When I was a little kid (not really all that long ago it feels) my mom use to take my to a little bakery called Jubelt’s. Back then the bakery was thriving and serving up one of my favorite cookies in the whole world … Tea Cookies. Today, the bakery has since moved on and away to Litchfield, IL. The distance hasn’t stopped me though. Just last week we packed up the kids for a little 50 mile road trip to pick up some fresh holiday cookies including the Christmas Tea Cookies I have fond memories of.
As much as I do love these little nuggets of goodness, I really don’t want to drop $10 on gas every time I want one so I challenged myself to create a cookie as similar as possible. I didn’t nail the recipe spot on but I did create a cookie that worth making again and again!
(Left: Jubelt’s Christmas Tea Cookies Right: Cat’s Christmas Tea Cookies)
The size, shape and texture is a bit different than I was aiming for but my version of the Christmas Tea Cookies are well …. I’m just gonna say it …. way better! They’re softer, with a nice burst of real lemon flavor and the soft Wilton candy melt in the center is just oh so nice!
One little tip … if you make these with the Wilton Candy Melts, they will be soft and creamy fresh out of the oven but will go back to chewy candy texture when cooled. Just pop it in the microwave for a few seconds and it’ll be soft again.
- ½ cup unsalted butter, room temperature
- ½ cup granulated white sugar
- 3 large eggs
- 1 tablespoon pure vanilla extract
- Zest of 1 large lemon
- 2½ cups all purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup holiday colored sprinkles
- ½ cup red and green Wilton candy melts
- Preheat oven to 350 degrees F and line your baking sheets with parchment paper.
- In the bowl of your electric mixer beat the butter and sugar until fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and lemon zest.
- In a separate bowl whisk together the flour, baking powder, and salt. Add to the butter and egg mixture and beat until combined.
- Place the dough in the refrigerator for at least an hour.
- Roll a tablespoon of dough into a ball and roll it through the sprinkles.
- Place the dough balls on your baking sheets at least 2 inches apart.
- Press a candy melt into the center and bake for 10 – 12 minutes.