Lemon drop cookies

Here’s a bright, zesty recipe for Lemon Drop Cookies — soft, buttery cookies bursting with lemon flavor and topped with a sweet lemon glaze. Perfect for spring, tea parties, or anytime you want a refreshing treat!

🍋 Lemon Drop Cookies

Ingredients:

For the cookies:

• 1/2 cup (1 stick) unsalted butter, softened

• 3/4 cup granulated sugar

• 1 large egg

• 1 tbsp lemon zest (about 1 lemon)

• 2 tbsp fresh lemon juice

• 1 1/2 cups all-purpose flour

• 1/4 tsp baking soda

• 1/4 tsp salt

• Optional: 1/4 tsp vanilla extract or 1/4 tsp lemon extract for more zing

For the glaze:

• 1 cup powdered sugar

• 1–2 tbsp fresh lemon juice

• Optional: extra lemon zest for topping

Instructions:

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

2. Cream the butter & sugar
   In a large bowl, beat together the butter and sugar until light and fluffy (about 2–3 minutes).

3. Add wet ingredients
   Mix in the egg, lemon zest, lemon juice, and vanilla or lemon extract if using.

4. Add dry ingredients
   In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet mixture until combined.

5. Scoop & bake
   Scoop dough by rounded tablespoons onto the baking sheets, spacing about 2 inches apart.
   Bake for 10–12 minutes, or until the edges are lightly golden and centers are set.

6. Cool & glaze
   Let cookies cool on a wire rack. Meanwhile, whisk powdered sugar and lemon juice until smooth.
   Drizzle or spoon glaze over cooled cookies. Top with lemon zest if desired.

🍪 Tips:

• Want them extra lemony? Add a few drops of lemon extract or use a lemon sugar topping.

• For a chewy version, slightly underbake and cool on the pan.

• You can freeze the unbaked dough or finished cookies for up to 3 months.

Would you like a gluten-free or vegan version of this recipe too?