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Lemon Drop Cookies Recipe

Lemon Drop Cookies Recipe

After we'd visited at her house, my sister sent a "care" package for the trip home. Tucked inside were these delightful cookies. Crushed lemon drop candies and grated lemon peel lend to the refreshing taste. —Pat Zimmerman, Midland, Texas
TOTAL TIME: Prep/Total Time: 25 min. YIELD:21 servings


  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 1 tablespoon half-and-half cream
  • 1 teaspoon grated lemon peel
  • 1-1/2 cups all-purpose flour
  • 1/2 cup finely crushed lemon drops
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt


  • 1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, cream and peel. Combine the flour, lemon drops, baking powder and salt; gradually add to the creamed mixture and mix well.
  • 2. Drop by rounded teaspoonfuls 3 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks. Yield: about 3-1/2 dozen.

Nutritional Facts

2 cookies equals 120 calories, 5 g fat (3 g saturated fat), 22 mg cholesterol, 97 mg sodium, 18 g carbohydrate, trace fiber, 1 g protein.

Reviews for Lemon Drop Cookies

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Reviewed Mar. 24, 2016

"To last12Ecrew -- Try placing in sink and running hot Tap water over those cookie sheets -- or let the sheets sit with hot water and/or hot, wet paper towels on them."

Reviewed Dec. 17, 2015

"I tripled the recipe but only had a cup of crushed lemon drops so I added a half cup of Country Time dry Lemonade mix. This combination made about 4 1/2 dozen, two inch wide cookies, just the size I prefer. However they took between 12-15 minutes to bake."

Reviewed Dec. 12, 2014

"awesome cookies - dogcat I used your suggestions- worked great and the lemonheads were perfectly sour- The one recipe last Christmas everyone asked for"

Reviewed Apr. 28, 2014

"Great lemon taste, loved them! I always use parchment paper for baking...less mess!"

Reviewed Feb. 14, 2014

"Loved this recipe. Delicious tart lemony taste. Definitely use parchment paper - cookies came out perfectly!"

Reviewed Dec. 18, 2013

"A new family FAVORITE! I used Brach's Lemon Drops. After putting the unopened package into a quart size Zip-Loc freezer bag, I bashed them with my meat tenderizer. Then I pulverized them into a powder in my miniature food processor. I did not have half and half on hand, so I substituted vanilla coffee creamer and the cookies are amazing! I baked them on parchment paper (thanks to all who suggested that) and I had no problems with them sticking."

Reviewed Jun. 12, 2013

"This cookies are fantastic!! I used Lemonheads candy for the lemon drops. Try looking for them in your local dollar store which seems to have a large selection of candy. That is where I found mine. Some reviewers had trouble with these cookies so I will share my secrets to a great cookie: first USE PARCHMENT PAPER!!! I cannot say that enough! The recipe says to "grease" a cookie sheet...there isn't enough grease in the world that will prevent these cookies from sticking! Use parchment paper, and they will slide off your pan easily. Next, to get the candies the right size, first put them in a freezer-safe (it's thicker) zip lock bag. Smash them with a hammer. The candies actually cut through the bag. Once half smashed, put them in a food processor and pulverize them. I used the zest of one lemon for a double recipe along with the juice of half a lemon. It really added to the flavor. After baking, leave the cookies cool for about 2 minutes on the pan then transfer to a wire cooling rack that is COVERED WITH PARCHMENT PAPER. Do NOT put the cookies directly on the wire rack; they will stick. I even tried wax paper. The cookies stuck to the wax paper! Parchment is the way to go. Once I put that down, they slid off the pan and easily slid off the cooling rack. The cookies taste great and I will definitely make them again, but parchment paper is the key to a successful recipe."

Reviewed May. 3, 2013

"I had problems with the lemon drops melting thru cookie, therefor causing cookie to fall apart"

Reviewed Mar. 13, 2013

"This was easy and tastes wonderful!"

Reviewed Mar. 12, 2013

"Very yummy! I added a little yellow food coloring for appearance and a teaspoon of lemon extract to enhance the flavor. The whole family chowed them, so I am off to the kitchen to make a second batch. My son, who is not into sweets, wants the recipe."

Reviewed Dec. 22, 2012

"I HIGHLY advise either using parchment paper, nonstick sheets, or nonstick spray. I was able to smash the candies up pretty well, but they melted to all 3 of my cookie sheets. This made it nearly impossible to scrape the cookies off without mangling them. I am also upset by the fact that I have 3 AirBake cookie sheets with melted candy stuck to them and trying to figure out how to get it off without damaging my cookie sheets. The cookies are beyond delicious, but next time I'll make lemon bars."

