Glazed Lemon Drop Cookies

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Bite-size Glazed Lemon Drop Cookies are soft not-too-sweet cookies dipped into a sweetly tart glaze. (Traditional and gluten-free recipes are included below.)

Lemon Drop Cookies are tangy, sweet, mouthwatering treats

Lemon Drop Cookies

These Lemon Drop Cookies were so irresistible, that I happily ate cookies in lieu of my dinner. (shhhh, don’t tell the kids, they thought I ate my dinner after they went to bed.)

I’ve been craving a lemon dessert for a couple of weeks now and I had the recipe for these cookies scribbled out and waiting to try.

I’m happy to say that the cookies were an awesome success and I managed to eat an embarrassing number of them before I finally packed the remaining cookies in a container and sent them home with friends!

Lemon Drop Cookie Recipe

  1. Preheat the oven to 350°F. Whisk together the flour, baking powder, and salt and set aside. Combine the butter and sugar in a mixing bowl and beat until smooth.
  2. Add the egg, vanilla, lemon juice, and lemon zest. Stir to combine. Add the dry ingredients and mix until combined.
  3. The dough will be somewhat dry and crumbly, but can easily be pressed together. Scoop into 1″ balls and gently roll them smooth between your hands. Place on a parchment paper-lined baking sheet.
  4. Bake for 10 minutes, until the cookies are set, but not browned. These will be small, round cookies and shouldn’t flatten or spread much at all. Remove from the oven and transfer to a wire rack to cool completely.
Glazed Lemon Drop Cookies

Easy Lemon Glaze

  1. Slowly add the lemon juice into the powdered sugar, stirring until the glaze can be easily stirred and poured.
  2. Drizzle the glaze over the top of each cooled cookie.
  3. Allow the glaze to set completely and then transfer the cookies to an airtight container.
  4. They should keep well at room temperature for a few days, or in the freezer for up to two months. 
Easy Lemon Glaze for any cookie

If you love lemon desserts, you’ll want to check out the Lemon Ice CreamLemon Crinkle Cookies, and this 5-Minute Lemon Curd. (I’m serious, FIVE minutes to perfect lemon curd. Make it now and you can thank me later!)

And if you do take my advice and make the lemon curd, you can then make these Lemon Blueberry Parfaits by Baking a Moment.

Lighter than a traditional pound cake, this Glazed Lemon Cake is tender with a bright sweet flavor and the lemon glaze adds the perfect touch–the literal icing on top.

For a dessert that will leave your guests grinning every time, try the Lemon Angel Pie or the Layered Lemon Cheesecake.

Lemon Drop Cookies

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Glazed Lemon Drop Cookies

Glazed Lemon Drop Cookies

Bite-size Glazed Lemon Drop Cookies are soft not-too-sweet cookies dipped into a sweetly tart glaze.
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Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Servings: 36 small cookies

Ingredients 

  • cups all-purpose flour*
  • 2 teaspoons baking powder
  • ¼ teaspoon kosher salt
  • ½ cup butter
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 2 tablespoons lemon zest finely minced, about 1 large lemon’s worth
  • 1 tablespoon lemon juice

Glaze Ingredients

  • 2 cups powdered sugar
  • 2 tablespoons lemon juice

* Gluten Free Alternative

  • 1 cup brown rice flour *
  • ¾ cup oat flour *
  • ½ cup tapioca starch *
  • ¼ cup potato starch *
  • 1 teaspoon xanthan gum *

Instructions

Cookie Instructions

  • Preheat the oven to 350°F. Whisk together the flour, baking powder, and salt and set aside. Combine the butter and sugar in a mixing bowl and beat until smooth. Add the egg, vanilla, lemon juice and lemon zest. Stir to combine. Add the dry ingredients and mix until combined.
  • The dough will be somewhat dry and crumbly, but can easily be pressed together. Scoop into 1" balls and gently roll them smooth between your hands. Place on a parchment paper-lined baking sheet.
  • Bake for 10 minutes, until the cookies are set, but not browned. These will be small, round cookies and shouldn't flatten or spread much at all. Remove from the oven and transfer to a wire rack to cool completely.

Glaze Instructions

  • Slowly add the lemon juice into the powdered sugar, stirring until the glaze can be easily stirred and poured. Drizzle the glaze over the top of each cooled cookie.
  • Allow the glaze to set completely and then transfer the cookies to an airtight container. They should keep well at room temperature for a few days, or in the freezer for up to two months. Enjoy!

Notes

This recipe will make (20) cookies when made with a 2 tablespoon scoop and formed into 1½-inch balls. (The larger cookies will require 2 additional minutes of baking time.)
This recipe will make (36) cookies when made with a 1½ tablespoon scoop and formed into 1inch balls.

Nutrition

Calories: 49kcal · Carbohydrates: 7g · Protein: 1g · Fat: 3g · Saturated Fat: 2g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 1g · Trans Fat: 1g · Cholesterol: 7mg · Sodium: 37mg · Potassium: 25mg · Fiber: 1g · Sugar: 7g · Vitamin A: 79IU · Vitamin C: 1mg · Calcium: 11mg · Iron: 1mg
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{originally published 8/17/14 – recipe notes and photos updated 5/24/22}

Lemon Drop Cookies
Glazed Lemon Cookies

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. T. Hannibal Tiger says

    Instead of lemon zest that always get stuck between your teeth, try four or five drops of food grade lemon oil. Do not use furniture polish as it contains poisonous wood preservatives. Lemon oil comes from the zest so you are getting the taste without all the hassle of zesting a lemon.

  2. Lorna says

    I have made these wonderful cookies several times, always a big hit, and they are fun and easy to make. Thank you for sharing, I always trust your recipes.

    • Mary Younkin says

      If I recall correctly, I think it makes about 3 dozen small cookies, Andrea. I’ll have to pay attention and note the yield next time I bake these. Thanks!