Lemon Tea Cookies(Very Soft)
Light, buttery lemon-flavored cookies with a soft texture, perfect for tea time or as a sweet treat for those who enjoy citrus-infused baked goods.
Ingredients
Instructions
- Stir vinegar into milk; set aside.
- Cream butter and sugar until fluffy.
- Beat egg and lemon flavoring into the creamed mixture.
- Sift together all dry ingredients: flour, baking powder, salt, and soda.
- Add dry ingredients to the creamed mixture alternately with the milk mixture, beating after each addition.
- Drop spoonfuls of batter 2 inches apart on an ungreased cookie sheet.
- Bake at 350°F (175°C) for 12 to 14 minutes until golden.
- Remove cookies at once from the sheet.
- Brush tops with Lemon Glaze.
Tips & Substitutions
For a richer flavor, consider using fresh lemon juice instead of lemon flavoring. If you prefer a lighter texture, you can substitute half of the butter with applesauce. Make sure not to overmix the batter once you add the dry ingredients; this will help keep the cookies soft and tender. For a fun twist, try adding poppy seeds for a delightful crunch. These cookies freeze well, so feel free to make a double batch.
Serving Suggestions
These Lemon Tea Cookies are perfect for afternoon tea or as a light dessert after a meal. They pair beautifully with a cup of herbal tea or a glass of lemonade. For an elegant touch, serve alongside a dollop of Chantilly Cream Squares to complement the lemon flavor. Consider adding a fresh fruit salad for a refreshing side that balances the sweetness of the cookies.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. To keep them soft, add a slice of bread or a few marshmallows in the container. If you'd like to enjoy them warm, simply reheat in the microwave for a few seconds or in a preheated oven at 300°F (150°C) for a couple of minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Tea Cookies(Very Soft) contains roughly 118 calories, with 3g protein, 23g carbohydrates, and 1g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind that it may change the texture slightly. The cookies might be denser and have a nuttier flavor. If you want to maintain a softer cookie, consider using a mix of both flours.
What can I use instead of butter?
If you need a dairy-free option, you can substitute the butter with margarine or coconut oil. For a lower-fat alternative, consider using unsweetened applesauce or mashed bananas, which can keep the cookies moist while reducing the fat content.
How can I make these cookies more lemony?
To enhance the lemon flavor, you can add the zest of one lemon to the batter along with the lemon flavoring. Additionally, consider drizzling a lemon glaze made from powdered sugar and lemon juice over the cooled cookies for an extra zesty finish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).