Lemon Drop Cookies

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If you’re a fan of all things citrus and crave a burst of lemon flavor in every bite, then you’re in for a treat with my delightful Lemon Drop Cookies. Bursting with the zing of lemon zest and the sweetness of lemon baking chips, these cookies are sure to become a favorite among lemon enthusiasts. Whether you’re looking for a refreshing snack, a delightful addition to a tea party, or a homemade gift for a loved one, these cookies are the perfect choice. So let’s dive into the recipe and get ready to indulge in a lemony sensation!

To make these delicious cookies, you are going to need flour, baking soda, Himalayan pink salt, unsalted butter, light brown sugar, granulated sugar, eggs, lemon zest, vanilla extract, LorAnn Lemon Bakery Emulsion, and lemon baking chips (these can be difficult to find in your local grocery store, so I buy them online. You can substitute white chocolate chips for these, but the taste will be a bit different).

For the Lemon Powdered Sugar you will dust your cookies with, you are going to need confectioners’ sugar and True Lemon Lemon Crystallized Packets.

To get started, preheat your oven to 350˚F, and prepare two cookie sheets by lining them with ungreased silpats. Set them aside.

Then, in a medium bowl, add in your flour, baking soda and Himalayan pink salt, whisking to combine them thoroughly, and set it aside. In a large bowl, using an electric hand mixer, beat together your butter, brown sugar, and granulated sugar until creamy. Add in your eggs, one at a time, beating well after each addition. Add in your lemon zest, vanilla extract, and lemon bakery emulsion, and beat until they are completely combined. Slowly mix your dry ingredients into your wet ingredients and blend them together until they are fully incorporated. Empty your lemon baking chips on top of your batter and work them into your dough with a spatula or your hands. Refrigerate your dough for about 1 hour to chill and firm up a bit prior to baking. This will ensure that your cookies will not spread out and flatten too quickly while baking.

While your cookie dough is chilling, make your Lemon Powdered Sugar.

Lemon Powdered Sugar: In a small bowl, whisk together your powdered sugar and your desired amount of True Lemon Lemon Crystallized Packets. Set aside to dust your cookies when they come out of the oven.

For Small Cookies: Using a medium cookie scoop, empty your cookie dough into your hands and roll it into medium-sized balls. Place your cookie dough balls 2 inches apart on your prepared cookie sheets. Bake for 11 to 13 minutes or until golden brown. Cool your cookies on your cookie sheets for 2 minutes before removing them to wire racks. After transferring your cookies to your wire racks, sift them generously with Lemon Powdered Sugar, and let them cool completely.

For Large Cookies: Using a large cookie scoop, empty a generous amount of your cookie dough into your hands and roll it into large balls. Place your cookie dough balls 2 inches apart on your prepared cookie sheets. Bake for 13 to 15 minutes or until golden brown. Cool your cookies on your cookie sheets for 2 minutes before removing them to wire racks. After transferring your cookies to your wire racks, sift them generously with Lemon Powdered Sugar, and let them cool completely.

These Lemon Drop Cookies are not only bursting with tangy citrus flavor but they also offer a wonderful texture with their soft centers and slightly crispy edges. The lemon zest, lemon bakery emulsion, and lemon baking chips infuse each bite with a refreshing aroma and a delightful tang that will leave you craving more.

Whether you choose to savor them with a cup of tea, share them at a gathering, or gift them to a fellow lemon lover, these cookies are bound to be a hit. Don’t be surprised if people start requesting the recipe (feel free to direct them right here to my blog)—they’re that good!

Oh, and it’s important to note that you can also prepare the dough for your Lemon Drop Cookies in advance and store it in the refrigerator for up to a week or in the freezer for up to two months, allowing you to enjoy fresh-baked cookies whenever you desire.