Lemon Drop Cookies
Lemon Drop Cookies are soft and chewy with just the right amount of lemon goodness thanks to lemon drop candy.
Servings 30 cookies
Calories 108kcal
Ingredients
- 1 cup sugar
- 3/4 cup butter salted, softened
- 1 eggs
- 1 tsp vanilla
- 1/2 tsp lemon extract
- 2 cups all purpose flour plus 2 Tbsp.
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- finely chopped zest of 1 lemon about 1 Tbsp.
- 3 oz. lemon drops 1/2 cup uncrushed
- 3-4 cups powdered sugar
- juice of 1 -2 lemons
Instructions
- Preheat oven to 350 degrees
- Cream sugar and shortening in your mixer with the paddle attachment until light and fluffy.
- Add eggs and flavoring and blend well.
- Sift dry ingredients and gradually add to wet mixture.
- Add lemon zest and crushed lemon drops.
- Roll in balls and bake on a parchment paper lined baking sheet for 10-12 minutes or until they just begin to brown around the edges.
- Let them cool on a cooling rack before frosting.
- Whisk together powdered sugar and lemon juice to make a glaze.
- Frost cookies, the glaze should be thick enough not to run off the cookie but soft enough it will spread a bit and form a shiny smooth top.
Notes
- These cookies spread quite a bit when they back so I make them fairly small using a small cookie scoop (about 1- 1 1/2 Tbsp)and only put 9 on a cookie sheet at a time.
- Always use fresh lemon juice for the best flavor.
- Originally I made these cookies with 2 cups of flour when I lived at sea level. When I moved to 5,000 feet elevation I found they spread too much so I added 2 Tbsp of additional flour.
- Bake just until they begin to turn golden brown around the edges.
- You want the glaze soft enough that it will spread a bit after you frost the cookie and form a glossy top.
Nutrition
Calories: 108kcal | Carbohydrates: 15g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 96mg | Potassium: 25mg | Fiber: 1g | Sugar: 9g | Vitamin A: 215IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg