Homemade Lemon Drop Cookies with Tangy Lemon Glaze
Delightful, soft, and chewy lemon cookies topped with a tangy lemon glaze, perfect for any occasion.
Ingredients
For the cookies
- 1 cup unsalted butter, softened Ensure butter is at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
For the glaze
- 1/2 cup powdered sugar For glazing the cookies
- 2 tablespoons lemon juice For the glaze
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 3-5 minutes.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the lemon juice and lemon zest until fully combined.
- In another bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry mixture to the wet ingredients, mixing until just combined. Be careful not to overmix!
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Baking
- Bake for 10-12 minutes or until the edges are lightly golden. Remove from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack.
Glazing
- Once cooled, whisk together the powdered sugar and lemon juice to create the glaze. Drizzle over the cookies once ready to serve!
Notes
For thicker cookies, allow your dough to chill for about 30 minutes before baking. Store in an airtight container at room temperature for up to a week and freeze for up to three months.