Joanna Gaines Lemon Tea Cookies Recipe

This refined Joanna Gaines Lemon Tea Cookies Recipe creates delicate sandwich cookies featuring a buttery walnut shortbread and a vibrant lemon cream filling. Sliced from a chilled square log for uniform perfection, these dainty bites offer a sophisticated balance of nutty crunch and zesty citrus burst, making them the ultimate accompaniment to an afternoon cup of tea.

Joanna Gaines Lemon Tea Cookies Ingredients

The Shortbread Dough:

• 3/4 cup Butter: Softened to room temperature for airy creaming.
• 1/2 cup Sugar: Granulated sugar ensures a crisp snap.
• 2 cups All-Purpose Flour: The simple base for the cookie.
• 1 Large Egg Yolk: Provides richness without the moisture of the white.
• 1/2 teaspoon Vanilla Extract: Adds a background floral note.
• 1/4 cup Finely Chopped Walnuts: For pressing into the tops, adding texture and earthy flavor.

The Lemon Filling:

• 3 tablespoons Butter: Softened.
• 1 1/2 cups Confectioners’ Sugar: The base of the buttercream.
• 4 1/2 teaspoons Lemon Juice: Freshly squeezed is best for a sharp tang.
• 3/4 teaspoon Grated Orange Zest: Adds a complex citrus aroma.
• Optional: 2 drops yellow food coloring for visual pop.

How To Make Joanna Gaines Lemon Tea Cookies

1. Cream the Base: In a large bowl, cream the 3/4 cup butter and granulated sugar together until light and fluffy. Don’t rush this; give it a full 5-7 minutes to aerate properly. Beat in the egg yolk and vanilla extract until smooth.
2. Form the Dough: Gradually add the flour, mixing well after each addition until a stiff dough forms.
3. Shape Logs: Divide the dough in half. On a lightly floured surface, shape each half into a 14-inch long roll. The Square Trick: Press the roll against the counter to flatten the sides, reshaping it into a long rectangular block (approx. 1 1/8 inches square). Wrap tightly in plastic wrap and refrigerate overnight. This chilling is essential for clean slicing.
4. Slice: Preheat oven to 400°F. Unwrap the cold dough logs. Using a sharp knife, slice them into 1/4-inch thick squares. Place them 2 inches apart on ungreased baking sheets.
5. Top: Sprinkle the chopped walnuts over half of the cookies (these will be the tops). Gently press the nuts into the dough so they stick. Leave the other half plain (these will be the bottoms).
6. Bake: Bake for 8-10 minutes. The cookies should be set and golden brown around the edges. Remove immediately to wire racks to cool completely. They will crisp up as they cool.
7. Make the Filling: In a small bowl, cream the 3 tablespoons butter with the lemon juice and orange zest until fluffy. Gradually beat in the confectioners’ sugar until smooth and creamy. Tint with yellow food coloring if desired.
8. Sandwich: Spread about 1 teaspoon of lemon filling onto the flat bottom of each plain cookie. Top with a nut-crusted cookie, pressing gently to sandwich them together.

Recipe Tips

• The Square Shape: Shaping the dough into square logs gives these cookies a distinct, professional “tea shop” appearance. Use a bench scraper or ruler to help square off the edges of the dough log before chilling.
• Overnight Chill: Do not skip the overnight chill. Shortbread dough needs to be very cold and firm to slice cleanly without squashing. If you are in a rush, freeze the logs for 2 hours.
• Walnut Size: Chop the walnuts very finely. If the pieces are too big, they will fall off the cookie or make the top uneven.
• Zest Mixing: Grating the orange zest directly into the butter helps release the essential oils into the fat, maximizing the citrus aroma in the filling.

What To Serve With Lemon Tea Cookies

• Earl Grey Tea: The bergamot notes harmonize perfectly with the lemon and orange filling.
• Lemonade: A cool glass of lemonade echoes the citrus theme.
• Fruit Salad: Serve alongside fresh berries or melon balls.
• Cucumber Sandwiches: Complete the full high tea experience.

How To Store Lemon Tea Cookies

• Refrigerate: Store the assembled sandwich cookies in an airtight container in the refrigerator for up to 1 week. The filling stays firm when chilled.
• Room Temperature: They can be kept at cool room temperature for 3 days, but the butter filling may soften if it’s warm.
• Freeze: You can freeze the baked cookies (unfilled) for up to 2 months. Freeze the dough logs for up to 3 months.

Lemon Tea Cookies Nutrition Facts

• Calories: 70 kcal
• Fat: 4g
• Carbohydrates: 9g
• Sugar: 5g
• Protein: 1g

Nutrition information is estimated per sandwich cookie.

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