Lemon Tea Cakes Recipe with Zesty Glaze

Light, soft Lemon Tea Cakes are an ideal springtime cookie: bright with lemon but not too sweet or tart. These cut-out lemon sugar cookies are perfect for sharing. Yield: about 52 two-inch cookies, depending on cutter size.

2019 Update: I originally shared this recipe in March 2019 as part of a spring baking series. The recipe and post have been refreshed with clearer instructions, extra tips, and helpful troubleshooting. I hope you enjoy them!

I didn’t fall in love with lemon desserts until my mid-20s, but once I did I couldn’t stop. These Lemon Tea Cake Cookies grew from my all-butter tea cake base with lemon added for a subtle, natural citrus note. They’re easy to cut, fun to decorate, and satisfyingly soft.

Why I love this recipe

These cookies hold their shape well when cut out yet stay soft after baking. The lemon flavor comes from fresh zest and juice plus a touch of extract in the icing, giving a bright, clean taste without any artificial bite. Paired with a simple lemon icing, they’re perfect for spring gatherings, tea time, or cookie exchanges.

What are Tea Cakes?

Tea cakes are light, tender cookies that are only mildly sweet — not a loaf or bundt cake. They share similarities with sugar cookies but tend to be softer and more delicate. Traditionally served with tea, they’re simple, comforting, and versatile for decorating.

What you’ll need

Basic kitchen tools and common pantry ingredients are all you need. Scroll to the recipe card below for full ingredient amounts and the step-by-step method.

• Stand mixer or hand mixer (paddle attachment recommended)
• Mixing bowls
• Whisk and rubber spatula
• Plastic wrap
• Rolling pin and cookie cutters
• Sheet pans lined with parchment or a nonstick baking mat
• Wire cooling rack
• Small bowls for coloring icing and holding sprinkles

Key ingredients to have on hand:

• Unsalted butter — softened to room temperature (about 30–45 minutes out of the fridge).
• Granulated sugar — keeps the dough light in color and texture.
• Vanilla extract — a little enhances the lemon and balances flavor.
• Egg — large, at room temperature.
• Milk — whole milk preferred but any milk or unsweetened non-dairy milk will work.
• Fresh lemons — zest and freshly squeezed juice give the best flavor; bottled lemon juice won’t be as bright.
• All-purpose flour — measure properly for consistent texture.
• Baking powder and baking soda — the combo gives a light rise.
• Kosher salt — balances sweetness; if using table salt, reduce the amount slightly.
• Powdered sugar — for the icing base.
• Lemon extract — adds extra lemon note to the icing; use sparingly.
• Gel or paste food coloring — optional, for decorating the icing.

How to make Lemon Tea Cakes

1. Cream the butter and sugar. In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened butter and sugar until light yellow and fluffy, about 2–3 minutes.

2. Add wet ingredients. Mix in vanilla, the egg, milk, lemon juice, and lemon zest until smooth and evenly combined.

3. Combine dry ingredients. In a separate bowl, sift or whisk together flour, baking powder, baking soda, and salt.

4. Fold dry into wet. Add the flour mixture to the butter mixture and stir until just combined. Avoid over-mixing.

Turn the dough onto a piece of plastic wrap, form it into a flattened disc (this makes it easier to roll later), wrap tightly, and chill in the refrigerator for 1–2 hours. The dough can be refrigerated up to 2 weeks or frozen up to 3 months; thaw in the fridge and let sit at room temperature 30–45 minutes before rolling.

Bake Lemon Tea Cookies

Preheat the oven to 350°F and line a baking sheet with parchment paper or a nonstick mat. Lightly flour a flat surface and roll the chilled dough to about 1/2″ thick. Cut into shapes with cookie cutters and transfer to the prepared sheet pan. Bake 8–10 minutes, until the cookies are set but not browned. Cool completely on a wire rack before decorating.

Decorate with a simple lemon icing: whisk powdered sugar with lemon extract, a touch of vanilla, lemon juice, and milk to reach a spreadable consistency. Divide and tint with gel coloring if desired, then spread on cooled cookies and add sprinkles. Let the icing set for 1–2 hours before serving.

How to store and freeze

Store completely cooled and decorated cookies in an airtight container at room temperature. Place a sheet of wax paper between layers to protect the icing. Unfrosted dough discs keep in the fridge 1–2 weeks or frozen up to 3 months. Baked but unfrosted cookies freeze well: freeze on a sheet pan until firm, then transfer to a freezer bag. Thaw in the fridge before icing.

Entertaining tips

These cookies are ideal for tea parties, springtime celebrations, Easter, playdates, or cookie-decorating events. Suggestions:

• Make dough ahead: Dough refrigerates well for up to two weeks, making prep stress-free.
• Double the batch: Handy for large groups or to have extras on hand; unfrosted baked cookies freeze well.
• Decorate together: Set out bowls of icing, sprinkles, and tools so guests — especially kids — can decorate their own cookies.

Frequently Asked Questions

Yes. Chilling rests the flour and gluten and firms the dough so the cookies keep their shape while baking. If you skip chilling, cut-out shapes are more likely to spread and lose definition in the oven.

Quick tips

• Make the dough 1–2 days ahead and keep it chilled to save time on baking day.
• For a dairy-free version, swap butter for vegetable shortening or a dairy-free butter substitute and use unsweetened non-dairy milk.
• Prevent sticking by lightly flouring your work surface, the chilled dough, and your rolling pin. Reapply flour as needed.
• If you prefer a non-lemon base, try the same dough without lemon for classic tea cakes or plain cut-out sugar cookies.

Recipe: Lemon Tea Cake Cookies