Best 14 Lemon Drop Cookies Recipes

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.

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 GINGER DROP COOKIES

Steps:

• Heat oven to 350 degrees. Line 2 baking sheets with parchment; set aside. In an electric mixer, use paddle to mix butter and sugar on medium-high speed until light and fluffy, about 5 minutes, scraping down sides of bowl twice. Add egg; mix on high speed to combine. Add zest; mix to combine.
• In a bowl, whisk together flour, ground ginger, baking soda, salt, and crystallized ginger; add to butter mixture; mix on medium-low speed to combine, about 20 seconds.
• Using two spoons, drop about 2 teaspoons of batter on baking sheet; repeat, spacing them 3 inches apart. Bake for 7 minutes. Sprinkle cookies with sugar, rotate sheets between oven shelves, and bake until just golden, about 7 minutes more. Slide parchment with cookies onto a wire rack; let cool 15 minutes. Store in an airtight container.

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.

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 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.

ANGINETTI (ITALIAN LEMON DROP COOKIES) RECIPE - (4.1/5)

Steps:

• 1. Preheat oven to 350 degrees. Line cookie sheet with parchment paper. 2. In a mixing bowl beat sugar, vanilla, lemon peel and 6 tablespoons of butter with an electric mixer until well blended. Add eggs one at a time, beating well after each addition. Continue to beat for 1 minute. 3. Stir in flour and baking powder (will be a soft, sticky dough). 4. Drop by heaping teaspoon onto parchment paper-lined cookie sheet, about 2 inches apart. 5. Bake about 18-20 minutes or until golden brown. 6. Meanwhile, prepare icing by melting 1 tablespoon of butter over low heat. Add sugar, water, lemon juice and vanilla and whisk until sugar melts and mixture is heated through. Thin with more water if icing is too thick to brush. 7. Remove cookies from oven and immediately brush warm icing over hot cookies. Cool iced cookies on sheet for 2 minutes. Transfer to a rack and cool completely.

LEMON BLUEBERRY DROP COOKIES

Steps:

• Preheat oven 375 f. prepare baking sheets either by using spray or parchment paper.
• toss the blueberries with 1 tablespoon of flour to coat.
• using an electric mixer, beat the sugar and butter until light and fluffy. on medium speed, beat in the egg, lemon juice and peel.
• combine the dry ingredients together and add to the creamed mixture using low speed and continue until a soft dough forms.
• very carefully add the blueberries so that none are brused.
• using a small scoop, drop the cookies 2 inches apart onto the prepared baking sheets and bake for 10-12 minutes. after half time, switch positions of the baking sheets and continue to bake until golden on top and lightly browned around the edges.
• cool on racks and store in tins or zip-lock bags in the refrigerator.
• makes 2 dozen.

LEMON CHOCOLATE DROP COOKIES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Sift together the flour, cinnamon, cloves and baking powder, set aside.
• In a medium bowl, cream together the sugar and butter. Stir in the milk, oil, lemon juice and 2 tablespoons lemon zest. Gradually stir in the sifted ingredients until well blended. Fold in the chocolate chips. Drop by rounded spoonfuls onto cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. To make the glaze: In a small bowl, stir together the confectioners' sugar, 2 tablespoons lemon zest and water until smooth. Spread onto cooled cookies.

COCONUT LEMON DROP COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Beat butter, sugar, and vanilla seeds in a mixing bowl with an electric mixer until creamy. Add eggs, one at a time, and beat until light and fluffy. Stir in vanilla and lemon extracts.
• Combine flour, coconut, pudding mix, baking soda, and salt in a separate bowl. Add to the creamed mixture in batches, stirring until combined. Drop cookie dough onto baking sheets using a teaspoon or cookie scoop.
• Bake in the preheated oven until the edges are lightly golden, 10 to 11 minutes. Leave on the baking sheets for 1 to 2 minutes before removing to a rack to cool completely.

ITALIAN LEMON DROP COOKIES

Steps:

• HEAT oven to 375ºF. 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.

~ ICED LEMON DROP COOKIES ~

Steps:

• 1. Preheat oven to 375 degree F. In a bowl, combine sugar, shortening, salt and food coloring. Blend thoroughly. Add remaining ingredients, mix well. I lightly floured a surface on my counter to roll the cookies and cut with a biscuit cutter. Recipe states to just roll small portions at a time. Like I said in description of recipe, I got lazy and made drop cookies as well, using my small cookie scoop ( about 1 tbsp. ) I sprayed a sheet pan, it didn't call for that, but I always do. Place on sheet, about 1 inch apart. Recipe states to sprinkle with sugar if desired. I didn't, as I used my lemon glaze. Bake for 8 - 10 minutes. Remove cookies from pan, cool on rack and frost if desired. I think the addition of my glaze really put these over the top.
• 2. Glaze : Place all ingredients in a medium bowl. Whisk until smooth If needs thinned, either add more juice or milk. If needs to be thicker, add more sugar.
• 3. Spread over cooled cookies. I sprinkled mine with yellow sugar crystals.

ICED LEMON DROP COOKIES

Steps:

• 1. Preheat oven to 350 and line baking sheet with bakers parchment paper.
• 2. Place white chips in small bowl and sprinkle with lemon juice, set aside.
• 3. In large bowl combine cake mix, melted butter, eggs and lemon zest and mix by hand, do not over mix it will be slightly lumpy.
• 4. Add white chips and lemon juice mixture to cookie batter and mix in.
• 5. Drop by spoonful onto parchment lined baking sheet. I use a cookie scoop for uniform sized cookies.
• 6. Bake at 350 for 10 to 13 minutes or until a light golden brown.
• 7. You can pull the parchment paper right off your baking sheet to your cooling rack and let them cool.
• 8. Make icing as follows: In medium mixing bowl cream together cream cheese and butter till light and well mixed.
• 9. add powdered sugar and lemon zest and lemon juice to thin. You want this icing to more like a glaze so it goes on your cookies lightly.
• 10. Ice cookies and enjoy! They will make a lemon lover out of you too!

LEMON DROP COOKIES

Steps:

• FOR COOKIES: Preheat oven to 350 degrees.
• Beat eggs, milk, 2 tsp lemon extract, sugar and oil in electric mixer at medium speed until well blended.
• Reduce speed to low and add flour and baking powder until just blended to a soft, sticky dough.
• Lightly flour your fingers and drop cookies by the teaspoon onto lightly greased cookie sheet.
• (I prefer Silpat or parchment) Shape smooth and roundish because they hold their shape during baking.
• Make right away for 8-10 minutes With a metal spatula, place cookies on a wire cooling rack.
• Cool completely.
• FOR FROSTING: Combine confectioners sugar, water and 2 tsp.
• lemon extract (if you would like you can also add food coloring) in mixer on medium speed until smooth.
• When cookies are completely cooled and still on wire racks (place newspaper or paper bags under racks), drizzle icing over cookies until covered.
• Let dry.