Lemon Drops
Submitted by jeanetteb
Buttery lemon drop cookies glazed with fresh citrus. Tender melt-in-your-mouth texture from egg yolk dough, rolled in sugar and baked until barely golden.
YIELD
45 servingsPREP
25 minCOOK
15 minREADY
40 minThese tender little cookies pack serious lemon punch without being fussy.
Butter and egg yolk create that melt-away shortbread texture, while fresh lemon zest gets mixed right into the dough for bright citrus flavor in every bite.
The dough balls get flattened with a sugar-dipped glass (keeps them from sticking and adds sparkle), then baked just until the edges turn pale gold.
While still warm, each cookie gets dunked top-down in a simple lemon glaze that sets into a sweet-tart coating.
Kitchen Tips
- Use room temperature butter for easiest creaming with the sugar
- Don’t overbake or they’ll lose that tender texture (pull them when barely golden)
- Dip cookies in glaze while still warm so it soaks in and sets properly
- Store between parchment layers to prevent sticking from the glaze
Variations
- Swap half the lemon zest for orange or lime zest for mixed citrus cookies
- Add ½ teaspoon vanilla extract to the dough for depth
- Press a candied lemon slice on top before the glaze sets for fancy presentation
Ingredients
Directions
Preheat oven to 350℉ (180℃) Line cookie sheets with parchment paper or butter them. Cream butter and confectioner’s sugar in large bowl of electric mixer. Add egg yolk, 2 tablespoon lemon juice and lemon zest and beat until smooth. Add flour and beat until well combined. Form dough into 1 inch balls and place them about 2 inches apart on prepared sheets. Flatten each ball with the bottom of a glass dipped into granulated sugar to keep it from sticking to the dough. Bake cookies in middle of oven for about 13 mins., or until barely golden. Transfer to wire racks. As soon as they are cool enough to handle, dip top of each cookie in lemon glaze made with ¼ cup confectioner’s sugar and 1 tablespoon fresh lemon juice. Allow to cool completely and then store in airtight containers for up to 1 week or in the freezer for up to 2 months.
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