Lemon Drop Cookies: Recipe and Baking Tips

• ½ cup unsalted butter, room temperature
• ½ cup granulated sugar
• 2 large eggs, room temperature
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¼ cup milk
• Powdered sugar, for serving

Note: The total time does not include 10 minutes of inactive time.

1. 1

   Preheat the oven to 350 degrees Fahrenheit, and line two baking sheets with parchment paper.

2. 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. 3

   Add the eggs one at a time to the butter mixture and beat until combined.

4. 4

   Add the lemon zest and juice to the egg, butter, and sugar mixture. Mix until well incorporated.

5. 5

   In a separate mixing bowl, whisk together the flour, baking powder, baking soda, and salt.

6. 6

   Add half of the dry ingredients and half of the milk to the butter mixture. Mix until combined.

7. 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. 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. 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. 10

    Remove the pans from the oven. Let the cookies cool on the baking sheets for 10 minutes.

11. 11

    Transfer the cookies to a wire rack to cool completely. Dust the cookies with confectioners’ sugar just before serving.

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