The Best Lemon Sugar Tea Cookies!
These were perfect for my British tea party and my friend loved them! She even asked me if I bought them at the store! These bake into perfect little circles when made exactly as directed. Lemon extract gives these the perfect light touch of lemon. Parchment paper makes the cookie bake evenly and keeps them light on the bottom for uniformity. I hope you like these as much as I do!
The Best Lemon Sugar Tea Cookies!
These were perfect for my British tea party and my friend loved them! She even asked me if I bought them at the store! These bake into perfect little circles when made exactly as directed. Lemon extract gives these the perfect light touch of lemon. Parchment paper makes the cookie bake evenly and keeps them light on the bottom for uniformity. I hope you like these as much as I do!
Open in Cookpad AppSteps
- 1
In a medium bowl, cream together room temperature butter and 1 cup sugar until light and fluffy.
- 2
Beat in egg, corn syrup, and lemon extract (NOT lemon juice!)
- 3
Stir in flour, baking soda and baking powder.
- 4
VERY IMPORTANT: cover the dough and chill in the refrigerator for at least 1 hour.
- 5
Preheat oven to 325°F (165 degrees C).
- 6
Line a cookie sheet with parchment paper. It is necessary to use parchment paper and not a silpat or grease because you want the bottom of your cookie to bake correctly.
- 7
Roll chilled dough into walnut sized balls. Roll balls in the extra 1/2 cup sugar and place on the prepared cookie sheet.
- 8
Bake for 12 minutes in the preheated oven, or until lightly brown. It is a good idea to check the cookies at 10 minutes.
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