Fluffy and light Lemon Drop Cookies are bursting with lemon zest and topped with a lemon glaze. These lemon cookies are a perfect holiday treat! Makes 24 cookies.
In years past, we’ve traveled for Thanksgiving. This year, we went to visit my family, and last year, we headed to Louisiana to visit Winston’s family.
Whenever we travel, we inevitably bring home food-related items from our families.
And these light-as-air, fluffy lemon cookies are a nod to a giant Meyer lemon that Winston’s aunt sent us home with years ago.
While lemon-flavored desserts were never on the docket when I was growing up (hi, hello, I ate a lot of Peanut Blossoms, Chocolate Crinkle Cookies, All-Butter Tea Cake Cookies and Potato Chip Cookies), they are absolutely a thing I adore now.
I mean… how could I not love something that’s a little tart and a little sweet in a cookie that’s super soft and delicate? The lemon flavor is subtle, but it’s there, and in my opinion, it is divine.
Other citrusy desserts for the holidays you might like: Orange Cranberry Cream Cheese Thumbprint Cookies / Fig and Lemon Cheesecake Bars / Cranberry Orange Ginger Biscotti / Orange Raspberry Shortbread Cookies
Need a holiday recipe, but don’t know where to start? I have all kinds of inspiration for you on my Christmas recipe index, including more cookies (like these Peppermint Chocolate Crinkle Cookies), bars (like Cranberry Crumb Bars) and more.
Tools you’ll need to make Lemon Drop Cookies
Disclaimer: The links below are affiliate links. If you click through and take action, I will receive a small commission. Please refer to my disclosure page for more information about the affiliate programs The Speckled Palate participates in.
- Sheet pan
- Silpat nonstick baking mat
- Stand mixer
- Citrus juicer or citrus reamer
- 1 tablespoon cookie scoop
- Fine Mesh Strainer
- Wire cooling rack
How to Make Lemon Drop Cookies
Prepare the pan and oven
Preheat the oven, and line a baking sheet with parchment paper or a nonstick baking mat. Personally, I like the nonstick mat, but parchment paper works, and so does spraying the pan lightly with nonstick cooking spray.
Once your pan is prepared, set it aside.
Make the cookie dough
For these cookies, I like to use a stand mixer, but you can also use a hand mixer if you’ve got a big ‘ol bowl to mix them in.
The first step is creaming together the butter and sugar. This will take about 2-3 minutes, and you really want to mix them together until the butter is a very pale yellow.
Next, break the egg and add it to the bowl. Measure in the vanilla, too, and blend ’em until combined and smooth. This will take another 2-3 minutes, because you want to make sure your ingredients are good and mixed.
Pour in the milk and zest the lemon. (This can be done directly over the bowl or done on a cutting board and tossed into the bowl–your call!)
Use the mixer to blend the milk and lemon zest into the batter. It will be super liquidy at this point, so do not fret. I promise it’s supposed to be like this. 😉
Next up, you’ll measure your flour, baking powder and salt into another bowl and whisk them together before gently sprinkling on top of the wet ingredients and incorporating them. Make sure to start slowly on the mixer or flour will fly everywhere!
Stir these ingredients together until just combined, and then stop. If you continue mixing, the cookies will become more tough because the gluten has been overworked.
Use a cookie scoop to measure out the cookies. Personally, I like a 1 tablespoon scoop, but you can use a larger one if you’d rather. Just know that your number of cookies will vary based on the size of your scoop.
Be sure to space the cookies about 1″ apart so they have room to expand in the oven, too!
Bake the Cookies
Once all the cookies have been scooped onto the baking sheet, transfer it into the preheated oven, and bake until the cookies are golden brown.
When the cookies are done cooking, remove them from the oven and transfer ’em to a cooling rack. You will want the cookies completely cooled before drizzling the glaze on ’em. (If they’re not, the glaze will slide right off!)
Make the Glaze
First and foremost, make sure that your powdered sugar doesn’t have giant lumps in it. I like to measure out my powdered sugar and sprinkle it through a fine mesh strainer into a bowl to ensure there are no lumps (and so that my glaze is smooth.)
This is an extra step, and I know it’s asking for a bit much… so if you don’t want to do it, you don’t have to. But if your glaze is lumpy? Well… you should’ve done this and can fix your glaze by throwing it into a blender to smooth it out.
