I think we should all sit down and have tea and cookies today. Tea and cookies and a little chat and laughter in the late afternoon sun. What do you think? Are you in?
In the past few days, my inbox has filled with emails from people with big, arms-up-in-the-air, life questions. If you’ll allow me to paraphrase, they go something like this:
Dear Joy,
This might sound totally weird and crazy, but I think I’m going to get laid off from my job soon, and I’ve always wanted to be a baker and I was wondering if you could tell me… what the heck to do next.
Sincerely yours,
Ok… first things first… let’s hug it out. That will help. Next, you should know, as I’m sure you already do, that I don’t have all the answers. Not even close. I am a firm believer in the idea that if you go after what you love, in a balls-out, take-no-prisoners kind of way, you succeed. Succeed? Heck yes! Because you’ll be ultra happy that you’re, in the very least, doing something you love.
So! If you want to be a baker… do it! Bake every day! Bake and bring cookies into the office job that might not be your favorite place in the world. Bake and try to sell to the coffee shop down the street. Bake and give it to the local homeless shelter. Bake and blog about it. Read books about baking. Talk to bakers about baking. Take a cheap cooking class at the community college. Ask to apprentice one (very early) morning at a local bakery. Dive in. It’s what I did, and if I can scratch out a living in the kitchen every month, I think you can too. On the real.
This concludes today’s installment of My Two Cents.
Now… how about cookies?
These Lemon Cloud cookies just about melt in your mouth. They’re simple and delicate with a slight bite and romantic texture. You can either flavor them with lemon or orange. I think they’re just heavenly served with a warm cup of tea.
Lemon Cloud Tea Cookies
The Modern Baker
1 1/2 cups all-purpose flour
3/4 cup cornstarch
4 teaspoons baking powder
1/8 teaspoon salt
8 Tablespoons (1 stick) unsalted butter, softened
1 cup confectioners’ sugar
2 large eggs
1 teaspoon vanilla
1/2 teaspoon lemon or orange extract
1 teaspoons finely grated lemon or orange zest
Preheat oven to 325 degrees F.
Combine the flour, cornstarch, baking powder and salt. Set aside.
Combine the butter and confectioners’ sugar in the bowl of an electric mixer. Beat on low speed with the paddle until well mixed. Increase the speed to medium and continue beating until light, about 2 minutes.
Beat in the eggs one at a time. Batter may look broken and curdled. Beat in the extracts and zest.
Decrease the speed to low and beat in the flour. Remove the bowl from the mixer and give the dough a few good turns with your spatula to bring it all together.
Arrange rounded teaspoons of the dough on a pan lined with parchment paper. Space the balls about 2-inches apart. After all the cookies have been placed on the pan, flour a fork and press a crisscross design into the top of each mound of dough. Bake the cookies until they spread and become golden, about 20 minutes. Slide the parchment paper off the pan to cool completely.
Makes 48 tiny cookies.
Keep the cookies between sheets of wax paper in a plastic container with a tight lid.
chocolatetort
Just lovely! I made mine a little bigger since I have a bigger cookie scoop, and they turned out heavenly and puffy. They’re among the most gorgeous, professional looking cookies I’ve ever made. The name of the cookie is very accurate — they’re very light and airy. I plan to give them as gifts, and I’m so pleased with how they turned out.
The only changes I made were to use the zest and juice of an entire lemon instead of lemon extract.
Aurora
hey joy, is there any way to load more comments? I wanted to see my comment from 2011 on this recipe. thanks!
Lynn
These cookies are on my top ten list. When I last baked them, I decided I’d add pistachios (about 1/2 cup chopped). This worked so well, I wanted to share. Thanks for the recipe!
Audrey
Dear Joy,
Do you think that adding some dried lavender to it will destroy the taste?
I’m in a dilemma to what I should bake with both lemon and lavender, so I thought I could perhaps get your opinion in this!
TRN
Hi Joy!
