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Classic Lemon Russian Tea Cakes

Delightful buttery, crumbly treats infused with lemon, perfect for pairing with hot beverages.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

For the Cookies
  • 1 cup unsalted butter, softened Make sure it's at room temperature
  • 1/2 cup powdered sugar, plus extra for dusting Additional for rolling cookies
  • 1 teaspoon vanilla extract Use alcohol-free if desired
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 tablespoon lemon juice Freshly squeezed for best flavor
  • 1-2 teaspoons zest of 1 lemon

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, beat the softened butter and powdered sugar together until light and fluffy, about 3 minutes.
  3. Stir in the lemon zest, lemon juice, and vanilla extract until well combined.
  4. In a separate bowl, whisk together the flour and salt. Gradually add this mixture to the butter mixture, stirring just until a dough forms.
  5. Roll the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheet.
  6. Bake for 15-20 minutes, or until the edges are lightly golden.
  7. Allow the cookies to cool on the baking sheet for about 5 minutes, then roll them in powdered sugar.
  8. Let them cool completely on a wire rack and dust with more powdered sugar before serving.

Notes

For a lemon-free version, try using orange zest and juice. Store in an airtight container at room temperature for up to a week or freeze for up to three months. No need to reheat; they are delightful cold.