Dec 21 2010

Lemon Tea Cookies

Published by at 6:00 am under Dessert,Holiday,Spring,Winter

Lemon Tea Cookies

Happy Winter Solstice!!!

For years now, my mom has made these dainty little lemon cookies every Christmas. We call them girl cookies, because in my family, we’re the only ones who eat them!

They’re a nice addition to a holiday cookie platter. Bite-sized and refreshing, they are the perfect little treat with a cup of hot tea.

Even better yet, they are a slice-and-bake cookie, so there’s no rolling of dough, and you can bake them off as you like. For an alternative to frosting, simply toss baked cookies in confectioners’ sugar.

Lemon Tea Cookies

for the cookies
¾ cup (1 1/2 sticks) unsalted butter
1 teaspoon lemon zest
1 tablespoon lemon juice
1 ¼ cup flour
½ cup cornstarch
1/3 cup confectioners’ sugar

for the frosting
¾ cup confectioners’ sugar, sifted
¼ cup unsalted cold butter, cut into 1/2 inch cubes
1 teaspoon lemon zest
1 teaspoon lemon juice

for the cookies
Cream butter, lemon zest and juice until fluffy. In separate bowl, sift dry ingredients and mix into butter on low speed.

Divide in half. Shape each half into an 8×1 inch log and roll in plastic wrap. Refrigerate for 2 hours.

Cut into ¼ inch rounds. Bake at 350 F for 12 minutes. Cool and frost.

for the frosting
On low speed, mix the cold butter with electric mixer (use paddle attachment for a stand mixer) until smooth. Slowly add confectioners’ sugar until blended. Beat in the lemon zest and juice.

99 responses so far

99 Responses to “Lemon Tea Cookies”

  1. Victoria (District Chocoholic)on 21 Dec 2010 at 7:04 am

    My mom used to make something similar around Christmastime, but her frosting was milk-based and made a big mess :D. I like your approach better.

  2. Saraon 21 Dec 2010 at 9:10 am

    It doesn’t matter what kind of frosting we use in my family – my mom and I both can create a big mess in the kitchen!

  3. Fashion & Food « True to Styleon 17 Aug 2011 at 5:06 pm

    […] found the below recipe for Lemon Tea Cookies on the blog My Madison Bistro, but I have renamed them Liz Lemon […]

  4. Teresaon 18 Dec 2011 at 4:01 pm

    These looked so good, but they crumbled when I took them off the cookies sheet and the cookies tasted like they needed a lot more sugar than what the recipe called for. I was so disappointed because my family loves lemon.

  5. cindyon 20 Dec 2011 at 3:33 am

    Love these……it was an OMG moment….wonderfully good…

  6. Saraon 21 Dec 2011 at 10:38 am

    Teresa, I’m sorry to hear the cookies didn’t turn out for you. I haven’t had the crumbling issue with this recipe, but I have experienced it with other recipes, and I know how frustrating it can be.

    Cindy, I’m happy to hear you like them – they are a holiday staple in my family, and I can’t imagine Christmas without them.

  7. Mon 05 Jan 2012 at 8:23 pm

    Making these! They are “chillin” in the fridge now. :) They sound and look sooo delicious, thank you for the recipe!

  8. Mon 05 Jan 2012 at 9:19 pm

    Just made the frosting… it tastes like… butter. lol maybe more lemon juice?

  9. Mon 05 Jan 2012 at 9:47 pm

    Mine crumbled, couldn’t even pick them up. What went wrong? :(

  10. Karenon 06 Feb 2012 at 7:04 pm

    @M – I’ve had the same problem with similar recipes (haven’t tried this one yet, but it’s on my list!). I’ve found the problem is usually with the flour measurement when using a volume measure rather than measuring by weight. It’s easy to end up with too much flour or cornstarch, which makes the cookies fall apart once baked. I use a spoon to scoop flour/cornstarch into my measuring cup and then level it off (don’t pack or shake it down!) – this usually gives me the right amount. Hope that helps!

  11. Jessikaon 19 Feb 2012 at 1:42 pm

    Just made these. LOVE love LOVE them!! I’m gonna get another batch going now. The first batch won’t last long :)

  12. ~Nancyon 09 Mar 2012 at 2:29 pm

    I’m so sad that these cookies didn’t turn out. I was sooo looking forward to eating these… they ended up spreading out like pancakes and crumbled :(. What happened?

  13. Emilyon 17 Mar 2012 at 2:55 pm

    Is this recipe missing egg or something? Mine completely crumbled too! I love everything about these cookies too…the icing is amazing! I’m going to play around with the recipe a little.

  14. Virginiaon 02 Apr 2012 at 2:05 pm

    Love these little lemon shortbread cookies. I followed the recipe and they worked perfectly. I didn’t have any more lemon zest for the icing so I just added an extra half-teaspoon of lemon juice and that worked great. Perfect little cookie for our Easter picnic on Sunday (if they last that long!).

  15. Jeanneon 04 Apr 2012 at 9:20 am

    Made these this morning and they came out beautifully. We’re huge lemon fans and I didn’t think the batter tasted very lemony, so I added a bit extra–first I doubled the juice and the zest, but even that did not seem like enough, so I put in the juice from one big lemon and the zest from that lemon and then some extract, and finally a few packets of “true lemon” because I was concerned that I might be adding too much extra liquid. Since I wanted something like a lemon cooler cookie, I used the powdered sugar on warm cookies. They were not crumbly at all and they are delicious. Thanks for the recipe.

  16. Robynon 09 Apr 2012 at 2:17 pm

    Had the same problem where the cookies kept falling apart. If you frost the cookies right away and put them in the fridge, it will keep the cookie from crumbling – and the cold temperature actually makes the cookies taste even more light and refreshing. Something to try as an alternative! Regardless, they are pretty delicious cookies!

  17. sue in CAon 10 Jun 2012 at 3:15 pm

    Scrumptious … and my hubby would be ALL over these in a nano-second! And he will be doubly delighted that there is NO added sodium…YAY.

  18. Christinaon 14 Jun 2012 at 9:12 am

    I, too, had issues with the crumbling of the cookies. I discovered that if you remove them from the cookie sheet as soon as you take them out, without waiting for them to cool, that it helps. Other than that, I really liked these cookies–they were very light and yummy, although next time I would add more sugar and lemon flavoring to them.

  19. Cindyon 22 Aug 2012 at 8:47 pm

    I have made these and I agree they do crumble pretty easily, but I baked them on my pampered chef cookie sheet then let them cool a bit on that. Then instead of frosting them I just dusted with powdered sugar..twice.. Awesome! They are great frozen or at room temp with a cup of tea!

  20. NICE FOOD, Lemon tea cookieson 13 Oct 2012 at 3:33 am

    […] Via: My Madison Bistro […]

  21. Leaon 18 Oct 2012 at 1:22 pm

    I just made these and had to throw them in the trash. I followed the recipe to a T and when I baked them, they went completely flat and I couldn’t even scoop them up, they were a mass of crumbs. I put them on parchment paper for my second and third pans and the same thing happened. I used both the Pampered Chef stone as well as the Pampered Chef metal pan. What went wrong?

    Very disappointed!!

  22. Lígiaon 20 Nov 2012 at 9:14 pm

    I got them right at the first time!
    The only thing I didn’t understand s that they weren’t so white as they are in the picture. they look a little yellow, but not from too much oven, is really the dough color. what can i do to make it more white?

  23. Trinaon 07 Dec 2012 at 11:09 am


    Mine too were crumbly, but delicious. After much Googling, I think I figured out why we are all having issues. We are drying them out by cooking them too long. The powder sugar sucks up any moisture they may have easily, so we have to be careful. As soon as you pull them out of the oven, transfer off the pan and to a cooling rack. My personal mistake was baking them on convection bake, and not taking into account that I needed to decrease the baking time for that. Then I let them cool right on the pan when I could have easily slid the parchment paper onto the counter or a cooling rack. I can’t wait to try these again. They were easy to make, and they taste is amazing!

