Lemon Pound Cake Iced Cookies, from DAVIDsTEA
Add a touch of sweetness to your afternoon with these buttery, citrusy cookies. They’re light. They’re fluffy. And they’re totally irresistible. Our favourite part? They’re infused with our Lemon Pound Cake tea.
- 2 ¼ cups flour (For the cookie dough)
- 1 tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, room temperature
- 2/3 cup sugar
- 1 package instant lemon or vanilla pudding mix (102 g / 3.4 oz)
- 2 eggs
- zest of 1 lemon
- 2 tsp lemon juice
- 1 cup white chocolate chips (optional)
- 1 cup powdered sugar (For the glaze)
- 3 tbsp lemon poundcake tea, brewed double strength
- 1-2 drops yellow food coloring (optional)
Whisk together flour, baking soda & salt. Set aside.
In a stand mixer, cream together butter and sugar on medium high, until light and fluffy. Add pudding mix and beat until well incorporated. Add eggs, lemon juice & zest and blend well.
Using rubber spatula, fold in flour mixture just until fully incorporated. Add the white chips and mix into the dough. Dough will be a bit sticky. Cover and chill in fridge for 1 hour.
Meanwhile, preheat oven to 350F. Line baking sheets with parchment paper, or spray baking sheet w/ non-stick spray.
Form 1 inch balls of dough and place on baking sheets about 1.5 inches apart. Bake about 10-12 minutes or just until edges look golden brown (time will vary depending on your oven, so watch carefully!). Cookies may seem slightly underdone, but they will firm up while cooling. Don’t over bake!
Once the cookies finish cooling, whisk together powdered sugar, tea & food coloring to form a glaze. Spread on cookies and enjoy! Makes about 35-40 cookies.