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Lemon Drop Cookies


  • 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


  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.