Lemon Tea Cakes

Stephanie Van Den Berg


One of my friends begged me to make a cookie without nuts (why, right?). I used my Grandma's Snowball cookie recipe as a base and omitted the walnuts. I have to say I love nuts but these turned out better than expected. They are super lemony and sweet-tart. Perfect for tea, showers, and a refreshing summer treat.

★★★★★ 3 votes
3 dozen
25 Min
10 Min

Blue Ribbon Recipe

Notes from the Test Kitchen:
Lemon perfection! These are a light and fresh tasting cookie. The perfect complement to your afternoon tea or a lovely evening treat. Lemonade Kool-Aid makes the cookie sweet but tart. Make sure you let the cookies completely cool before dipping into the sugar mix. They are fragile and will crumble if still warm.

Note: If you can't find superfine sugar, run ordinary sugar through your food processor for about 2 minutes.


1 1/3 c
6 Tbsp
cane sugar
1/2 tsp
2 c
all-purpose flour
2 tsp
lemon extract
lemon zest, grated from 1/2 lemon
1 pkg
lemonade drink mix such as Kool-Aid
3/4 c
superfine sugar*


1Preheat oven to 375 degrees.
2Cream together butter and sugar. Add lemon extract and zest.
3Add flour and salt.
4Refrigerate dough for 30 minutes.
5Roll dough into small quarter-sized balls. Place on baking sheet and bake for 10 minutes until bottoms are golden.
6Transfer to cooling rack to cool for 3-4 minutes.
7Combine super fine sugar and Kool-Aid packet in a bowl and mix thoroughly.
8Roll slightly warm cookies in sugar mixture and return to cooling rack. After tea cakes are cool, roll in sugar mix again before storing in airtight container.
9*Superfine sugar can be found in the baking aisle and may be called bakers sugar OR in the area with bar mixers. Typically it is used to sweeten iced tea because it melts so quickly. It can be found in the beverage area of your local GFS Marketplace.

About this Recipe

Course/Dish: Cookies
Main Ingredient: Non-Edible or Other
Regional Style: American