Tender and fragrant, these lemon tea cookies are pure culinary sunshine, guaranteed to lift your spirits in an instant. Their bright citrus aroma fills the kitchen with warmth while they bake, and finely ground cashews lend a rich, delicate texture to the crumb. The tradition of adding lemon zest to sweet bakes is deeply rooted in Mediterranean cuisine, where fresh citrus notes have long been prized for balancing the richness of buttery pastry. These treats are a wonderful choice for a casual get-together with friends or a cozy family evening.
Tender homemade lemon cookies with a sparkling sugar crust are the ideal companion to a cup of fragrant tea or coffee.
Ingredients
- 1 lemon
- 120 g (4.2 oz / 1/2 cup) unsalted butter
- 75 g (2.6 oz / generous 1/2 cup) powdered sugar
- 240 g (8.5 oz / 2 cups) all-purpose wheat flour
- 1/2 tsp baking powder
- 50 g (1.75 oz) raw cashews
- 1 large egg
- 1/4 tsp ground turmeric
- 50 g (1.75 oz / 1/4 cup) granulated sugar, plus extra for coating
How to Make Lemon Tea Cookies
Prepare the ingredients for the dough. Cut the butter into small cubes and let it sit at room temperature for 30 minutes, or soften it gently using a microwave or a double boiler.
Cut the butter into small cubes and let it soften at room temperature.
In a separate bowl, combine the all-purpose flour and baking powder, then sift them together so the leavening is evenly distributed. Wash the lemon thoroughly and scald it with boiling water. Finely grate just the yellow zest, taking care to avoid the bitter white pith. Stir the zest into the flour mixture.
Carefully grate just the yellow lemon zest, avoiding the bitter white pith underneath.
Pulse the cashews into fine crumbs using a food processor or blender, or crush them with a rolling pin.
Pulse the cashews into fine crumbs using a food processor.
Make the dough. Once the butter is softened to the consistency of thick sour cream, whisk it for a few minutes until pale and creamy.
Whisk the softened butter until smooth and creamy.
Add the powdered sugar to the whipped butter and beat for another couple of minutes until completely smooth.
Add the powdered sugar to the whipped butter and mix thoroughly until smooth.
Crack in the egg and whisk to combine. Be sure to take the egg out of the refrigerator ahead of time so it comes to room temperature.
Add the room-temperature egg and whisk until fully combined.
Add the flour, baking powder, and lemon zest mixture to the wet ingredients.
Add the sifted flour, baking powder, and lemon zest to the butter and egg mixture.
Pour in the ground cashews.
Fold in the ground cashews for rich nutty flavor and texture.
Mix the dough with a spoon until combined. It will be soft, buttery, and slightly sticky—that is exactly how it should be. Let the dough rest for 15–20 minutes so the flour hydrates and the flavors meld.
Let the soft, slightly sticky dough rest for 15–20 minutes.
Line a baking sheet with parchment paper (silicone-coated parchment works best to prevent sticking). Divide the dough into equal portions weighing about 20 g (0.7 oz) each.
Divide the dough into equal pieces weighing about 20 grams each.
Lightly coat your palms with neutral vegetable oil. Roll the dough portions into balls, arrange them on the baking sheet, and flatten each one slightly.
With lightly oiled hands, roll the dough into neat balls and flatten them slightly.
Preheat the oven to 180°C (350°F). Place the baking sheet on the middle rack of the hot oven and bake for 12 minutes until lightly golden. For even baking, rotate the pan 180 degrees halfway through, after 6 minutes.
Bake the cookies in the preheated oven for about 12 minutes until lightly golden.
Squeeze the juice from the lemon and strain it through a fine-mesh sieve. Combine the granulated sugar with the ground turmeric, pour in the lemon juice, and stir until the sugar dissolves completely. Pour extra sugar for coating into a separate shallow bowl. Dip each cookie into the lemon syrup, then press it into the sugar. Return the cookies to the baking sheet; the turmeric-infused syrup will give them a vibrant yellow hue. Leave the cookies on the sheet until completely cooled and the glaze has set.
Dip the baked cookies into the turmeric lemon syrup, then roll in sugar for a bright color and crisp crust.
A simple kitchen trick gives these lemon tea cookies their signature look: a pinch of turmeric in the lemon syrup creates a festive golden-yellow hue without any artificial food coloring. To keep the cookies soft, store them in an airtight container or cookie tin at room temperature. If you prefer a drier, crisper bite, leave the finished cookies out on a wire rack for a few hours before serving. These delicate treats pair wonderfully with classic black or herbal tea, as well as a strong cup of espresso. For a dressier dessert, serve them alongside a scoop of vanilla ice cream or a light sweetened sour cream (smetana) whip. Feel free to experiment with the nuts, swapping the cashews for almonds or walnuts to discover new nuances in this simple yet delightful bake.
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