Ingredients
Scale
- Lemon Drop Cookies
- 2¼ cups (270 g) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup (200 g) granulated sugar
- Zest of 2 lemons
- ¾ cup (170 g) unsalted butter, room temperature
- 1 large egg, room temperature
- 1 teaspoon lemon or vanilla extract
- 1 tablespoon (15 ml) lemon juice
- Lemon Glaze
- 1½ cups (180 g) powdered sugar
- 2–3 tablespoons (30–45 ml) lemon juice
Instructions
- In a bowl, whisk together flour, baking powder, and salt.
- In a mixer, combine granulated sugar and lemon zest until it resembles wet sand.
- Cream butter with lemon sugar for 3–4 minutes until light. Mix in egg, extract, and lemon juice.
- Add dry ingredients and mix just until combined. Cover and chill dough for 30–60 minutes.
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper.
- Scoop about 1 tablespoon of dough onto sheets, spacing 2 inches apart.
- Bake for 11–13 minutes until bottoms are lightly golden.
- Cool on rack. Mix powdered sugar with lemon juice to make glaze and top cooled cookies.
Notes
- Store cookies in an airtight container at room temperature for up to 3–4 days.
- Room temperature ingredients ensure a smooth dough.
- Chilling helps prevent spreading.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American