Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Soft and buttery lemon drop cookies with a bright and fresh lemon flavor, topped with a sweet and tangy lemon glaze. These Italian-inspired bite-sized cookies are perfect for enjoying a refreshing citrus taste any time of year.

  • Total Time: 56 minutes
  • Yield: 30 cookies 1x

Ingredients

Scale
  • 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
  • 1½ cups (180 g) powdered sugar (for lemon glaze)
  • 2 – 3 tablespoons (30 – 45 ml) lemon juice (for lemon glaze)

Instructions

  1. In a bowl, whisk together the flour, baking powder, and salt until well blended.
  2. Using a stand mixer with paddle or electric hand mixer, mix granulated sugar and lemon zest until the texture feels like wet sand.
  3. Cream the room temperature butter into the lemon sugar until fully combined—about 3 to 4 minutes on medium speed.
  4. On low speed, beat in the egg, your choice of extract (lemon or vanilla), and lemon juice until smooth.
  5. Fold in the dry ingredients just until barely mixed.
  6. Cover and chill dough for 30 to 60 minutes.
  7. While the dough chills, preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper.
  8. Use a cookie scoop to drop 1 tablespoon (15 ml) portions of dough onto the baking sheets, spacing them 2 inches apart.
  9. Bake the cookies for 11 to 13 minutes, until the bottoms are very lightly golden.
  10. Remove from the oven and let them sit on the baking trays for 3 to 4 minutes before transferring to a wire rack to cool completely.
  11. Mix 2 to 3 tablespoons (30 to 45 ml) lemon juice with 1½ cups (180 g) powdered sugar until smooth.
  12. Drizzle this glaze over the cooled cookies for a bright, zesty finish.

Notes

Store cookies in an airtight container at room temperature for up to 3 to 4 days for best freshness., Prepare dough up to 2 days ahead; wrap tightly and refrigerate., Freeze fully cooled cookies without glaze in an airtight container for up to 2 months., Thaw frozen cookies at room temperature before applying fresh glaze., Use a cookie scoop for uniform size and even baking., Allow cookies to cool completely before glazing to prevent melting glaze.

  • Author: Laura
  • Prep Time: 15 minutes
  • Cook Time: 11 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: Approximately 70-90 calories per cookie (estimated)
  • Fat: Approximately 3.5g per cookie (estimated)
  • Carbohydrates: Approximately 12g per cookie (estimated)
  • Protein: Approximately 1g per cookie (estimated)