Name: Lemon Drop Cookies with Lemon Glaze Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Italian
Ingredients: 2 cups all-purpose flour; 1 tablespoon baking powder; ¼ teaspoon salt; ½ cup unsalted butter, softened to room temperature; ½ cup granulated sugar; 2 large eggs, room temperature; 2 tablespoons lemon juice; 1 tablespoon lemon zest; 3 cups confectioners’ sugar; 1 tablespoon lemon juice; 1-2 tablespoons water (as needed); 1-2 tablespoons lemon zest (or sprinkles)

Jump to Recipe· 4.9 from 14 reviews

If you’re on the hunt for a bright, zesty treat that’s both simple and absolutely delightful, you’re going to love this Lemon Drop Cookies with Lemon Glaze Recipe. These cookies are light, tender, and the lemony glaze adds that perfect tangy-sweet finish. I promise, once you try these, they’ll be your go-to whenever the citrus cravings hit or you want to impress friends with minimal fuss.

Why You’ll Love This Recipe

Bright and Refreshing Flavor: The fresh lemon juice and zest make these cookies wonderfully citrusy without being overpowering.
Soft, Tender Texture: The dough is easy to work with and yields cookies that are perfectly delicate and melt-in-your-mouth soft.
Simple Ingredients: You probably already have everything in your pantry, so no last-minute grocery runs needed.
Versatile and Fun: The lemon glaze adds a beautiful finish, and you can customize it easily with different sprinkles or zest.

Lemon Drop Cookies with Lemon Glaze Recipe - Recipe Step

Ingredients & Why They Work

Every ingredient here plays its part in crafting cookies with a balanced lemon note and a tender crumb. Let me walk you through why I chose these and how you can pick the best for your batch.

Lemon Drop Cookies with Lemon Glaze Recipe - Ingredients

All-purpose flour: This is your base for structure; using the right flour makes sure the cookies aren’t too crumbly or dense.
Baking powder: Gives the cookies a gentle lift and light texture.
Salt: Enhances the lemon flavor and rounds out the sweetness.
Unsalted butter: I always use unsalted to control salt levels, and softened butter helps create that luscious, creamy cookie dough.
Granulated sugar: Sweetens and helps create that slight crisp on the cookie outside.
Eggs: Bind everything together and add moisture for a soft finish.
Lemon juice: The heart of the flavor profile – fresh is best to get that zingy brightness.
Lemon zest: Adds an aromatic punch and beautiful flecks of yellow throughout the dough.
Confectioners’ sugar: The base for the glaze, it melts smoothly and gives a delicate sugary finish.
Water: Just a splash to adjust the consistency of the glaze for dipping.
Lemon zest or sprinkles: For that pretty, flavor-packed finishing touch on top of the glaze.

Note: Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

One of the best things about this Lemon Drop Cookies with Lemon Glaze Recipe is how easy it is to tweak to your taste or occasion. I love to play with toppings and adjustments—you’ll find your favorite combo in no time.

Gluten-free option: Try swapping the all-purpose flour for a gluten-free blend for a tasty alternative – just make sure it’s a 1-to-1 measuring blend that includes xanthan gum for structure.
Extra zing: If you like a stronger lemon flavor, add a little lemon extract or increase the zest amount—but keep the juice balanced or your dough might get too wet.
Colorful twist: Add a few drops of yellow food coloring to the glaze for a sunny pop, or top with edible flowers for a party-ready look.
Less sweet: You can reduce sugar in the dough by a couple of tablespoons, but remember the glaze adds sweetness, so balance to your preference.

Step-by-Step: How I Make Lemon Drop Cookies with Lemon Glaze Recipe

Step 1: Get your dry ingredients right

Start by whisking the all-purpose flour, baking powder, and salt together in a medium bowl. This helps evenly distribute that baking powder to give your cookies a nice lift. I like to do this first to make the next steps smoother and avoid over-mixing later. Set this aside while you move on to the creamy goodness part.

Step 2: Cream butter and sugar until dreamy

In a stand mixer with the paddle attachment—or with a hand mixer—beat the softened butter and granulated sugar on medium speed until it’s light, fluffy, and pale. This usually takes about 2 minutes. This step is where you build volume, so don’t rush it! Properly creamed butter and sugar help keep your cookies tender and soft.

Step 3: Add eggs and lemon magic

Beat in the eggs one at a time, then add your fresh lemon juice and lemon zest. The zest is like a secret weapon—loads of concentrated lemon flavor. If you zest right over your bowl, you’ll catch every bit without wasting any fragrance.

Step 4: Bring the dough together gently

Gradually add your dry ingredients into the wet mix, beating on low speed. The dough will be sticky, but that’s exactly how it’s supposed to be—don’t over-flour it! If the sticky dough feels unwieldy, a quick chill for 15 minutes can help firm it up for scooping.

