Glazed Lemon Drop Cookies are made with a super simple slice-and-bake dough. Topped with a tart lemon glaze made with freshly squeezed lemon juice, these cookies are perfect for the holidays or any time of the year.
Some other Christmas sweets to try are my Italian mother-in-law's cherished Nocatole-Calabrian Sweet Fritters recipe and also the Pitta 'Impigliata-Calabrian Fruit and Nut Pastries.
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Most people may not typically think of Lemon Drop Cookies as a traditional Christmas cookie. Over here they thought about during Christmas and I am not sure how the tradition started. It may just be my tradition because they are one of my favorites on the cookie tray.
As irresistible as they are, they are no longer baked just for Christmas. This batch was made during Christmas and it has taken me almost 4 months to post them. I was overloaded with cookies and thought I would give cookie recipes here a break. I was looking through my photos and came across them. These are the almost forgotten and most wonderful cookies that must be shared.
What makes Lemon Drop cookies as irresistible as they are?
There is something about the lightness of the cookie that has a slight crisp on the edges. The inside is not too soft; it has the perfect cookie texture topped with the tangy lemon glaze that is just the right sweetness. Not too tart and not overly sweet.
The kind of cookie I could eat a dozen of if I had absolutely no self-control. And the fun part is, no stress in decorating them. Really! You just spoon on the glaze or dip the cookie on one side in the glaze and swirl it around.
Voila'…it's shiny and pretty! No-fuss cookies that you need to bake for your sweetie pies or just for yourself like I sometimes do. Go ahead! You deserve them!;)
Ingredients:
- unsalted butter, at room temperature
- sugar
- egg yolks
- pure vanilla extract
- kosher salt
- all-purpose flour
For the Lemon Glaze
- confectioners' sugar
- fresh lemon juice, plus more if necessary
- grated lemon zest
How do you make lemon drop cookies?
Step 1: Beat the butter and granulated sugar with an electric mixer until light and fluffy.
Step 2: Add the egg yolks, vanilla, and salt; mix until combined.
Step 3: Gradually add the flour and mix just until the dough forms.
Step 4: Divide the dough in half and shape each portion into a 1¼-inch log.
Step 5: Wrap the logs in wax paper and refrigerate for about 30 minutes, until firm.
Step 6: Heat the oven to 350°C and line baking sheets with parchment paper.
Step 7: Slice the chilled logs into ⅜-inch pieces and place them 1½ inches apart.
Step 8: Bake for 14-20 minutes, checking at 13 minutes, until lightly golden.
Step 9: Cool on the baking sheet for 5 minutes, then transfer to a rack.
Step 10: Whisk the confectioners' sugar, lemon juice, and zest into a pourable glaze.
Step 11: Dip the top of each cooled cookie into the glaze and let set for 15 minutes.
Step 12: Use a cool baking sheet for each batch to ensure even baking.
Pro Tips
- Use softened butter so it creams properly and gives your lemon cookies a light, tender crumb.
- Beat the butter and sugar long enough to add air; this improves texture and helps your Lemon Drop Cookies bake evenly.
- Mix the flour only until combined to keep the cookies soft, never dense.
- Chill the cookie dough logs until firm; this helps you slice clean rounds that hold their shape.
- If the dough log flattens, rotate it during chilling to keep a round shape.
- Slice with a sharp serrated knife to avoid squishing the dough.
FAQ'S
Yes, you can make the dough up to 3 days ahead; keep it wrapped and chilled, then slice and bake when ready.
Yes, freeze the unglazed cookies for up to 3 months; glaze them after thawing so the topping stays smooth.
Fresh lemon juice and zest give the best flavor; bottled juice tastes dull and won't give the same bright lemon aroma.
Add more confectioners' sugar a tablespoon at a time until you reach a thick, pourable consistency.
Some other cookie recipes to try this holiday:
- Chocolate Crackle Cookies
- Cuccidati-Sicilian Fig Cookies
- Italian Lemon Knot Cookies
- Sicilian S Cookies
Easy Lemon Drop Cookies
Ingredients
- Cookie Dough
- ¾ cup 1 ½ sticks unsalted butter, at room temperature
- ¾ cup granulated sugar
- 2 large egg yolks
- ½ teaspoon pure vanilla extract
- ¼ teaspoon kosher salt
- 2 cups all-purpose flour
- Lemon Glaze
- 1 cup confectioners' sugar
- 2 tablespoons fresh lemon juice plus more if necessary
- 1 teaspoon grated lemon zest
Instructions
- With an electric mixer, beat the butter and granulated sugar until fluffy. Add the egg yolks, vanilla, and salt and beat to combine. Gradually add the flour, mixing until just incorporated.
- Divide the dough in half and shape into 1 ¼-inch-diameter logs. Wrap in wax paper and refrigerate until firm, about 30 minutes.
- Heat oven to 350° F. Slice the logs into ⅜-inch-thick pieces and space them 1 ½ inches apart on parchment-lined baking sheets. Bake until lightly golden, 16 to 20 minutes (my cookies were done in about 14-15 minutes. Be sure to check yours at about 13 minutes. Every oven is different). Let cool on the baking sheets for 5 minutes, then transfer to cooling racks to cool completely.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
These are the perfect spring time cookie...they look fabulous!
Wish I had some of these right now. I actually made myself a real dinner tonight but alas...no dessert. boo hoo.
These are a favorite! I am rounding up a group of food bloggers for a virtual baking club; let me know if you might be interested!
I am so glad that I am not the only one with a stash or recipes that I haven't posted yet! My step mom absolutely loves lemons and I have had a few strays rolling around my counter tops (literally) lately. It's time to give them a cause. 😀