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Lemon Drop Cookies

Lemon drop cookies.
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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!

Ingredients

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

Instructions

  1. 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.
  2. Add in the egg, and mix together. Make sure to scrape down the sides and bottom of the bowl.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Let cool on the baking sheet for 5 minutes before removing to a cooling rack.
  8. 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.
  9. 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.

Find it online: https://everydaypie.com/lemon-drop-cookies/