Lemon Drop Cookies Recipe

Introduction

Lemon Drop Cookies are bright, zesty, and perfectly sweet little treats that burst with fresh lemon flavor. These soft, melt-in-your-mouth cookies are perfect for springtime snacking or any occasion when you want a refreshing citrus twist.

Ingredients

• 2¼ cups (270 g) all purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 cup (200 g) granulated sugar
• 2 lemons, zested
• ¾ cup (170 g) unsalted butter, room temperature
• 1 large egg, room temperature
• 1 teaspoon lemon or vanilla extract
• 1 tablespoon (15 ml) lemon juice
• 1½ cups (180 g) powdered sugar
• 2 – 3 tablespoons (30 – 45 ml) lemon juice

Instructions

1. Step 1: In a mixing bowl, whisk together the flour, baking powder, and salt until well combined.
2. Step 2: Using a stand mixer with a paddle attachment or an electric hand mixer, blend the granulated sugar and lemon zest until the mixture resembles wet sand.
3. Step 3: Cream the room temperature butter with the lemon sugar mixture on medium speed for 3 to 4 minutes until well combined.
4. Step 4: Reduce mixer speed to low and add the egg, lemon or vanilla extract, and lemon juice. Mix until smooth and fully incorporated.
5. Step 5: Gradually mix the dry ingredients into the wet ingredients until just combined. Do not overmix. Cover the dough and chill in the refrigerator for 30 to 60 minutes.
6. Step 6: Preheat the oven to 350°F (177°C) and line two baking sheets with parchment paper.
7. Step 7: Scoop about 1 tablespoon of dough per cookie, spacing them about 2 inches apart on the baking sheets. Using a small cookie scoop helps achieve evenly sized cookies.
8. Step 8: Bake for 11 to 13 minutes until the bottoms are just lightly golden. Remove from the oven and transfer the cookies to a cooling rack after 3 to 4 minutes to cool completely.
9. Step 9: Prepare the lemon glaze by mixing 1½ cups powdered sugar with 2 to 3 tablespoons lemon juice until smooth.
10. Step 10: Once the cookies have cooled, spread or drizzle the lemon glaze over each cookie to finish.

Tips & Variations

• For extra lemon flavor, add a little lemon extract in addition to the fresh lemon juice and zest.
• If you prefer a thicker glaze, reduce the lemon juice slightly or add more powdered sugar until you reach your desired consistency.
• Chill the dough longer if it feels too soft to scoop easily—this helps the cookies hold their shape better while baking.
• Try dipping half of each cookie in melted white chocolate for a rich contrast to the lemon glaze.

Storage

Store lemon drop cookies in an airtight container at room temperature for up to 5 days. The lemon glaze may soften over time; to refresh, chill the cookies briefly before serving. For longer storage, freeze the cookies without glaze in a sealed container for up to 2 months and glaze them after thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use lemon juice from a bottle instead of fresh lemons?

Fresh lemon juice and zest provide the brightest, freshest flavor, but you can use bottled juice if needed. Just keep in mind that the flavor might be less vibrant.

How do I prevent the glaze from being too runny?

If your lemon glaze is too thin, gradually add more powdered sugar to thicken it. For a thinner glaze, add more lemon juice by small amounts until it reaches the desired consistency.

Lemon Drop Cookies Recipe

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★★★★★

4.6 from 664 reviews

• Author: Matteo
• Total Time: 1 hour 33 minutes
• Yield: Approximately 24 cookies 1x

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Description

Delightfully tangy and sweet Lemon Drop Cookies featuring a tender crumb infused with fresh lemon zest and juice, finished with a glossy lemon glaze for an extra burst of citrus flavor. Perfectly baked to a light golden brown, these cookies are a refreshing treat for any occasion.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 2¼ cups (270 g) all purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt

Wet Ingredients

• 1 cup (200 g) granulated sugar
• 2 lemons, zested
• ¾ cup (170 g) unsalted butter, room temperature
• 1 large egg, room temperature
• 1 teaspoon lemon or vanilla extract
• 1 tablespoon (15 ml) lemon juice

Glaze

• 1½ cups (180 g) powdered sugar
• 2 – 3 tablespoons (30 – 45 ml) lemon juice

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Instructions

1. Whisk Dry Ingredients: In a mixing bowl, whisk together the all purpose flour, baking powder, and salt until evenly combined to ensure proper leavening and flavor distribution.
2. Mix Sugar and Lemon Zest: Using a stand mixer fitted with the paddle attachment or an electric hand mixer, combine the granulated sugar and lemon zest. Mix until the texture resembles wet sand, which helps release the lemon’s aromatic oils into the sugar.
3. Cream Butter and Lemon Sugar: Add the room temperature unsalted butter to the lemon sugar mixture and cream together on medium speed for about 3 to 4 minutes until light and fluffy, incorporating air for a tender cookie.
4. Add Egg, Extract, and Lemon Juice: Reduce the mixer speed to low and mix in the large egg, lemon or vanilla extract, and 1 tablespoon of lemon juice until the mixture is smooth and homogenous.
5. Combine Dry and Wet Ingredients: Gradually add the whisked dry ingredients to the wet mixture, mixing on low just until fully combined to avoid overworking the dough and developing gluten, which would toughen the cookies.
6. Chill Dough: Cover the dough and chill it in the refrigerator for 30 to 60 minutes. This resting period firms up the dough, making it easier to scoop and helping the flavors meld.
7. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (177°C). Line two large baking sheets with parchment paper to prevent sticking and ensure even baking.
8. Scoop Dough: Using a small cookie scoop or tablespoon, portion out dough balls about 1 tablespoon in size onto the prepared sheets, spacing them approximately 2 inches apart to allow for spreading during baking.
9. Bake Cookies: Bake the cookies for 11 to 13 minutes, until the bottoms are very lightly golden brown, indicating they are cooked through but still tender inside.
10. Cool Cookies: Remove the baking sheets from the oven and place them on a cooling rack. After 3 to 4 minutes, transfer the cookies from the hot sheets to the cooling rack to cool completely.
11. Make Lemon Glaze: In a bowl, mix the powdered sugar with 2 to 3 tablespoons of lemon juice until smooth and well combined to create a pourable glaze.
12. Glaze Cookies: Top each cooled cookie with the lemon glaze, allowing it to set slightly before serving for a shiny, tangy finish.

Notes

• Chilling the dough is important to prevent spreading during baking and enhances the flavor.
• The lemon glaze adds extra tanginess and sweetness; adjust lemon juice quantity for desired consistency.
• Use fresh lemons for zest and juice to maximize flavor impact.
• Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.

• Prep Time: 20 minutes
• Cook Time: 13 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Lemon Drop Cookies, lemon cookies, lemon glaze cookies, citrus cookies, lemon zest, baked cookies, easy cookie recipe, summer cookies