Lemon Drop Cookies – a delicious recipe with eggs, milk, lemon, sugar, vegetable oil, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
FOR COOKIES: Preheat oven to 350 degrees.
2
Beat eggs, milk, 2 tsp lemon extract, sugar and oil in electric mixer at medium speed until well blended.
3
Reduce speed to low and add flour and baking powder until just blended to a soft, sticky dough.
4
Lightly flour your fingers and drop cookies by the teaspoon onto lightly greased cookie sheet.
5
(I prefer Silpat or parchment) Shape smooth and roundish because they hold their shape during baking.
6
Make right away for 8-10 minutes With a metal spatula, place cookies on a wire cooling rack.
7
Cool completely.
8
FOR FROSTING: Combine confectioners sugar, water and 2 tsp.
9
lemon extract (if you would like you can also add food coloring) in mixer on medium speed until smooth.
10
When cookies are completely cooled and still on wire racks (place newspaper or paper bags under racks), drizzle icing over cookies until covered.
11
Let dry.
1987
kcal
Calories
39
g
Fat
401
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 eggs, 1/2 cup milk, 4 teaspoons lemon extract (2 for cookies / 2 for frosting), 1/2 cup sugar, and more.
Yes, Lemon Drop Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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