  24. Maryon 09 Dec 2012 at 7:30 pm

    Just made the cookies for the first time. They are delicious! They are light and flaky with a hint of lemon.

  25. Tiffanyon 26 Dec 2012 at 12:57 am

    When you say flour do you mean all purpose, self rising, or cake flour?

  26. Rhiannonon 28 Dec 2012 at 11:33 pm

    I have had problems with cookies crumbling as well, and it seems to be a problems with the recipes calling for cornstarch. I’m not sure why?? I have yet to give this recipe a try. Planning to pin it on Pinterest to try in the future.

  27. […] you even realize they’re gone.  That’s sort of a plus and a minus.  The recipe is HERE for both cookie and icing.  It calls for lemon zest, but we only had oranges, so I used that. […]

  28. Mandion 30 Jan 2013 at 11:24 pm

    I have been craving a tea cookie and found this recipe on Pinterest. They were perfect! In reading the other reviews about them being too crumbly, I would suggest checking the temp on your oven and making sure that you’re not overbaking them. My oven cooks hot, so I decreased the temp to 325 F and baked 12 minutes on an insulated pan lined with parchment paper and they were perfectly flaky without crumbling. Make sure they are still slightly soft when you take them out and leave them on the sheet to cool.

  29. lisaon 26 Feb 2013 at 2:10 pm

    If the cookies are crumbling, you’ve most likely used a little bit too much cornstarch. Cornstarch lightens the density of the cookie, and if you use too much, they will crumble.

  30. Tiffanyon 02 Mar 2013 at 9:26 am

    I made these for the first time and they turned out perfect in consistency. I have yet to frost them but I may just do powdered sugar. I cooked them on an airbake cookie sheet for 12 min on the first batch, and 11 min each after that (because the pan was hot. I transferred them right away to the cooling rack. They have a nice shortbread flavor. Mine are not as white as the picture either but I’m not that concerned. Thank you for a great recipe!

  31. Kaleaon 02 May 2013 at 3:51 pm

    Wow! These are so good! I just made a batch for my daughter’s birthday tea party. I had a taste and they seem to have just the right amount of lemon flavour. The icing is perfectly sweet. I baked them on a cookie sheet covered with parchment paper and as soon as they came out of the oven I slid the paper onto some cooling racks. They turned out beautiful. Thanks for the recipe!

  32. Kaleaon 02 May 2013 at 3:53 pm

    Oh, I forgot to mention that I did substitute the cornstarch with arrowroot starch/flour.

  33. […] White Chocolate Bread Pudding   Day 2: Barbecue Beef Sandwiches   Day 3: Mini Tomato Sandwiches Lemon Tea Cookies Fruit   Day 4: […]

  34. Sarahon 09 May 2013 at 12:56 pm

    I just made these cookies. I think I am pretty late to the party! BUT, I have to tell you that since I had a bunch of fresh limes in my kitchen asking me to do something with them….I decided to use them instead of lemons in these cookies. They are so very yummy! They are perfect little shortbread cookies on their own…but with the lime zest and lime juice… My cuppa this afternoon is going to feel like it’s a tea party! Thanks for sharing your mom’s recipe.

  35. Yetzyon 11 May 2013 at 12:15 pm

    Thanks for this recipie are so delicious.

  36. Yetzyon 11 May 2013 at 12:16 pm

    Thanks for this recipie are so delicious and easy

  37. charleneon 17 May 2013 at 4:57 pm

    I read the recipe and all the comments.
    I have problems with citrus foods (sigh)
    What other flavors could you make with this?

  38. Deniseon 27 May 2013 at 3:27 pm

    Sooo… will they be ok if I don’t chill them for 2 hours. I only have an hour….

  39. Tammyon 27 May 2013 at 8:46 pm

    On the issue of crumbling, thought I’d mention: I’ve had a problem with crumbling and/or melting of cookies with similar ingredients. I have found the issue is the confectioner’s sugar. Some sugars are made from beet sugar, some are cane sugar. Make sure you use one made with cane sugar (like C&H). Your icing will turn out better, too. Also, the crumbling may be less if you let them cool on the baking sheet for a few minutes before removing to a cooling rack.

