Lemon Drop Cookies with Lemon Glaze Recipe
Delight in these zesty Lemon Drop Cookies, featuring a tender, buttery base infused with fresh lemon zest and juice, topped with a tangy lemon glaze that adds the perfect balance of sweetness and citrus flavor. These cookies are easy to make and perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Total Time: 1 hour 28 minutes
- Yield: Approximately 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
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
- Mix Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined to prepare the dry base of your cookie dough.
- Combine Sugar and Lemon Zest: Using a stand mixer fitted with a paddle attachment or an electric hand mixer, beat the granulated sugar and lemon zest together until the texture resembles wet sand, enhancing the citrus flavor throughout the dough.
- Cream Butter and Lemon Sugar: Add the room temperature unsalted butter to the lemon-scented sugar and cream together on medium speed for about 3 to 4 minutes until well combined and fluffy.
- Add Wet Ingredients: Gradually mix in the egg, lemon or vanilla extract, and lemon juice on low speed until the mixture is smooth and fully incorporated.
- Combine Dry and Wet Ingredients: Fold the dry ingredients into the wet mixture until just combined to form a dough. Cover the dough and chill it in the fridge for 30 to 60 minutes to firm up.
- Prepare for Baking: Preheat your oven to 350°F (177°C) and line two large baking sheets with parchment paper. Use a small cookie scoop or tablespoon to portion out the dough, placing each scoop about 2 inches apart on the baking sheets.
- Bake the Cookies: Bake the cookies for 11 to 13 minutes or until the bottoms are lightly golden brown. This ensures a tender, slightly crisp cookie.
- Cool the Cookies: Remove the cookies from the oven and place the baking sheets on a cooling rack. After 3 to 4 minutes, transfer the cookies from the hot baking sheets directly onto the cooling rack to cool completely to room temperature.
- Prepare Lemon Glaze: In a small bowl, mix together 1½ cups (180 g) of powdered sugar with 2 to 3 tablespoons (30 to 45 ml) of lemon juice until smooth and well combined.
- Glaze the Cookies: Spoon or drizzle the lemon glaze over each cooled cookie for a glossy, tangy finish that complements the lemon flavor perfectly.
Notes
- Storage: Store these lemon drop cookies in an airtight container at room temperature for up to 3 to 4 days to maintain freshness.
- Chilling the dough: Chilling the dough helps prevent spreading during baking, resulting in a thicker, chewier cookie.
- Glaze consistency: Adjust the lemon juice in the glaze to achieve your preferred consistency—less juice for a thicker glaze, more for a thinner drizzle.