So. Once the powdered sugar is good to go, pour in the freshly squeezed lemon juice, and whisk ’em together.
That. Is. It.
Glaze the Cookies
Once the cookies have cooled completely and the glaze has been made, drizzle it on top of the cookies.
Let the glaze harden (1-2 hours tops, depending on how thick it is on top of your cookies), and then store… or enjoy immediately!
Erin’s Easy Entertaining Tips and Tricks
The holiday season is my favorite time of year for entertaining because I love seeing my friends and I love seeing everything decorated and pretty.
That said, it can also be stressful to entertain this time of year because there is SO MUCH going on.
If you’re hosting friends and want to bake these cookies, I have a few tips and tricks for you that might be helpful:
- Bake the cookies 1-2 days in advance. These beauties keep beautifully, so you don’t need to have them fresh out of the oven for friends. Make the glaze the day of and drizzle it on top before guests arrive so they can enjoy the beauty of these while the glaze is still a little sticky. 😉
- Substitution alert: Give them a different citrus spin with lime or orange zest. You can also add lime juice or orange juice to the glaze if you want to go in that direction, too!
- Send guests home with take out boxes. Part of the joy of the holidays for me is sharing, and I love to send my friends home with a box full of cookies at the end of an evening together.
Frequently Asked Questions
Why do I want to try these lemony cookies? If you enjoy lemon in a dessert and like a light cookie, these are totally for you! The lemon taste is subtle and sweet without being sour, and the glaze is perfection, too.
How do I make sure that my glaze isn’t lumpy? I recommend using a fine mesh strainer to sprinkle the powdered sugar through before mixing it with the lemon. If you don’t do this and your glaze has some lumps, you can run it through a blender to smooth it out.
How should I store these cookies? Once the cookies have been cooled and glazed (and the glaze has hardened), you can transfer them into a cookie tin or to a plate. Cover and keep for up to a week.
What are some other lemon desserts I might love?
Fluffy, light drop cookies containing lemon zest, topped with slightly sweet and tart lemon glaze. These Lemon Drop Cookies are the perfect non-chocolate holiday cookies!
Lemon Drop Cookies
- ¼ cup unsalted butter, softened (½ stick)
- 1/3 cup granulated sugar
- 1 egg
- 1 teaspoon pure vanilla extract
- ½ cup milk
- 1 tablespoon lemon zest (from about 2-3 lemons, depending on size)
- 2 cups unbleached all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon kosher salt
- 1 cup powdered sugar
- 2 tablespoon lemon juice, freshly squeezed
- Preheat the oven to 375°F. Line a baking sheet with parchment paper or a nonstick baking mat, and set aside.
- In the bowl of a stand mixer (or in a large bowl with a hand mixer) with the paddle attachment, cream the butter and sugar together for 2-3 minutes, until light and fluffy.
- Break the egg, and drop it in. Measure in the vanilla, too, and blend until smooth and well-combined, another 2-3 minutes.
- Pour in the milk and the lemon zest, blending until smooth. (The batter will be very liquidy at this point. It's supposed to be, so don't fret.)
- Whisk together the flour, baking powder and salt in another bowl, and sprinkle it on top of the wet ingredients. Turn on the stand mixer, and mix the dry ingredients into the wet ingredients until just combined.
- Dollop the cookies onto the prepared baking sheet about 1 ½" apart using a cookie scoop.
- Transfer the cookies to the oven, and bake for 10-12 minutes, or until the cookies are golden brown.
- Transfer cookies to a cooling rack.
- Make the glaze by whisking together the powdered sugar and lemon juice until smooth. (This can be done in a blender if you're afraid that it will be lumpy.)
- Drizzle the glaze over the cookies once they have cooled, then enjoy the cookies at room temperature!
Make around two dozen cookies, depending on how large a scoop you use. (I used a 1" cookie scoop and got 24.)
How to store these cookies: Once the cookies have been cooled and glazed (and the glaze has hardened), you can transfer them into a cookie tin or to a plate. Cover and keep for up to a week.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Serving Size:1 cookie
Amount Per Serving: Calories: 90Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 13mgSodium: 90mgCarbohydrates: 16gFiber: 0gSugar: 7gProtein: 2g
The photos and recipe for these Lemon Drop Cookies were originally published on December 9, 2014. The photographs, along with the text of this blog post, were updated on December 4, 2019.