Lemon Drop Cookies

Honesty, in the middle of making this recipe I was pretty ticked. I thought these were going to be a flop because of how my batter looked before adding the flour mixture. However, once the flour was added I was really surprised to see it all come together.

While I did not change the ingredients at all, I did deviate from the instructions just a little. Instead of adding the lemon zest to the shortening, I blended the zest with the sugar first (mixing it with my fingers). Then I added the shortening and used my Kitchen Aid mixer.
The batter is pretty wet, but just sturdy enough to be called a cookie, any wetter and I would have thought I made a cake batter LOL! I lined my baking sheets with parchment paper and used a cookie scoop to “drop” the batter on the pan. I did end up baking them for 10 minutes instead of 8 though.

I also added a simple lemon glaze to the top and these cookies were Heavenly! These would be perfect with lemonade or with afternoon tea. :) I made them yesterday and now they are all gone!

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I will definitely make this recipe again and since I found it on Annie’s Recipes, I am entering it in the Cooking With Alicia & Annie blog event. This cookie recipe was featured as one of Annie’s daily recipes on their blog, so it definitely sparked my interest.
The tart glaze is a perfect match with this sweet and super soft cookie.

Lemon Drop Cookies

2 cups sifted flour
2 teaspoons baking powder
pinch of salt
3/4 teaspoon grated lemon rind
1/2 cup shortening
1 cup sugar
1 egg
1/4 cup lemon juice
1/4 cup water

Sift flour, baking powder and salt. Blend rind and shortening; add sugar gradually sugar and rind by rubbing rind into sugar with your fingers, add shortening and cream well. Add egg, lemon juice and water; beat well. Add dry ingredients and mix thoroughly. Drop by level tablespoons (cookie scoop is perfect!) onto greased (lined with parchment instead) cookie sheet. Bake at 400 degrees for 8 minutes 10 minutes. Do not stack or store until cold.

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Lemon Glaze

1 1/2 cups powdered sugar
3 tablespoons lemon juice
1 lemon, zested

Combine all three ingredients in a small bowl and stir until smooth. Use a 1/2-teaspoon measuring spoon to add glaze to the center of each cookie. Use the back of the spoon to gently spread the glaze. Let glaze harden for a couple hours, but you might not be able to wait that long! ;)

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  1. Debbie says

    They look great Amanda! I’ve seen a bunch of lemon cookies on blogs lately with frostings….I think I need to make some too!

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