Lemon Drop Cookies
User Reviews
5
Lemon Drop Cookies
Description
Lemon Drop Cookies are made by creaming together butter and granulated sugar until fluffy, then blending in egg, vanilla, milk, and fresh lemon zest. Dry ingredients including flour, baking powder, and salt are gently mixed in last, producing a very liquid batter that bakes into soft, tender cookies with lightly golden edges. The addition of fresh lemon zest and juice introduces a bright citrus note throughout the cookie. After baking, cookies are finished with a simple glaze of powdered sugar and freshly squeezed lemon juice that hardens slightly, giving a sweet and tangy coating.
These cookies have a delicate crumb and moisture from the milk, making them lightly cakey rather than crisp. Their citrus flavor makes them a good choice for spring or summer baking or any time you want a bright, sweet cookie. They pair well with tea, coffee, or cocktails and can be served as a dessert or snack.
When using a standard 1-inch cookie scoop, this recipe yields about two dozen cookies. After glazing and cooling, store the cookies covered at room temperature to keep them fresh for up to a week.
Ingredients
Lemon Drop Cookies
- ¼ cup butter softened (½ stick, unsalted
- 1/3 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract pure
- ½ cup milk
- 1 tablespoon lemon from about 2-3 lemons, depending on size, zest
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon kosher salt
Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoon lemon juice freshly squeezed
Instructions
- Preheat the oven to 375°F. Line a baking sheet with parchment paper or a nonstick baking mat, and set aside.
- In the bowl of a stand mixer (or in a large bowl with a hand mixer) with the paddle attachment, cream the butter and sugar together for 2-3 minutes, until light and fluffy.
- Break the egg, and drop it in. Measure in the vanilla, too, and blend until smooth and well-combined, another 2-3 minutes.
- Pour in the milk and the lemon zest, blending until smooth. (The batter will be very liquidy at this point. It's supposed to be, so don't fret.)
- Whisk together the flour, baking powder and salt in another bowl, and sprinkle it on top of the wet ingredients. Turn on the stand mixer, and mix the dry ingredients into the wet ingredients until just combined.
- Dollop the cookies onto the prepared baking sheet about 1 ½" apart using a cookie scoop.
- Transfer the cookies to the oven, and bake for 10-12 minutes, or until the cookies are golden brown.
- Transfer cookies to a cooling rack.
- Make the glaze by whisking together the powdered sugar and lemon juice until smooth. (This can be done in a blender if you're afraid that it will be lumpy.)
- Drizzle the glaze over the cookies once they have cooled, then enjoy the cookies at room temperature!
Notes
- Batch size yields approximately 24 cookies using a 1-inch scoop.
- Cookies should be fully cooled and glaze hardened before storing.
- Store cookies covered at room temperature to keep fresh up to one week.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 90 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 90kcal | 5% |
| Carbohydrates | 16g | 5% |
| Protein | 2g | 4% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Cholesterol | 13mg | 4% |
| Sodium | 90mg | 4% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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