Holiday Cookie Countdown: Lemon Drops

lemon drop cookies 1_small

I have been doing this Holiday Cookie Countdown series for three years. During all three years, my husband has begged me to make a lemon cookie because they are his favorite. I have actually made several lemon cookies during this time, but none of them were good enough to include.

Hello Lemon Drop.

These are definitely good enough. Hubby agrees.

What makes these special is the addition of lots of crushed lemon drop candies. They help make it very lemon-y with a nice crunch texture (not a break-your-dentures crunch). These cookies are on the thinner side, which is not my usual preference, but they have a perfect crunch on the outside and moist, tender inside with lots of crackles on top for the glaze to hide in. And the glaze is not to be skipped. Fresh-squeezed lemon juice does something magic when it hops in a bowl with powdered sugar, I tell you. It’s a perfect case of opposites attract.

It would be yummy to add some white chocolate chips to these (or dip half of them in white chocolate), but my hubs wasn’t having any of that. Pure lemon sugary goodness was all he wanted.

And this Santa delivered…

Holiday Cookie Countdown: Lemon Drops

Holiday Cookie Countdown: Lemon Drops


1 cup sugar

3/4 cup unsalted butter, room temp

1 egg

1 tsp vanilla

1/2 tsp lemon extract

finely chopped zest of 1/2 lemon

2 cups flour

3/4 tsp baking soda

3/4 tsp baking powder

1/2 tsp salt

18 lemon drop candies, finely crushed

1 cup powdered sugar

juice of 1 lemon


Beat sugar and butter until light and fluffy. Add egg, vanilla, lemon extract and lemon zest and blend well.

In a separate bowl, combine flour, baking soda, baking powder and salt. Gradually add to wet mixture.

Add crushed lemon drops and beat just until combined. Refrigerate for two hours (up to overnight).

Preheat oven to 350. Line two cookie sheets with silpat or parchment. Don't skip this -- the added candy will make these stick to the pan.

Roll into tablespoon-size balls, leaving at least two inches between. These will spread. Bake for 10-12 minutes or until just golden around the edges and set in the center. Remove from oven and cool.

Whisk together powdered sugar and lemon juice to make a glaze. Spoon about a teaspoonful onto each cookie and use the back of the spoon to spread. Let sit for an hour or so while glaze sets.

Makes 2 dozen.

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