Bite-size Glazed Lemon Drop Cookies are soft not-too-sweet cookies dipped into a sweetly tart glaze.
Prep Time20 minutesmins
Cook Time10 minutesmins
Total Time30 minutesmins
Course: Dessert
Cuisine: American
Servings: 36small cookies
Calories: 49kcal
Ingredients
2¼cupsall-purpose flour*
2teaspoonsbaking powder
¼teaspoonkosher salt
½cupbutter
1cupsugar
1egg
1teaspoonvanilla
2tablespoonslemon zestfinely minced, about 1 large lemon's worth
1tablespoonlemon juice
Glaze Ingredients
2cupspowdered sugar
2tablespoonslemon juice
*Gluten-Free Alternative
1cupbrown rice flour
¾cupoat flour
½cuptapioca starch
¼cuppotato starch
1teaspoonxanthan 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 1-inch balls.