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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
