Lemon Drop Cookies Recipe
Lemon Drop Cookies Recipe photo by Taste of Home
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Lemon Drop Cookies Recipe

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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
Featured In: Top 10 Lemon Desserts
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:21 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 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

Nutritional Facts

2 each: 120 calories, 5g fat (3g saturated fat), 22mg cholesterol, 97mg sodium, 18g carbohydrate (11g sugars, 0 fiber), 1g protein.


  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.
Originally published as Lemon Drop Cookies in Best of Country Cookies 1999, p37

Sweet White Wine

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

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KT556 User ID: 5658936 245971
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."

marlio User ID: 7937408 239665
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."

tjpb4 User ID: 7203027 214654
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"

JCV4 User ID: 628113 75149
Reviewed Apr. 28, 2014

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

bradleye User ID: 4587681 36029
Reviewed Feb. 14, 2014

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

gone.campin User ID: 1130871 73410
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."

dogcat_8 User ID: 6341559 88897
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."

saralyn_06 User ID: 993350 75132
Reviewed May. 3, 2013

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

oneFitzy User ID: 5803125 88826
Reviewed Mar. 13, 2013

"This was easy and tastes wonderful!"

antadaall User ID: 5206252 25818
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."

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