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Lemon Drop Cookies are soft and chewy with just the right amount of lemon goodness thanks to lemon drop candy. A lemon glaze adds even more lemon flavor.
Why You’ll Love This Recipe!
Lemon Flavor: I think if I had to pick one all time favorite flavor it would be LEMON! Today’s recipe for Lemon Drop Cookies was the first lemon cookie recipes I ever shared on the blog. I originally shared this recipe just a few months after I started this blog in 2007. I have been making them ever since.
Perfect Texture: These cookies have the perfect balance of crispy edges and a soft, chewy middle. They are perfection.
Ingredients Needed
- Granulated Sugar
- Butter, salted
- Eggs
- Vanilla Exract
- Lemon extract
- All Purpose Flour
- Baking Soda
- Baking powder
- Salt
- Lemons
- Lemon drops
- Powdered Sugar
Are Lemon Drops The Same Thing as Lemon Heads?
They are not the same thing. You need to use Lemon Drops, NOT Lemon Heads.
How to Make Lemon Drop Cookie Recipe
- Preheat oven to 350 degrees F
- Cream sugar with butter in your stand mixer with the paddle attachment until light and fluffy. You can also use a hand mixer
- Add eggs and flavoring and blend well.
- Sift dry ingredients and gradually add to wet mixture.
- Add lemon zest and crushed lemon drops.
- Form the dough into balls and place on a parchment paper lined cookie sheet. Bake at 350 degrees F for 10-12 minutes.
- While they are baking mix up your lemon glaze.
- After the cookies have cooled on a wire rack, add glaze to cookie. You want the glaze slightly runny spreading consistency.
- If you like, sprinkle the glaze while it is still wet with some additional crushed lemon drops.
Tips from leigh Anne
- These cookies spread quite a bit when they back so I make them fairly small using a small cookie scoop (about 1 1/2 Tbsp)and only put 9 on a cookie sheet at a time.
- Always use fresh lemon juice for the best flavor.
- Bake just until they begin to turn golden brown around the edges.
- You want the glaze soft enough that it will spread a bit after you frost the cookie and form a glossy top.
Frequently Asked Questions
What is the best way to store leftover lemon drop cookies?
Keep them stored at room temperature in an airtight container. They will last 3-4 days. You an also freeze baked cookies using the directions in this post. If you want to freeze the cookie dough follow the directions here. If it is humid where you live, keep the cookies stored in the refrigerator to prevent the icing from getting too soft.
Can I use something other than lemon?
You could use another citrus flavored hard candy if you like. Just switch out the lemon extract for the appropriate flavor extract and use the zest from that fruit.
For other lemon goodness try these:
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Lemon Drop Cookies
Ingredients
- 1 cup sugar
- 3/4 cup butter salted, softened
- 1 eggs
- 1 tsp vanilla
- 1/2 tsp lemon extract
- 2 cups all purpose flour plus 2 Tbsp.
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- finely chopped zest of 1 lemon about 1 Tbsp.
- 3 oz. lemon drops 1/2 cup uncrushed
- 3-4 cups powdered sugar
- juice of 1 -2 lemons
Instructions
- Preheat oven to 350 degrees
- Cream sugar and shortening in your mixer with the paddle attachment until light and fluffy.
- Add eggs and flavoring and blend well.
- Sift dry ingredients and gradually add to wet mixture.
- Add lemon zest and crushed lemon drops.
- Roll in balls and bake on a parchment paper lined baking sheet for 10-12 minutes or until they just begin to brown around the edges.
- Let them cool on a cooling rack before frosting.
- Whisk together powdered sugar and lemon juice to make a glaze.
- Frost cookies, the glaze should be thick enough not to run off the cookie but soft enough it will spread a bit and form a shiny smooth top.
Tips & Notes:
- These cookies spread quite a bit when they back so I make them fairly small using a small cookie scoop (about 1- 1 1/2 Tbsp)and only put 9 on a cookie sheet at a time.
- Always use fresh lemon juice for the best flavor.
- Originally I made these cookies with 2 cups of flour when I lived at sea level. When I moved to 5,000 feet elevation I found they spread too much so I added 2 Tbsp of additional flour.
- Bake just until they begin to turn golden brown around the edges.
- You want the glaze soft enough that it will spread a bit after you frost the cookie and form a glossy top.
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Nutrition Facts:
Julie Spady says
Mmmmm!!!
Leigh Anne says
Thanks Julie!
Leigh Anne says
Jackie,
I actually responded to you via email as soon as I got the comment and the email was returned to me. Not sure why. Be sure and let them dry really well before you pack them and then you can even layer some wax paper between each cookie and that will help also.
Sorry you didn’t get my initial email.
Jackie says
Hi Leigh Anne
I want to pack these cookies up in put them in a cookie box, how do you pack them so the icing does not stick to the bottom of the cookies.
Sondi Brown says
I have a fantastic Molasses Crinkles Cookie Recipe that everyone always wants. Can’t wait to try the Lemon Cookie – I love lemon!!
Katherine says
Hi Leigh Anne,
Thanks for posting on my blog! I know exactly who you are because Allison’s sister Annie told me you might contact me if you needed help setting up your blog, which you obviously didn’t because your blog looks awesome! I’m so flattered you read my blog and that you posted this recipe! If you’re looking for new cookie recipes, I have one to suggest. (Maybe you already know about it.) Go online and look up a recipe for snickers cookies- they are peanut butter cookies and you take the dough and wrap it around a Snickers Mini. They are sinful but a big crowd-pleaser. 🙂 I’ll probably feature them on my blog sometime, but I thought I’d let you know. What a fun tradition!! You have a beautiful family. I’ll be checking in on you!