Lemon Drop Cookies

I bought some lemons a few weeks ago to make a lemon yogurt cake. They were on sale, so I figured why not buy a whole bag? Since I only needed 1 or 2 for the cake, I’ve been on a mission recently to find lemon recipes. (Mike’s opinion: “I like all your lemon foods, but how many lemons did you buy??”) I sent out a message for help on twitter, and Maria graciously responded with two wonderful recipes (you’ll be seeing the other one soon!)

These Lemon Drop cookies are by far the most delicious way I’ve found to use up some extra lemons. Plus I think they’re so cute! They’re kind of like a lemon version of russian teacakes. The sweet, yet tart cookie melts in your mouth, and the lemon glaze is the perfect accent. I brought these to work and they were a huge hit. Lemon is a popular flavor around springtime, and everyone seemed to really like these. I made them while Mike was on a church retreat, so he hasn’t tried them yet (a fact he has reminded me of quite a few times since he’s been home.) They’re so good, I’m glad I have an excuse to make them again so he can try them.

Lemon Drop Cookies


1 1/4 c. flour
1/4 tsp baking powder
1/8 tsp salt
1/2 c. unsalted butter, at room temperature
1/4 c. powdered sugar
2 Tbsp granulated sugar
Zest of 1 large lemon (2 if they are small)
Juice of 1/2 lemon (about 2 Tbsp)

1/2 c. powdered sugar
Juice of 1/2 lemon (or more, depending on the consistency of the glaze)


Preheat the oven to 375 degrees F. In a medium mixing bowl, whisk together flour, baking powder, and salt and set aside. In bowl of stand mixer, cream the butter and powdered sugar on medium. In a small bowl, rub the sugar and lemon zest together. Add to the butter mixture. Blend until smooth. Add the lemon juice and beat until well combined. Turn mixer to low, and slowly add in the dry ingredients. Turn the mixer up to medium and mix until flour mixture is combined. Chill the dough for at least 30 minutes and up to overnight. Roll the cookie dough into little balls, using a Tablespoon of dough or a little less per cookie. Place the cookies on a parchment lined baking sheet and bake 10-12 minutes or until bottoms are very slightly browned. Remove from oven and let cool on cookie sheets. Transfer to a cooling rack.

To make the glaze: mix powdered sugar and lemon juice together in a bowl. Use enough lemon juice that the glaze is about the consistency of honey. Dip the tops of the cookies into the glaze. Let sit until glaze is hard.

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  1. Been wanting to try these! They look delicious. 🙂

  2. lemon drop cookies! omg thank u for the glaze recipe. u have no idea how many recipes ive been looking thru to find a glaze that turns out like ur pics. thank u thank u xoxo<3

  3. I have a similar recipe that uses oranges instead of lemons. Very yummy!

  4. THESE SOUND SO GOOD! lemon is one of my fave dessert flavors, I have to show my sons, they are the only ones who get excited about food with me!!! I might have to link back to you on my bloggy if I can find the time to post them!

  5. WOO HOO I looooooove lemon. Thanks Megan 🙂

  6. The hubby would love these!

  7. I am so glad you liked the cookies. They are one of our favorites too. I made them for the bake sale and they sold out in no time! Thanks for the shout out:)

  8. love lemon, I might try these with key limes I have about 1,000 of the baabies right now, I think I bought too many for cinco de mayo..great recipe


  9. How adorable!!! I love the name too. Very catching. I used to eat lemon drops with my dad when I was a kid and have loved them ever since.

  10. I love lemon drop cookies and all things lemon!

    They sound so delicious!

  11. i'm always a sucker for a cookie with frosting. these look divine!

  12. great pictures!

  13. Kelsey – I remember being confused about glazes too! Who knew they were so easy??

    sweetlife – lime cookies would be delicious!

    joy the baker – Thanks so much for your comment! Frosting gets me every time as well 🙂

  14. I added this recipe to my collections. Plan to make it again this weekend. Lemon was not on sale at Meijer yesterday, otherwise I would buy a whole bag.

  15. I just made these today. I doubled the recipe and glad that I did, I know they will be a hit. They are very delicious. They were very quick and easy, the toddlers were able to roll (or smash) a couple to help.

  16. can't wait to try these! i love lemon!

  17. Yummy! Thanks for the recipe 🙂 I might have to try these today for my Momma!

  18. My daughter made these today, they were a big hit with everyone.

  19. Helen – I'm so glad you liked them! I just ran out of lemons and I already want to buy more 🙂

    Sally – Great idea to double the recipe! I'm so glad your family liked them, and I'm glad your kids could help out 🙂

    Anonymous – I'm glad everyone liked them! thanks for stopping back to let me know! 🙂

  20. These look so fantastic! They're adorable and I can just imagine the texture is great 😀

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  24. I just picked a ton of lemons off my lemon tree and guess what I’m going to be making now?! This looks amazing. 🙂

  25. I had such high hopes for these. I made them the first time and thought I must’ve doubles the utter or forgotten flour or something because they flattened out and became a 1/8 in thick blobs instead of the cute little balls pictured. Happened again the second time double and triple checking the recipe, and they were nice and chilled, looked just like the pictures both times, too

  26. Hi, Can the dough be refrigerated for a week prior to baking?

    • I wouldn’t refrigerate the dough for a whole week. If you want to do the work in advance, I would just bake them in advance then freeze the cookies until you’re ready to serve them.

  27. I’m seeing a lot of recipes for lemon drops that require eggs, this one does not, is that correct? I am definitely going to try these! Thanks!

  28. Hi Megan,
    How much does the recipe you provide yield? Does it affect the recipe if I double or triple it when preparing batter? Please advise as I plan to make these over the weekend. So excited………………!!! Many thanks

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  31. Pretty! This has been an incredibly wonderful
    post. Thank you for supplying these details.

  32. Made these & they were a big hit! Next time need to double or triple the recipe!! Making them again for a cookie swap! Thanks for sharing 

  33. Hi Megan,
    I just wanted to finally tell you that I’ve been making these cookies for oh, 6 or 7 years now? I discovered them when looking for an easy baking project, being 14 and new to the kitchen. They were an instant hit and it’s turned into the ultimate family favourite dessert. Thank you for sharing this recipe!
    Cheers, Lin

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