  40. Galeon 05 Jun 2013 at 8:02 pm

    Perfect little lemon cookie! I didn’t have two hours to chill so placed in freezer for 30 minutes…sliced beautifully! Thanks for a very light, yummy cookie!

  41. Maxineon 09 Jun 2013 at 6:33 pm

    Hope to try these this week. Have made similar, but the recipe called for all cornstarch (in martha stewarts’s cookie book). You would need to get used to the taste, but the celiac guests I made them for (gluten-free) said they were delish. I too am allergic to citrus, try pineapple, or use an almond extract (I use artificial- we have nut allergies, too)

  42. Emilyon 09 Jun 2013 at 8:10 pm

    Just tried these. We like them! We added some blueberries and lemon zest to the top to give them a little something more. Thanks for the recipe!

  43. […] Frosted Lemon Tea Cookies […]

  44. SERENA HEALD HOLDERon 14 Jul 2013 at 11:59 pm

    After reading all the comments I think I will pass on making these until someone answers all the questions about the crumbling and going flat. Normally we love lemon sweets of any kind and I’d love to try these. Advice from the experts, please!

  45. joanneon 15 Aug 2013 at 3:46 pm

    they have to be mixed quite well to avoid the crumly dough also dont cook them as hot or as long…but mainly mix the dough long enough for it to form

  46. Heatheron 29 Aug 2013 at 5:02 pm

    Maybe I missed this but could someone please tell me how many this makes?? Thanks

  47. Bonnieon 09 Sep 2013 at 4:17 am

    Short breads can be difficult. However, when I make these it won’t matter so much if they crumble. I’ll just take the crumbs and make them into a pie crust and make a lemon meringue pie!

  48. Rachelon 15 Oct 2013 at 4:29 pm

    I froze my dough instead of refrigerate :(
    Hope they still turn out

  49. Pattyon 04 Dec 2013 at 7:38 pm

    I just made these for the first time and they are fabulous. No crumbling issues whatsoever and with the exception of using salted vs unsalted butter (didn’t have any and was too lazy to go the store), followed the recipe instructions exactly. They look very similar to the picture but my frosting is more yellow. I think I will probably add just a tad more zest to the cookie mix next time only because I love lemon so much and think I would like a little extra kick but the frosting is exquisite and so refreshing. Warning: they are extremely addictive and easily pop into your mouth without warning!

  50. […] start, that my cookies must be white. That left only two recipes on my list. It was something like Lemon Tea Cookies from the My Madison Bistro blog, or the beautiful Snowball Cookies from my favorite Cooking Classy […]

  51. Mariamon 15 Dec 2013 at 3:15 pm

    Amazing. I followed your recipe exactly, and it came out perfectttt. Everyone loved it and the cookies were gone before you know it. I couldn’t do the frosting right, I dont know where I made a mistake. Thanks again for the recipe!! :)

  52. Lauraon 18 Dec 2013 at 10:13 pm

    Just made these for the first time after pinning a year ago… The finished product is soooo tasty! (Although I have to admit we were nervous after tasting the dough). I took the easy route and dusted in powdered sugar instead of frosting each one. This one’s a keeper!

  53. Andreaon 28 Dec 2013 at 5:06 pm

    These turned out well! The frosting is a little buttery, but not to the point that it ruins the overall taste. I almost burned them though because they didn’t look brown even though they were done. I also followed the advice of others and removed them immediately from the pan so they wouldn’t overcook. They crumbled in your mouth but not on the sheet.

  54. Dianeon 18 Jan 2014 at 11:17 pm

    I too was worried about the crumbling before I decided to go ahead and try. I did not follow the recipe exactly. I added just an little extra butter (about a pat size and and extra teaspoon of lemon juice) because the dough looked a little too dry before I rolled it up. I cooked them on the rack in the center of the oven for 12 min. They came out great! They are delicate and deliciously melt in your mouth.

