Who can resist sweet and zesty cookies so tender, they melt in your mouth? These lemon drop cookies will make any occasion extra special.
Lemon drop cookies, anginetti, Italian cookies, lemon sugar cookies, and lemon crinkle cookies. No matter what you call them, one thing’s for sure: they’re like little drops of heaven.
No wonder they’re a staple at holiday parties! One bite will surely get you into the Christmas spirit. It’s not a true celebration without these light, airy, and lemony munchies.
So, if you want your next party to be a sure hit, you know what to make! Don’t worry, these lemon drop cookies are insanely easy to whip up. Just be sure to make a lot – these guys won’t last long.
Lemon Drop Cookies
Lemon drop cookies are known both for their terrific taste and texture. They’re crisp on the edges, super soft and chewy on the inside, and lemony all over.
The cookie itself is already phenomenal, but the icing takes it over the top! Not only does it add flavor, but a mild crunch as well.
They’re called such because basically, you drop spoonfuls of batter onto the cookie sheet to form the cookies. The fact that they’re dropped and not rolled makes them super tender and moist.
Like I said, these cookies are a cinch to make. You need not even chill the dough before baking, meaning you get to enjoy them sooner.
Ingredients for Lemon Drop Cookies
All-purpose flour. It’s what gives your cookies structure. Be sure to measure this ingredient properly. Do not simply scoop it with your measuring cup, because that will give you more than what’s needed. If you use too much flour, the cookies will be too cakey.
The proper way is to transfer the flour from the container into the measuring cup with a spoon. Then level with the back of a knife.
Unsalted butter. For richer, creamier cookies, use unsalted butter so you get to control how much salt goes into your batter.
Powdered sugar. Most cookie recipes call for brown sugar because of its deeper flavor. But in this case, you’ll use powdered sugar to allow the lemon flavor to shine.
Cornstarch. Most recipes require baking powder and baking soda, but you’ll use cornstarch instead. It’s what gives the cookies that melt-in-your-mouth softness.
Lemon juice and zest. Lemons give the cookies their distinct flavor, so you’ll want to use fresh lemon here. As with many things, fresh is always best. Don’t settle for the bottled kind.
Tips for making the best drop cookies
- Use a microplane to zest your lemons. Also, to be clear, lemon zest is not the same as lemon peel.
Rather, it refers to the outer skin of the lemon. There’s a difference! The white pith underneath the outer layer is bitter, and you don’t want that in your cookies.
- Use room temperature ingredients – they blend easier that way.
- Unsalted butter all the way, otherwise, the cookies will be too salty.
- Use softened butter, not melted. Otherwise, your cookies will spread while baking. Don’t microwave your butter to soften it! This will cause uneven temperatures in your butter.
Instead, take the butter out of the fridge 30 minutes prior to baking. You can also cut it into chunks to speed up the process.
- If your cookie dough balls are too wet, chill them in the fridge for 30 minutes. This will prevent them from spreading too thinly as they bake.
- Let the cookies cool completely before icing them. Otherwise, your icing won’t set properly.
- Store your cookies in an airtight container at room temperature. They will keep well for up to 3 days. If you want them to last longer, refrigerate for up to 4 to 5 days.
What can you add to the cookies?
Lemon drop cookies are pretty amazing as it is, but you can definitely add more to suit your preferences.
For starters, you can’t go wrong with chocolate. Lemon and chocolate, whether dark, milk, or white, always make a great pair!
To add some crunch to your melt-in-your-mouth cookies, add some chopped nuts. Walnuts, hazelnuts, and almonds are all fine choices.
To give your cookies an even more tart, fruity flavor, mix in some berries. Blueberries, blackberries, and even raisins work. Just be sure that you use frozen berries.
As for the raisins, you’ll want to soak them in boiling water for 10-15 minutes first to rehydrate them.
Can I freeze the cookies?
Absolutely! They freeze beautifully, in fact. Here’s how:
Let the cookies cool to room temperature. Wrap them tight in plastic wrap, foil, or freezer paper, and freeze. Stored properly, lemon drop cookies will keep well in the freezer for up to 2 months.
You can also freeze the cookie dough! Shape the dough into balls and place them on a baking sheet. Flash freeze until solid, around 30-40 minutes, and then transfer into a freezer bag.
Squeeze out as much excess air as you can, then seal. Label the bag and freeze. Frozen cookie dough will last for up to 2 months.
Alternatively, you can also form the dough into a log, wrap in plastic wrap or foil, and freeze. When ready to bake, slice the log to make discs and bake straight away.
Yep, no need to thaw! Just be sure to add a few more minutes to the baking time.
How to Make Lemon Drop Cookies
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