Name: Lemon Drop Cookies with Delightful Icing Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian
Ingredients: 2 cups all-purpose flour; 1 tablespoon baking powder; ¼ teaspoon salt; ½ cup unsalted butter, softened to room temperature; ½ cup granulated sugar; 2 large eggs, room temperature; 2 tablespoons lemon juice; 1 tablespoon lemon zest; 3 cups confectioners’ sugar; 1 tablespoon lemon juice; 1-2 tablespoons water (as needed); 1-2 tablespoons lemon zest (or sprinkles)

Jump to Recipe

Lemon Drop Cookies with Lemon Icing are delightful soft cookies bursting with fresh lemon flavor. These classic Italian treats feature a tender crumb with a sweet and tangy lemon glaze, perfect for any occasion or afternoon tea. Whether you’re hosting a party or simply enjoying a quiet afternoon snack, these cookies will surely brighten your day.

Why You’ll Love This Lemon Drop Cookies with

These cookies are not only delicious but also incredibly easy to make. Here are a few reasons why you’ll fall in love with this Lemon Drop Cookies recipe:

They are soft and chewy, delivering a delightful texture.
Perfect for any gathering, these cookies are a hit at parties.
Made with fresh lemon juice and zest, they are bursting with citrus flavor.
The Lemon Drop Cookies with icing adds a sweet and tangy glaze that is irresistible.
They can be easily adapted to be vegan or gluten-free.
With just a few simple Lemon Drop Cookies ingredients, you can whip these up in no time.

Ingredients for Lemon Drop Cookies with

Gather these items:

2 cups all-purpose flour
1 tablespoon baking powder
¼ teaspoon salt
½ cup unsalted butter, softened to room temperature
½ cup granulated sugar
2 large eggs, room temperature
2 tablespoons lemon juice
1 tablespoon lemon zest
3 cups confectioners’ sugar
1 tablespoon lemon juice
1-2 tablespoons water (as needed)
1-2 tablespoons lemon zest (or sprinkles)

How to Make Lemon Drop Cookies with Step-by-Step

Step 1: Preheat oven to 350°F (177°C). Line a large half sheet baking pan with parchment paper or a silicone baking mat.
Step 2: In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
Step 3: In a stand mixer or using a hand mixer, beat the softened unsalted butter and granulated sugar on medium speed until light and fluffy, about 2 minutes.
Step 4: Beat in the eggs one at a time followed by the lemon juice until fully incorporated.
Step 5: Gradually add the dry ingredient mixture to the wet ingredients, beating on low speed until just combined.
Step 6: Scoop about 1 tablespoon of dough per cookie and drop onto the prepared baking sheet, spaced 2 inches apart.
Step 7: Bake for 12-15 minutes until lightly browned around the edges and firm to the touch.
Step 8: Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Step 9: In a medium mixing bowl, combine the confectioners’ sugar and lemon juice. Beat until smooth and adjust the consistency with water if needed.
Step 10: Dip the tops of the cooled cookies into the lemon icing, sprinkle with lemon zest or decorative sprinkles, and let the icing set before serving.

Pro Tips for the Best Lemon Drop Cookies with

Keep these in mind:

Use room temperature ingredients for better mixing.
Be careful not to overmix the dough; it should be sticky but not runny.
For a fun twist, try adding cream cheese to the icing for a richer flavor.
This recipe is perfect for meal prep; make a batch and freeze them for later!

Best Ways to Serve Lemon Drop Cookies with

These cookies can be served in various ways:

Serve them alongside a cup of tea for a delightful afternoon treat.
They make a great addition to dessert platters at parties.
Try pairing them with fresh berries or a scoop of vanilla ice cream for a sweet and sour lemon cookie experience.

How to Store and Reheat Lemon Drop Cookies with

To store your cookies, place them in an airtight container at room temperature. They can last for up to a week. If you want to keep them longer, consider freezing them. To reheat, simply pop them in the microwave for a few seconds or enjoy them at room temperature.

Frequently Asked Questions About Lemon Drop Cookies with

What’s the secret to perfect Lemon Drop Cookies with?

The secret lies in using fresh lemon juice and zest to enhance the flavor. This ensures that your cookies are tangy and aromatic, making them truly irresistible. The balance of sweet and sour is what makes these cookies so popular!

Can I make Lemon Drop Cookies with ahead of time?

Absolutely! You can prepare the dough in advance and refrigerate it for up to 24 hours. Just scoop the dough onto the baking sheet and bake them when you’re ready for fresh cookies at any time.

How do I avoid common mistakes with Lemon Drop Cookies with?

Some common mistakes include overmixing the dough or baking for too long. Remember to mix just until combined and keep an eye on them in the oven to ensure they don’t become dry.

Variations of Lemon Drop Cookies with You Can Try

If you want to shake things up, consider these variations:

Add poppy seeds for a delightful crunch.
For a gluten-free option, substitute all-purpose flour with almond flour or a gluten-free blend.
Incorporate dried cranberries or blueberries for a fruity twist.
For a vegan version, replace eggs with flax eggs and use vegan butter.

With these variations, your Lemon Drop Cookies will always be exciting!

For more delicious recipes, check out our latest recipes or try making Cranberry Orange Pancakes for a delightful breakfast. If you’re interested in more baking ideas, Double Chocolate Peppermint Cookies are a festive treat!

Lemon Drop Cookies with Delightful Icing Recipe

Author: basmer
Total Time: 30 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

Print Recipe

Description

Lemon Drop Cookies with Lemon Icing Recipe

Instructions

Preheat oven to 350°F (177°C). Line a large half sheet baking pan with parchment paper or a silicone baking mat.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a stand mixer or using a hand mixer, beat the softened unsalted butter and granulated sugar on medium speed until light and fluffy, about 2 minutes.
Beat in the eggs one at a time followed by the lemon juice until fully incorporated.
Gradually add the dry ingredient mixture to the wet ingredients, beating on low speed until just combined.
Scoop about 1 tablespoon of dough per cookie and drop onto the prepared baking sheet, spaced 2 inches apart.
Bake for 12-15 minutes until lightly browned around the edges and firm to the touch.
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
In a medium mixing bowl, combine the confectioners’ sugar and lemon juice. Beat until smooth and adjust consistency with water if needed.
Dip the tops of the cooled cookies into the lemon icing, sprinkle with lemon zest or decorative sprinkles, and let the icing set before serving.