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Lemon Drop Cookies

November 30, 2021

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Lemon Drop Cookies to pair with any Black Tea

This recipe is inspired and modified by the legendary Sarabeth's Kitchen in NYC.  The original recipe calls for the use of shredded wheat cereal which I do not have as a staple in the pantry, so exchanged crispy cornflakes and happy with the results.  The sugar amount was also decreased by a half, and the sweetness level is perfect to pair with your favorite tea.  The hint of lemon zest sings through the cookie. I chose our Earl Grey for a complementary citrus bergamot combination, but any of our black teas will do as always.  Perfect for breakfast, afternoon tea time, or for another flavor to add to your holiday cookie baking assortment.

Ingredients (Makes about 35-40 1.5" cookies)

  • 1 cup unbleached all-purpose flour
  • 1/2 cup whole-wheat flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 cup old-fashioned whole-wheat oats
  • 1 cup cornflakes
  • 1/8 teaspoon nutmeg or scant amount or none at all (LOL)
  • 1 teaspoon vanilla extract
  • zest of 1 lemon
  • 1/3 cup granulated sugar
  • 1/3 cup packed brown sugar (either dark or light is fine, I used dark)
  • 8 Tablespoons unsalted butter (softened at room temperature)
  • 2 large eggs (at room temperature)


1. Pre-heat oven to 350F. Line 2 baking sheets with silicone silpat.

2. In a medium bowl, whisk together all the first 7 dry ingredients. (flours, baking soda, sea salt, oats, cornflakes, nutmeg)

3. In a separate medium bowl, whisk softened butter, vanilla, lemon zest & sugars until creamy and combined.

4. Add one egg at a time to the butter mixture and mix thoroughly.

5. Add all the dry ingredients to the butter mixture and mix until well combined.

6. Drop heaping teaspoonfuls of cookie mix on to the baking sheet, an inch apart from each other. *Repeat until all the cookies are baked.

7. Bake in oven for about 15 minutes or until the cookies are golden.

8. Let cool on rack and serve with your favorite black tea.

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