Reviewed Dec. 16, 2012

"These cookies are so yummy!. The tang of the lemon drop pieces is great. I put the candies in a Ziploc bag and crushed them with my meat mallot. It was quick and easy. I used parchment paper on my cookie sheets. I had no problem with my cookies sticking or crumbling. I didn't have lemon peel, so I used 1/2 teaspoon lemon extract."

Reviewed Apr. 2, 2012

"The flavor of the cookies is good, but they are almost impossible to get off the cookie sheet. Half of the candies I chopped up in the food processor, which was very noisy but worked pretty well. The other half I used a hammer. I thought the pieces were small enough, but unless you can chop the candies as fine as sugar, they'll melt and stick to the pan. Less than half turned out pretty enough to take to the bake sale."

Reviewed Mar. 25, 2012

"Very good and wonderful lemon flavor."

Reviewed Feb. 23, 2012

"very easy and very tasty and flavorable."

Reviewed Jan. 8, 2012

"I made these cookies yesterday and followed the directions. However, even after spraying the cookie sheets and letting them cool they fell apart when I removed them. They taste wonderful but they are now very limp and sticking together. I have no idea what I did wrong."

Reviewed Dec. 31, 2011

"I made these today for New Years, very good cookies. I had trouble finding lemon drops too but eventually found them in the Brachs Candy Display at Walmart. I used my cheap rolling pin to crush the drops instead of the vintage rolling pins I use regularly and was glad I did because these drops were very hard to crush and marked up the rolling pin. If someone has a better way to crush these please let me know. I love anything lemon so next time I might double the lemon peel and lemon drops."

Reviewed Dec. 28, 2011

"As one reader suggested I added 1 tbl. flour.  I prefer cake-like cookies to flat crispy cookies so this way I could roll the tbl. of dough into a ball before baking.  Note I used 1 tbl. instead of the teas. the  recipe suggests.  It yielded 2 1/2 doz. cookies.  I will definitly make again.  found the lemon drop cookes at Publix & crushed in the food processor."

Reviewed Dec. 25, 2011

"Made these yesterday, for our Christmas get-together. I looked and looked for lemon drop candies but couldn`t find them so I bought 3 bags of fruit flavoured Life Savers (the ones that are larger than usual, individually wrapped) and got just the right amount of crushed candy. They are really, really good! I crushed the candy with a hammer, maybe I`ll try the blender next time...

Mine also flattened somewhat, would it really prevent that to add a bit of flour? Regardless, they look nice (I added coloured red and green sugar on top) and taste wonderful (I was hard not to eat more than one!). The idea of using candy canes, or perhaps others, opens up loads of possibilities!
Merry Christmas!"

Reviewed Dec. 22, 2011

"I finally found the lemon drops at Walgreens. They were very easy to crush in the blender. I would suggest baking one test cookie as I feel mine could have used another tablespoon or so of flour as they spread like Mexican lace cookies. The flavor is excellent and I will definitely make them again."

Reviewed Dec. 21, 2011

"These are very good. Only let them cool down before trying to remove from pan or they will stick."

Reviewed Dec. 21, 2011

"I ran across this recipe a few years ago - and I find that the lemon reminds me of spring. So when this Christmas rolled around - I used this recipe but instead of crushing up lemon drops - I crushed up a box of 99 cent candy canes. The turned out GREAT and they were so festive with the candy cane melted inside the cookie. VERY GOOD!"

Reviewed Dec. 21, 2011

"i change up a little bit,i didn't put the candy lemon drop,i just put 1 tablespoon of lemon zest and 1 tbsp of orange zest,some drops of lemon juice and orange juice,1/4 cup of splenda,1/4 brown sugar,1/4regular sugar,and it was better than the original recipe,it woth to try it."

Reviewed Jul. 26, 2011

"Yummy! I didn't have half and half, so I substituted a tablespoon of sour cream. These are just as good as they sound!!"

Reviewed Apr. 13, 2011

"What is the best way to crush the lemon drop candy? Thank you"

Reviewed Apr. 12, 2011

"Do these cookies come out soft or crunchy/crisp??"

Reviewed Apr. 12, 2010

"These were super yummy and very easy to make! Highly recommended if you like lemon flavor."

Reviewed Mar. 30, 2010

"Lemon drop cookies is a recipe my family absolutely loves. It turns out so light and delicate, these cookies are a keeper for sure. We make them whenever we have the right ingredients and it's definitely going in my recipe box."

Reviewed Dec. 16, 2009

"I searched high and low for lemon drop candy just to make this recipe. It was definately worth it!! They have the perfect lemon taste!"

Reviewed Nov. 18, 2009

"If you love lemon, make these! This were a hit at a cookie exchange. Very easy to make. This is now one of my favorite recipes. I now keep lemon drops in the pantry, so I can make these cookies anytime!"

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Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.