Step 5: Scoop and bake with care

Use a small cookie scoop or spoon to drop rounded tablespoons of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart. Bake at 350°F (175°C) for 12-15 minutes until edges are just starting to turn golden. The cookies will still be soft in the center—trust me, they firm up perfectly as they cool.

Step 6: Make your luscious lemon glaze

While the cookies cool completely, mix confectioners’ sugar and lemon juice in a bowl. If the glaze feels too thick to dip smoothly, add water a teaspoon at a time until you get a nice silky coating consistency. It should cling to the cookie but not run off.

Step 7: Dip, sprinkle, and set

Dip the tops of your cooled cookies into the lemon glaze, then quickly flip them back over on the wire rack. Sprinkle immediately with a little lemon zest or sprinkles for a fun pop of texture and color. Let the icing set fully before storing so you don’t lose that pretty shine.

Pro Tips for Making Lemon Drop Cookies with Lemon Glaze Recipe

Fresh Lemons Are Game-Changers: I always use freshly squeezed lemon juice and zest, no bottled stuff – it makes a world of difference in flavor clarity.
Don’t Skip the Cooling Step: Make sure cookies are completely cool before glazing; warm cookies melt the icing and swamp the beautiful shine.
Use a Small Scoop: An old-fashioned cookie scoop keeps your portions even and makes your cookies bake uniformly, which is key for consistent texture.
Icing Thickness Matters: Thin glaze drips everywhere, thick glaze won’t coat properly – add water slowly until it’s just right for dipping.

How to Serve Lemon Drop Cookies with Lemon Glaze Recipe

Lemon Drop Cookies with Lemon Glaze Recipe - Serving Suggestion

Garnishes

I love to finish these cookies with a sprinkle of extra lemon zest for aroma, or sometimes I try a touch of finely chopped candied ginger for a playful twist. If you’re feeling festive, pop on some edible glitter or pastel sprinkles to brighten up a cookie platter.

Side Dishes

These cookies pair beautifully with a light cup of tea—Earl Grey or chamomile are my favorites—or a crisp glass of lemonade on a sunny day. They also make a sweet finish after a fresh summer salad or alongside a panna cotta for dessert extravagance.

Creative Ways to Present

For a special occasion, I like arranging Lemon Drop Cookies with Lemon Glaze Recipe on a tiered dessert stand, layering with thin lemon slices and sprigs of fresh mint. It instantly elevates your cookie game and doubles as a stunning centerpiece! Mini cupcake liners help separate cookies if you want a ready-to-go party box.

Make Ahead and Storage

Storing Leftovers

Store your lemon drop cookies in an airtight container at room temperature, ideally in a single layer or separated by parchment paper to keep the glaze pristine. I’ve found they stay fresh and flavorful for up to 4 days, so if you’re making them ahead for a party, you’re all set!

Freezing

When I freeze these cookies, I always hold off on the glaze until serving time because the icing doesn’t freeze well—it tends to crack or get grainy. Freeze the uniced cookies in a single layer between parchment paper in an airtight container, and they’ll keep great for up to 3 months.

Reheating

To refresh frozen cookies, I let them thaw at room temperature, then for a few seconds, pop them in a low-temp oven (about 275°F) to bring back that just-baked softness. If you glaze after reheating, the shine is nearly as good as fresh!

FAQs

Can I make Lemon Drop Cookies with Lemon Glaze Recipe without a mixer?

Absolutely! You can cream the butter and sugar by hand using a sturdy spoon or whisk, but it’ll take a bit more elbow grease to get it light and fluffy. Just keep at it—you’ll definitely see the texture change after a few minutes.
What’s the best way to zest a lemon?

I recommend using a microplane zester for fine, fragrant bits of zest. It’s super easy and helps avoid the bitter white pith. Make sure to zest before juicing your lemon to get the most out of your citrus.
Can I substitute the butter for oil or margarine?

Butter adds richness and flavor that’s hard to replicate with oil or margarine in this recipe. If you do substitute, expect a denser texture and less buttery flavor. For best results, stick to real butter if you can.
How do I prevent the glaze from cracking?

Make sure your glaze isn’t too thick or too dry before dipping. Thin it gently with water to the right consistency and allow the cookies to cool completely before glazing. Also, avoid stacking glazed cookies before the icing has fully set to keep surfaces smooth.
What if my dough is too sticky to handle?

If the dough feels too sticky to scoop or shape easily, pop it in the fridge for 15-20 minutes. That slight chill firms it up without compromising texture, making it way easier to work with.

Final Thoughts

Honestly, this Lemon Drop Cookies with Lemon Glaze Recipe holds a special place in my baking repertoire because it’s bright, comforting, and incredibly easy to whip up. Whether for a casual afternoon coffee break or a fancy dessert plate, these cookies never fail to bring smiles. I can’t wait for you to try them—you’ll enjoy how effortlessly they balance sweet and tang. Happy baking, friend!