Name: Lemon High Tea Cookies
Prep time: 25 min
Cook time: 13 min
Total time: PT-487522H45M24S
Ingredients: 1¼ cups all‑purpose flour; ¼ cup cornstarch; ¼ tsp salt; ½ cup (8 Tbsp) unsalted butter, room temperature; ½ cup powdered sugar; Zest of 1 lemon (about 1 Tbsp); 2 Tbsp fresh lemon juice; Glaze:; 1 cup powdered sugar; Zest of 1 lemon; 2–3 Tbsp fresh lemon juice

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I love these delicate Lemon High Tea Cookies—they’re buttery, infused with bright lemon zing, and melt‑in‑your‑mouth tender, perfect for a tea‑time treat.

Lemon High Tea Cookies

Why I’ll Love This Recipe

I adore how simple the ingredient list is, yet the flavor feels elegant. The cookies pair beautifully with a cup of tea, and their soft, tender texture plus a light lemon glaze make them feel special without being fussy. I can prep the dough, chill it, bake, and glaze—so easy for entertaining or a quiet afternoon pause

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

all‑purpose flour
cornstarch
salt
room‑temperature butter (salted or unsalted)
powdered (confectioners’) sugar
fresh lemon zest
fresh lemon juice
powdered sugar and lemon juice/zest for glaze

directions

I whisk together flour, cornstarch, and salt, then set that mixture aside
I beat the butter until smooth, then incorporate powdered sugar.
I add lemon zest and slowly pour in fresh lemon juice while mixing.
I blend in the dry mixture just until combined, then scrape the bowl.
I chill the dough for 30 minutes to 1 hour in the fridge to firm it up
I scoop out about a tablespoon of dough, roll it into balls, and press them slightly flat on a parchment‑lined sheet. I chill the tray while the oven heats.
I bake at 350 °F (175 °C) for about 11–13 minutes, until edges are just golden
Once cooled, I whisk powdered sugar with lemon zest and juice to make a glaze.
I dip the cooled cookies into the glaze, then let them sit on a rack until the topping sets

Servings and timing

This batch makes about 30 small cookies
Prep time: 25 minutes
Chill time: 30–60 minutes
Cook time: 11–13 minutes
Total time: about 1 hour 38 minutes

Variations

I sometimes swap part of the powdered sugar in the dough for honey or tweak the lemon intensity with Meyer lemons. For a softer crumb, I’ve tried substituting part of the flour with cake flour. In warmer weather, I chill the glazed cookies to help the icing set more firmly. I’ve also experimented with rolling some un‑glazed dough balls in sanding sugar before baking to create a sparkling coating.

storage/reheating

I store leftover cookies in an airtight container at room temperature for up to 2–3 days, keeping them in a single layer or with parchment between to prevent sticking.
If I want them chilled, I pop them briefly in the fridge to firm up. I don’t reheat since these are best enjoyed at room temp.

FAQs

What makes these different from lemon shortbread?

I find these are softer and more tender because they use powdered sugar instead of granulated, combined with cornstarch for a melt‑away texture.

Can I use bottled lemon juice instead of fresh?

I don’t recommend it—fresh lemon juice and zest are key for brightness and real citrus flavor. Bottled juice or dried zest won’t give the same zing.

How far in advance can I make them?

I chill the dough up to one hour before shaping. After baking and glazing, I store the cookies for up to three days. The dough gets too firm if chilled much longer.

Can these be frozen?

I haven’t tried freezing glazed cookies—ice can crack or blur. But the dough or baked un‑glazed cookies freeze well. I thaw and glaze them fresh when ready.

How do I get clean glaze coverage?

I cool the cookies fully before dipping; I also keep a rack over a tray to catch drips, rotating the dipped cookies so glaze sets evenly.

Conclusion

I truly enjoy making and sharing these Lemon High Tea Cookies—they look elegant with minimal effort, taste buttery and bright, and the texture is heavenly-soft. They’re ideal for teatime gatherings or a quiet indulgence with a cup of honey‑lemon tea.