I can still see the flour-dusted windowsill where my grandmother left her lemon tree leaves to dry, and I can hear the clink of the sugar jar as she measured out a pinch more for the bowl. Those small, sunny moments make a kitchen feel like home, and that same bright, nostalgic comfort lives in every batch of these cookies.
I learned to cook at my mother’s elbow, the way many of us did flipping through old church cookbooks, scribbling notes in margins, and making dishes that could feed a crowd or cheer a quiet afternoon. I’m Maggie Hart from Louisville, and I bring that same warm simplicity to Gemmir Kitchen. I test recipes in real weeknight kitchens and keep things family-friendly and pork-free. My approach favors casseroles and one-pan dinners as much as familiar sweets, and I explain every step like I’d teach a friend across the counter.
This piece folds in family stories, practical tips, and a straightforward Lemon Drop Cookies recipe you can make without fuss, using basics from the pantry. If you like tender, bright cookies that cut through the winter gray or sit pretty on a spring plate, these Lemon Drop Cookies deliver that citrusy comfort. And if you want another twist on lemony treats, check my ricotta versions at my lemon ricotta cookies, or try a tropical spin with a ricotta coconut lemon cookie for an extra-soft crumb.
Table of Contents
Table of Contents
Why you’ll love this dish
These Lemon Drop Cookies shine because they taste like sunshine in a cookie. They balance bright lemon juice and fragrant zest with a soft, tender crumb that melts in your mouth. The dough mixes up quickly with everyday ingredients butter, sugar, eggs, and flour so they work for a last-minute bake or a planned batch to share.
You’ll notice that the cookies stay soft even a day later if you store them right, and the lemon glaze adds a glossy, tart finish that doesn’t overpower the buttery base. Lemon Drop Cookies suit almost any table: serve them with coffee on a busy morning, tuck them in lunchboxes for a sweet surprise, or bring them to a church social where they’ll disappear fast.
I also love how flexible this recipe is. If you prefer a more cakey texture, add a touch more baking powder; if you want something crispier, flatten the dough a bit before baking. These cookies adapt to what you have on hand and to the mood you’re aiming for light and bright or rich and buttery. For another citrus-inspired cookie that leans creamier, try my almond crescents for a buttery bite with a hint of lemon at almond crescents. No fancy equipment, no long rests, and the reward is a batch of Lemon Drop Cookies that make guests smile and prompt requests for the recipe.
How to prepare Lemon Drop Cookies
Start by gathering everything, because once you begin, the batter comes together quickly. Room-temperature butter creams more evenly with the sugar, giving you that fluffy start that lends the cookies their tender texture. Beat the eggs in one at a time so the mixture stays smooth, then fold in lemon juice and zest for a true citrus punch. When you add the dry ingredients, do it gradually and mix just enough to combine; overworking the dough will make the cookies tough. Use a rounded tablespoon to drop the dough onto a lined baking sheet; slightly rounded scoops yield a pretty dome as the cookies spread just a little.
Baking at 350°F keeps the centers soft and the edges lightly golden watch the first batch closely so you get the timing right for your oven. Once cooled, a simple glaze of powdered sugar and lemon juice turns these into glossy, irresistible Lemon Drop Cookies. The glaze sets quickly and gives a sweet-tart counterpoint to the buttery cookie beneath.
If you like, you can roll the warm cookies in granulated sugar before glazing for extra sparkle, but I find the thin lemon glaze keeps the cookie light. For a chewier variation, try swapping some all-purpose flour for a few tablespoons of cake flour, and for a nutty tweak, fold in a handful of finely chopped pistachios like my pistachio-cranberry idea at pistachio-cranberry cookies.
Ingredients :
1 cup unsalted butter, softened, 1 cup granulated sugar, 2 large eggs, 2 tablespoons lemon juice, 1 tablespoon lemon zest, 2 teaspoons baking powder, 3 cups all-purpose flour, 1/4 teaspoon salt, 1 cup powdered sugar (for glaze), 2 tablespoons lemon juice (for glaze)
Directions :
- Preheat the oven to 350°F (175°C)., 2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy., 3. Beat in the eggs one at a time, then stir in the lemon juice and lemon zest., 4. In a separate bowl, whisk together the flour, baking powder, and salt., 5. Gradually blend the dry ingredients into the wet mixture until well combined., 6. Drop rounded tablespoons of dough onto a lined baking sheet., 7. Bake for 10-12 minutes, or until the edges are lightly golden., 8. For the glaze, mix the powdered sugar and lemon juice until smooth; drizzle over the cooled cookies., 9. Let the glaze set before serving.
Serving ideas
Think about these Lemon Drop Cookies as a bright counterpoint on any dessert spread. Serve them with a pot of strong coffee or a steaming mug of Earl Grey; the citrus lifts the tea and makes the cookies feel both old-fashioned and fresh. For a spring tea, arrange Lemon Drop Cookies on a tiered tray alongside shortbread and a few fruit tarts. They also play nicely with richer desserts offer them after a creamy, heavy meal to cleanse the palate with their tart glaze.
If you want to present them for a party, line a simple platter with parchment, stack two or three cookies, and sprinkle a few extra zest shavings on top for a homemade flourish. They make lovely gifts too: package a dozen in a box with tissue paper and a hand-tied ribbon, or include a small handwritten note with the date you baked them.
