Looking at these dainty little lemon drop cookies makes me envision them being served at tea time. Of course, I don’t actually have a tea time and mostly just drink iced tea rather than hot tea, but work with me here.
If you enjoy a lemon cookie which dissolves into your mouth, has a light texture and smaller size (so you can eat more!) then these are for you! They also work great for dunking into your coffee or tea.
Aren’t they pretty?
- 2 cups all-purpose flour
- ⅛ teaspoon salt
- 1 cup (2 sticks) butter, softened
- 1 cup powdered sugar, divided
- 2 teaspoons lemon juice
- zest of one large lemon (very finely grated, about 1½ teapoons)
- Stir together flour and salt in a medium bowl. Beat butter and ¾ cup powdered sugar with mixer at medium speed until fluffy. Beat in lemon juice and lemon peel until blended.
- Add the flour and salt mixture in ½ cup intervals but beating just until blended.
- Bake for 20-25 minutes in a 300 degree oven or until cookies are lightly browned on the bottom. Cool on cookie sheets for 5 minutes before moving to a wire rack to cool completely.
Sprinkle with remaining powdered sugar to get this beautifully elegant look!
These cookies have a light flavor and melt a bit in your mouth.
The size is perfect for letting me indulge in more than one cookie at a time with little guilt!
This recipe is from the KitchenAid Recipe Collection
These look great, can’t wait to try them. Thanks for sharing the recipe.
YUM! I love those cookies and I have not had one in ages! I will have to make some now, thanks for the recipe 🙂
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Michele
These lemon cookies look fabulous! What a great idea for spring. I also am extremely envious of your green Kitchen Aid mixer. That particular shade of green is my favorite color. 🙂
Oh yum, these look amazing! I LOVE lemon stuff especially in the summer. So refreshing! Your pictures are awesome!
Blessings,
Mel
Please feel free to stop by: Trailing After God
Wow, they’re gorgeous! I made some for my teacher at our end of 6th grade party, and she loved them!
Yum! Just made these for a potluck. How big do you usually make them/how many did you recipe make?
This recipe is perfect for the holidays. Stop by the USPS Facebook page and share your recipe! http://on.fb.me/ujGGtE
I’ve made these cookies many times and everyone loves them! I am wondering…my mother-in-law is diabetic so is there something I could replace the powdered sugar with? Thank you!
You could try this mixture of dry milk powder, cornstarch and splenda!
http://www.grouprecipes.com/104313/confectioners-sugar-replacement-for-diabetics—sugar-free.html
Hope that helps and good luck!
what is your Yield? . 40?
This looks absolutely amazing! I am going to be making this as soon as I possibly can. Yum! Please keep posting things like this so that I can keep making them! Once again… yum!
I halved and made this recipe last night and it yielded around 11 small-ice-cream-scoop sized cookies. They DO kinda melt in the mouth! I liked the flavour, smell and texture of these cookies. Light yet sweet and a little lemony. The next time I might add a little extra lemon juice and leave out the zest though. I just couldn’t get the zest small enough in spite of trying, and getting a bit of it in a bite of the cookie made me want to spit it out rather than swallow it. Not what you want in a cookie. But overall these were quick and tasted good, would make again. Thanks for the recipe!
I made these cookies about one month ago. It made 38 cookies. Beautiful, delicous,EASY, light! Best of all my 27 year old daughter’s favorite. Thank you so much! Making them again today with her. A tradition with a Gingerbread house twist. These light morsels will be added for snow around out gingerbread master pieces.
These are more of a lemon shortbread cookie. Good but not what I was expecting.
Thanks for this recipe. These cookies aresimply amazing.
Stuart