These cookies include some lemon zest and lemon juice in the cookie dough batter as well as the frosting. They are relatively quick to make at home once you get your ingredients assembled!
Lemon Drop Cookies
These cookies include some lemon zest and lemon juice in the cookie dough batter as well as the frosting. They are relatively quick to make at home once you get your ingredients assembled!
Ingredients
For the Cookie Dough:
- 1 cup white granulated sugar
- 12 Tbsp 1.5 sticks butter, softened
- 2 tsp vanilla extract
- The juice of 2 lemons
- The zest of 2 lemons
- 2.5 cups all-purpose flour
For the Icing:
- ½ cup confectioner’s sugar (or powdered sugar)
- ½ cup cream cheese (softened)
- 4 Tbsp ½ stick butter, softened
- The zest of 2 lemons
- The juice of 2 lemons
- A tiny pinch of Kosher salt
Instructions
- Preheat your oven to 350˚F.
- In a bowl, combine the white granulated sugar and softened butter, then add in the vanilla, lemon zest, and lemon juice.
- Stir to combine completely.
- Add in the all-purpose flour, and mix until the flour is just incorporated into the cookie dough.
- Arrange dough balls onto the parchment-lined sheet tray, leaving enough space between each mound of dough.
- *You will need to cook multiple batches.
- Bake the cookies in the oven at 350˚F for roughly 10-12 minutes, or until the edges turn golden-brown in color.
- Remove the cookies from the oven and allow them to cool.
- While the cookies are cooling, create the lemon frosting.
- For the frosting, combine the confectioner’s sugar, lemon zest, lemon juice, softened cream cheese, and butter.
- Add a tiny sprinkle of Kosher salt, and stir to combine completely.
- When the cookies are cool, add a small scoop of frosting on top of each one.
- Gently spread out the frosting to cover the top of each cookie.
- Serve with extra napkins.
Notes
You can make these cooking in advance of serving, and store them in an air-tight container once they have cooled down.