Lemon Drop Cookies Recipe
Soft, tangy lemon cookies topped with a bright citrus glaze. Fresh zest and juice make every bite pop.
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Servings:
Ingredients
Main Ingredients
- 1.75 cup all-purpose flour
- 0.75 tsp baking powder
- 0.25 tsp baking soda
- 0.5 tsp fine salt
- 0.5 cup unsalted butter, softened
- 0.75 cup granulated sugar
- 0.25 cup beaten eggs (about 1 large egg)
- 1.5 tbsp fresh lemon zest finely grated
- 3 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1.25 cup confectioners' sugar for glaze
- 2.5 tbsp fresh lemon juice for glaze
- 1 tbsp milk for glaze
- 0.5 tsp lemon zest for glaze
Instructions
Preparation Steps
- Preheat oven to 350°F. Line two baking sheets with parchment.
- Whisk flour, baking powder, baking soda, and salt in a bowl.
- Cream butter and granulated sugar until pale and fluffy, about 2 minutes.
- Beat in beaten egg, lemon zest, lemon juice, and vanilla until smooth.
- Mix in dry ingredients on low just until a soft dough forms. Do not overmix.
- Scoop tablespoon-size mounds onto sheets, spacing about 2 inches apart.
- Bake 10–12 minutes, until edges are set and tops look matte. Cool 5 minutes, then transfer to a rack.
- Whisk confectioners' sugar, lemon juice, milk, and zest until silky. Adjust with a splash of milk if thick.
- Glaze cooled cookies by dipping tops or drizzling. Let set until the glaze is firm.
Notes
For a fun twist, stir 1 tsp poppy seeds into the dough, or finish warm cookies with a dusting of powdered sugar before glazing. Store in an airtight container at room temperature for up to 4 days, or freeze unglazed cookies for 2 months and glaze after thawing.
This recipe is an original creation inspired by classic Lemon Drop Cookies Recipe flavors. All ingredient ratios and instructions are independently developed.