Lemon Drop Cookies
User Reviews
5
Lemon Drop Cookies
Description
Lemon Drop Cookies bring together simple cookie ingredients with lemon extract to create a soft, mildly sticky dough that bakes into tender cookies. The dough is refrigerated to maintain shape during baking, ensuring a delicate texture without excessive spreading. Once baked to a pale set finish, the cookies cool completely before a lemon glaze made with confectioner's sugar, milk, and lemon extract is drizzled over them. This glaze adds a refreshing citrus sweetness and a bit of gloss. Sprinkles can be added immediately to adhere while the glaze is still wet, providing a fun visual touch.
The cookies’ lemon profile is subtle but clear, with buttery richness balanced by the tangy glaze. The texture is soft but holds well, ideal for a light treat. They pair nicely with hot beverages or as a simple dessert. Their moderate sweetness and fresh flavor provide a pleasant change from richer baked goods.
Handling the dough gently avoids toughness, and cooling the cookies fully before glazing prevents the icing from melting. Chilling before baking improves the cookies' form, so don't skip that step. Storing them in an airtight container at room temperature keeps them fresh for up to a week. For longer storage, either the dough or baked unglazed cookies can be frozen.
Ingredients
- ½ cup granulated sugar (100g)
- ¼ cup butter (57g) softened
- 3 egg large
- 1 ½ teaspoons lemon extract (or almond or orange extract)
- 2 cups all-purpose flour 260g
- 1 ½ teaspoons baking powder
- 1 pinch salt
For the lemon glaze
- 2 cups confectioner's sugar 260g, powdered
- 3 tablespoons milk
- 1 teaspoon lemon extract
- Sprinkles optional, to decorate
Instructions
- Preheat the oven to 350°F / 175°C. Line two cookie sheets with baking parchment paper.
- Cream sugar and butter in a large mixing bowl, with an electric hand mixer until smooth and fluffy.
- Beat in the eggs and lemon extract.
- Sift in the flour, baking powder, and salt and stir to combine into a smooth dough. It will be slightly sticky.
- Refrigerate the dough for 30 minutes.
- Drop small cookie scoops of the dough (or roll heaped teaspoonfuls into balls) onto a cookie sheet 2-inches apart.
- Bake for 10-12 minutes until set but not browned.
- Transfer the lemon drop cookies to a wire rack to cool completely.
- For the glaze, stir all ingredients together. Glaze by drizzling over the cooled cookies, then add sprinkles.
Notes
- Chilling the dough before baking helps the cookies keep their shape and prevents excessive spreading in the oven.
- Cool cookies completely before applying the glaze to ensure it sets properly and doesn't run off.
- Add sprinkles quickly after glazing so they adhere before the icing dries.
- Store baked lemon drop cookies in an airtight container at room temperature for up to one week.
- Dough can be formed into a disc, wrapped tightly, and frozen for up to three months; baked unglazed cookies can also be frozen for up to six months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 119 kcal
% Daily Value*
| Calories | 119kcal | 6% |
| Carbohydrates | 22g | 7% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 26mg | 9% |
| Sodium | 26mg | 1% |
| Potassium | 48mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 92IU | 2% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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