These cookies are portable and travel well, so pack them for a picnic or tuck a couple into a friend’s mailbox as a surprise. For a contrasting texture on a dessert plate, crumble one cookie over lemon ice cream or use a broken cookie as a bright garnish for panna cotta. No matter how you serve them, Lemon Drop Cookies bring a friendly, citrusy note that brightens the whole table.
How to keep leftovers
Leftovers of Lemon Drop Cookies keep well when stored properly. Once the glaze has set, place the cookies in an airtight container lined with parchment. If the cookies will last more than a day, separate layers with parchment or wax paper to prevent sticking and preserve the glossy finish. At room temperature, they stay tender for about three days; if you want to extend that, store them in the refrigerator for up to a week, though refrigeration can change the texture slightly. To refresh chilled cookies, bring them to room temperature before serving so the flavors soften and the lemon aroma blooms again.
For longer storage, freeze baked cookies in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or container with parchment between layers. Frozen, they keep up to three months. Thaw in the refrigerator or at room temperature, then re-glaze if needed the glaze may crack a bit after thawing, but a fresh brush of lemon glaze or a sprinkle of powdered sugar will make them lovely again. Label your container with the bake date, and use the oldest cookies first. These practices help your Lemon Drop Cookies taste as close to fresh-baked as possible, even if you baked a large batch for company and have a few left over.
Helpful tips
A few small habits save time and improve results. First, bring your butter and eggs to room temperature so they blend smoothly without lumps; that step makes the dough silky and the cookies tender. When measuring flour, spoon it into the cup and level with a knife rather than scooping from the bag to avoid dense cookies. Use fresh lemon zest for bright flavor microscopic oils in the zest carry the aroma, so zest directly over the bowl to capture those fragrant oils.
Watch baking times closely: ovens vary, and a minute or two changes texture from soft to crisp. If you prefer a thicker cookie, chill the dough for 15–30 minutes before dropping; a shank of cold dough spreads less in the oven. For perfectly even cookies, use a cookie scoop so each one bakes the same. Glaze while the cookies are fully cool; if the cookies are warm, the glaze will melt thin and run. If you want a smoother glaze, sift powdered sugar before mixing and add lemon juice slowly until you reach the right drizzle consistency. These tips will help your Lemon Drop Cookies look homemade and taste consistent every time.
Recipe variations
You can take Lemon Drop Cookies in many directions while keeping the sunny core flavor. Swap some flour for almond flour for a nuttier crumb, or fold in finely chopped pistachios for color and texture. Add a teaspoon of poppy seeds to the dough for a classic lemon-poppyseed twist. For a creamier, softer cookie, replace two tablespoons of all-purpose flour with ricotta my ricotta lemon cookies show how that change keeps a tender interior and deepens the lemon flavor, and you can see how it turns out on my site at ricotta coconut lemon cookies.
If you like a stronger lemon bite, increase the zest by another teaspoon or use a bit more juice in the glaze. For a glaze with texture, whisk in a tablespoon of mascarpone or cream cheese once the powdered sugar and lemon juice are smooth; the result tastes a little like lemon frosting and pairs beautifully with a shortbread-style cookie. You can also sandwich the cookies with lemon curd for a petite, elegant treat. These swaps and add-ons keep the base recipe simple while giving you plenty of ways to customize your Lemon Drop Cookies.
Common questions
Q: Can I make the dough ahead of time?
A: Yes. You can mix the dough and chill it up to 48 hours before baking. Chilling overnight can even improve flavor. If you plan to keep it longer, freeze scoops of dough on a sheet, then transfer to a bag for up to three months. Bake from frozen, adding a couple of minutes to the bake time, and you’ll have fresh Lemon Drop Cookies whenever you like.
Q: How do I get a brighter lemon flavor without making the cookies too tart?
A: Use fresh lemon zest for brightness zest contains aromatic oils that taste more lemony than juice alone. Keep the juice in the dough modest to maintain balance, and adjust the glaze to taste. A glaze that’s slightly thinner spreads more evenly and adds citrus without tipping into too-sour territory.
Q: Can I make these gluten-free?
A: Yes. Replace the all-purpose flour with a 1:1 gluten-free baking blend that includes xanthan gum. The texture can change slightly gluten-free Lemon Drop Cookies may be a touch crumblier but the flavor stays lively. Be sure to check the blend’s instructions for any adjustments to liquid or baking time.
Conclusion
For more inspiration and classic versions, see this Easy Lemon Drop Cookies Recipe – An Italian in my Kitchen and this take on Lemon Drop Cookies (Italian Lemon Cookies) – Olives + Thyme. These resources offer helpful variations and visuals to complement the approach here.
Print
Lemon Drop Cookies
- Total Time: 27 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Tender and bright Lemon Drop Cookies, perfect for any occasion with a lemon glaze that adds a sweet-tart finish.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 2 teaspoons baking powder
- 3 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup powdered sugar (for glaze)
- 2 tablespoons lemon juice (for glaze)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the lemon juice and lemon zest.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually blend the dry ingredients into the wet mixture until well combined.
- Drop rounded tablespoons of dough onto a lined baking sheet.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- For the glaze, mix the powdered sugar and lemon juice until smooth; drizzle over the cooled cookies.
- Let the glaze set before serving.
Notes
These cookies stay soft even a day later if stored properly. Adjust the texture by varying baking powder or using cake flour for a chewier version.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American