These lemon sugar cookies are buttery and delicious, with soft centers and crispy exteriors. This lemon drop cookie recipe is easy to make for a sweet and tangy Christmas cookie or Easter treat.
During the warm months of spring and summer, citrus fruits are ripe for picking. Take advantage of the fresh fruit by making a few lemon desserts, starting with these seriously delicious lemon drop cookies!
Unlike classic sugar cookies that can be a bit boring, these are full of flavor. Soft, bright, and delicious!
Why You'll Love This Recipe
- Super simple. When you want a sweet snack, drop cookies are a go-to! You don't have to roll the dough or mess with cookie cutters.
- Freezer friendly. Save time by making a double (or triple!) batch of cookie dough at one time. It freezes well for up to 4 months!
- An easy homemade gift for Easter or Mother's Day. Just about everyone appreciates getting a batch of homemade goodies! Package them in a pretty tin or cellophane bag tied with a bow - the perfect gift from the heart!
If you're looking for other ways to use citrus, consider making a homemade key lime cake or key lime pie.
Ingredients
See ingredient substitutions in the next section. ⬇️
To make this lemon drop cookies recipe, you'll need:
- unsalted butter: If you can afford it, I recommend using European butter rather than American-made. The extra butterfat content adds more flavor.
- granulated sugar
- large egg
- fresh lemon juice and zest
- lemon extract
- all-purpose flour: I prefer unbleached flour, because it's less processed.
- baking soda: This leavener adds tenderness and also helps the cookies to rise.
- salt: Avoid using iodized table salt- it adds an unpleasant metallic flavor to most baked goods. Stick with either coarse sea salt or Kosher salt.
Substitutions and Recipe Variations
- all-purpose flour: To make the lemon drop cookies gluten-free, substitute the AP flour with any cup-for-cup variety of gluten-free all-purpose flour. Two popular brands are Bob's Red Mill and King Arthur Flour.
- baking soda: Do not substitute baking powder for baking soda for this recipe
- granulated sugar: To cut down on the calories of your cookies, feel free to use any cup-for-cup granulated sugar substitute. Monkfruit sugar is a good option. Light brown sugar is not a good substitute. The flavor of molasses in brown sugar doesn't pair well with the bright citrus flavor.
- unsalted butter: If you need or want to use salted butter, just omit the ¼ teaspoon of salt called for in this recipe.
Although I haven't tested plant-based butter substitutes with this sugar cookie recipe, I think they'll work fine. - egg: If you want to try using egg substitutes, feel free! For tips and suggestions, read my article, Egg Substitutions for Baking.
- lemon extract: If you need an alcohol-free flavoring, you can use vanilla essence, and vanilla extract will also work as a suitable replacement for the lemon extract.
Lemon Cookie Variations
For a brighter lemon flavor, feel free to use more lemon zest, or add lemon glaze to the tops of the cool cookies. There are instructions in my glazed lemon bundt cake recipe.
For extra texture and flavor, add ¼ cup of white chocolate chips to the dough.
How to Make Drop-Style Lemon Sugar Cookies
Summary only. The complete recipe instructions are in the card at the bottom of this post ⬇️
- Make the cookie dough. Cream the butter and sugar first, then mix in the other ingredients.
- Roll chilled dough through sugar before baking.
- Let the drop cookies cool on the pan for 5 minutes.
- Transfer to a wire rack to finish cooling.
Liz's Tips for the Best Drop Cookies
- Line your baking sheet with parchment paper or a silicone baking mat. This will prevent the cookies from sticking to the pan.
- Cream the butter and sugar on high speed, for 2 to 3 minutes. When it's properly creamed, the mixture should have a lighter color, and it should feel somewhat smooth between your fingers. If it's still grainy from the sugar, continue mixing for another minute.
- Chilling the dough for 30 minutes is necessary. Baking cold dough prevents the cookies from spreading too much.
Short on time? Portion the cookie dough and freeze it on the baking sheet for 10 minutes rather than chilling the whole bowl for 30 minutes! - Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack. This allows them to set up a bit, so they don't fall apart.
Storing and Freezing Instructions
Storing: You can keep the lemon cookies for up to 4 days in an airtight container at room temperature. They'll last for a couple of extra days if you refrigerate them.
Freezing: You can freeze baked cookies for up to 3 months in a freezer-safe container. Thaw them in the container at room temperature, or warm them for one minute in a microwave.
Freezing Cookie Dough: To freeze the dough for up to 4 months, use a cookie scoop to portion the balls of dough. Do not roll in sugar! Instead, freeze them on a parchment lined baking sheet, or use these cookie dough freezing trays.
When you're ready to bake the lemon drop cookies, let the frozen dough thaw at room temperature for 20 minutes. Then, roll each ball of cookie dough in sugar, arrange them 2 inches apart on a baking sheet, and then bake.
See my post on How to Freeze Cookie Dough for tips on saving cookie dough to bake later.
Lemon Drop Cookies Recipe FAQ
I haven't tried this, but you would need to add about 3 tablespoons more (4 tablespoons total) which may make the cookie dough too wet.
You roll the cookie dough balls in the sugar before baking.
Lemon Sugar Cookies (Drop Style)
Ingredients
- 1 ⅔ cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ½ cup unsalted butter softened, *Omit if using salted butter
- ¾ cup granulated white sugar
- 1 tablespoon fresh squeezed lemon juice from one small lemon
- ½ tablespoon lemon zest from one small lemon
- ½ teaspoon lemon extract
- 1 large egg
For Rolling
- ½ cup granulated white sugar Do not add to the dough. This is for rolling the cookie dough in before baking.
Instructions
- To a small bowl, add flour, baking soda, and salt (if using). Set aside.
- To the bowl of stand mixer fitted with a paddle attachment (or use an electric hand mixer) add butter and sugar. Beat at high speed for 2-3 minutes, until mixture is light and fluffy.
- Add egg, lemon extract, lemon juice, and lemon zest, and mix on medium speed until smooth.
- Add flour mixture and mix at low speed, just until there are no visible streaks of flour. *Avoid overmixing, which can cause cookies to be dry and crumbly.
- Cover the bowl with a lid or plastic wrap. Transfer to the refrigerate to chill for 30 minutes.
- When dough is cold, preheat the oven to 350º F. Line a baking sheet with parchment paper or a silicone baking mat.
- Add ½ cup granulated sugar to a shallow bowl or pie plate. Set aside.
- Remove dough from the refrigerator. Using a small cookie scoop or spoon, portion balls of dough about 1 Tablespoon in size.
- Roll balls through granulated sugar to coat. Arrange cookies about 2 inches apart on prepared baking sheet.
- Bake in preheated oven for 9-11 minutes, until edges are set, but centers are still soft.
- Remove from the oven and let the lemon cookies cool on the pan for 5 minutes before transferring to a cooling rack.
Helpful Notes and Tips From Liz
- Line your baking sheet with parchment paper or a silicone baking mat. This will prevent the cookies from sticking to the pan.
- Cream the butter and sugar on high speed, for 2 to 3 minutes. When it's properly creamed, the mixture should have a lighter color, and it should feel somewhat smooth between your fingers. If it's still grainy from the sugar, continue mixing for another minute.
- Chilling the dough for 30 minutes is necessary. Baking cold dough prevents the cookies from spreading too much.
Short on time? Portion the cookie dough and freeze it on the baking sheet for 10 minutes rather than chilling the whole bowl for 30 minutes! - Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack. This allows them to set up a bit, so they don't fall apart.
Patrice Wimbley
Can these cookies be cut out cookies also?
Liz @ Tasty Treats & Eats
No they can't! Sorry!