Lemon Drop Cookies: Recipe and Baking Tips
Written by MasterClass
Last updated: May 2, 2022 • 2 min read
When it comes to simple summer treats, you can’t beat these chewy lemon drop cookies. These brightly flavored bite-sized confections can brighten up any dessert spread.
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What Are Lemon Drop Cookies?
Lemon drop cookies are subtly tangy baked treats made with flour, leavening agents, sugar, milk, and fresh lemon juice and zest. Home cooks of any level can prep and bake these buttery, biscuit-like sugar cookies in just thirty minutes for the ultimate weeknight treat or last-minute bake sale addition.
3 Tips for Making Lemon Drop Cookies
Follow these tips to craft a flavorful batch of lemon cookies:
- 1. Adjust the lemon flavor. For a more tart, citrusy cookie, increase the amount of lemon juice or zest in your recipe or incorporate a small amount of lemon extract. For a subtler lemon flavor, decrease the amount of zest and juice, and incorporate pure vanilla extract into the cookie dough.
- 2. Experiment with additions. Customize these simple cookies with flavorful mix-ins like chopped nuts (try walnuts, pecans, almonds, or hazelnuts), dried fruits (like raisins or dried cranberries), white chocolate chips, or shredded coconut. For an extra layer of lemon flavor, drizzle the cookies with a simple two-ingredient lemon glaze (made only with powdered sugar and lemon juice).
- 3. Store properly. Allow your lemon drop cookies to cool to room temperature before storing them in an airtight container in the refrigerator for up to 5 days. For long-term storage, keep the cooled cookies in an airtight container in the freezer for up to 3 months.
Tasty Lemon Drop Cookies Recipe
makes
24 cookiesprep time
15 mintotal time
30 mincook time
15 minIngredients
Note: The total time does not include 10 minutes of inactive time.
- 1
Preheat the oven to 350 degrees Fahrenheit, and line two baking sheets with parchment paper.
- 2
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar together until they become a light and fluffy mixture, about 3 minutes. (Alternatively, place the ingredients in a large bowl, and use an electric mixer to combine.)
- 3
Add the eggs one at a time to the butter mixture and beat until combined.
- 4
Add the lemon zest and juice to the egg, butter, and sugar mixture. Mix until well incorporated.
- 5
In a separate mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- 6
Add half of the dry ingredients and half of the milk to the butter mixture. Mix until combined.
- 7
Add the remaining flour mixture and milk to the butter mixture. Combine the ingredients until they form a thick and slightly sticky dough.
- 8
Using a small cookie scoop or spoon, drop tablespoon-sized portions of the cookie dough onto the parchment paper–lined baking sheet. Leave 1 inch of space between each cookie.
- 9
Transfer the cookie sheets to the oven and bake until the lemon drop cookies are golden brown and set, about 15–17 minutes.
- 10
Remove the pans from the oven. Let the cookies cool on the baking sheets for 10 minutes.
- 11
Transfer the cookies to a wire rack to cool completely. Dust the cookies with confectioners’ sugar just before serving.
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