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
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
- 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.
Easy Lemon Glaze
- 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.
If you love lemon desserts, you’ll want to check out the Lemon Ice Cream, Lemon 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.
Check out all of the Gluten-Free Dessert Recipes on this website!
Glazed Lemon Drop Cookies
Ingredients
- 2¼ 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
Nutrition
{originally published 8/17/14 – recipe notes and photos updated 5/31/22}
Cae says
Fabulous recipe! I’ve done both regular flour and Gluten Free. Both are super. Thanks!
Mary Younkin says
I’m glad to hear you’re enjoying the cookies, Cae.
paula May says
My dough was really dry and hard to form into balls…everyone loves them. Making another batch today…going to use a little less flour and see if that helps…
Mary Younkin says
I’m glad you’re enjoying the cookies, Paula.
Felicia Khaalid says
There is an egg allergy in my household. Is there an alternative that won’t take away from this recipe?
Mary Younkin says
I have not tried an egg substitute, Felicia.
Brown says
Could not print it.
Mary Younkin says
I just checked and everything works on my end. You might check your printer drivers and settings.
Robert Wilson says
Why not just substitute gluten free flour?
Mary Younkin says
If you have a 1:1 flour you prefer you certainly can, Robert.
MSim says
Could you substitute almond flavoring for the lemon flavoring?
Mary Younkin says
They would not be lemon cookies then. . .
Linda says
I have made them with orange and strawberry both are very good
Barbara Ernst says
Any suggestions for a substitute for brown rice flour? (Rice allergy). Thanks
Mary Younkin says
Maybe try sorghum or oat flour, Barbara. I have not tested those but please let us know if it works.
Lucy says
The best! All my friends are obsessed
Mary Younkin says
That’s awesome to hear, Lucy!
JB says
Please, How much regular salt vs the 1/4 tsp of kosher?
Mary Younkin says
The recommendation is usually to use 1/2 of the amount, JB.
Candice says
Can you substitute lemon juice for the lemon zest? I have lemon juice at home but no fresh lemons.
Mary Younkin says
It won’t be as strong of a lemon flavor, but yes, you can.
Halle's Kitchen says
Absolutely fantastic! Didn’t change a thing, other than adding the slightest amount of yellow gel food coloring to my icing. These have the perfect kiss of lemon ~ They’re soft, yet slightly chewy. Pretty easy and quick to whip up. Definitely adding these to my favorites!
Mary Younkin says
I’m thrilled that you enjoyed the cookies!
Alexandra says
These are so good. I cannot stop eating them. My cookies ended up being a lot flatter than yours. I rolled them into balls, but they flattened out into almost a normal cookie. They were still delicious and had a great texture. Do you know what would cause them to do this?
Mary Younkin says
I’m guessing the flour measurement was just a little bit off, Alexandra. This can also happen when baking at high altitudes if that is a factor for you. I’m glad you liked the cookies!
Donna D says
These are absolutely DELICIOUS! My grandson asks for them ALL the time. When the kids come to visit, I better have plenty of these on hand. They freeze amazingly well and taste just like the day they were made, right out of the freezer. Thanks for this recipe!
Mary Younkin says
I’m so glad you’re enjoying the cookies, Donna!
Donna says
Yummy! Just want to mention it will take much more than 2 Tbl of lemon juice for the glaze! Awesome cookie! Thank you!
Mary Younkin says
You are welcome, Donna. I’m so glad you loved the lemon cookies. Everyone’s tastes are slightly different; I’ve also had people comment that even 2 tablespoons is far too much. Enjoy, and happy baking!
Tanya says
Made these for my partner’s birthday and they came out amazing. Followed the recipe exactly except I had to use more lemon juice than called for in the icing (more like 3-4 tbsp). They were so tasty, perfect amount of lemon flavor.
Mary Younkin says
YAY! Glad the cookies were a hit.
Jennifer Starkey says
This recipe is absolutely wonderful! I seen a couple bad reviews but I have to believe that those people did not do exactly what you said, because if you follow the directions precisely, even down to the 10-minute baking time you get a wonderfully soft, very lemony luscious little cookie. Trust me when I say I am a recipe guru and I research over and over before I decide which one I want to take time to bake. I chose this one and I couldn’t be happier it’s definitely going in my recipe book that I keep here for the kids. I’m off to see what other secrets you have on this site and thank you very very much.
Mary Younkin says
You are welcome, Jennifer! I’m glad that the cookies turned out so well for you. Enjoy the recipes, and happy baking!
Rachell says
Hi Mary,
I am planning to make the lemon drops this Christmas. Can they be made ahead and put in the freezer until I bake them? Also, how long can they be stored?
Thank you
Mary Younkin says
Hi, Rachell. You should be able to bake these cookies ahead of time and freeze them. If they’re frozen, you should be able to make them now and store them until Christmas. I hope you love the cookies!