  55. Veronikaon 13 Nov 2014 at 1:24 pm

    Does this make about 2 to 2.5 dozen cookies?

  56. kathygoogon 15 Nov 2014 at 4:45 pm

    Veronika ~ I think if each roll is about 8″ long & you cut each slice 1/4″ thick, each log should yield approx 30 cookies ~ So 2 logs would make about 60 cookies, which is approx 5 dozen. I printed these to add to my cookie list, but trying to decide whether to dye one log green, the other red OR just color the frosting red & green.

  57. Veronikaon 19 Nov 2014 at 10:08 pm

    Thanks Kathy – I was thinking it might be fun to add yellow dye and make a smiley stencil on them.

  58. Laceyon 09 Dec 2014 at 3:52 pm

    Just finished these little cuties. So melt in your mouth good! Thanks!

  59. Lemon Tea Cookieson 20 Dec 2014 at 1:52 pm

    […] the recipe at More like this:Pumpkin Snickerdoodle Cookie BarsAnginetti (Italian Lemon Drop Cookies)Italian […]

  60. Anya Zon 08 Jan 2015 at 7:35 pm

    Yummy! In the frosting instead of lemon juice we put in some rasberry lemonade concentrate. Next time I make them I will put more lemon juice in the cookies and beat the frosting for a bit longer. Other than that they were great!

  61. Maureenon 16 Jan 2015 at 5:26 am

    My new favourite cookies! I’ve made at least three batches for different occations since I first found the recipe before Christmas. My first batch turned out pretty crumbly, but I’m a novice baker so I usually don’t count out getting things right the first time around. I followed another commenters suggestion and was much more careful about measuring the ingredients and converted to weight measurements and they turned out perfect. Also here in Thailand only can get limes and they’re wonderful with lime instead of lemon. Adding a little fresh lime zest on top of the icing offsets the sweetness a touch and gives a nice addiction of colour. Thank you!!

  62. Shaylynnon 05 Aug 2015 at 3:44 pm

    I found this recipie and served it at a party years ago- I have had dozens of requests to produce these cookies again, but I couldn’t find this recipie! Well- I found it! I can’t wait to make them again- these cookies are so addicting!!!

  63. Mimion 29 Nov 2015 at 6:03 pm

    I am from old school baking. Baking, unlike cooking/chef creations, requires accuracy & a few important steps. Flour really needs sifting prior measuring – then gently add to your measure cup….level off. Dry ingredients should be put thru a sift, with flour put in first, (after original sifting) followed by leavening(s), spices – then sifted. Not only does this process lighten up everything, but gets any possible hard lumps out. (discard them, or smash into powder).
    Weight measuring is wonderful if you have a scale. If not, revert to the sifting & measuring. Hopefully, those tips will help someone – Good baking! :)

  64. Noelleon 09 Dec 2015 at 8:37 pm

    I ended up adding a little vanilla to the cookies to balance the lemon. Make sure to beat the cookies until the mixture comes together. I rolled the logs in powder sugar before refrigerating.

  65. pattion 13 Dec 2015 at 12:07 pm

    just made these and OMG – delicious!!!!! I didn’t read the comments until starting to bake the cookies & was a little worried about some of the issues people had but I followed some of the suggestions others listed. I had already sifted my dry ingredients while mixing them; used an airbake cookie sheet and parchment paper to bake them; my oven runs hot so only baked 11 minutes. I lifted cookies off sheet immediately after baking using a spatula and placed them on cookie rack to cool. If I touched them while hot – they did crumble but once cooled they held together. None of them “spread” while baking either. I’m really a “seasonal” type baker so I used your recipe to a T and the icing was wonderful too – not too buttery as suggested elsewhere. like a said LOVE LOVE LOVE these lemon cookies! THANK YOU!

