Recipes @ Lemon Drop Cookies

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Saturday, June 29, 2013

Lemon Drop Cookies

For those who love the crunch of a sugar cookie and the flavor boost from fresh lemon, these Lemon Drop Cookies combine the best of both worlds. For extra crunch and a glistening top, apply a coating of sanding sugar to the tops of the cookies before baking. Due to its coarseness, the sanding sugar won't melt into the cookies during baking.

Makes 24 (3 1/2-inch) Cookies


  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon cream of tartar
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 1/2 cups granulated sugar
  • 1/2 cup firmly packed light-brown sugar
  • 2 large eggs
  • Zest of 1 lemon
  • 2 tablespoons freshly squeezed lemon juice
  • Sanding sugar, for sprinkling


  1. Preheat oven to 350 degrees F. Line eight baking sheets with parchment paper and set aside.
  2. In a large mixing bowl, whisk together flour, baking soda, salt and cream of tartar. Set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars on medium speed until light and fluffy, about 3 to 5 minutes. Add eggs, one at a time, and beat well on medium speed after each addition. Add lemon zest and juice and mix just until combined. With the mixer on low speed, gradually add flour mixture and mix just until the flour mixture is combined. Do not overmix the dough.
  4. Using a 2-inch ice cream scoop, place 3 mounds of dough onto prepared baking sheets, spacing cookies several inches apart. Lightly moisten the palms of your hands and gently flatten down the tops of the cookies. Lightly brush the tops of the cookies with a wet pastry brush and sprinkle sanding sugar over the tops of the cookies. 
  5. Transfer baking sheets to oven and bake for 15 minutes until lightly golden, rotating baking sheets halfway through baking to ensure even browning. Remove cookies from pans to wire racks to cool completely. Store cookies in an airtight container at room temperature for up to 2 days.
Tip: If you need to reuse baking sheets when making multiple batches, always make sure you allow the sheets to cool completely from the previous batch before you place the dough onto the baking sheets. Cooling your baking sheets in between batches will prevent the cookies from spreading too much while they're in the oven.

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