Lemon Drop Cookie Recipe

Sydney Marchese
Apr 29
2 min read

A sweet and citrusy butter cookie with the perfect kiss of powdered sugar. This Lemon Drop Cookie recipe is easy and uses fresh lemon zest and juice to develop a citrus tang of deliciousness. This cookie recipe comes together quickly and is a reliable spring favorite.

The perfect Summer Cookie Recipe: The Lemon Drop Cookie

I developed this Lemon Drop Cookie Recipe as part of my Easter Cookie box. I wanted to introduce real citrus flavor for the first real spring holiday of the year. The fresh lemon is subtle but impactful with the perfect balance of sugar and butter to make a chewy yet smooth texture.

There is nothing I love more than including fresh fruit into my baking, especially when the months get warmer. Lemon is a pantry staple and the rest of the ingredients are also kitchen staple, making it easy to make for any home baker!

Lemon Drop Cookie Recipe

Recipe Type: Baking, Cookie Recipe, Summer Baking, Spring Baking, Lemon Cookies, Italian Cookies

Active Time: 40 minutes

Rest Time: 2 hours

Bake Time: 12-15 Minutes

Serving: makes 24 1 oz. Cookies

Ingredients

2 ½ cups Flour
½ tsp Baking Powder
½ tsp Salt
1 Stick of Butter
1 cup White Sugar
2 tbsp. Lemon Zest (2 lemons worth)
3 Whole Eggs
1/2 tsp. Vanilla Extract
3-4 tbsp. Lemon Juice (2 lemons worth)
For Rolling: ½ cup White Sugar &
½ cup Powdered Sugar

Directions

In a medium bowl combine the dry ingredients the flour, baking powder and salt.
Zest the lemon into sugar, in a small bowl with the white sugar zest each lemon and then massage into sugar crystals.
In a mixing bowl with a whisk attachment add butter and combine with sugar and lemon zest mixture. Mix for a 2 minutes until combines and slightly aerated.
Add one whole egg at a time and beat between additions. Batter should be silky and light in color when final egg is mixed, add the vanilla extract and beat until combined.
Add dry ingredients and beat until mostly combined, it’s ok if some flour still clings to the sides.
Juice the zested lemons, about (3-4 tbsp) and pour into batter. Slowly beat juice into batter, the batter will be sticky, you should refrigerate at least 30 minutes before scooping.
Scoop batter into 1 oz. balls and freeze for 1 hour before rolling in sugar.
Roll dough in white sugar first and then coat generously in powdered sugar. Bake at 350 for 12-15 minutes. Cookies will be light in color with a nice dome and firm.

Lemon Drop Cookie Recipe Card

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