These cute little Lemon High Tea Cookies are buttery, packed with lemon flavor and melt-in-your-mouth delicious!
I’ve seen variations of this recipe called Lemon Meltaways, or Snowballs, so you may have enjoyed a version of this cookie before!
I first enjoyed a version of this recipe years ago and they were called High Tea Cookies, so I stuck with that. Also, the delicate texture of these cookies lends itself so perfectly to be enjoyed with tea, so I think the title is just right.
For the cookies:
- 1 1/4 cups flour
- 1/4 cup corn starch
- 1/4 teaspoon salt
- 8 Tablespoons (1/2 cup or 1 stick) Challenge unsalted butter, room temperature
- 1/2 cup powdered sugar
- 1 Tablespoon fresh lemon zest
- 2 Tablespoons fresh lemon juice
- 1 cup powdered sugar
- 2-3 Tablespoons fresh lemon juice
- 1 teaspoon fresh lemon zest
How To Make
- In a small bowl, whisk together the flour, corn starch and salt, then set aside.
- In the bowl of an electric mixer, beat butter until smooth. Add powdered sugar, and beat until fully incorporated.
- Add lemon zest, then, while mixing, slowly add lemon juice.
- While mixing (on low), slowly add flour mixture and blend until all of the flour is fully incorporated.
- Stop mixing and scrape down the sides of the bowl, then cover and refrigerate dough 30 minutes to 1 hour.
- When the dough has chilled, use a 1 tablespoon sized scoop to scoop out dough, then roll dough into balls and place on a parchment paper lined, or Silpat lined baking sheet. Press down on the dough balls just a bit to flatten the tops. Place entire baking sheet (with cookie balls) in the fridge or freezer while the oven heats up.
- Bake in preheated oven at 350°F. for 11-13 minutes, or just until the edges of the cookies are golden brown.
- Cool just a bit on the baking sheet, then move cookies to a wire cooling rack.
- When cookies have been baked and cooled, make glaze.
- To make glaze, simply whisk together powdered sugar, lemon zest and 2 tablespoons lemon juice. Add a bit more lemon juice as needed to reach desired consistency.
- Dip cooled cookies into glaze, then return to wire cooling rack (with a baking sheet below to catch excess glaze) and allow glaze to set up before storing cookies.