Lemon Tea Cookies

By Chef John Placko




  • 4 bags Higgins & Burke Naturals™ Sweet Lemon Zest tea, contents ground into a powder (with coffee grinder or mortar and pestle)
  • 2 cups (500 mL) all-purpose flour
  • Pinch salt
  • ½ tsp (2 mL) baking powder
  • 2/3 cup (150 mL) sugar
  • 2/3 cup (150 mL) unsalted butter, softened
  • 2 tbsp (30 mL) lemon zest
  • 1 egg, beaten

Lemon Glaze

  • 1 tbsp  (15 mL) lemon juice
  • 3/4 cup (250 mL) confectioners (icing) sugar
  • 1 tsp  (5 mL) lemon zest

Makes 35-40 cookies

Prep time: 20 minutes + 60 minutes freezing

Cook time: 20 minutes



  1. Preheat oven to 350ºF (180ºC).
  2. Mix together tea, flour, salt and baking powder in a bowl.
  3. Cream butter, sugar and lemon zest together in a bowl with an electric mixer until fluffy.
  4. Add egg and mix until combined.
  5. Add the creamed butter/sugar mix to the flour and work between your fingers until the mix for s a sandy texture.
  6. Pour mix onto a large cutting board or flat surface and mix until it forms a dough ball.
  7. Divide mix into two and roll into logs using parchment paper.
  8. Place rolls in freezer for about an hour.
  9. Cut logs into 1/3 inch (1 cm) thick slices and place onto an ungreased baking sheet leaving a 1/2 inch (1.25 cm) gap between each cookie.
  10. Bake for 15-18 minutes until edges turn golden brown. Place cookies onto a wire rack to cool.

Lemon Glaze

    1. Mix the lemon juice and confectioners’ sugar until the sugar dissolves.
    2. Add the lemon zest. Whisk the glaze until smooth. Drizzle cookies with glaze.

Note: Dust glazed cookies with icing sugar if desired.

Nutritional Information