This post may contain affiliate links. Please read our disclosure policy.
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
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 8/17/14 – recipe notes and photos updated 5/31/22}
There is just something refreshing about lemon. Don't worry, your secret is safe with me. Your kids will never know. 🙂 Pinning it!
these would be sure to put a smile on the face! deliciously sweet!
Mary x
I just made some lemon bars. I had a craving for lemon too. I will try your cookies next. 🙂
Happy Easter
Cookies for dinner! I couldn't ask for more.
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.
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.
They just look like they'd melt in my mouth. Must try them soon.
How many cookies does this recipe of lemon drop cookies make
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!
Could I add poppy seeds?
Barbara – Sure! That would be a fun and pretty addition.
I followed the recipe exactly except sifted my flour. My cookies spread out. The dough was not dry, should I if used more flour or did sifting change it?
Glenda – Spooning and leveling flour in cookies is super important along with your butter being soft enough to work with but not too soft perhaps.
I made these and everyone loves them and wants the recipe.
That is so good to hear. They are a sweet summer treat. Thank you for sharing, Holly.
I made this recipe to a T, and it is my absolute favorite cookie! They stay soft for days! The cookie is balanced so well, too. It’s not too sweet, rich but not heavy, and with a delicate amount of lemon flavor. The tart glaze compliments it perfectly. If you’re a lemon fan, MAKE THESE TODAY! Thanks for the recipe!
Yes, another lemon fan! If summer had a taste I think it is this cookie.
Excellent cookies. Love them as is but swapped vanilla for lemon extract and incredible! Thanks for sharing.
That sounds delicious, Cae.
I’ve always baked from scratch. There’s nothing like homemade goods made from the heart. The aromas always take one back in time for that special day and occasion celebrating with family and friends. Everything on this page looks great.
I’m glad you’re enjoying the recipe, Barbara.
Yummy…might try anise extract for a soft Italian flavored cookie!
That could be a fun variation, Mary Anne!
These were great tasting and easy to make. Instead of lemon, can I use for anise or almond cookies?
Let me know how it turns out if you try it, Andrea.
So Delicious!,
Thank you! I am so happy you enjoyed them, Sharon.
Just won best in show cookie at swap party! Used recipe to make regular sized cookies with glaze and lemon zest on top. Added more lemon juice than called for to the glaze for an extra tang. Thank you for this great recipe!
Congratulations! That is fantastic, Cly!
I don’t know what I did wrong. The cookies look just like the illustration, but were not nearly done in 10 minutes. Then when I baked them til they were done they became hard as rocks. The consistence was doughy and not tasty. Don’t know what I did wrong.
Try again Lucy and make sure you are following the directions exactly.
Can you freeze these?
Yes, you can, Dorothy.