These delicious Lemon Drop Cookies are bursting with flavor! They have a chewy texture and moist crumb with the perfect flavor combination of sweet and tangy. Plus, they're super easy to make!

Want to save this recipe?

Enter your email & I'll send it to your inbox. Plus, get weekly updates from me!

Best Lemon Cookies

These cookies are based on my Italian Anise Cookies, which are a big family favorite, but one we usually only make during the holidays. A citrus version felt like the perfect flavor so we can enjoy our favorite cookies year-round. Like those Anise Cookies, these Lemon Drop Cookies have an amazingly dense and moist texture and a well-balanced lemon flavor.

When it comes to adding lemon flavor to cookies, it's always a challenge since using lemon juice can make the cookie the wrong texture. Instead, this recipe uses lots of zest, a very tangy lemon glaze on top of the cookie and the optional extra of lemon extract. But don't worry, if you don't have the lemon extract, it is still possible to make this recipe without it.

So, let's get to making it, shall we? The text below offers tons of tips and helpful notes, or you can scroll to the bottom to grab the recipe and get started!

Ingredients Needed

Here is an overview of the ingredients needed for this recipe. The full recipe is listed below in greater detail.

all-purpose flour (these can also be made gluten-free using a 1-1 baking flour like King Arthur Flour Measure for Measure Flour or Bob's Red Mill 1-1 Baking Flour)
almond flour (this provides a lovely texture and moistness to the cookie and unfortunately I can't recommend a substitute for it, so if you have an allergy it's best to look for another lemon cookie recipe)
butter
egg
granulated sugar
lemons (buy organic lemons if possible since this recipe uses a lot of zest, and the outer rind can of non-organic lemons can contain pesticide residue and wax, which obviously isn't ideal in cookies AND it can mute the lemon flavor)
salt
natural lemon extract (this can also sometimes be known as lemon flavor, just make sure it isn't artificial)
baking powder
heavy cream (this is optional and is added to the glaze to give it a beautiful white appearance and milky texture, but it can be omitted)
powdered sugar

Making the Lemon Cookie Dough

You can easily prepare this dough either by hand with a whisk and spoon, or using an electric mixer. As the dough for these cookies is quite thick, I personally find it easier to use my kitchen aid.

To achieve a dense and chewy cookie, the dough-making process differs from standard recipes. The objective is to mix all the ingredients thoroughly without incorporating any air. Therefore, avoid creaming the butter as you would typically do when making cookie dough.

Letting the Dough Rest

Did you know that almost all recipes that are a "dough" or "batter" based benefit from a slight rest? Resting dough or batter before baking allows the flour to hydrate fully and the ingredients to harmonize, improving the bake's texture, taste, and overall quality.

This is an optional step, but I recommend chilling the dough in the refrigerator for 15 minutes to aid in this enhancement. Trust me, it's worth it.

Cooking Scooping

To portion out the dough, use a cookie scoop. You want to use a 1-ounce cookie scoop, or about 2 tablespoons of dough. If you are weighing it, the dough is dense, so it should weigh 1-¾ ounce. After it's portioned, roll it into a smooth ball for the best shape.

This recipe makes about 16 cookies.

Baking the Cookies

These Lemon Drop Cookies only need about 12 minutes of baking time. Two sheet pans are needed to bake them, and they should be rotated halfway through the cooking time so they cook evenly.

Removing them from the oven slightly underbaked is key to ensuring the perfect texture, as the cookies will continue to cook from the residual heat once removed.

You can tell the cookies are ready when they start to puff up and form a dome, but they should still have a slightly moist look.

Take them out of the oven and let sit on the tray for a few minutes before transferring them to a cooling rack.

Glazing the Cookies

Adding a lemon glaze to the cookies is the final step that brings out the lemon flavor. The recipe is easy and only requires powdered sugar, lemon juice, and a splash of heavy cream for a glossy white finish.

If your glaze is too thin, add in a tablespoon more powdered sugar at a time. If it’s too thick, add in more lemon juice.

Once the cookies are cool, dip them into the glaze, lift them up to let excess glaze fall off, then flip them on a cooling rack to set up.

Make Ahead Instructions

These cookies last a few days, undecorated or decorated. However, don't let the baked cookies sit out overnight, they'll dry out. Store them in an air-tight bag or container.

I don't recommend freezing the cookie dough, but the baked undecorated cookies can be frozen for up to 2-3 months.

Making These Cookies Gluten-Free

This recipe can easily be made gluten-free by substituting the flour for a 1-1 gluten-free flour blend (I use Bob's Red Mill or King Arthur Flour). Do not sub out the almond flour.

