Lemon Drop Cookies
Lemon drop cookies are both sweet and tangy flavors with plenty of fresh lemon juice and sugar glaze. Lemon Drop Cookies are a perfect treat for any get together!
- Prep Time: 25
- Cook Time: 20 min
- Total Time: 1 hr 30 min
- Yield: 24 1x
- Category: Desserts
Ingredients
1 cup all-purpose flour, plus more for dusting
· 1 cup white whole-wheat flour
· ½ cup granulated sugar
· 1 tablespoon baking powder
· ½ teaspoon salt
· ¼ cup unsalted butter, softened
· ½ cup whole milk
· 1 large egg
· 2 tablespoons grated lemon zest, plus 1/4 cup juice (from 2 lemons), divided
· 1 teaspoon vanilla extract
· 2 cups confectioners’ sugar
Instructions
Preheat to 375°F. Line 2 large rimmed baking sheets with parchment paper.
Stir flour, whole-wheat flour, sugar, baking powder and salt together. Add butter and beat with an electric mixer on low speed until the butter is completely blended into the flour mixture, about 1 minute. Add milk, egg, lemon zest and vanilla; continue beating on low speed until blended, about 1 minute, scraping down sides of bowl as needed. Chill the dough, uncovered, for 30 minutes.
Roll the dough into 24 (1-inch) balls and place 1 inch apart on the prepared baking sheets. Bake on the upper and lower oven racks until the edges are light golden and the tops are dry to the touch, 10 to 12 minutes. Cool on the pans for 5 minutes before transferring to wire racks to cool completely, about 30 minutes.
Whisk confectioners’ sugar and lemon juice together in a small bowl until smooth. Place the cooled cookies, still on the wire racks, over the parchment paper-lined baking sheets. Drizzle the glaze (about 2 teaspoons per cookie) over the tops of the cookies.
Notes
Make ahead-Store in an airtight container for up to 3 days.