Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Lemon Drop Cookies


Ingredients

Scale
  • 1/2c butter
  • 1c sugar
  • zest of 2 lemons
  • 1 egg
  • 4 Tbsp lemon juice, divided (about 2 lemons)
  • 1/2 tsp vanilla
  • 1/2 tsp salt
  • 1/4 tsp baking powder
  • 1/8 tsp baking soda
  • 1 1/2c flour
  • 1c lemon drop candies, crushed (some bigger pieces, some smaller)
  • 12c powdered sugar, divided

Instructions

  1. In a large bowl, combine sugar and lemon zest with your fingers or a spatula until well combined (this gets the oils from the lemon zest into the sugar). Cream sugar mixture with butter. Add in egg, 2 Tbsp lemon juice, and vanilla. Stir until well-combined. Add in salt, baking powder, and baking soda. Add in flour and lemon drops. Stir until just combined.
  2. Chill dough in the refrigerator about 30 minutes.
  3. Place 1/2c powdered sugar in a shallow bowl. Form cookies by rolling heaping teaspoon-fuls of dough into balls and rolling in powdered sugar.
  4. Place cookies on a baking sheet lined with parchment and bake at 350 degrees for 9-10 minutes, or until edges are set and centers are still ever-so-slightly soft. Allow cookies to cool on cookie sheets about 3 minutes before transferring to a cooling rack.
  5. When cookies are cooled, make glaze by combining remaining lemon juice with enough powdered sugar to make a pourable glaze (I used just over a cup of powdered sugar. You can add more or less if you want it thinner/thicker).
  6. Makes 24-30 cookies.