Lemon Goat Cheese cookies are tangy, delicate, and highly addictive. They’re perfect for an afternoon tea or brunch.

Lemon Goat Cheese Cookies and a cup of tea


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. 

Lemon Goat Cheese Cookies with a bite taken out and a cup of tea

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 goat cheese cookies are 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 Cookie on the rim of a cup of tea
Yield: 36 small cookies

Lemon Goat Cheese Tea Cookies

Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes

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



  1. 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. 
  2. 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:

  1. 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.
  2. Add in the lemon juice (1 tablespoon) and lemon zest (2 tablespoons) and mix until incorporated. 
  3. In a separate mixing bowl, whisk together the salt (½ teaspoon) and flour (256 grams/ 2 cups + 2 tablespoons).
  4. 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. 
  5. 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.
  6. Place the tray into the freezer for about 5 minutes before baking. This helps them not spread out in the oven.
  7. Bake at 350°F/175°C for 14-16 minutes, until very lightly browned on the bottoms and set. They will stay very pale. 
  8. Cool for about 5 minutes on the baking sheets before moving to a cooling rack to cool completely. 

For the Glaze:

  1. Beat together the goat cheese (56 grams/ 2 ounces) and lemon juice (2 tablespoons) until smooth.
  2. Add powdered sugar (180 grams/ 1 ½ cups) and mix until incorporated.
  3. 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.
  4. 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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Nutrition Information:

Amount Per Serving: Calories: 0