How do I keep lemon drop cookies soft after baking?

To keep your lemon drop cookies soft, store them in an airtight container at room temperature. Place a small slice of bread inside the container to help maintain moisture. Avoid refrigerating them, as this can dry them out.

Can I freeze lemon drop cookies after glazing?

Yes, but it’s best to freeze them unglazed . Glazing before freezing can result in a sticky or cracked surface once thawed. Bake and cool your cookies completely, freeze them in a single layer, and add the lemon glaze after thawing for best results.

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is preferred for the brightest and most natural flavor in these cookies. Bottled lemon juice can taste flat or metallic. However, if using bottled lemon juice, pair it with extra lemon zest or lemon extract to boost the flavor profile of your lemon drop cookies .

Lemon Drop Cookies – Best Easy Recipe for Soft Glazed Cookies

Name: Lemon Drop Cookies
Prep time: 15 min
Cook time: 11 min
Total time: 56 min
Cuisine: American
Ingredients: 2¼ cups (270 g) all-purpose flour; 1 teaspoon baking powder; ¼ teaspoon salt; 1 cup (200 g) granulated sugar; Zest of 2 lemons; ¾ cup (170 g) unsalted butter, room temperature; 1 large egg, room temperature; 1 teaspoon lemon or vanilla extract; 1 tablespoon (15 ml) lemon juice; 1½ cups (180 g) powdered sugar (for glaze); 2–3 tablespoons (30–45 ml) lemon juice (for glaze)

Description

Lemon Drop Cookies are soft, buttery Italian cookies bursting with fresh lemon zest and juice, then topped with a tangy lemon glaze. Perfect for spring and summer, or anytime you need a citrusy treat.

Ingredients

Scale

2¼ cups (270 g) all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup (200 g) granulated sugar
Zest of 2 lemons
¾ cup (170 g) unsalted butter, room temperature
1 large egg, room temperature
1 teaspoon lemon or vanilla extract
1 tablespoon (15 ml) lemon juice
1½ cups (180 g) powdered sugar (for glaze)
2–3 tablespoons (30–45 ml) lemon juice (for glaze)

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Instructions

In a bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, rub together the sugar and lemon zest until fragrant and sandy in texture.
Add the room temperature butter and cream with the lemon sugar for 3–4 minutes until light and fluffy.
Mix in the egg, lemon juice, and extract until smooth and fully combined.
Gradually mix in the dry ingredients until just combined. Do not overmix.
Cover the dough and chill for 30–60 minutes in the fridge.
Preheat oven to 350°F (177°C) and line two baking sheets with parchment paper.
Using a 1-tablespoon scoop, portion dough onto the baking sheets, spacing 2 inches apart.
Bake for 11–13 minutes, or until bottoms are lightly golden. Tops will remain pale.
Cool cookies on the sheet for 3–4 minutes, then transfer to a wire rack to cool completely.
Make the glaze by whisking powdered sugar and lemon juice until smooth.
Once cookies are fully cooled, top with the glaze and allow to set.

Notes

Chilling the dough helps control spreading and improves texture.
Use a cookie scoop for uniform size and even baking.
Ensure cookies are fully cooled before glazing to prevent melting.
Store unglazed cookies in the freezer for up to 2 months.

Prep Time: 15 minutes
Cook Time: 11 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 110
Sugar: 10g
Sodium: 35mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 1.5g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 0g
Protein: 1g
Cholesterol: 15mg