Glazed Lemon Drop Cookies {traditional and gluten free recipes}


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Glazed Lemon Drop Cookies recipe by Barefeet In The Kitchen

These little bite-size Glazed Lemon Drop Cookies are a soft not-too-sweet cookie dipped into a sweetly tart glaze. After a pretty rough day, I knew that some baking might turn my mood around.

My kitchen therapy worked and 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 weeks now and I had the recipe for these cookies scribbled out and waiting to try. 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!

Glazed Lemon Drop Cookies recipe by Barefeet In The Kitchen

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Glazed Lemon Drop Cookies {traditional and gluten free recipes}

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  • 1 cup brown rice flour *
  • 3/4 cup oat flour *
  • 1/2 cup tapioca starch *
  • 1/4 cup potato starch *
  • 1 teaspoon xanthan gum *
  • 2 teaspoons baking powder
  • 1/4 teaspoon kosher salt
  • 1/2 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
  • * If you are not in need of a gluten free recipe simply substitute a total of 2 1/4 cups all purpose flour for the items marked with an *
  • Glaze Ingredients:
  • 2 cups powdered sugar
  • 2 tablespoons lemon juice


  • Preheat the oven to 350 degrees. Whisk together the flours, starches, 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 again and then add the dry ingredients and mix until combined.
  • Roll or scoop into 1" balls and place on a parchment paper or silpat lined baking sheet. Baked for 10 minutes, until the cookies are set, but not browned. They 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.
  • Slowly add the lemon juice into the powdered sugar, stirring until the glaze can be easily stirred and drizzled or poured. Dip the top of each cooled cookie into the glaze and then place on a wire rack to allow the frosting to set. The glaze should be dry within a few minutes. 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!
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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!