Soft lemon drops are a thick and soft cookie that offers a burst of lemon in every bite. The cookies are easy to make and I love the sweet and tart taste of these cookies.
There is something about the winter months when the days are short and the air is cold that makes me want to incorporate citrus into my cooking and baking.
These soft lemon drops are the perfect way to use citrus, not only do these cookies have lemon juice and zest in them, but the frosting also features lemon juice. So you get a double dose of the great taste of lemon.
These are the ingredients you will need:
- Sour Cream- Yogurt can be used in place of the sour cream.
- Lemon zest
- Lemon juice
- All-purpose flour
- Baking powder
- Powdered sugar – This if for the icing.
- As always when it comes to baking cookies you will want your ingredients to be at room temperature. Just remember to take the refrigerator ingredients out the refrigerator about 20 to 30 minutes before you plan to bake with them.
- If you want to replace the lemon zest or lemon juice with lemon extract here is the rule of thumb for substituting amounts. For the lemon juice, one tablespoon of juice equals one-half teaspoon of lemon extract. For the lemon zest, two teaspoons equal one teaspoon of lemon extract.
- You will know these cookies are done when the edges begin to brown slightly. Remember cookies keep baking after they are taken out of the oven, so don’t leave them in the oven too long.
- Remove the cookies from the baking pan and set on the cooling rack to cool completely before you frost them with the icing.
Variations of these lemon drop cookies:
- Try substituting lime or orange juice and zest for the lemon. Or mix up the citrus by using the zest of one fruit and the juice of another fruit. Have fun with the flavors.
- Try using lime or orange juice for the icing with the lemon cookies.
Can these cookies be frozen?
Yes, they sure can. In fact, my family likes to eat them right out of the freezer. If you prefer to eat them after they thaw, just place the container of cookies on the counter until the cookies are room temperature.
When freezing these cookies make sure to store them in an airtight container. They can be kept in the freezer for up to 3 months.
Steps for making Soft Lemon Drops:
Preheat the oven to 350 degrees F. Prepare the baking pans by lightly greasing them with vegetable shortening or lining them with parchment paper.
Combine the butter, sugar, and sour cream in a large mixing bowl. Beat at medium speed until the ingredients are creamy.
Add the eggs, lemon zest, and lemon juice, continue to beat until the ingredients are mixed well using an electric mixer.
Mix together the flour, baking powder, and salt. Add the flour mixture to the wet ingredients. Beat the dry ingredients into the batter using the low speed on the mixer.
Drop the dough by rounded teaspoons about 2 inches apart on the prepared baking pan.
Bake the cookies for 10 to 12 minutes or until the edges are lightly browned.
Remove the cookies from the oven and cool on the cooling rack while the cookies are still on the baking pan for a minute or two. Remove from the baking pan and continue to cool on the cooling rack until completely cooled.
Combine the powdered sugar and enough lemon juice for the desired spreading consistency in a small bowl. Once the cookies are completely cooled frost.
If you are looking for more cookie recipes take a look at these:
Soft Lemon Drops
- 1 cup sugar
- 1/2 cup butter
- 1/2 cup sour cream
- 2 large eggs
- 2 teaspoons lemon zest from about one lemon
- 1 tablespoon lemon juice
- 2 2/3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 1/2 to 4 tablespoons lemon juice
- 1 1/2 cups powdered sugar
- Preheat the oven to 350 degrees F. Prepare the baking by lightly greasing with vegetable shortening or line the pan with parchment paper.
- Combine the sugar, butter, and sour cream with an electric mixer beat on medium speed until the mixture is creamy and well blended.
- Add the eggs, lemon zest, and lemon juice and continue to beat until the mixture is well mixed.
- Mix together the flour, baking powder, and salt and add it to the wet ingredients. Using the electric mix on low-speed mix the batter until the dry ingredients are mixed in.
- Drop by rounded teaspoons onto the prepared baking pan about two inches apart.
- Place the cookies into the preheated oven and bake for 10 to 12 minutes or until the edges of the cookies are lightly browned.
- Remove from the oven place the baking pan on a cooling rack and let the cookies sit for 1 to 2 minutes. Remove from the baking pan and set the cookies on the cooling rack and cool completely.
- Once the cookies are cooled prepare the icing.
- Beat the powdered sugar and enough of the lemon juice until the icing is the right consistency for spreading. Gradually add the lemon juice do not add all at once.
- Store in an airtight container.
- Take out the refrigerator ingredients about 20 to 30 minutes before you are going to start baking. They should be room temperature.
- Bake the cookies just until the edges start to turn brown.
- Store the cookies in an airtight container.
- These cookies freeze well. They can be kept frozen for up to 3 months.
This recipe was originally published on October 8, 2013. It has been updated with new content and pictures on February 13, 2020.