  66. […] Ginger’s House (a $6 kit from Aldi!) and behind the house are Lemon Tea Cookies I totally forgot to take a picture of and almost no one ate because they never saw them. Oops. I […]

  67. Cindyon 14 Dec 2015 at 5:51 pm

    My friend and I had a cookie baking day and this was one of the recipes I selected. Not gonna lie, tasted the raw dough and thought, “Yuk!” Added a little powdered sugar and a little extra lemon zest and lemon juice. Raw dough still tasted a little flat but decided to go with it. I also dusted the counter with powdered sugar when rolling the dough. Was so pleasantly surprised how great they tasted after baking them. They don’t brown so don’t be fooled. They are so light, crispy and flavorful. They were the favorite cookie of the 5 different varieties we made that day.

  68. Gloriaon 22 Dec 2015 at 9:14 pm

    I just made these for the first time. I was hesitant after reading the comments but I went ahead. First the dough was too crumbly so I added more lemon juice to form the dough another teaspoon. It was perfect, rolled into logs and froze for a half an hour, again perfect. Baked carefully for 11 minutes and left on cookie sheet to cool. They didn’t fall apart. Now making the icing, too buttery, so again added more zest and juice. If added to a warm cookie the butter in the icing wants to melt. Just ate one, I have to say thumbs up, melt in your mouth lemony. They are like a shortbread/butter cookie with lemon and I like the idea of bite size.. next time I will roll into a ball and roll in confectionary sugar with dried lemon zest in it. KUDOS!! Thanks for this recipe, it’s a keeper.

  69. Arelliaon 01 Jul 2016 at 11:58 am

    These were great! I’ve brought them twice to a company potluck, and each time had people rave and ask for the recipe. It’s now my go-to recipe for the potlucks which include a diversity of people. Thanks! I’ve also made them orange – but i would recommend if you do that you use more orange zest than what is called for since orange is not quite as strong as lemon. Next time, i’m gonna try it with lime, and even thought of trying a strawberry version (though, i’ll have to think on how to make that one) Thanks a bunch!

  70. […] These delicate but flavorful cookies remind me of tea parties, both when I was young and as an adult. There’s something so lovely and ladylike about a tiny, tasty tea cookie that just brightens your day. My Madison Bistro has the best I’ve tried in ages! […]

  71. Margie Cliffordon 06 Jul 2016 at 11:29 am

    Just tried them – they are perfect!!!!!! As is the icing! Thanks so much!!!!

  72. Rhonda Varkeyon 08 Sep 2016 at 5:47 pm

    Thank you for sharing such a great cookie without eggs. I have a severe allergy to eggs and just can’t eat them or an of the substitutes.

  73. Gabrielleon 16 Sep 2016 at 12:02 am

    I saw this recipe and was so excited to try these cookies because I love lemon cookies.
    I whipped up a batch and they tasted HORRIBLE. They were tasteless but tart, although they did not taste anything like lemon. They were also dry.

    I am so disappointed. The cookies were just gross tasting. I will never recommend this recipe nor will I ever make the cookies again. So upset.

  74. Deeon 10 Dec 2016 at 8:50 am

    May I suggest a little lemonade Koolaid drink powder for more lemon flavor. It won’t alter the wet to dry ratio of the recipe as much as adding more lemon juice would. Just go easy with it since it’s meant to make two quarts of Koolaid drink.

  75. Tracy Sabbon 28 Dec 2016 at 9:48 am

    I was wondering could this cookie be modified with another fruit? The reason why I’m asking is because I’m allergic to all citrus fruits especially lemons.

  76. Ruth Scheweon 29 Dec 2016 at 4:49 pm


    I am Sara’s mom, answering on behalf of Sara who passed away. I have made these for years and I’ve always used lemon however, I think you could just use 1 tsp vanilla extract in the cookie and a little milk in the frosting (omitting the zest). You would still have a dainty, buttery cookie.
    Another suggestion, you could probably use 1/2 tsp almond extract as a substitute for the citrus in the cookie and a little milk or half/half in the frosting.

  77. Edneiaon 30 Dec 2016 at 6:02 pm

    Eu nao fiz mas deve ficar uma delícia. Vou fazer!

