Lightly sweet, and sprinkled with edible flowers, these delicate Lemon Floral Tea Cookies are the perfect companion to your Sips & Blooms teas. Simple to make ahead — just chill, slice, and bake — they turn into delightful, aromatic cookies. Topped with a few extra flower sprinkles, they are a delicious, fragrant treat that invites you to slow down, sip your tea, and enjoy a quiet, cozy moment.
Lemon Floral Tea Cookies
Lemon Floral Tea Cookies
Lightly sweet and adorned with edible flowers, these Lemon Floral Tea Cookies offer a delicate, aromatic complement to your tea. Perfect for slow winter afternoons or shared moments, they bring a touch of floral charm to every cup.
MAKES 18 – 20 COOKIES
INGREDIENTS
• 1 cup (120 g) all-purpose flour
• ¼ cup (30 g) almond flour
• ⅓ cup (65 g) fine or granulated sugar
• ¼ tsp fine sea salt
• ½ tsp baking powder
• 6 tbsp (85 g) unsalted butter, softened
• 1 large egg yolk (save the white for glazing cookies before baking)
• Zest of 1 lemon
• ½ tsp vanilla OR ¼ tsp of almond extract
2 – 3 tsp Culinary Flower Sprinkles
Optional: Coarse sugar for sprinkling on cookies
DIRECTIONS
• Mix together flours, salt and baking powder and set aside.
* With a stand or hand-held blender, cream together butter and sugar until pale and fluffy
• Add in the egg yolk, vanilla and lemon zest, and blend until incorporated.
• Add the flours, salt and baking powder, mix slightly and then add the Flower Sprinkles. Continue mixing just until a soft dough forms. Do not over blend.
• Tip dough out onto a piece of parchment paper and roll into a 2″ log.
• Chill 60 minutes
When ready to bake: Preheat oven to 350°F (175°C).
• Slice log into ¼–⅜ inch rounds.
• Place on parchment-lined tray, leaving a little space between cookies.
• Lightly whip the egg white with 1 tsp of water and gently brush the top of each cookie with egg white.
• Add a few Flower Sprinkles on top each cookie and glaze again with egg white.
• Sprinkle coarse sugar on top of each cookie.
• Bake 11–13 minutes, until edges are just lightly golden.
• Cool on the tray for 2-3 minutes, then transfer to a cooling rack.
• Let cookies cool completely so the flowers and sugar set beautifully
SERVING TIPS:
• Enjoy with a cup of Blush & Bloom or Moonlit Bloom.
• Sprinkle a pinch of cinnamon into the flour for Bloom & Spice tea pairing
• Drizzle floral-infused honey over top of biscuits after baking & sprinkle a few extra flowers on top
TEA PAIRINGS:
• Blush n’ Bloom – Soft pink hibiscus, rose petals, and nettle, balanced by lemon verbena. Radiant, uplifting, and gentle on the senses.
• Moonlit Bloom – Chamomile, lavender, and linden flowers for a calming, evening ritual. Relax, unwind, and savour every gentle sip.
• Bloom & Spice– Berry-forward and warming, with gentle cinnamon, ginger, elderflower, and rosehips. Perfect for cozy afternoons and supporting winter wellness.
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