I just made your Lemon Cookies… they were delicious! I had to tweak the recipe a bit to make it work for what I had. I did not have any lemon extract (and didn’t want to buy a whole bottle of it) so I boiled a 1/4 of a cup of lemon juice down to a tablespoon. (Similar to what another reader mentioned). This left my dough a little sticky, so I added a few more tablespoons of flour. I used salted butter rather than unsalted, but left out the 1/8tsp of salt. I had to use aluminum foil too, because I am too cheap to buy parchment paper. It worked fine! I made my first and second sheets of cookies small like yours. My last sheet I got lazy and made them regular sized cookies. These ones turned out softer and more cake-like/melt in your mouth! Next time I do this, I will make them all regular sized just because I like the soft texture more :) As soon as I took my cookies out of the oven I rolled them in powdered sugar to make them more “cloud-like”.
Thank you again for the recipe. I am new to your site/blog, and I absolutely love it! Your recipes, writing style, and passion is so inspiring!
Arfie
These cookies are absolutely duh-licious! I consider myself an amateur baker, for I only do it when I actually have the time, but this recipe really inspired me to do more! As a lover of French cuisine (or French anything!) these had that je ne sais quoi that other lemon cookie recipes were missing! Thanks! ;3
Kristy
Second batch in the oven now… chomping on the first batch… they’re sooo nice!!!
thanks for this, joy!!
Helena
Making these ASAP!
michael
Fantastic recipe, not too sweet, beautiful pictures. I added black pepper and cardamom, tasty.
Ashley S.
I just made these this week! They are just divine! Thank you for all of your beautiful photos and delicious recipes!
Karen
it was so fun to make these! Now I’ve got to try those carrot-cake pancakes…
Priscila
Just finished baking the cookies ! A piece of heaven, absolutely wonderful! thanks a million for the recipe!
I have posted a picture on my flickr page, if you’d care to see…
jolynn@thedish
@Beth – This is exactly what I did, except that I reduced about 1/2 cup of lemon juice down to one tablespoon. It worked perfectly and the texture was great!
Check out my pictures: https://www.thedishsdish.com/blog/2009/06/lemon-cream-cookie-extravaganza/
Beth
You can use fresh Lemon Orange or Lime juice instead of extracts. I do it often but I find you need to add a little extra as to the actual juice is not as strong as the extract.
Tejal
I loved these cookies! Thank you so much for posting them. I made the lemon version, but I am going to try the orange version next time. I cannot wait to enjoy my tea and these cookies on my deck this weekend.
Jessica
I’ve had to take a break from reading any of the blogs that I loved lately, including yours as I was working full-time and looking for another job every available moment.
When I was finally fired, it was actually a relief, and now I can get back into the extra internet reading that I’ve been missing. Thanks for such a brilliant blog entry and receipe Joy, I think I’ll make the orange version and take them to a Tony awards party this weekend!
San
Just finished making these and even though I didn’t have any lemons for the zest they were still delicious. I can’t wait to make them again with it, since I think they’re missing that fresh lemony zing that I really love.
And I whipped up some peach iced tea to sip with them, and they’re so good together! ^_^ Thanks so much for sharing this little piece of YUM :D
June
Lemon??? Yummy!!! Being a lover of all things citrus, these look absolutely scrumptious.
Amy
These look fantastic! Now I want a tea party on my front lawn with three friends and a batch of these. And your little blue measuring cups are adorable~
Amy (Sing for your supper)
Oooooh yummy! I’ve been wanting to have a few girlfriends over for a tea party and I think these will be perfect! They look amazing!
Hleure
an inspiring post and recipe! as a grad student, i’m not too worried (yet) about the job scene, but i am thinking about starting a blog! thanks for the inspiration!
Barbara E
About a month ago I resigned from a job at a botanic garden that I loved and hated. I loved the work in my job description, hated have so much extra work not in my job description, and really hated the commute. Now I am trying to focus on those aspects of being a native plant/sustainable garden expert that I love doing. I am working hard at it, enjoying it, and hoping to make some money at it.
zoe
thanks for this wonderful recipe which really make my day! :D
my frens who came over to visit me love this so much!!!
bluejeangourmet
yum, I love everything lemon-related! also, I recognize those pretty measuring cups…saw them for sale at Anthropologie, love the colors.
cindy
i’m in for tea and cookies and sunshine for sure! nice post, go get it!
foodcreate
Deeply flavored taste I love this cookies perfect with tea..
