How to Make Lemon Drop Cookies

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Lemon Drop Cookies

Bright, soft, and bursting with citrus, lemon drop cookies offer a simple pleasure that feels both nostalgic and refreshingly new. With each bite, you’ll taste a gentle blend of tart lemon and sweet glaze, hidden inside a melt-in-your-mouth cookie. These lemony treats are perfect for casual gatherings, festive occasions, or simply as a pick-me-up on a sunny afternoon.

Whether you’re an avid baker or just starting out, you’ll find this recipe easy to follow and rich with helpful details. We’ll explore each aspect: ingredients, techniques, flavor variations, and tips for perfect results every time. Let’s dive in.

What Are Lemon Drop Cookies?

Lemon drop cookies are soft, cake-like treats that rely on real lemon juice and zest for a burst of natural flavor. The dough forms pillowy mounds when dropped onto a baking sheet, and after baking, the cookies are finished with a zesty lemon glaze that adds a thin, sweet shell and just a hint of crunch. The icing locks in moisture and balances the tartness of the lemon, creating a cookie that tastes as bright as it looks.

You’ll find these cookies at family gatherings, spring brunches, and holiday events, often alongside other citrus or fruit desserts. They’re an everyday delight with wide appeal, thanks to their tender crumb and understated tang.

Ingredients and Their Roles

Selecting the right ingredients shapes both taste and texture. Here are the essentials for classic lemon drop cookies:

For the Cookies:
– All-purpose flour: Provides body and structure.
– Cornstarch: Ensures a tender, melt-in-your-mouth crumb.
– Unsalted butter: Brings richness and helps the cookies remain soft.
– Powdered sugar: Sweetens the dough and keeps the texture soft.
– Fresh lemons (both zest and juice): Impart fresh, lively flavor.
– Vanilla extract: Adds subtle warmth and fragrance.
– Eggs: Binds everything together, giving the cookies their soft, cake-like quality.
– Baking powder: Creates lift for a gentle rise.
– Salt: Balances sweetness and enhances flavor.

For the Lemon Glaze:
– Powdered sugar: Dissolves smoothly for a glossy coating.
– Lemon juice and zest: Deepen the citrus punch and add color.

This combination of fresh lemons and pantry staples ensures every cookie bursts with flavor in every bite.

Tools and Preparation

Gathering the right tools streamlines your baking process and ensures consistent results. Here’s what you’ll need:

• Mixing bowls (medium and large)
• Electric mixer (hand or stand)
• Microplane or fine grater (for zesting lemons)
• Measuring cups and spoons
• Rubber spatula or wooden spoon
• Cookie scoop or tablespoon (for portioning)
• Parchment paper or silicone baking mat
• Baking sheets
• Wire rack (for cooling)
• Whisk (for preparing the glaze)

Before you start, let your butter, eggs, and lemons come to room temperature. This simple step helps ingredients combine smoothly and evenly.

Step-by-Step: How to Make Lemon Drop Cookies

1. Prep Work

Set out all your ingredients. Preheat the oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats for easy clean-up and uniform baking.

2. Cream Butter and Sugar

Place softened butter and powdered sugar into a large bowl. Beat for about 2-3 minutes until the mixture is smooth and creamy. This incorporates air, yielding a lighter cookie.

3. Add Lemon and Vanilla

Add lemon zest, lemon juice, and vanilla extract. Mix until well blended. The aroma will be bright and inviting.

4. Integrate Eggs

Beat in the eggs, one at a time. Continue mixing until the dough appears smooth.

5. Combine Dry Ingredients

In a separate bowl, whisk together flour, cornstarch, baking powder, and salt. Add these dry ingredients to the wet mixture in two batches, mixing on low speed. Scrape the sides and bottom of the bowl with a spatula to ensure even mixing.

6. Shape Cookies

Using a tablespoon or cookie scoop, drop rounded mounds of dough onto prepared baking sheets, spacing them about 2 inches apart. If you prefer, slightly flatten each mound with damp fingers for even baking.

7. Bake

Bake for 9-11 minutes. The cookie edges will set, but the centers should stay soft and pale. Avoid overbaking to maintain the signature tender texture.

8. Cool

Let cookies rest on the baking sheet for 2-3 minutes. Then, transfer to a wire rack to cool completely. This step prevents them from continuing to cook and helps maintain their softness.

9. Glaze

Combine powdered sugar, lemon juice, and additional zest in a medium bowl. Whisk until smooth. Once cookies are cool, dip the tops into the glaze or use a spoon to drizzle over each cookie. Place cookies back on the rack or parchment and allow the glaze to set—this should take 20-30 minutes.

10. Enjoy or Store

Serve the cookies as soon as the glaze sets, or store them in an airtight container to preserve softness.