I recommend chilling the dough for about 30 minutes, until cold if using gluten-free flour.

More Lemon Recipes

More Cookie Recipes

I am so honored when you make a recipe from my site! If you make these Lemon Drop Cookies, please leave a comment and a star rating with your experience! If you have any questions about this recipe, feel free to comment here, too!

Full Recipe

Lemon Drop Cookies

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

These delicious Lemon Drop Cookies are bursting with flavor! Their chewy texture and moist interior make them a perfect combination of sweet and tangy. Plus, they're super easy to make!

Author: Kelli Avila
Prep Time: 00:10
Chilling Time: 00:15
Cook Time: 00:10
Total Time: 35 minutes
Yield: About 16 cookies
Category: Cookies
Method: Bake

Ingredients

¾ cup (150 grams) granulated sugar
4 tablespoons (not packed) lemon zest (from about 2 large lemons or 4 small)
½ cup (113 grams) unsalted butter, softened
1 teaspoon vanilla extract
2 teaspoons lemon extract (see notes for subs)
½ teaspoon (2 grams) coarse kosher salt
½ teaspoon baking powder
1 large egg (room temperature)
1-½ cups (180 grams) all purpose flour (see notes for gluten-free)
½ cup (50 grams) almond flour
1 cup (115 grams) powdered sugar
2-3 tablespoons lemon juice
1 tablespoons heavy cream (optional)

Cook Mode Prevent your screen from going dark

Instructions

Using an electric mixer (or a bowl and a sturdy spoon) mix together the sugar, lemon zest, butter, vanilla extract, lemon extract, salt and baking powder until well combined.
Add in the egg, and mix together. Make sure to scrape down the sides and bottom of the bowl.
Add in the all-purpose flour, almond flour and mix together until it’s well combined, making sure to scrape down the bottom of the bowl.
Preheat the oven to 350ºF, placing the racks in the middle of the oven, and line two baking sheets with parchment paper. While the oven preheats, chill the cookie dough for 15 minutes in the refrigerator. See notes, as this is optional.
Roll dough into balls (about 2 tablespoons in size, using a #30 1-ounce cookie scoop) and place on two baking sheets, evenly spread apart.
Bake on the center and lower center rack for 10-12 minutes, rotating halfway through until the cookies have just started to puff up. Be careful not to overbake, know that they’ll continue to cook after coming out of the oven.
Let cool on the baking sheet for 5 minutes before removing to a cooling rack.
Add powdered sugar, 2 tablespoons of lemon juice and heavy cream to a bowl and whisk together. If the glaze is too thick, add in another tablespoon of lemon juice. If it's too thin add in more powdered sugar.
Once cookies are cooled, dip the tops into the glaze and let the excess drop off. Let the glaze set before transferring them to an air-tight container until ready to serve.

Notes

Have a question or looking for tips? The text written above the recipe is always a great first place to start! This Lemon Drop Cookie recipe was developed with love, and I always include loads of explanations, tips, step-by-step photos and technical advice shared before the recipe.

Buy organic lemons if possible since this recipe uses a lot of zest, and the outer rind can of non-organic lemons can contain pesticide residue and wax, which obviously isn't ideal in cookies AND it can mute the lemon flavor.

Weighing your flour is the most accurate way to measure. If you aren't going to weigh it, make sure to spoon it into the cup, and then level it off. If you scoop the flour out with the measuring cup and then level, it could change the outcome of the final product.

This recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt, decrease by about half for volume, or use the same amount by weight.

Did you know that almost all recipes that are a "dough" or "batter" base benefit from a slight rest? Resting dough or batter before baking allows the flour to hydrate fully and the ingredients to harmonize, improving the bake's texture, taste, and overall quality. This is an optional step, but I recommend chilling the dough in the refrigerator for a brief 15 minutes to aid in this enhancement. Trust me, it's worth it.

For gluten-free, use a 1-1 gluten-free flour blend (I recommend Bob’s Red Mill 1-1 Gluten-Free Baking Flour or King Arthur Flour Measure for Measure Gluten-free Flour) in place of the wheat flour. Don't replace the almond flour. The gluten-free cookie dough should chill in the refrigerator for 30 minutes, before scooping for baking.

Do not let the cookies sit uncovered for more than 6 hours or so. They are prone to hardening when left at room temperature outside of an air-tight container.

Cookies will keep in an air-tight container for approximately 3-5 days. Undecorated cookies can be frozen fully baked for 1 month. I do not recommend freezing the cookie batter.

Some of the links on this page may be affiliate links. Everyday Pie is a participant in the Amazon Associates Program. As an Amazon Associate I earn from qualifying purchases, at no extra cost to you.