Lemon Drop Cookies
Total TimePrep/Total Time: 25 min.
Makesabout 3-1/2 dozen
- 1/2 cup butter, softened
- 3/4 cup sugar
- 1 large egg
- 1 tablespoon half-and-half cream
- 1 teaspoon grated lemon zest
- 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 zest. 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.
Nutrition Facts2 each: 120 calories, 5g fat (3g saturated fat), 22mg cholesterol, 97mg sodium, 18g carbohydrate (11g sugars, 0 fiber), 1g protein.
Dec 20, 2017
I didn't have any of the sticking problems others experienced. I used my 1 1/2 tablespoon cookie scoop only made about 17 cookies. They were good, but not "oh my gosh" good. Sorry may be just my taste buds. Oh these are a crunchy cookie.
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.
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.
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
Apr 28, 2014
Great lemon taste, loved them! I always use parchment paper for baking...less mess!
Feb 14, 2014
Loved this recipe. Delicious tart lemony taste. Definitely use parchment paper - cookies came out perfectly!
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.
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.
May 3, 2013
I had problems with the lemon drops melting thru cookie, therefor causing cookie to fall apart
Mar 13, 2013
This was easy and tastes wonderful!
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