Jumbo Arnold Palmer Cookies from Irvin Lin's New Baking Book

I'm so excited to tell you about these super-sized Arnold Palmer cookies because I feel like they may become your new favorite cookie. They are dual flavored like the beverage of their namesake, with one half mellow sweet tea and the other half zesty lemonade. As a sweet tea enthusiast, the recipe spoke to my southern soul when I saw it in Irvin's new baking book which is called Marbled, Swirled and Layered. Isn't that just the best name for a baking book? Yes!

The recipes in his book are are written in a friendly, approachable tone, and there's something for bakers of all skill levels. I've bookmarked about 10 recipes already, including a more advanced-looking pastry called kouign amann (a name Dominique Ansel fans will recognize!).

This cookie recipe has a few steps but I kind of love that about it. Both cookie doughs are easy to make, and then watching them flatten into giant rounds in the oven is a lovely bit of baking magic.

Everything turned out just as Irvin said it would in the recipe, and the only thing I did differently was add a drop of yellow food color to the lemonade cookie dough. I also took some artistic liberties with the glazing technique, but the recipe is unchanged.

When my husband taste-tested a cookie, he said "our family will love these!" and he's right. I don't think we've ever had a family gathering without serving sweet tea with lemon. I can't wait to share the (super chewy!) cookie version with them.

Marbled, Swirled and Layered is indeed a great recipe book filled with inspiring flavor pairings and fresh ideas. If you love baking then it's worth having on your shelf!

Jumbo Arnold Palmer Cookies
Yields about 18 cookies

Lemonade Cookie Dough
10 tablespoons (140g) unsalted butter, at room temperature
1 1/4 cups (250g) granulated sugar
Zest of 2 lemons
1 1/2 teaspoons lemon extract
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 large egg
1 3/4 cups (245g) all-purpose flour

Iced Tea Cookie Dough
5 teaspoons (5-6 tea bags’ worth) Lipton Yellow Label tea
1 large egg
10 tablespoons (140g) unsalted butter, at room temperature
3/4 cup (165g) packed dark brown sugar
1/2 cup (100g) granulated sugar
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup (140g) all-purpose flour
1/2 cup (75g) whole-wheat flour

4 tea bags Lipton Yellow Label tea
1/2 cup boiling water
3 cups (345g) powdered sugar, divided and sifted
3-4 tablespoons fresh lemon juice

Make the lemonade cookie dough
Preheat the oven to 350°F and line baking sheets with parchment paper or Silpats. Cut the butter into 1/2 inch chunks and place them in the bowl of a stand mixer fitted with the paddle attachment. Add the sugar, lemon zest and lemon extract and beat together on medium speed until the mixture looks lighter in color than when you started, about 1 minute. Add the baking powder, baking soda and salt, beating until the batter is pale yellow, about 30 seconds. Add the egg and beat until incorporated. Add the flour and beat until a dough forms. Scoop out the dough and transfer to a clean bowl.

Make the iced tea cookie dough
Empty the tea bags into a small bowl. Grind the tea if it isn’t finely ground enough (you can do this in a spice grinder or by placing it in a zip-top plastic bag and using a rolling pin to crush the leaves). Add the egg to the bowl and beat to blend. Place the butter and both sugars in the bowl of the stand mixer (no need to wash it).
Beat together on medium speed until the mixture looks lighter in color than when you started, about 1 minute. Add the baking powder, baking soda and salt and beat for about 30 seconds to incorporate. Scrape the egg and tea into the bowl and beat for about 30 seconds more to incorporate., Add both flours and beat until a dough forms.

Pinch off a chunk of the lemon dough the size of a walnut (about 35g) and roll into a ball. Pinch off a same-size chunk of iced tea dough and roll into a ball. Squish the two doughs together and roll into a single ball. If you aren’t glazing the cookies, roll the dough in some additional granulated sugar. Place on the lined baking sheet and flatten the ball with the palm of your hand, so you have a disk about 2 inches across. Repeat with the remaining dough, spacing the disks about 2 inches apart (they spread a lot during baking). Bake until the edges of the cookies are golden brown, 15-18 minutes. Let cool on the baking sheet s for 5 minutes before moving to a wire rack to cool completely.

Add the tea bags to the boiling water, let steep for 3-4 minutes. Measure out 2 tablespoons of the extra-strong tea and add it to 1 cup (115g) of the powdered sugar in a medium bowl. Stir to dissolve the sugar. Place the remaining 2 cups (230g) powdered sugar in a separate bowl and add 3 tablespoons lemon juice. Stir to dissolve, adding the additional 1 tablespoon lemon juice if necessary to thin the glaze. Spread a tablespoon of the lemon glaze onto each cookie. Drizzle a teaspoon of the tea glaze on top of the lemon glaze. Using a toothpick, drag the glazes around to marble them together. Let dry before serving.

Heather’s notes:

  • I added a drop of yellow food color to the lemonade batter for color.

  • My yield size was slightly larger, at 23 cookies.

  • These spread BIG TIME in the oven, so I’d recommend baking only 4 cookies at a time, well-spaced, on a standard-size cookie sheet.

  • I placed the two glazes in piping bags and drizzled them over the cookies, instead of using the marbling technique in the instructions. If you don’t have piping bags you can use zip-top bags with the corners snipped.

  • link Jumbo Arnold Palmer Cookies from Irvin Lin's New Baking Book By Published: Jumbo Arnold Palmer Cookies Recipe


    1. What a fun idea! I've never seen cookies like that!

    2. This is a really intriguing recipe; I'm assuming it's a chewy cookie, maybe snickerdoodly? I'm also wondering, could the lemon extract be replaced with citric acid, for that 'lemonade' type pucker? cool recipe, and bookmarked. :)

      1. Hi Liz!

        This cookie is chewy indeed! You could probably add citric acid to the lemonade part for a more sour note, but I really enjoyed to cookie recipe as written. The lemon flavor is obvious, perhaps more so than the tea, but there's nice balance between the two flavors.

    3. Omg these are everything! Such a great idea... I've been on a marbling kick lately, so I need to check this book out :)


    4. Heather! You're version looks AMAZING! I love the zig zag icing on them. I'm so glad you liked them!

    5. Wow looks so delightful and yum, would love to try them for sure :)
      Also visit our website, http://delices.in

    6. I have always been fascinated by the arnold palmer flavour - these cookies look so easy I must try them!

    7. omg i did the kouign amann once but because i accidentally put 'slightly' more salt than sugar it turned out soooo horrible hehe. also not to mention the labour work it took for a one-woman show like mine :')

    8. Does this glaze get hard enough that you could put the cookies in a bag and mail them without smudging/squishing the glaze? Thanks!

      1. Yes! The glaze hardens. I recently bagged a batch.

    9. I find I prefer the tea half of this dough made with Bigelow Constant Comment. The orange rind and spices compliment the lemonade side perfectly. Just wish I hadn't run out of tea in the middle of the batch! Heh.


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