Lemon drop cookies are a sweet-tart treat that everybody loves. They’re easy to make and require just a few simple ingredients!
Lemon dessert lovers! I have a treat for you today! And you know what? There’s no chocolate involved, which is totally out of character for me.
But guess what? These lemon drop cookies are delicious even without chocolate. They’re sweet, they’re tart, they’re chewy and just a little crunchy (because they’re full of crushed lemon drops).
So if you want a dessert that tastes like sunshine, these EASY lemon drop cookies are for you! (You can thank me later.)
Why you’ll love these lemon drop cookies
- They’re really easy to make
- You don’t need a stand mixer for them
- No chilling the dough!
How to make lemon drop cookies
- Beat room temperature butter and granulated sugar together in a mixing bowl
- Mix in an egg, lemon zest, and a few other ingredients
(See below for instructions on bringing butter to room temperature and zesting lemons.)
- Fold in the lemon drops until the dough is cohesive
- Drop into rounded tablespoons on a baking sheet and bake about 10 minutes
And that’s it! You’re done! Lemon lovers rejoice because you’re just a few minutes away from a chewy, lemony, sweet-and-tart treat 🙂
How to bring butter to room temperature
First of all, don’t melt it. Using melted butter in place of room temp butter will alter the texture of your baked goods.
I also don’t recommend softening butter in the microwave because you’ll end up with some butter that’s still cold and some that’s too soft.
The easiest way to bring butter to room temp is just to set it on the kitchen counter for 20 to 30 minutes. If you don’t want to wait, you can cut it into small chunks and it will come to temp faster.
You’ll know your butter is ready to use if, when you press a finger into it, you can make an indentation in the top but the stick still holds its shape.
How to zest a lemon
Since these lemon drop cookies call for lemon zest I thought I’d make very clear what that actually means. Lemon zest is not lemon peel. It’s just the very outer skin of the lemon.
For baking I prefer to use a microplane (as seen above) because it grinds the peel so small that it really disappears into your cookies or cake.
Drag the lemon over the surface of the microplane, scraping off just the yellow outer skin. Don’t zest the white pith underneath. It’s bitter and doesn’t taste lemon-y.
Citrus zesters work similarly to microplanes but I find they too easily grab the white pith underneath the outer layer of peel, and you don’t want that. However, if you’re careful, a zester is fine to use here.
Zesters also create longer strips of zest that you’ll want to chop up before adding to your cookie dough.
Can I freeze lemon drop cookies?
YEP! Lemon drop cookies freeze really well actually. Wrap the baked (and cooled) cookies tightly in freezer paper and/or plastic wrap or foil and they’ll last in the freezer for a couple of months.
If you want to freeze the cookie dough rather than the finished cookies, drop rounded tablespoons of dough onto a baking sheet and freeze for 30 to 40 minutes (until solid). Place the dough balls in a large freezer bag for up to 2 months.
You can bake the dough balls right out of the freezer, just add a few minutes to the baking time.
Did you make these lemon drop cookies? That’s great! Let me know what you think with a comment and a rating below. And post a pic on Insta–tag @theitsybitsykitchen so I can see your lovely creations!
Lemon drop cookeis are an easy dessert that lemon lovers go crazy for!
- 8 tablespoons unsalted butter at room temperature
- 3/4 cup granulated sugar
- 1 large egg
- finely grated zest of 1 lemon
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour sifted
- 1/2 cup finely crushed lemon drops from about 3 1/4 ounces candy
Preheat the oven to 350 degrees. Line 2 large baking sheets with parchment paper (or spray with cooking spraand set pans aside.
Combine the butter and sugar in a medium mixing bowl and beat with an electric mixer on medium speed until light and fluffy. Add the egg, lemon zest, lemon juice, and vanilla and beat to combine.
Scrape down the sides and bottom of the bowl, then beat in the baking powder and salt. Add the flour and beat on low speed until just incorporated. Use a rubber spatula (or your handto fold in the crushed lemon drops.
Roll rounded tablespoons of dough into balls and arrange on the prepared baking sheets 2 inches apart. Bake for 10 to 15 minutes, until cookies are lightly browned around the edges. Cool cookies on baking sheets for 3 minutes, then transfer to a wire rack to cool completely.
Uneaten cookies can be stored in an airtight container at room temp for up to 2 days, or in the freezer for up to 2 months.