Recipe for Lemon Drop Cookies

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I had a bunch of lemons I needed to use so I came up with a new cookie recipe. I am calling these lemon drop cookies! Do they still make lemon drop candy??? I haven’t had one in years! Anyways, these cookies remind me of lemon drops!! They are similar to my lime coconut snowballs, but obviously there is no lime or coconut…so maybe they aren’t that similar:)

I love that these cookies are bite size and full of lemon flavor. I used a lot of zest, fresh lemon juice, and they even got drizzled with a lemon glaze. You can never have too much lemon if you ask me. The more I pucker up, the better:)

I think these cookies would be perfect for a part
y! They are elegant and bite size…and really easy to make! You can make the dough ahead of time if you wish…and they also tasted great for a couple of days!

If you are a lemon lover like me, try these cookies. They are LEMONICIOUS!

 

Lemon Drop Cookies

Lemon Drop Cookies are refreshing and the perfect cookie for Spring. I love making them for baby showers and/or bridal showers.

Servings
2 dozen cookies

Ingredients

  • 1 1/4 c. flour
  • 1/4 tsp baking powder
  • 1/8 tsp salt
  • 1/2 c. unsalted butter at room temperature
  • 1/4 c. powdered sugar
  • 2 Tbsp granulated sugar
  • Zest of 1 large lemon 2 if they are small
  • Juice of 1/2 lemon about 2 Tbsp
  • For the Glaze:
  • 1/2 c. powdered sugar
  • Juice of about 1 lemon

Instructions

  1. 1. Preheat the oven to 375 degrees F.
  2. 2. In a medium mixing bowl, combine flour, baking powder, salt, and whisk to combine, set aside.
  3. 3. In bowl of stand mixer, combine butter and powdered sugar. Beat on medium until creamy and smooth.In a small bowl, rub the sugar and lemon zest together. Add to the butter mixture. Blend until smooth. Add the lemon juice and beat until well combined.
  4. 4. Turn mixer to low, and slowly add in the dry ingredients.
  5. 5. Turn the mixer up to medium speed and mix until flour mixture is combined. Chill the dough for about 30 minutes. You can chill the dough overnight.
  6. 6. Roll the cookie dough into little balls, about a Tablespoon or so of dough per cookie. Place the cookies on a baking sheet that has been lined with parchment paper or a Silpat.
  7. 7. Bake cookies for 10-12 minutes. Take them out when the bottoms are very slightly browned. Remove from oven and let cool on cookie sheets. Transfer to a cooling rack.
  8. 8. To make the glaze-mix powdered sugar and lemon juice together with a whisk. Whisk until smooth.
  9. 9. Dip the tops of the cookies into the glaze. Let sit until glaze is hard.


Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. Puckerlicious! MMM, lemon lover here. Until last month I never tried meyer lemons. They’re pretty darn good to but that doesn’ mean I’m done with the “regular” ones by any means.

    Great photos. The rose in the center was a nice touch!
    ~ingrid

  2. I watched you make these on Studio 5 today and I immediately starting the craving this wonderful tart and sweet combination.

  3. They look delicious. We love lemon anything at my house. These look better than lemob bars! I love the plate!!!!!! Where do you find that? I’m addicted to damask!

  4. The final product looks wonderful. Do the cookie rise appropriately with eggs? I want to try the recipe I just don’t see many without eggs and wanted to make sure. Thanks for clarifying

  5. Dont know why you think you invented this recipe when you stated ou decided to name your cookies lemon drops as that is the name of the cookie you claim to have invented. It’s been around for many years in local Italian bakeries.

    Did you think people wouldn’t know? I grew up with these cookies.

  6. Your lemon drop cookies are on point (scrumptious)! I added more lemon zest, salted butter & eliminated the salt. Sweet & lemony tart – loving it and it will be a family tradition during the holidays! 15 stars out of ten.

  7. Hi there! I was wondering what the difference is between this recipe and the glazed lemon cookie recipe (other than the shape, of course)?

  8. I am extremely impressed with your writing skills as well
    as with the layout on your weblog. Is this a paid theme or did you
    modify it yourself? Either way keep up the excellent quality writing,
    it’s rare to see a great blog like this one today.

  9. These cookies looked absolutly delicious in the pictures, but when I tried to make them, they didn’t turn out so good. First of all the dough was really hard and it kept crmbling. Also, they didn’t look good baked and they tasted really powdery. They looked nothing like the picture. Next time I try making these, I might put eggs to see if they come out better and not so hard. None the less they weren’t that bad. I would give them a 2 out of 5.

  10. You are so creative with baking etc.  I am going to buy your cookbook. Wow, I am so impressed with the illustrations on your website. I bake on a regular basis and always looking for healthy recipes. You are the best.

  11. I use a small ice cream scoop to make the cookies there’s no way this recipe makes 2 dozen cookies. Next time I will be doubling everything.

  12. I made this recipe. Anyone who has a family would want to make a double batch at least, just to get a yield that many people can enjoy.

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