- 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
- 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.
- 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.
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Lemon Drop Cookies
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"awesome cookies - dogcat I used your suggestions- worked great and the lemonheads were perfectly sour- The one recipe last Christmas everyone asked for"
"Great lemon taste, loved them! I always use parchment paper for baking...less mess!"
"Loved this recipe. Delicious tart lemony taste. Definitely use parchment paper - cookies came out perfectly!"
"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."
"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."