Do you know what I mean by Lemon Tea Cookies? Well, I may have made up that name because they aren’t exactly like tea cakes. They are cookies with the most delectable lemony taste that are between a cookie and a cake. But, really they’re cookies.
Your eyes will roll in ecstasy when you take your first bite. Firm yet soft and a unique taste.
One way or the other Lemon Tea Cookies are the most wonderful surprise. The dough is light and fluffy and are really easy to handle. You won’t believe how the secret ingredient.
Lemon iced tea is incorporated to give the cookies their unique flavor. You could either make your own or buy the iced tea packets or bottles that are in the grocery store.
First, treat yourself to a nice big glass of iced tea but make sure to set aside 1/2 cup for the cookies. It wasn’t only refreshing but it added the best flavor to these cookies. As you can see I made the cookies with and without the icing drizzle.
They are a bit more elegant without the glaze and definitely healthier. With the glaze, Lemon Tea Cookies are cuter and add to the feeling of a fun time snack and they’re pretty darn tasty too.
I put directions in the recipe on how to get the drizzle all over your cookies. You could ice them the next day and it will seem like you made two batches of different cookies. Hopefully you have some left by the time you get to the icing.
Lemon Iced Tea Cookies
- 1 cup dairy free butter - softened
- 2/3 cup coconut sugar
- 1 egg substitute - I used 1 chia egg that is made with 1 chia seed flour and 3 Tablespoons water
- 1/2 cup lemon iced tea
- 3 cups whole wheat flour
- 4 teaspoons baking powder
- 1 teaspoon sea salt
- parchment paper for the baking sheets makes for really nice clean baking
- A chia egg is actually made with chia seed meal/flour not the bare seed. The way you make the meal/flour is by grinding chia seed in a processor such as one for your coffee beans or a spice grinder. I use mine to strictly grind seeds so that I do not mix flavors. Grind until it is a fine meal. I do about 4 ounces at a time and keep it in a little freezer safe canning jar - in the freezer. When I need a Tablespoon or so it is all ready to go.
- Mix the chia egg and set aside so that it can gel. It really only takes seconds.
- Cream the butter and sugar with a hand mixer until it is light and fluffy. About 5 minutes.
- Add the iced tea and 'egg' and mix well.
- In a large bowl mix the flour, baking powder and salt together.
- Add the butter mixture to the flour and mix well again.
- It will be a very light and fluffy dough.
- Place a piece of parchment paper to fit inside the baking sheet.
- Use a cookie scoop that holds about 1-1/2 Tablespoons. This size will give you about 36 big fat cookies.
- Scoop the dough onto the parchment paper.
- Bake at 350° for 12 to 14 minutes.
- When done let cool on the pans for a couple of minutes and then remove to a wire rack to cool completely.
- You really do not need the glaze them so give 'em a taste and see what you think. I used the glaze to make them a little prettier. I just can't help it.
For the Glaze to drizzle
- cup organic powdered sugar
- a couple of tablespoons dairy free milk
- To glaze take a tablespoon and fill it up with the glaze. Start pouring, swiftly, beginning off the cookie and then accoss - back and forth. Fill up your spoon again and repeat until they look pretty to you. Let set until the glaze has hardened. If your house is warm you might need to slip the baking sheet in the refrigerator for about a half hour. Pack in an airtight container.