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+ servings
lemon drop cookies on a wire rack in front of a dish of lemon drops and a bottle of milk

Lemon Drop Cookies

Lemon drop cookeis are an easy dessert that lemon lovers go crazy for!

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 25
Author Kelsie


  • 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


  1. Preheat the oven to 350 degrees. Line 2 large baking sheets with parchment paper (or spray with cooking spraand set pans aside.
  2. 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.
  3. 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.
  4. 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.

Recipe Video

Recipe Notes

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.