These chewy Lemon Drop Cookies are full of bright citrus flavor in every bite! They are so easy to make and the lemon glaze on top is like the icing on a cake.
Do you love lemon desserts? Try my Lemon Brownies for a citrusy twist on the classic! You’ll also enjoy these Lemon Gooey Butter Cookies.
Lemon Sugar Cookies with Icing
There are times when you want a cookie that’s rich and decadent—something like Maple Bacon Cookies or Brown Butter Chocolate Chip Cookies. And then there are times when you’re in the mood for light, citrusy Lemon Drop Cookies.
I love lemon desserts for a nice change of pace. It’s not like they’re health food, but they feel a lot lighter than other treats. This recipe for lemon drop cookies has the perfect balance of sweetness and pucker!
Here’s why I love this recipe and why I think you will too:
- Bright lemon flavor– they’re a must-make for lemon fans!
- Easy to make– simple drop cookie recipe, which means there’s no rolling or cookie cutters needed.
- Flavorful- zippy lemon flavor and that sweet-tart glaze makes this lemon sugar cookie recipe an instant hit.
Just a Handful of Ingredients
Be sure to scroll down to the recipe card for a fully list of ingredients and amounts.
- Unsalted butter – Use my guide on how to soften butter quickly to make these chewy lemon cookies.
- Egg yolks – These add richness and make the cookies chewier than using whole eggs. You can use the whites to make an omelet or freeze them for a recipe where only whites are needed, like Chocolate Meringue Cookies.
- Lemon extract – Lemon extract has more concentrated lemon flavor than lemon juice.
- Lemon zest – Grate this finely so it distributes all throughout the dough. Use my guide on how to zest a lemon for best results.
- Lemon juice – You can use the same lemon you used for the zest; just be sure to zest the lemon first, then juice it.
How to Make Lemon Sugar Cookies
Make the Lemon Cookie Dough:
- Use an electric hand mixer or a stand mixer with paddle attachment. Beat the room temperature butter with the sugar until it’s light and fluffy.
- Beat in the egg yolks, lemon extract, and lemon zest.
- Mix in the flour, baking powder, and kosher salt until the mixture comes together into a dough.
Form the Cookies and Bake:
- Use a 2 tablespoon cookie scoop to drop the dough onto the pan.
- Bake for 12 to 14 minutes, or until the edges begin to lightly brown. Remove the pan from the oven and tap the tops of the cookies gently with a spatula.
- Cool the cookies on the pans for a few minutes, then transfer to a wire rack to cool.
Glaze the Cookies:
- Whisk together the powdered sugar and lemon juice.
- Dip just the tops of the cooled cookies into the icing.
- Allow the lemon drop cookies to set for about 30 minutes.
Tips and Tricks
- Read my guide on how to zest a lemon before getting started with this lemon drop cookie recipe.
- To ensure that you’re not using too much flour, lightly spoon the flour into the measuring cups—don’t scoop it! Scooping compacts the flour and you’ll use more than you need.
- Let the cookies cool completely before you dip them in the icing. If they’re still warm, the glaze will melt into the cookies. You can drizzle the cookies with icing instead of dipping if you’d like.
- Store your lemon drop cookies in an airtight container at room temperature for up to one week.
- Lemon drop cookies can be frozen in a freezer safe container for up to 3 months. You can also freeze cookie dough using my guide on how to freeze cookie dough.
More Recipes for Lemon Lovers
- Lemon Rice Krispie Treats
- Lemon Chiffon Pie
- Raspberry Lemon Cake
- Lemon Chess Pie
- Lemon Bundt Cake Recipe
- Raspberry Lemon Cookies
- Lemon Jello Salad
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Lemon Drop Cookies Recipe
These chewy Lemon Drop Cookies are full of bright citrus flavor in every bite! They are so easy to make and the lemon glaze on top is like the icing on a cake.
Ingredients
For the Cookie Dough
- 1 cup unsalted butter, softened to room temperature
- 1 ½ cups granulated sugar
- 2 large egg yolks
- 1 teaspoon lemon extract
- 1 teaspoon lemon zest
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
For the Glaze
- 1 cup powdered sugar
- 2 Tablespoons lemon juice
Instructions
- Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper and set it aside.
- In a large mixing bowl, beat butter with sugar for 2-3 minutes, until light and fluffy.
- Add in egg yolks, lemon extract, and lemon zest. Beat until fully combined.
- Add in flour, baking powder, and kosher salt. The mixture will be crumbly, keep beating until a cookie dough forms, it will take about a minute.
- Using a 2 Tablespoon cookie scoop, drop cookie dough onto prepared sheet pan. Bake for 12-14 minutes, until edges begin to lightly brown. Remove from the oven and tap the tops gently with a spatula. Cool cookies on pans for a few minutes, then remove and cool on a wire rack.
- For the glaze, whisk together powdered sugar with lemon juice. Dip the tops of the cooled cookies into the icing then allow cookies to set about 30 minutes.
Notes
- You’ll need one lemon for the zest and the juice. Use my guide on how to zest a lemon for best results.
- Make sure cookies are completely cooled before dipping the tops in the icing. You can choose to dip the top fully, or just barely dipping the tips. You can also drizzle the icing if you prefer.
- Store cookies in an airtight container at room temperature for up to one week.
- Freeze cookies in a freezer safe container for up to 3 months. You can also freeze cookie dough using my guide on how to freeze cookie dough.
- See blog post for more recipe tips and tricks.
Nutrition
Serving: 1cookie, Calories: 150kcal, Carbohydrates: 22g, Protein: 1g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 29mg, Sodium: 62mg, Potassium: 16mg, Fiber: 0.3g, Sugar: 14g, Vitamin A: 206IU, Vitamin C: 0.5mg, Calcium: 17mg, Iron: 1mg
Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!