Thanks for sharing this recipe:)
And I can visit you if you can visit me:)
Welcome!
foodcreate
Laura
Joy, I love your site! I made your Strawberry cake the other week and it was delicious! Where are the blue measuring cups from in the picture above? They are adorable and I want some for my kitchen! :)
Jodi
Mine are in the oven right now. If the cookie dough is any indication of how good they’ll taste then they are baked, they’re going to be delish! Thank you!
Tiffany
i made these cookies this afternoon. although i did not have them with tea (it’s about 86 degrees out) they were nothing short of perfect! i used the juice of half a lemon since i did not have lemon extract and dusted with powdered sugar. hope there’s enough for the husband when he gets home :)
radish
ooh lemony cookies — say no more – these look fabulous!! i’ll have to make them soon.
stephchows
Cookies and hugs solve all problems… it’s so true. If you have any interest in awesome earrings come check out my blog for an awesome giveaway! :)
Patricia Scarpin
Dear Joy,
Would you please stop posting such delicious treats – my favorite flavor, lemon, nonetheless? My waistline will be thankful. :)
These look so delicate, Joy! Love them!
Beth
I heart lemon! I was drinking tea while reading your post, wishing for a little morsel like that for accompaniment. I’ve only recently stumbled onto your site and it’s quickly become one of my favs. Keep up what you’re doing!
Beth
I made a chocolate cornmeal cake today. It looks.. odd.
I wish I made these cookies instead.
Hmm.
;o)
Sathya
Oh Joy! These just came out of the oven at my house, here in Adelaide, Australia. I used limes (as I had a whole bag to use up) and vanilla essence instead of extract and they’re perfect.
I only discovered your gorgeous website recently and am smitten!
Elyse
I’ve been thinking about investing in the Modern Baker for a while now, and these cookies have definitely pushed me over the edge–not in a bad way. I think I’m definitely going to have to get the book now. These cookies look perfect. I wish we could sit and have tea and cookies and talk about baking some more.
Nicole
Your lemon cookies look like they would hit the spot for me. Just like your no-nonsense, go-for-it attitude. Have you heard lately that you are awesome? You are.
Lissi
Hi, Joy! Thanks for the recipe! I think I’ll make them in the morning. (I adore the name.)
If you don’t mind me jumping in and answering one of your reviewers for you….Ally, Ireland does not have waxed paper; parchment or baking paper will do. As an American living in Limerick, I gave great amusement/befuddlement to the nice people in Tesco by trying to describe waxed paper. A few months after that I grossed them out by trying to buy canned pumpkin to make pies! laughing It was an adventure!
jennywenny
I hope you’re right and I can make a go of this stuff eventually!!
Millie
Ooh, looks like I’m going on a citrus buying binge today!
kickpleat
Seriously, this looks like the perfect cookie for me right at this exact minute. Damn.
Esther
is there anything that can replace lemon or orange extract?
i dont have anyyy :(
Melissa
MMmm.I love your measuring cups, those are ace.
nicole suzette
great tips for those out there that want to do anything they love. you are an inspiration.
i was laid off last july and took the leap to open a pet supply and bakery.
i love to bake for humans – and do that on the side for extra $ – but also have a line of 10+ dog biscuits i bake for my store.
i love what i do – its a lot of work, but its all mine.
your blog makes me happy. and inspires me to tell the world about what i love and am doing.
thanks for being cool
nicole
immortal dog
seattle
Shushmi
I am feeling oh-so-blue today so I came to your blog to cheer me up…and just as I thought, it has provided some warmth and inspiration. Things can feel rubbish sometimes and although reading your blog doesn’t make the rubbish things suddenly disappear it does make things feel a bit better and lemon cookies make the world seem more comforting…hurrah!