  78. Marleneon 02 Jan 2017 at 8:37 am

    Ruth, I am so sorry to hear about your daughter. What a beautiful job she did on her website.

  79. Ruth Scheweon 03 Jan 2017 at 12:30 pm

    Thank you!

  80. Sharon Witheriteon 03 Jan 2017 at 2:36 pm

    So sorry for your loss, what a nice legacy she has left. Just made these cookies, now in refrigerator for chilling, come out at 4:15, can’t wait. I’m a long time baker and know a good recipe when I see it. This will be a favorite. Thank you for sharing. Prayers to you.

  81. Sharon Witheriteon 03 Jan 2017 at 7:54 pm

    Perfect little cookies, just as expected. Will try with Orange. No issues with crumbling or breaking. A keeper.

  82. […] so many sweets at afternoon tea, you’ll love the taste of these Lemon Tea Cookies–light, bright, and refreshing! This is a great one from Sara at My Madison […]

  83. Saraon 22 Feb 2017 at 10:08 am

    This is Sara’s mom. I’m answering for Sara who has passed away. However I’ve made this recipe every year at Christmas for probably 15 years. I double checked the recipe and it is correct as printed.

  84. Reeon 08 Mar 2017 at 12:43 am

    So so sorry about Sara. I know she’d be glad to see you taking good care of her blog. From one Mom to another, gentle hugs and prayers my dear.

    With Love, Ree

  85. Miaon 27 Jul 2017 at 12:07 pm

    I’m so sorry about Sara. I’m making these for my sister for her birthday, and she wants 100 of them. (their her favorite) So I was wondering how many is in a batch?

  86. Ruth Scheweon 28 Jul 2017 at 1:34 pm

    Thank you, Mia. I’ve never actually counted but I think about 24-30 per batch.

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  88. Sammichon 25 Sep 2017 at 4:34 pm

    I think this is a fun idea, what if I wanted to add raspberries to the frosting? Lemon zest and raspberries. What would the liquid ratios be then?

  89. Nancyon 16 Dec 2017 at 11:03 am

    Is the dough sticky

  90. Ruthon 21 Dec 2017 at 1:29 pm

    Nancy, I apologize for the delay in responding but I had internet/computer issues. For me, initially the dough is not sticky, however as you form your logs, it can become sticky. Once I form the log, I immediately wrap in plastic wrap and then if needed, I work the dough in the plastic wrap to make a more uniform log. I also chill the formed log for 2 hours minimum.

