Bite-size Glazed Lemon Drop Cookies are soft not-too-sweet cookies dipped into a sweetly tart glaze. (Traditional and gluten-free recipes are included below.)
Lemon Drop Cookies
These Lemon Drop Cookies were so irresistible, that I happily ate cookies in lieu of my dinner. (shhhh, don’t tell the kids, they thought I ate my dinner after they went to bed.)
I’ve been craving a lemon dessert for a couple of weeks now and I had the recipe for these cookies scribbled out and waiting to try.
I’m happy to say that the cookies were an awesome success and I managed to eat an embarrassing number of them before I finally packed the remaining cookies in a container and sent them home with friends!
Lemon Drop Cookie Recipe
- Preheat the oven to 350°F. Whisk together the flour, baking powder, and salt and set aside. Combine the butter and sugar in a mixing bowl and beat until smooth.
- Add the egg, vanilla, lemon juice, and lemon zest. Stir to combine. Add the dry ingredients and mix until combined.
- The dough will be somewhat dry and crumbly, but can easily be pressed together. Scoop into 1″ balls and gently roll them smooth between your hands. Place on a parchment paper-lined baking sheet.
- Bake for 10 minutes, until the cookies are set, but not browned. These will be small, round cookies and shouldn’t flatten or spread much at all. Remove from the oven and transfer to a wire rack to cool completely.
Easy Lemon Glaze
- Slowly add the lemon juice into the powdered sugar, stirring until the glaze can be easily stirred and poured.
- Drizzle the glaze over the top of each cooled cookie.
- Allow the glaze to set completely and then transfer the cookies to an airtight container.
- They should keep well at room temperature for a few days, or in the freezer for up to two months.
If you love lemon desserts, you’ll want to check out the Lemon Ice Cream, Lemon Crinkle Cookies, and this 5-Minute Lemon Curd. (I’m serious, FIVE minutes to perfect lemon curd. Make it now and you can thank me later!)
And if you do take my advice and make the lemon curd, you can then make these Lemon Blueberry Parfaits by Baking a Moment.
Lighter than a traditional pound cake, this Glazed Lemon Cake is tender with a bright sweet flavor and the lemon glaze adds the perfect touch–the literal icing on top.
For a dessert that will leave your guests grinning every time, try the Lemon Angel Pie or the Layered Lemon Cheesecake.
Check out all of the Gluten-Free Dessert Recipes on this website!
Glazed Lemon Drop Cookies
Ingredients
- 2¼ cups all-purpose flour*
- 2 teaspoons baking powder
- ¼ teaspoon kosher salt
- ½ cup butter
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 2 tablespoons lemon zest finely minced, about 1 large lemon’s worth
- 1 tablespoon lemon juice
Glaze Ingredients
- 2 cups powdered sugar
- 2 tablespoons lemon juice
* Gluten Free Alternative
- 1 cup brown rice flour *
- ¾ cup oat flour *
- ½ cup tapioca starch *
- ¼ cup potato starch *
- 1 teaspoon xanthan gum *
Instructions
Cookie Instructions
-
Preheat the oven to 350°F. Whisk together the flour, baking powder, and salt and set aside. Combine the butter and sugar in a mixing bowl and beat until smooth. Add the egg, vanilla, lemon juice and lemon zest. Stir to combine. Add the dry ingredients and mix until combined.
-
The dough will be somewhat dry and crumbly, but can easily be pressed together. Scoop into 1" balls and gently roll them smooth between your hands. Place on a parchment paper-lined baking sheet.
-
Bake for 10 minutes, until the cookies are set, but not browned. These will be small, round cookies and shouldn't flatten or spread much at all. Remove from the oven and transfer to a wire rack to cool completely.
Glaze Instructions
-
Slowly add the lemon juice into the powdered sugar, stirring until the glaze can be easily stirred and poured. Drizzle the glaze over the top of each cooled cookie.
-
Allow the glaze to set completely and then transfer the cookies to an airtight container. They should keep well at room temperature for a few days, or in the freezer for up to two months. Enjoy!
Notes
Nutrition
{originally published 8/17/14 – recipe notes and photos updated 5/31/22}
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