Lemon Drop Cookies Recipe

Name: Lemon Drop Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cups Unsalted Butter, Softened; 2/3 cups Shortening (I Like Non-hydrogenated, But Whatever); 1-1/2 cup Granulated Sugar; 2 teaspoons Vanilla Extract; 2 whole Eggs At Room Temperature; 1 whole Lemon, Zested (about 3 Teaspoons Zest); 2 Tablespoons Fresh Lemon Juice; 3-1/2 cups All-purpose Flour; 2 teaspoons Baking Powder; 1 teaspoon Salt; 2/3 cups Raw Or Coarse Sugar (Sugar In The Raw)

Servings: persons

2/3 cups Unsalted Butter, Softened
2/3 cups Shortening (I Like Non-hydrogenated, But Whatever)
1-1/2 cup Granulated Sugar
2 teaspoons Vanilla Extract
2 whole Eggs At Room Temperature
1 whole Lemon, Zested (about 3 Teaspoons Zest)
2 Tablespoons Fresh Lemon Juice
3-1/2 cups All-purpose Flour
2 teaspoons Baking Powder
1 teaspoon Salt
2/3 cups Raw Or Coarse Sugar (Sugar In The Raw)

1
["1. Preheat oven to 350 degrees. Line baking sheets with parchment paper, or baking mat.", "2. In the bowl of an electric mixer, cream together butter, shortening and granulated sugar, until fluffy. Stir in vanilla, and eggs (1 at a time) until well combined.", "3. Add lemon zest and lemon juice, and stir to incorporate. The butter mixture will appear to ""curdle"" which is alright-it's supposed to look this way.", "4. In a medium bowl, combine flour, baking powder, and salt. Whisk dry ingredients to combine. Gradually add dry ingredients to the butter mixture, stirring on low to combine. Dough will be soft.", "5. Use a small cookie scoop (or rounded tablespoonfuls) to form balls. (If it's too soft to hold its shape, then pop the dough in the refrigerator for 10-15 minutes.) Roll the balls in the raw sugar until coated on all sides. Place the sugar-coated dough balls 2 inches apart on the prepared cookie sheets.", "6. Bake cookies for 10-12 minutes until very lightly brown around the edges. Cool for 3 minutes on cookie sheets, then transfer from the sheets to wire racks to finish cooling."]

860

kcal

Calories

Fat

121

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2/3 cups Unsalted Butter, Softened, 2/3 cups Shortening (I Like Non-hydrogenated, But Whatever), 1-1/2 cup Granulated Sugar, 2 teaspoons Vanilla Extract, 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.

That's it — enjoy your meal!

Lemon Drop Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions