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

Lemon Drop Cookies Recipe

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4.5 29
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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
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:21 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 21 servings

Ingredients

  • 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 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.

Directions

  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

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.

Sweet White Wine

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

Reviews for Lemon Drop Cookies

AVERAGE RATING
   (26)
RATING DISTRIBUTION
5 Star
 (19)
4 Star
 (4)
3 Star
 (0)
2 Star
 (2)
1 Star
 (1)
MY REVIEW
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MY REVIEW
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."

MY REVIEW
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"

MY REVIEW
Reviewed Apr. 28, 2014

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

MY REVIEW
Reviewed Feb. 14, 2014

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

MY REVIEW
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."

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