  91. MaryAnn Coyon 28 May 2018 at 1:21 am

    Not only the powdered sugar, which can make them spread out everywhere on the baking sheet & even more on cookie cut out recipes. But cornstarch as well does suck the moisture out of the batter. If it’s been sitting a while & we all know how long cornstarch can hang around! But the powdered sugar contains cornstarch too. The cornstarch is there to keep the 10x sugar from getting lumpy. Something it used to commonly do. It is in the recipe to create a more tender crumb. Too much egg can make a tough crumb, like supermarket cookies, that need a dunk in milk or coffee to make them edible. The epitome of tender crumb is crumbling cookies. Don,’t Toss them, stick them in a zipper bag to make a crumb crust for a pie. Like an Icebox Pie or a non-cook pie. They will make a tasty crust. I like making a shortbread crust for some pies, like Key Lime Pie where a delicately flavored crust allows a special filling like the Key Lime a chance to shine. One thing that helps is storing cornstarch & powdered sugar, bar sugar, & even
    Granulated & Brown Sugars in air tight containers. Like the old fashioned canisters with the pry off lids. Twist off covers like the big gallon jars from restaurants. The larger Mason jars as in half & whole gallons, that don’t work safely in the pressure canners we have to use now. Or those canning jars with a rubber gasket & sturdy side latch. Plastic tops can stretch out over time. But heat in the Winter drops the humidity to zero, and especially wood heating as I grew up with. A/C especially Central Air also sucks out humidity. Even flour can dry out. Sometimes the batter texture will be off & it acts dry. But not always. I have used double layer cookie sheets, just a standard brand, but I like them for their lack of hot spots, for many years. Normally you want them to set for a few minutes so steam from the hot cookies loosen them from the pans. But they can not have pan spray used on them. It gets set into a sticky surface, that no amount of scrubbing will remove! I keep some old blackened cookie sheets that I am not concerned about for drip collecting under casseroles & puddings anything that might make me have to clean the oven. One thing more is checking the oven thermostat with an inexpensive oven thermometer. Electric elements can be contrary especially when they are planning to expire, generally when you most need them, like a holiday. My last apartment stove ran hot for 6 months then died. It was 50° hot. Baking is where you really notice it meat
    Casseroles can handle it. Or brown outs that aren’t even announced but when demand is nearest maximum can cause you oven to run low. If you have underground gas it isn’t
    often but a serious gas leak or work on a gas line can cause variable lower temperature. If you are on a propane tank that is getting low, the oven maybe off temperature usually low. Or the control valve may need replacing. Cookies are an excellent indicator for how the oven is working. The best option is to spend $8.00 bucks on an oven thermometer & check it often. Some times a technician needs to tune up the gas flow, into the burner. Or
    Oven. Seeing a lot of yellow or orange in the oven, broiler, or stove top burners, call & get tech to clean, replace worn parts, then adjust, until the flame is back to blue. Blue is good. That is all I can tell you about crumbly cookies. For My Madison I noticed your saving a recipe , I also saved to a board about Lemons. So since we also love lemons, I popped on over to check out your site. You have some really nice Boards including this one. So I have followed you & would be pleased if you want to visit mine. They are a project under revision at the moment, but feel welcome, that goes for everyone, we have no pinning limits, enjoy yourself! Regards,MA

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  93. Candiceon 25 Jan 2020 at 5:37 pm

    I never comment on anything, but I just couldn’t understands how this recipe didn’t come out at all. I measured all ingredients correctly and carefully. My dough was so powdery I couldn’t get into a log. Not sure what happened. I cook and bake often. This cookie didn’t work out from the start. I threw it all out and have only the mess to clean up.

  94. Saraon 26 Jan 2020 at 1:09 pm

    This is Sara’s mom on behalf of Sara. I am sorry this did not work out for you!! This is actually my recipe and I have made this at Christmas time for at least 20 years. I have even used King Arthur Gluten free measure for measure flour and they came out just fine. The only time I had a problem is the one time I combined everything at once. I was able to salvage them but it took awhile for the dough to come together in order for me to form logs. I cream the butter, lemon juice and zest with an electric hand mixer until creamy then add the dry ingredients, mixing until crumbly. I use my hands to divide dough and form into logs, then wrap in plastic wrap and refrigerate. When cutting, I use a sharp knife, if it’s still a little crumbly, I put back into fridge.

    Again, I am very sorry this didn’t work for you.

  95. Annaon 28 Apr 2020 at 9:23 pm

    These came out absolutely PERFECT! I followed the recipe exactly how it described. Not crumbly. I loved them! My husband hated them. He said they were too chalky.

  96. Cindyon 22 Nov 2020 at 9:07 pm

    I made these cookies today and they were delicious and tender.

  97. Judyon 24 Jun 2022 at 10:27 am

    Do these freeze well?

  98. Ruthon 24 Jun 2022 at 12:58 pm

    Actually, I have never frozen them. I can say that I make them every year at Christmas and put them in the refrigerator. They keep refrigerated for weeks. With that being said, I don’t think freezing them would be an issue.

  99. Nancyon 27 Aug 2023 at 7:35 am

    This recipe is all about the brand of butter used. The first few times I made it I used stick margarine instead of butter and they came out amazing. They melted in your mouth and stayed together nicely. I had to make several batches because everyone kept scooping them up. Yesterday I was craving them so I decided to make another batch but I had Bluebonnet stick margarine. Huge difference. They aren’t nearly as good and don’t have that “melt in your mouth” feel when you bite into them. I’ve run into this problem with other cookie recipes, I always use Hillandale margarine because it works the best.

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