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Lemon Tea Cookies

What you need: 

3 tablespoons water
1 tablespoon flax seeds
1/2 cup nondairy milk
2 teaspoons lemon juice
1 3/4 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup nondairy margarine
3/4 cup sugar, to preference
1 teaspoon grated lemon rind Lemon Glaze:
3/4 cup sugar
1/4 cup lemon juice

What you do: 

1. Preheat oven to 350 degrees F. For flax mixture: In a cup, stir together water and flax seeds; set aside. For buttermilk: In another cup, stir together nondairy milk and lemon juice; set aside.
2. In a bowl, combine flour, baking powder, baking soda, and salt. In a separate bowl, beat nondairy margarine for 30 seconds, then add sugar and beat until fluffy.
3. Add flax mixture and lemon rind; beat well. Alternate stirring the dry ingredients and soured milk into the wet ingredients.
4. Drop from a teaspoon onto an ungreased cookie sheet. Bake for 12 to 14 minutes. Remove at once onto a wire rack. While baking, mix together the lemon glaze to be brushed on the cookies while cooling.

Preparation Time: 
20 minutes
Cooking Time: 
Recipe Category: 


Tasted great, texture was a bit cakey the day after (not necessarily a bad thing!) Will make slightly bigger and give them a good shake before cooking to flatten them a bit.


I made these for a baby shower I'm going to tomorrow and they turned out great I especially love them with the glaze and will have to experiment with different glazes in the future...


Just made these, and they came out well, except the bottom of all the cookies are totally burned! I greases the foil generously with earth balance "butter" . The rest of the cookie is just cooked so decreasing time will not help. What should I do?


Just took out my first batch, and the second one is in the oven right now.  "Quality Control", aka my husband, thought these were great and a nice change to the usual batch of cookies.  I tried it without the good.  They are a very soft cookie and I can see that there are a lot of possibilities to top these cookies with different fruit glazes.  I should have doubled the recipe like another reviewer suggested.  ;)


Made these just now with a couple modifications:
had 1/4 C extra firm tofu in the fridge to use up so that was the "egg"
doubled the recipe
used whole wheat pastry flour
doubled the lemon juice and zest
used the lesser amount of sugar since it is going to get a glaze - batter is tasty already!
added some chopped lemon basil and genovese basil to the batter

I did make the mistake of putting too many on the sheet pan at once as these spread quite a bit. However, I am sure it made a difference that I used tofu and just guesstimated how much it was and added extra liquid via lemon juice. But these smell heavenly while in the oven! Just glazed them using a mixture of confectioner's sugar and granulated sugar (didn't measure) and these are so cakey and good out of the oven. Trying hard to wait until they cool to try one after they firm up a bit. These are slightly sweet, fragrant and delicate.


Just made these, I loved them warm out of the oven! I did put the glaze on, and I have to say I think I preferred them sans glaze (though they are still excellent!) however my omni mam and brother loooooved them! And each gobbled 3 up.

Anyway, these are yummy, very easy and actually really pretty! Pale with little flax flecks, and when glazed they are shiny and beautiful.
I will try making these with maybe some dried cranberries or blueberries or cherries or something, or a fruity glaze.
I also doubled the lemon rind and juice and I'm glad I did! The lemony-ness was perfect.
My family (and me, who am I kidding) will probably devour these over the next few days!
Mine worked out at 45 calories per cookie, which even though theyre small, is great seeing as they're so sweet with the glaze! (Though next time I'll try replacing the margarine 50/50 with applesauce or jam or something).

Thanks a bunch for the recipe, I can see me making these for family get togethers!


;)b  Heck yeah!!!  I will totally be making these again!!!  FIVE STAR!



I use regular cane sugar for the glaze, but I'm sure powdered sugar would work as well!


Are you meant to use confectioner's/powdered sugar for the glaze, or did you use regular sugar?


Wow, these are delicious. I made these so my son could take one to preschool while the other kids eat some other type of birthday treat. We were actually making oatmeal chocolate chip cookies and he came up with the idea that he wanted to take lemon cookies. I use chia seeds in place of eggs, flax, or egg replacer, and he got the idea to make lemon when he saw me mixing the chia seeds for the oatmeal cookies. I think they reminded him of the poppy seeds in his favorite ABC lemon cookies. So, great idea, and I think he'll be very pleased with his homemade lemon cookie. I think the other kids will be jealous!



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