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.
- Preheat your oven to 400 F. Line baking sheets with parchment paper.
- Sift flour, baking powder, and salt then set aside.
- Blend lemon zest with the sugar, rubbing it together with your fingers.
- 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 cookies to cool on baking sheet for 5 minutes, then transfer to wire racks to cool completely.
- 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 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
Yes, absolutely. 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.
Store the cookies in an air-tight container or large ziptop bag kept at room temperature for 4 days.
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
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Lemon Drop Cookies
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
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
- Stand mixer or hand mixer
- Cookie scoop 1 Tablespoon scoop
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
This post originally appeared here on March 25, 2009 and has since been updated with new photos and expert tips.
Amanda Davis
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Cassandra J. Robinson says
I’m gonna try this for Thanksgiving ,they look amazing, they favor tea cakes , but that icing will bump up the lemon as one of the viewers revealed 😋
Irina says
This lemon drop cookies recipe looks mouthwatering! Thank you for sharing.
Donna says
Hi Amanda,
Just wondering if these cookies would turn out if I used butter instead
of shortening?
Amanda Davis says
We have not tested that with this recipe, though in theory it should be fine. We would love to hear your results should you decide to experiment!
Deb K says
I made these up the other day, the recipe is very easy to follow and I made them up exactly as it read. The cookies took 8 min in my oven to cook perfectly. The lemon gaze really bumped up the lemon flavour. They stacked well in a container once the icing had hardened . They are a great cake like cookie that go great with a hot or cold tea served with a lemon wedge or a nice tall cold glass of lemonade . Adding this recipe to my favourite binder.
Lucy says
I couldn’t pass up a lemon cookie if I tried!! They look great!
5 Star Foodie says
These cookies look excellent! Delicious lemon flavors!
Bunny says
I bet these are nice and tender Amanda they look wonderful!
Bridgett says
These look yummy! I can just taste the icing on top.
Alisa - Frugal Foodie says
Those do look delicious, and I love the addition of lemon icing, yum!
Carrie says
My guys like lemon– might have to try those sometime.
Tami says
MMM! I will be trying these!
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!