Lemon Drop Cookies
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!
Servings 24 cookies
Calories 90kcal
Ingredients
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 all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon kosher salt
Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoon freshly squeezed lemon juice freshly squeezed
Instructions
- 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!
Notes
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.
Nutrition
Serving: 1cookie | Calories: 90kcal | Carbohydrates: 16g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 13mg | Sodium: 90mg | Sugar: 7g