Debbie
I love tea cookies!!! I don’t know how to make them and rarely see recipes to them. My favorite store brand is the English Tea Cookies with Vanilla inside…hint..hint…(if only someone could come up with the recipe to those cookies…) I’ve searched everywhere….if anyone can get them to taste just as good but with freshness it would be you. :)
The Duo Dishes
You don’t know just how great it is to find this topic in your post today. For some many reasons, it is encouraging! :) And the fact that lemon cookies are in there is nice too. Thanks!
Glenda
Joy, you always brighten my day. I am going to make these RIGHT NOW! Seriously, I actually have all these ingredients. I love to bake and would love to turn it into a career. I live in Baton Rouge, LA and there are very strict laws about using the kitchen of your residence. It has to be separate kitchen area. Makes it impossible to start small (unless you bootleg). Seems like once you rent or purchase a kitchen separate from your home, you might as well open the whole bakery. Any tips for starting small?
Matthew
Hooray! I love it when you post citrus recipes!
rose
What a nice morning post :) That’s a good piece of advice for all of us! Too often, we end up treating our passions as ‘just a hobby’ instead of something viable and worthwhile and deserving of our time. I will happily join you all for tea & cookies this morning =D
anna
I just made the perfect tea cookies the other day! I actually had to share them with far more people than I wanted to in order to not eat them all myself. There’s no afternoon sunshine to be seen around here, but it’s still perfect tea and cookies weather!
Cori
LOL. I guess I’m not the only one :)
I love lemon cookies. A bit of sweet and sour, combined in the right way make for the most delicious of things. Kind of like life, I suppose!
bdaiss
These look like they would be perfect with my daily cup of green tea! Thanks for another fantastic inspiration Joy!
Jessi
Holy shmoley, you took the words right out of my mouth! Er, the “balls out, take no prisoners” words ;) That’s exactly how I’m trying to live my life (check out my blog for more details) and the next time some doubting naysayer questions my plans, then I shall use your words in response! And yummy-looking cookies, by the way.
J
Jen G
Agreed, these look so tasty but I have a question. Where did you get those measuring cups? They are just the cutest thing!
Lauren
Yum…these cookies look so good! I will be moving this recipe to the very top of my “to bake” list.
jolynn@thedish
These look delicious, and I love how tiny they are. Just out of curiosity, why do you use lemon extract instead of lemon juice?
Baking and Mistaking
Oooh I want to make these now. I have another lemon cookie recipe that requires refrideration overnight – and I just don’t have the patience for that!
Kate
That’s such great advice, and can be used for many things in life beyond baking! And those cookies, they do look heavenly, but I may have to save making them for a day when the sun actually does come out.
bakingepiphanies
what a great post! love your two cents, and please keep them coming. in a nutshell, that was awesome advice for anyone who is thinking of being a baker, like me – just dive in! if you love it, you’ll stick. plus, yes those measuring cups are too adorable, but they look doubly adorable because no one can photograph them like you can!
Lauren
You just made me happy! Bake Every Day! I love that. I love to bake and share and will definitely not be so shy about it. xoxo!
ovenhaven
These look perfect for a lazy afternoon in :) And while I’m at it, I just wanted to say how much I adore those lil measuring cups/bowls!
Hannah
Those look yummy! My mom loves anything citrus, I can’t wait to bake these for her when I get home for summer.
Ally
Hey Joy, quick question – when you say keep them between pieces of wax paper do you mean like parchment paper or baking paper? Not sure what wax paper is called over here in Ireland as I haven’t ever seen it :)
Avanika (Yumsilicious Bakes)
Oooohh these look delicious. The ‘cloud’ in the title makes me want to eat this noww..
lickedspoon
I love this, love you attitude, love your cookies. Oh, and your adorable cup measures.
Jody Leon
Today is the perfect day for a cup of tea and Joy’s wonderful lemon cookies.
The rainy season has officially started in Tokyo. It is warm, but it has been sprinkling all day. On my way home from the gym, I spotted some hydrangeas. Nothing says summer in Japan like warm rainy days and the appearance of my favorite flowers. All that is needed is some cloudy lemon tea cookies and a nice cup of tea.