Tips for Best Results

A few simple tweaks and habits make all the difference when baking lemon drop cookies. Here are several:

• Measure Flour Accurately: Lightly spoon flour into your measuring cup, then level it off. Packing flour leads to dense cookies.
• Use Fresh Lemons: Bottled juice lacks the brightness and oils of fresh fruit. Use a microplane to take only the yellow zest, avoiding bitter white pith.
• Room Temperature Ingredients: Softened butter and room-temperature eggs yield a smoother, more unified dough.
• Don’t Overmix: Stop the mixer as soon as the dry ingredients disappear into the wet. Overmixing can create tough cookies.
• Cool Before Glazing: The glaze adheres better to fully cooled cookies, creating a thin, snappy crust that won’t melt off.

Flavor Variations and Add-Ins

Customizing lemon drop cookies is simple. Here are a few ideas for add-ins you can incorporate before baking:

• White Chocolate Chips: Add up to 1 cup for creamy sweetness.
• Nuts: Finely chopped toasted almonds, pistachios, or pecans give a crunchy contrast. Use ½ cup.
• Berries: Sprinkle in freeze-dried blueberries or raspberries for extra tartness without adding moisture.

If you want a stronger citrus aroma, substitute a splash of orange or lime zest for some of the lemon. Herbal notes from fresh thyme or basil pair elegantly with lemon, too—add just a teaspoon, finely chopped.

How to Store and Freeze Lemon Drop Cookies

Proper storage keeps your cookies fresh and flavorful.

• At Room Temperature: Store in a sealed container up to 3 days. Separate layers with parchment to keep the glaze intact.
• Refrigerator: Cookies will last 4-5 days. Allow to come to room temperature before serving for best texture.
• Freezer: Cool cookies completely. Wrap tightly in plastic wrap or place in a zip-top bag, then freeze up to 2 months. Thaw at room temperature or warm gently in a low oven.

To freeze the dough, scoop cookie portions onto a lined tray, freeze until solid, then store in a freezer-safe bag. When ready to bake, place frozen mounds directly on a prepared baking sheet, adding 1-2 minutes to the bake time.

Creative Serving Ideas

Lemon drop cookies work beautifully on dessert platters or as accents to tea or coffee. Here are a few ways to elevate your presentation:

• Arrange with other citrus desserts like lime bars or orange slices for a colorful spread.
• Stack cookies in clear bags, tie with ribbon, and share as homemade gifts.
• Serve alongside a chilled lemon or raspberry sorbet for a refreshing pairing.

For holiday gatherings or special occasions, tint a portion of the glaze with natural food colors and decorate with candied lemon peel or edible flowers.

Lemon Drop Cookie Recipe Card

For the Glaze:

Lemon drop cookies are a true celebration of citrus—delicate, cheerful, and forever welcome on the table. With their ease of preparation, flexible variations, and bold flavor, they might just become a new favorite in your home baking repertoire. Try them once, and you’ll find yourself coming back to their light crumb and bright lemon glaze, no matter the season.

Lemon Drop Cookies

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4.7 from 5 votes

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Course: Cookies / Cuisine:

Prep Time

Cooking Time

Servings 20 servings

Calories

This project focuses on the integration of renewable energy. It also aims to develop advanced smart grid technology. The research analyzes energy storage solutions. Additionally, it explores the potential for decentralized power generation.

Ingredients

• 1 cup powdered sugar
• 2 cups butter, softened
• 1/2 cup cornstarch
• 2 tablespoons lemon zest (about 3 lemons)
• 2-3 tablespoons lemon juice
• 1 tablespoon vanilla extract
• 2 teaspoons lemon zest
• juice 1/2 lemon, optional (about 2 tablespoons)
• 1 cup powdered sugar
• 3 1/2 cups all-purpose flour

Instructions

1. Preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper.
2. In a large bowl, beat together the butter and powdered sugar with an electric mixer on medium speed. Stir in flour, cornstarch, lemon zest, and vanilla and mix well. If the dough is dry, add the lemon juice.
3. Form the dough into 3/4-inch balls and place them on the prepared cookie sheet about 1 1/2 inches apart. Flatten them a little with your palm.
4. Bake in the preheated oven for 9 to 11 minutes, or until edges are lightly browned. Allow the cookies to rest for 2 minutes and then transfer to a wire rack to cool completely.
5. For the icing, whisk together 1 cup powdered sugar, lemon juice, and zest in a separate bowl. If the mixture is too thick, add more lemon juice. If it's too thin, add powdered sugar to thicken.
6. Once cookies have cooled, dip the tops in icing and place back on the parchment paper. Give the icing 15 to 30 minutes to set. The cookies will need to set for at least 24 hours for the icing to fully dry. But if you're not too worried about the icing being a little wet, feel free to enjoy right away!