This post may contain references to products from one or more of our advertisers. Oh Sweet Basil may receive compensation when you click on links to such products.
Dear Friends,
These Lemon Drop Cookies are sweet deliciousness. No, really. It’s my new favorite next to a warm chocolate chip. Seriously. I know you love your chocolate and I know you are doubting me right now, but just have a little faith. TRY THIS COOKIE, then come back and thank me a million times over for finding it and posting it for you.
You’re welcome 😉
Seriously though, it’s wonderful. These are tender, lemony and oh so perfect. Our oldest daughter has taken these lemon drop cookies on as her own. She makes it all by herself and they turn out just lovely. At first I really wanted to pop in and take over as I could tell she wasn’t beating in the sugar long enough, but I let go of control and just played a supporting role and now, a few batches later they are perfect and we adore them. In fact, I will now keep lemon drops on hand as I do chocolate chips.
How to Make Lemon Drop Cookies
The lemon drops need to be blended in a blender so they are turned into a powder. We measure out 3/4 cups of the drops and then blend them up and whisk them into the dry ingredients.
You can also see all of the steps in this super quick video tutorial for lemon drop cookies recipe.
Can You Use Shortening Instead of Butter?
This recipe uses shortening because with the addition of lemon drops the cookies tend to get dried out so butter is a tricky fat to use as it doesn’t stay as soft in cookies either. Now, we agree that butter is best, so if you need to you can use a little butter and the rest shortening or go ahead and use all butter, but please remember that they will be a more crisp cookie.
It’s also best to use the glaze just a few minutes after the cookies come out of the oven. It soaks in just a little and sets up beautifully.
More COOKIE RECIPES You’re Going to Love:
- Chocolate Chip Pudding Cookies
- Chocolate Reese’s Pieces Cookies
- NY Times BEST Chocolate Chip Cookie Recipe
- Chocolate Chocolate Chip Cookies
- Cinnamon Roll Cookies
- Thick Snickerdoodle Cookies
- Soft Gingerbread Cookies
- Glazed Lemon Cookies
- Pumpkin Chocolate Chip Cookies
- Million Dollar Cookies
- White Chocolate Molasses Cookies
- Nutella and Dulce de Leche Stuffed Cookies
- Peanut Butter Chocolate Chip Cookies
- Best Cut Out Sugar Cookies
- Copycat Swig Sugar Cookies
- Oatmeal Raisin Chocolate Chip Cookies
Lemon Drop Cookies
Lemon Drop Cookies
Ingredients
Recipe adapted from See Jane in the Kitchen
- 2 Cups Sugar
- 1 1/2 Cups Butter Flavored Shortening, or regular shortening or butter but they are more dry with butter
- 3 Eggs
- 1 teaspoon Vanilla
- 1 teaspoon Lemon Extract
- 4 Cups Flour
- 1 1/2 teaspoons Soda
- 1 1/2 teaspoons Baking Powder
- 1 teaspoon Salt
- 1 Zest Lemon
- 3/4 Cup Brach's Lemon Drops – 9oz
For the Glaze
- 3 Cups Powdered Sugar
- 2 Juiced Lemons
Instructions
- Preheat oven to 350 degrees.
- In mixing bowl, cream sugar, shortening for 1-2 minutes and then add eggs; add flavorings.2 Cups Sugar, 1 1/2 Cups Butter Flavored Shortening, 3 Eggs, 1 teaspoon Vanilla, 1 teaspoon Lemon Extract
- Stir in dry ingredients, lemon zest, and crushed lemon drops powder (I crush them in my blender).4 Cups Flour, 1 1/2 teaspoons Soda, 1 1/2 teaspoons Baking Powder, 1 teaspoon Salt, 1 Zest Lemon, 3/4 Cup Brach's Lemon Drops – 9oz
- Roll into balls, flatten slightly, and bake on parchment lined (if you don’t use parchment, cookies will stick to pan) baking sheet for 10 to 12 minutes.
- Let cool slightly on pan for a couple of minutes.
- Make a glaze by mixing powdered sugar with lemon juice.3 Cups Powdered Sugar, 2 Juiced Lemons
- Brush glaze over cookie tops.
- Let cookies cool completely.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Doterra Lemon Cream Cheese Cookies
This was a great recipe I loved them! But I did do something different I added slightly crushed bits of lemon drops to put on top of the cookie to give it that more lemon drop flavor. I did still use the 3/4 lemon drops in the dough and this was just something extra. Thank you for getting this recipe on the internet.
Hi Kaisley! That sounds perfect! So glad you enjoyed them!
Have you frozen them glazed? Or is it best to freeze them and glaze them when you take them out? We love extra cookies in the freezer to be able to thaw and run them to someone who needs a batch. We’ve never done a lemon cookie before though.
Hi Meredith! I would glaze them after they thaw and right before serving.
My daughter won best of show in Junior Foods at our county fair with your recipe! They are delicious and so refreshing!
No way!!! You’ve made our day! Congrats toy our daughter! And thanks for the feedback!!
I have to tell you, I have made a ton of cookies in my lifetime and I felt slightly snooty about using crushed lemon drop candies. AND SHORTENING ! But then we made these. And they are incredibly delicious. They make my list of all time favorites so THANK YOU!
Hahahaha! Yesssss! It is pretty shocking, right?! It’s just the perfect combination ever! Thanks for sharing your experience with us!
These look amazing! I love the glaze on top!
Thank you!
I use to love lemon drops as a kid! These look tasty!
These are so good!