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Crisp Lemon Tea Cookies

Total Time

Prep: 40 min. + chilling Bake: 10 min. + cooling

Makes

2 dozen

Almost as much fun to eat as they are to decorate, these lemony cookies are the perfect backdrop for baking bits, sprinkles or glitter. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Crisp Lemon Tea Cookies Recipe photo by Taste of Home
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Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1 tablespoon 2% milk
  • 1/2 teaspoon vanilla extract
  • 1-1/4 cups all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • FROSTING:
  • 2 tablespoons plus 1 teaspoon butter
  • 1-1/2 cups confectioners' sugar
  • 2 tablespoons lemon juice
  • Assorted M&M's miniature baking bits

Directions

  1. In a small bowl, cream butter and sugar until light and fluffy. Beat in milk and vanilla. Combine flour and cinnamon; gradually add to creamed mixture and mix well. Shape dough into an 8x2-in. roll; wrap in plastic and freeze.
  2. To use frozen cookie dough: Unwrap cookie dough and let stand at room temperature for 10 minutes. Cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
  3. For frosting, in another small bowl, cream butter and confectioners' sugar until light and fluffy. Gradually beat in lemon juice. Frost cookies. Decorate with baking bits.

Nutrition Facts

1 each: 113 calories, 5g fat (3g saturated fat), 13mg cholesterol, 35mg sodium, 17g carbohydrate (11g sugars, 0 fiber), 1g protein.

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