Lemon Drop Cookies

These bright and refreshing lemon drop cookies are topped with a sweet-tart glaze that adds the perfect amount of lemon zing to the soft, cake-like cookie base.

Why this recipe works

Lemon drop cookies are easy to make, bake up in less than ten minutes, and require less than 10 pantry ingredients. The secret to the amazing flavor in these lemon drop cookies is the combination of freshly squeezed lemon juice and its grated zest. From lemon brownies to lemon bars and everything in between, fresh lemon lends incredible flavor to baked goods.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

LEMON – Whenever you have a recipe that calls for fresh squeezed lemon juice, be sure to zest the lemon skin first. You can store that zest in a sandwich bag in your freezer to use in other recipes. Rubbing the lemon zest into the sugar before combining it with the other ingredients helps release the lemon oils while enhancing the flavor.

FLOUR – As with most baked goods, it’s important to properly measure your flour. To do so, use the scoop and sweep method when measuring. Spoon the flour into the measuring cup and level it off with the back end of a butter knife. This will help prevent dry, crumbly, or dense cookies. Never tap the measuring cup on a surface when you are measuring flour, this will compact the flour and you’ll end up with way more than what you actually need.

How to Make Lemon Drop Cookies

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Preheat your oven to 400 F. Line baking sheets with parchment paper.
2. Sift flour, baking powder, and salt then set aside.
3. Blend lemon zest with the sugar, rubbing it together with your fingers.
4. With a mixer, cream the shortening then gradually add the lemon-sugar.
5. Add egg, lemon juice, and water; beat until combined.
6. Add dry ingredients and mix thoroughly. The dough will be looser and stickier than a traditional cookie dough.
7. Drop by level tablespoons (a cookie scoop is perfect!) onto parchment lined baking sheets. Bake for 8-10 minutes.
8. Allow cookies to cool on baking sheet for 5 minutes, then transfer to wire racks to cool completely.
9. To make the glaze, combine all three ingredients in a small bowl and stir until smooth.
10. Use a 1/2 teaspoon measuring spoon to add the glaze to the center of each cookie. Use the back of the spoon to gently spread the glaze. Let the glaze harden for a couple of hours before storing or stacking the cookies.

Frequently Asked Questions & Expert Tips

Serving Suggestions

Serve the lemon drop cookies topped with the sweet-tart glaze or lightly dust them with powdered sugar once cooled. These cookies are a year-round treat whether it’s for Christmas cookie swaps or a refreshing treat in the middle of summer. Enjoy!

More Lemon Recipes

• Lemon Lush Trifle
• Lemon Streusel Squares
• Lemon Cake Mix Cookies
• Lemon Meringue Pie Bars

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Lemon Drop Cookies

With the perfect combination of sweet and tart, these Lemon Drop Cookies are a real crowd pleaser. Great for potlucks, parties, and holiday cookie swaps!

5 from 8 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Desserts

Cuisine: American

Servings: 30 cookies

30 minutes mins

Calories: 113

Author: Amanda Davis

Ingredients

Cookies

• ▢ 2 cups all purpose flour
• ▢ 2 teaspoons baking powder
• ▢ pinch of salt
• ▢ ¾ teaspoon lemon zest
• ▢ ½ cup shortening
• ▢ 1 cup granulated sugar
• ▢ 1 large egg
• ▢ ¼ cup lemon juice
• ▢ ¼ cup water

Lemon Glaze

• ▢ 1 ½ cups powdered sugar
• ▢ 3 tablespoons lemon juice one lemon
• ▢ 1 teaspoon lemon zest one lemon

Things You’ll Need

• ▢
  Baking sheet
• ▢
  Stand mixer or hand mixer
• ▢
  Cookie scoop 1 Tablespoon scoop
• ▢
  Wire cooling racks

Before You Begin

• Have at least 2 lemons on hand to make this recipe.
• Whenever you have a recipe that calls for fresh squeezed lemon juice, be sure to zest the lemon skin first. You can store that zest in a sandwich bag in your freezer to use in other recipes. We use lemon zest in lots of things from roasted asparagus to pink lemonade cake!
• The consistency of this cookie dough is in between cake batter and cookie dough. That’s what gives these cookies their soft, cakey texture.
• As with most baked goods, it’s important to properly measure your flour. To do so, use the scoop and sweep method when measuring. Spoon the flour into the measuring cup and level it off with the back end of a butter knife. This will help prevent dry, crumbly, or dense cookies. Never tap the measuring cup on a surface when you are measuring flour, this will compact the flour and you’ll end up with way more than what you actually need.

Instructions

• Preheat your oven to 400 F. Line baking sheets with parchment paper.
• Sift flour, baking powder, and salt then set aside.
• Blend the lemon zest with the sugar, rubbing it together with your fingers.

  TIP – Rubbing the lemon zest into the sugar before combining it with the other ingredients helps release the lemon oils while enhancing the flavor.
• With a mixer, cream the shortening then gradually add the lemon-sugar.
• Add egg, lemon juice, and water; beat until combined.
• Add dry ingredients and mix thoroughly. The dough will be looser and stickier than a traditional cookie dough.
• Drop by level tablespoons (a cookie scoop is perfect!) onto parchment lined baking sheets. Bake for 8-10 minutes.
• Allow to cool on baking sheet for 5 minutes, then transfer to wire racks to cool completely.

How to Make the Glaze

• 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 before storing or stacking the cookies.

Expert Tips & FAQs

• Store the cookies in an air-tight container or large ziptop bag kept at room temperature for 4 days.
• To Freeze – Prepare the lemon drop cookie dough and roll it into balls. Place the dough balls onto a baking sheet and flash freeze until solid. Once solid, transfer them to an air-tight container or large zipper bag and store in the freezer for up to 2 months. Make the glaze the same day you plan on baking them.

Nutrition

Serving: 1cookie | Calories: 113cal | Carbohydrates: 19g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 3mg | Potassium: 42mg | Fiber: 1g | Sugar: 13g | Vitamin A: 9IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 1mg

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This post originally appeared here on March 25, 2009 and has since been updated with new photos and expert tips.