Lemon Drop Cookies Recipe

Soft, buttery lemon drop cookies taste fresh. These bite-sized Italian lemon cookies are wonderful plain or with sour lemon frosting. To experience spring and summer year-round, bake these delicious glazed lemon cookies. 

-2¼ cups purpose flour -1 teaspoon baking powder -¼ teaspoon salt -1 cup granulated sugar -2 lemons, zested -¾ cup unsalted butter -1 large egg -1 tspn lemon or vanilla extract -1 tablespoon lemon juice


Mix flour, baking powder, and salt in a bowl. mMix granulated sugar and lemon zest until wet sand-like in a stand mixer with paddle attachment or electric hand mixer with beaters.  


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Mix room-temperature butter and lemon sugar. This takes 3–4 minutes at medium speed. Egg, extract, and lemon juice should be mixed smoothly on low.  

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Preheat the oven to 350 F (177 C) as the cookies chill. Parchment two big baking sheets. Scoop 1 spoonful (15 ml) cookie dough 2 inches apart onto the baking sheet.  

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For correctly portioned cookies, I use a small cookie scoop. Bake lemon drop cookies 11–13 minutes. The cookie bottoms will be faintly golden brown.  

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Prepare lemon glaze for lemon drop cookies by combining 2 - 3 tablespoons (30 ml) lemon juice with 1 ½ cups (180 g) powdered sugar; stir well. Put lemon glaze on each cookie.  

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