Citrus Tea Cookies

By on May 14, 2012

Dough needs to be chilled before baking.


  • 1 C  Sugar
  • ¾ C Butter
  • 1 Egg
  • 2 T Corn Syrup
  • 2 C Flour
  • 1 t Baking Soda
  • 1 t Baking Powder
  • 1 t Lemon or Orange Extract
  • lemon or orange zest (optional)


natural sunscreen with zinc oxide

Cream butter with sugar until fluffy. Beat in egg, corn syrup, and citrus extract.

Stir in flour, baking soda, and baking powder.

Cover and chill dough at least an hour or overnight.

Preheat oven to 325 degrees

Roll chilled dough into walnut sized balls*, then roll in sugar.

Place on baking sheet.

Bake 10 – 12 minutes (less baking time makes them chewier)

Recipe in original format was: Lemon Sugar Tea Cookies from

*I doubled the recipe with no problem and I used the small end of a melon baller to “scoop” out the dough. I would scoop out about fifteen to twenty at a time, then roll them, then place them in a wide bowl to coat with sugar.

The plate holding the cookies above is a small dessert plate so it gives you an idea of the size of the cookies. If not making them for a buffet, I probably would scoop the dough with my usual cookie scoop.

I think they would also be good baked without rolling in sugar and then drizzled with a light glaze of confectioners sugar mixed with a little lemon juice after they cool.


Originally posted on Coffee Tea Books and Me.

About Brenda Nuland

Brenda is a Midwestern wife, mother, and grandmother who loves to write about living a life of faith, books, tea time, decorating, frugal living ideas, homeschooling, and everything having to do with making life more beautiful - especially in the midst of difficult circumstances. Her blog:

Leave a Reply

Your email address will not be published.

Citrus Tea Cookies