to create the perfect batch of cookies every time. Enjoy baking and sharing these delicious Lemon Sugar Tea Cookies!