Lemon Goat Cheese Tea Cookies
Lemon Goat Cheese cookies are tangy, delicate, and highly addictive. They’re perfect for an afternoon tea or brunch.
- Skill Level: Beginner
- Components Used: Basic Powdered Sugar Glaze
- Techniques Used: Creaming Method for Cookies
A tea cookie is a small, delicate cookie that can be eaten in a couple bites. They are dainty and elegant without being overly decorated.
For this recipe, I wanted to incorporate a tangy goat cheese into a cookie. It added the perfect balance between the sweet icing and the tart lemon.
What pairs well with goat cheese?
Goat cheese makes for truly special and interesting desserts. I’ve tried a goat cheese cheesecake, goat cheese pudding, and even a goat cheese cake! It’s an interesting tangy flavor similar to cream cheese. The flavor is also similar to a feta cheese but more creamy in texture.
Goat cheese adds the perfect amount of tang to a sweet cookie and the fresh lemon flavor adds the tartness.
These cookies would be wonderful paired with a cup of hot tea, on a brunch dessert table, or served at a baby or bridal shower. The goat cheese goes well with other citrus flavors like orange, grapefruit, and lime for a different variation on these treats.
Lemon Goat Cheese Tea Cookies
Lemon Goat Cheese cookies are tangy, delicate, and highly addictive. They're perfect for an afternoon tea or brunch.
For the Cookie Dough
- 113 grams (4 ounces) goat cheese, room temperature
- 113 grams (½ cup, 1 stick) unsalted butter, room temperature
- 100 grams (½ cup) granulated sugar
- 2 tablespoons lemon zest
- 1 tablespoon lemon juice
- ½ teaspoon kosher salt
- 256 grams (2 cups + 2 tablespoons) all-purpose flour
For the Glaze
- 56 grams (2 ounces) goat cheese, room temperature
- 2 tablespoons lemon juice
- 180 grams (1 ½ cups ) powdered sugar
- lemon zest, for garnish
- At least 30 minutes before mixing your dough, set out the goat cheese (total of 169 grams, 6 ounces) and butter (113 grams, ½ cup) to come to room temperature. Measure out the rest of the ingredients.
- Position oven racks in the top and bottom thirds of the oven. Preheat the oven to 350°F/175°C. Line 2 baking sheets with parchment paper or silicone baking mats.
For the Cookies:
- In the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl with a hand mixer, cream together the goat cheese (113 grams, 4 ounces), butter, and sugar (100 grams, ½ cup) on medium speed until light and fluffy- about 2 minutes. Scrape down the sides and bottom of the bowl halfway through.
- Add in the lemon juice (1 tablespoon) and lemon zest (2 tablespoons) and mix until incorporated.
- In a separate mixing bowl, whisk together the salt (½ teaspoon) and flour (256 grams, 2 cups + 2 tablespoons).
- Add the flour mixture to the mixing bowl and mix on medium/low speed until just incorporated. The dough will likely be a bit crumbly looking, but should still look moist and hold together if pressed together in your hand. If it does not hold together, you can add about 1-2 teaspoons of more lemon juice until it holds together when pressed.
- Scoop the dough into 1 tablespoon portions and roll into a smooth ball between the palms of your hands. Place the balls of dough on the prepared baking sheets and flatten the balls just slightly so the bottoms are flattened.
- Place the tray into the freezer for about 5 minutes before baking. This helps them not spread out in the oven.
- Bake at 350°F/175°C for 14-16 minutes, until very lightly browned on the bottoms and set. They will stay very pale.
- Cool for about 5 minutes on the baking sheets before moving to a cooling rack to cool completely.
For the Glaze:
- Beat together the goat cheese (56 grams, 2 ounces) and lemon juice (2 tablespoons) until smooth.
- Add powdered sugar (180 grams, 1 ½ cups) and mix until incorporated.
- Frost cooled cookies by spooning a little glaze over the top letting it slightly run down the sides. If it's too runny add a spoonful more powdered sugar to the glaze until you get the desired thickness. Quickly add a few pieces of lemon zest to the top of each cookie.
- Allow glaze to set. Store cookies in an airtight container up to 1 week.
Goat Cheese Substitute: swap out the goat cheese for the same amount of cream cheese.
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Amount Per Serving: Calories: 0
20 Comments on “Lemon Goat Cheese Tea Cookies”
There is nothing weird about goat cheese and lemon. These cookies look scrumptious!
I never thought about using goat cheese in a cookie before! Love goat cheese. I totally get what you mean on life moving very fast and trying to find time to bake. If things go well this week, I will find myself in the same situation soon. Best of luck to you on whatever you are facing!
Mmm I have never made goat cheese cookies before but these sound absolutely gorgeous!
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I might as well stop lurking and say hi since this is the 4th cookie recipe of yours I’ve pinned! And right there with ya about goat cheese. Yum!
Thank you for saying “Hi” Laura! And thanks for pinning some cookies. I think those goat cheese ones are some of my favorites!
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What is the yield from this recipe? Thanks!
Two of my favorite things, lemons and goat cheese.
Thank you for sharing this recipe. I won Best in Show in my offices annual cookie challenge. These are delicious and everyone loved them!
Does anyone know if these turn out well using honey goat cheese?
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For those of us pitiful folks that can’t have anything made from cow milk…even wonderful butter….will this work ok with that not so great margarine that doesn’t even have casein in it? boring stuff. But this is life now. I’m trying to find some happiness in it…lol
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The recipe does not call for goat cheese in the frosting ingredients, but we are directed to stir in goat cheese for the frosting. How much?
Hi Cindy! I’m not sure what happened and why that ingredient got deleted, but thank you for alerting me to it! It is 3 oz, or about 1/2 cup, of goat cheese!
I think your goat cheese for the frosting is in the cookie ingredients. I read the comment it disappeared but it is at the bottom of cookie ingredients.
Hi, there is goat cheese in both the cookie dough and the frosting ingredients.
I made these with grapefruit instead of lemon (because that’s what I had) and they were delicious! Slightly tangy, not too sweet, highly recommended.
Great idea! That sounds delicious!