These soft, citrusy Lemon Tea Cookies are bursting with bright lemon flavor and have a melt-in-your-mouth texture, thanks to the creamy richness of Daisy Cottage Cheese. Each bite is a delightful mix of tangy, sweet, and tender crumb — finished with a zesty lemon glaze that adds the perfect punch of flavor. And the best part? They come together in just 15 minutes!

These to-die-for cookies are perfect for summer snacking, after-school treats, or year-round tea time. Pair them with a warm cup of tea or a cold glass of milk for a little moment of joy any time of day.

• All-Purpose Flour (1 ¼ cups): The gluten in all-purpose flour gives the cookies structure.
• Baking Powder (3/4 teaspoon): A main ingredient for leavening, it adds volume and lightness to the batter and adds height to the cookies.
• Unsalted Butter (4 tablespoons, softened): Lends flavor and richness to the cookies.
• Sugar (1 cup): Adds sweetness to the cookies.
• Egg (1 large): Acts as glue to hold the other ingredients together and adds a bit of height to the cookies.
• Daisy Cottage Cheese (1 cup, blended): The star ingredient that gives the cookies their name. It provides moistness and richness to the cookies, plus a bit of protein.
• Lemon (1 large, zested and juiced): Delivers the fresh, concentrated, tart, zesty citrus flavor to the cookies and the glaze.
• Vanilla Extract (1 teaspoon): An essential ingredient in many desserts, it enhances the flavor of the cookies.
• Powdered Sugar (3/4 cups): Finely ground sugar with no hint of graininess, it is the perfect sugar for making the glaze for the cookies.

• Bring all ingredients to room temperature for best results.
• Swap lemon for lime or orange zest and juice for a fun twist.
• When measuring flour, spoon it into the cup and level it off — avoid scooping directly from the bag, which can pack the flour and lead to dry cookies.
• Don’t overmix the dough — too much mixing develops gluten, making cookies dense.
• Want a thicker glaze? Wait until cookies are fully cooled. Add extra powdered sugar for more thickness, or thin with ½ teaspoon water at a time.
• Store cookies in an airtight container to keep them fresh.

1. Preheat oven to 375°F. Line baking sheets with parchment paper.
2. In a bowl, mix the flour and baking powder. Set aside.
3. Using an electric mixer, beat butter and sugar until light and fluffy (about 3 minutes). Add egg and mix until fully incorporated.
4. Add blended Daisy Cottage Cheese, half the lemon zest, half the lemon juice, and vanilla extract. Mix well.
5. Stir in dry ingredients until just combined.
6. Scoop about 2 tablespoons of dough for each cookie onto prepared baking sheets. Bake for 15 minutes, until edges are slightly golden. Let cookies rest on the baking sheet for 20 minutes.
7. Meanwhile, make the glaze: mix powdered sugar with remaining lemon zest and juice. Stir until smooth. Spoon about ½ teaspoon of glaze onto each cookie and gently spread to the edges.
8. Let glaze set for about 2 hours before serving.