Lemon Drop Cookies Recipes

LEMON DROP COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.
• In a large bowl, beat together the butter and 1 cup powdered sugar with an electric mixer on medium speed. Stir in flour, cornstarch, lemon zest, and vanilla and mix well.
• Form the dough into 3/4-inch balls and place them on the prepared cookie sheet about 1 1/2 inches apart. Flatten them a little with your palm.
• Bake in the preheated oven for 9 to 11 minutes, or until edges are lightly browned. Allow the cookies to rest for 2 minutes and then transfer to a wire rack to cool completely.
• For the icing, whisk together 1 cup powdered sugar, lemon juice, and zest in a separate bowl. If the mixture is too thick, add more lemon juice. If it's too thin, add powdered sugar to thicken.
• Once cookies have cooled, dip the tops in icing and place back on the parchment paper. Give the icing 15 to 30 minutes to set. The cookies will need to set for at least 24 hours.
• The icing to fully dry. But if you're not too worried about the icing being a little wet, feel free to enjoy right away!

LEMON DROP COOKIES

Steps:

• Make Cookie: Combine the 1/2 pound butter and confectioner's sugar in a mixer bowl. Beat together for 30 seconds.
• Add flour and mix well.
• Using 1 1/2 - 2 teaspoons dough per cookie, roll into balls and place an inch or 2 apart on a greased or parchment lined baking sheet.
• Using a glass coated with cooking spray or your hand (I just use my fingers), lightly flatten the balls into a circle. Using your thumb or the back of a 1/4 teaspoon measuring spoon, create a dent in the center of each cookie.
• Bake in preheated 350 oven 10-12 minutes. Remove to rack and cool.
• Make lemon Curd: In a small non-reactive saucepan, combine the egg, granulated sugar, 1 1/2 T. butter, lemon juice and lemon rind. Cook over medium-low heat, stirring constantly until thick and bubbly. Or, use a double boiler. Let cool 5 minutes. Spoon @ 1/2 t. curd into dent of each cookie. Sprinkle with confectioners sugar if desired.

LEMON DROP COOKIES

Steps:

• 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.

LEMON DROP COOKIES

Steps:

• Heat oven to 350°F. Lightly grease cookie sheets; set aside.
• Combine sugar and 1/2 cup butter in bowl; beat at medium speed until creamy. Add all remaining cookie ingredients except white baking chips. Beat at medium speed until smooth. Stir in white baking chips, if desired.
• Drop dough by rounded teaspoonfuls, 1 inch apart, onto prepared cookie sheets. Bake7-9 minutes or until edges just begin to brown. Remove cookies to cooling rack; cool completely.
• Combine all frosting ingredients in bowl. Beat at medium speed until creamy. Frost cooled cookies. Decorate as desired.

MELT-IN-YOUR-MOUTH LEMON DROP COOKIES

Steps:

• Heat the oven to 350°F
• In large bowl, beat butter and 1 cup powdered sugar with electric mixer on medium speed. Stir in flour, cornstarch, lemon zest and vanilla until well blended.
• Shape dough into 3/4-inch balls and place about 1 1/2 inches apart on a parchment-lined cookie sheet and flatten a little.
• Bake 9 to 11 minutes, or until edges are light golden brown. Remove carefully from cookie sheet to wire rack. Cool completely.
• Whisk together 1 cup powdered sugar, lemon juice, and zest in a small bowl. Stir in additional juice if necessary, or powdered sugar to thicken.
• Dip the tops of the cooled cookies in icing and place on the parchment paper that you baked the cookies on, to harden.

LEMON COOKIES FROM SCRATCH

Steps:

• Cream sugar, butter, and lemon zest together in a large bowl using an electric mixer until light and fluffy, about 3 minutes.
• Combine eggs, lemon juice, and vanilla extract in a cup; mix using a fork until combined. Beat into egg mixture slowly on low speed.
• Whisk flour, baking powder, and salt together in a medium bowl. Add to egg mixture slowly on low speed until just combined. Do not overbeat; dough will be sticky. Cover and chill dough in the refrigerator for 30 minutes; it will still be sticky after chilling.
• Preheat the oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper.
• Form dough into balls using a cookie scoop or tablespoon and roll each in powdered sugar. Place onto the prepared baking sheets, spacing 2 inches apart. Lightly smash each ball down using your hand.
• Bake in the preheated oven until the middle of each cookie is just barely set, 11 to 12 minutes. Let cool on a wire rack completely before storing in an airtight container.

EASY LEMON DROP COOKIES

Steps:

• In a small bowl, beat eggs until frothy. Beat in the sugar, lemon zest and extract. Combine flour and baking powder; gradually add to sugar mixture and mix well. , Drop by teaspoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 325° for 10-12 minutes or until lightly browned. Cool completely on baking sheets before removing to wire racks. , For glaze, in a small bowl, combine confectioners' sugar and enough lemon juice to achieve desired consistency; drizzle over cookies.

ITALIAN LEMON DROP COOKIES

Steps:

• HEAT oven to 375°F. Coat baking sheet lightly with no-stick cooking spray. Combine flour, sugar and baking powder in a large bowl. Add shortening. Beat with electric mixer on low speed until shortening is completely blended into flour mixture. Add milk, egg and lemon extract, mixing just until blended.
• ROLL dough into 1-inch balls. Place 1-inch apart on prepared baking sheet. Bake 10 to 12 minutes or until lightly browned. Cool completely on baking sheet on wire rack.
• For frosting, BEAT powdered sugar, shortening, 2 tablespoons warm milk and lemon extract in medium bowl with electric mixer on low speed until blended. Beat in additional warm milk, a little at a time, until desired consistency. Spread on top of cookies.

SOFT LEMON COOKIES FROM SCRATCH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet with cooking spray.
• Cream sugar and butter in a bowl with an electric mixer on medium speed until light and fluffy. Add lemon juice, lemon zest, egg, and vanilla extract; mix on low speed to combine, scraping down the sides of the bowl to incorporate everything evenly.
• Combine 1 1/2 cups flour, baking powder, baking soda, and salt in a small bowl. Add to the sugar mixture slowly, mixing on low speed until just incorporated. Mix in the remaining 2 tablespoons flour.
• Place 1/2 cup powdered sugar in a small bowl. Scoop out teaspoonfuls of cookie dough, roll in powdered sugar, and place on the prepared baking sheet, 1 to 2 inches apart.
• Bake in the preheated oven until cookies are light brown on the edges, 9 to 11 minutes. Remove from oven and let cool for 3 minutes on the cookie sheet. Transfer to a cooling rack and sprinkle with additional powdered sugar.