Name: Lemon Drop Cookies
Total time: 95 min
Ingredients: 1 cup all-purpose flour, plus more for dusting; 1 cup white whole-wheat flour; 0.5 cup granulated sugar; 1 tablespoon baking powder; 0.5 teaspoon salt; 0.25 cup unsalted butter, softened; 0.5 cup whole milk; 1 large egg; 2 tablespoons grated lemon zest, plus 1/4 cup juice (from 2 lemons), divided; 1 teaspoon vanilla extract; 2 cups confectioners' sugar

Lemon Drop Cookies

5.0

(2)

2 Reviews

These soft lemon drop cookies feature both sweet and tangy flavors thanks to plenty of fresh lemon juice and a powdered sugar glaze. These easy cookies are perfect with tea and coffee and will make a great addition to your holiday cookie platter.

By Sarah Epperson Loveless

Updated on December 13, 2022

Reviewed by Dietitian

Jessica Ball, M.S., RD

Active Time:

20 mins

Total Time:

1 hr 35 mins

Servings:

Nutrition Profile:

Low Fat Low Sodium Nut-Free Soy-Free Vegetarian

Jump to Nutrition Facts

Ingredients

1 cup all-purpose flour, plus more for dusting
1 cup white whole-wheat flour
½ cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt
¼ cup unsalted butter, softened
½ cup whole milk
1 large egg
2 tablespoons grated lemon zest, plus 1/4 cup juice (from 2 lemons), divided
1 teaspoon vanilla extract
2 cups confectioners' sugar

Directions

Position oven racks in upper and lower thirds of oven; preheat to 375°F. Line 2 large rimmed baking sheets with parchment paper.
Whisk all-purpose flour, whole-wheat flour, granulated sugar, baking powder and salt together in a large bowl until combined. Add butter and beat with an electric mixer on low speed until the butter is completely blended into the flour mixture, about 1 minute. Add milk, egg, lemon zest and vanilla; continue beating on low speed until blended, about 1 minute, scraping down sides of bowl as needed. Chill the dough, uncovered, for 30 minutes.
Using lightly floured hands, roll the dough into 24 (1-inch) balls and place 1 inch apart on the prepared baking sheets. Bake on the upper and lower oven racks until the edges are light golden and the tops are dry to the touch, 10 to 12 minutes. Cool on the pans for 5 minutes before transferring to wire racks to cool completely, about 30 minutes. (Reserve the baking sheets with parchment paper for glazing.)
Whisk confectioners' sugar and lemon juice together in a small bowl until smooth. Place the cooled cookies, still on the wire racks, over the parchment paper-lined baking sheets. Drizzle the glaze (about 2 teaspoons per cookie) over the tops of the cookies.

Equipment

Parchment paper

To make ahead

Store in a single layer in an airtight container for up to 3 days.

Nutrition Facts (per serving)

116	Calories
3g	Fat
23g	Carbs
2g	Protein

Nutrition Facts
Servings Per Recipe 24
Serving Size 1 cookie
Calories 116
% Daily Value *
Total Carbohydrate 23g	8%
Dietary Fiber 1g	4%
Total Sugars 14g
Protein 2g	4%
Total Fat 3g	4%
Saturated Fat 1g	5%
Cholesterol 13mg	4%
Vitamin A 80IU	2%
Sodium 7mg	0%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.