Lemon Drop Cookies Recipe
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. Make these wonderfully refreshing and beautifully fragrant glazed lemon cookies for a taste of spring and summer all year long.
Equipment
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
- 1 zester
- 2 baking sheets
- 2 parchment paper sheets
- 1 small cookie scoop (1 tbsp, 15 ml)
Ingredients
Lemon Drop Cookies
- 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
Lemon Glaze
- 1½ cups (180 g) powdered sugar
- 2 - 3 tablespoons (30 - 45 ml) lemon juice
Instructions
- In a mixing bowl, whisk the flour, baking powder and salt together until well combined.2¼ cups (270 g) all purpose flour , 1 teaspoon baking powder, ¼ teaspoon salt
- 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.1 cup (200 g) granulated sugar, 2 lemons, zested
- 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. Mix the dry ingredient into the wet ingredients until just combined. Cover the dough and chill in the fridge for 30 - 60 minutes.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
- 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. I like to use a small cookie scoop to get perfectly portioned cookies.
- Bake the lemon drop cookies for 11 - 13 minutes. The bottom of the cookies will be very lightly golden brown. Remove the cookies from the oven onto a cooling rack. After 3 - 4 minutes, transfer the cookies off the hot baking sheet and onto the cooling rack to cool to room temperature.
- 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.1½ cups (180 g) powdered sugar, 2 - 3 tablespoons (30 - 45 ml) lemon juice
Notes
Store: These cookies can be stored in an airtight container at room temperature for up to 3 - 4 days.
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