Lemon Drop Cookies – a delicious recipe with lemon zest, lemon juice, milk, unsalted butter, flour, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Stir the 2 teaspoons of lemon juice into the milk and let it sit for about 5 minutes or so.
2
In bowl, beat butter with mixer on medium high speed until softened (about half a minute).
3
Add half of the flour, 3/4 cup sugar, baking powder, baking soda, lemon peel, egg and milk mixture to the butter.
4
Beat till completely combined.
5
Beat in remaining flour.
6
On an ungreased cookie sheet, drop dough by rounded teaspoons full spacing cookies about 2 inches apart.
7
Bake in preheated 350F oven for about 10-12 minutes or till edges are slightly browned.
8
Cool cookies on wire rack.
9
Stir remaining 2 Tbsp lemon juice into the remaining sugar and brush mixture on cookies.
641
kcal
Calories
27
g
Fat
93
g
Carbs
10
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 11 ingredients. The key ingredients include: 1 teaspoon finely grated lemon zest (set aside), 2 teaspoons fresh lemon juice, ⅓ cup milk, ½ cup unsalted butter, 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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