Easy Lemon Drop Cookies Recipe

3 4 5
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Easy Lemon Drop Cookies Recipe

Read Reviews
3 4 5
Publisher Photo
No one would suspect that these adorable, glazed cookies are low in fat. Jalayne Luckett bakes up the cute citrus bites in her Marion, Illinois kitchen.
MAKES:
42 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min./batch + cooling
MAKES:
42 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min./batch + cooling

Ingredients

  • 2 eggs
  • 1 cup sugar
  • 2 teaspoons grated lemon peel
  • 2 teaspoons lemon extract
  • 1-1/3 cups all-purpose flour
  • 1 teaspoon baking powder
  • GLAZE:
  • 1-1/2 cups confectioners' sugar
  • 1 to 2 tablespoons lemon juice

Directions

In a small bowl, beat eggs until frothy. Beat in the sugar, lemon peel and extract. Combine flour and baking powder; gradually add to sugar mixture and mix well.
Drop by teaspoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 325° for 10-12 minutes or until lightly browned. Cool completely on baking sheets before removing to wire racks.
For glaze, in a small bowl, combine confectioners' sugar and enough lemon juice to achieve desired consistency; drizzle over cookies. Yield: 3-1/2 dozen.
Originally published as Lemon Drop Cookies in Light & Tasty April/May 2006, p27

Nutritional Facts

1 each: 54 calories, 0 fat (0 saturated fat), 10mg cholesterol, 13mg sodium, 12g carbohydrate (9g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 starch.

  • 2 eggs
  • 1 cup sugar
  • 2 teaspoons grated lemon peel
  • 2 teaspoons lemon extract
  • 1-1/3 cups all-purpose flour
  • 1 teaspoon baking powder
  • GLAZE:
  • 1-1/2 cups confectioners' sugar
  • 1 to 2 tablespoons lemon juice
  1. In a small bowl, beat eggs until frothy. Beat in the sugar, lemon peel and extract. Combine flour and baking powder; gradually add to sugar mixture and mix well.
  2. Drop by teaspoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 325° for 10-12 minutes or until lightly browned. Cool completely on baking sheets before removing to wire racks.
  3. For glaze, in a small bowl, combine confectioners' sugar and enough lemon juice to achieve desired consistency; drizzle over cookies. Yield: 3-1/2 dozen.
Originally published as Lemon Drop Cookies in Light & Tasty April/May 2006, p27

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Reviews forEasy Lemon Drop Cookies

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MY REVIEW
Scheffelman User ID: 7295614 139270
Reviewed Jun. 8, 2013

"I found these cookies lacked in many ways.

I appreciate the effort to eliminate fat, but that might just be what was lacking. Sometimes all sugar and no fat or fiber as a balancer can cause an un-even taste."

MY REVIEW
mrsben User ID: 6092497 88058
Reviewed Jul. 9, 2011

"I tried these cookies and found that their consistency once baked, was more like a meringue. In other words EXTREMELY sweet! I did use a teaspoon of batter as recommended, however the recipe only yielded 27 morsels. Also, I do have a brand new stove and they took 15 minutes to bake. In summary, they were okay if you like 'sweet' but I personally will not make them again."

MY REVIEW
HannahMatro User ID: 5078283 68838
Reviewed Apr. 30, 2010

"These cookies were the most disgusting things I have ever eaten. They tasted like sugar and flour. I would not recommend making them."

MY REVIEW
wandawn User ID: 4311050 68832
Reviewed Aug. 3, 2009

"I had troublb taking the cookies off the baking sheet after they were completely cool. They came off easier if I left them set for only 2 mins. Tom"

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