Lemon Drop Cookies

Lemon drop cookies are soft and buttery cookies filled with bright and fresh lemon flavor. Enjoy these bite sized Italian lemon cookies plain or with a sweet and tart lemon glaze.

In a mixing bowl, whisk the flour, baking powder and salt together until well combined.

Step 1:  

Using a stand mixer fitted with paddle attachment or electric hand mixer with beaters, mix the granulated sugar and lemon zest together until they are the consistency of wet sand.

Step 2:  

Cream the room temperature butter and lemon sugar until well combined. This takes about 3 - 4 minutes on medium speed. On low, mix in the egg, extract and lemon juice until smooth and well combined.

Step 3:  

Mix the dry ingredient into the wet ingredients until just combined. Cover the dough and chill in the fridge for 30 - 60 minutes.

Step 4:  

While the cookies chill, preheat the oven to 350 F (177 C). Line two large baking sheets with parchment paper. Scoop about 1 tablespoon (15 ml) of cookie dough 2 inches apart onto the prepared baking sheet.

Step 5:  

Bake the lemon drop cookies for 11 - 13 minutes. The bottom of the cookies will be very lightly golden brown. After 3 - 4 minutes, transfer the cookies off the hot baking sheet and onto the cooling rack to cool to room temperature.

Step 6:  

Make the lemon glaze for the lemon drop cookies by mixing 2 - 3 tablespoons (30 ml) lemon juice with 1 ½ cups (180 g) of powdered sugar until well combined. Top each cookie with the lemon glaze.

Step 7:  

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