Lemon Drop Cookies

The refreshing, partly sweet, partly tart taste of lemon drop cookies makes for a delightful treat any time of year. They’re a breeze to make, with just a handful of ingredients. You can leave them plain (they’re buttery soft, with a tangy lemon flavor just as they are), or add a lemon or vanilla glaze once cooled. Either way, they’re an unexpected but always welcome addition to your dessert table.

Ingredients for Lemon Drop Cookies

• Butter: Be sure to take the butter out of the fridge beforehand, as this recipe requires softened butter.
• Sugar: Regular granulated sugar, coconut sugar, turbinado sugar or even honey are all fine options for enhancing the flavor of lemon drop cookies.
• Eggs: Use large eggs for best results.
• Half-and-half: Thanks to the creamy fat in half-and-half, you’ll have tender, moisture-rich cookies.
• All-purpose flour: Feel free to sub 1:1 gluten free flour if needed.
• Lemon drops: Toss your lemon drops candies in a food processor to reach the necessary fine consistency.
• Baking powder: This is an important leavening agent for a light and airy consistency.
• Salt: Salt is needed for balancing the sweet-and-tart flavors of the lemon drop cookies.

Directions

Step 1: Mix the batter

First, preheat oven to 350°F. Then, in a large bowl or stand mixer, cream together the butter and sugar until light and fluffy. Next, beat in the egg one at a time, then add cream and zest.

Step 2: Make lemon mixture

In a smaller bowl, combine the flour, crushed lemon drops, baking powder and salt. Gradually add this to the creamed mixture and mix well until combined.

Step 3: Bake

Next, drop batter by rounded teaspoonfuls 3 inches apart onto greased baking sheets. Bake for eight to 10 minutes, or until edges are just lightly browned. Cool for two minutes, and then remove to wire racks.

Recipe Variations

• Powder up: Drop still-warm cookies in a bowl of confectioners’ sugar, coating entirely before removing.
• Add a glaze: Once cookies have cooled, add a lemon or vanilla flavored glaze. (To make this lemon flavored, simply replace the vanilla extract with lemon extract).
• Add peppermint: Finely chop peppermint candy canes, sprinkle a touch on top of each raw cookie and then bake.

How to Store Lemon Drop Cookies

You can store lemon drop cookies in a cookie jar on the counter, or in the fridge in plastic wrap or other airtight container.

How long do lemon drop cookies last?

At room temperature, these cookies will last up to 3 days. If stored in the fridge, up to 5 days.

Lemon Drop Cookie Tips

Can I make lemon drop cookies gluten free?

You can make lemon drop cookies entirely gluten free by replacing the all-purpose flour with your favorite 1:1 gluten free flour mix.

Can I serve these warm?

Yes. Lemon drop cookies are just as delicious warm as they are cooled.

What should I serve with lemon drop cookies?

These cookies are delicious on their own as a sweet treat, but they are also delightful in the afternoon with tea, with a mix of other holiday cookies or as a side to a bowl of homemade strawberry ice cream.