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Lemon Drop Cookies

citrus sugar cookies
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Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 2 tablespoons fresh lemon zest (from 2–3 lemons)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract (optional)
  • 2½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup powdered sugar (optional, for coating)

Instructions

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a large bowl, cream butter and sugar together until light and fluffy, about 3-4 minutes.
  3. Add eggs one at a time, mixing well after each addition and scraping down the sides of the bowl.
  4. Stir in lemon zest, lemon juice, and vanilla extract (if using).
  5. In a separate bowl, whisk together flour, baking powder, and salt.
  6. Gradually fold the dry ingredients into the wet mixture until just combined.
  7. Scoop rounded tablespoons of dough onto prepared baking sheets, spacing them 2 inches apart.
  8. Bake for 10-12 minutes until edges are lightly golden but centers remain soft.
  9. Let cookies cool on the sheet for 2 minutes, then transfer to a wire rack to cool completely.
  10. Once cooled, dust with powdered sugar if desired.

Notes

  • For more intense lemon flavor, rub the lemon zest into the sugar with your fingertips before creaming with butter.
  • Chill the dough for 30 minutes before baking if you prefer thicker, less spread cookies.
  • Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
  • Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Keywords: lemon drop cookies, lemon shortbread cookies, citrus sugar cookies, zesty lemon cookies, butter lemon cookies

Find it online: https://www.joyliciousrecipes.com/easy-lemon-drop-cookies/