Lemon Drop Cookies
These Lemon Drop Cookies are a perfect balance of sweet and tangy, bursting with fresh lemon flavor!
Servings: 24 servings
Ingredients
- 1 1/2 cups unsalted butter at room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 lemon zest freshly grated
- 3 1/4 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1/4 cup lemon curd
- 2 tablespoons turbinado sugar for sprinkling on top
Instructions
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: Cream the butter and sugar together until light and fluffy.
- Step 3: Add the vanilla extract and lemon zest, mixing until combined.
- Step 4: Whisk together the flour and salt, then gradually add to the wet ingredients.
- Step 5: Fold in the lemon curd gently until evenly distributed.
- Step 6: Portion the dough onto baking sheets lined with parchment paper.
- Step 7: Sprinkle turbinado sugar over the top of each cookie.
- Step 8: Bake for 12-15 minutes until edges are lightly golden.
- Step 9: Let cool on baking sheets for 5 minutes before transferring to a wire rack.
Equipment
- Mixing Bowl
- Electric Mixer
- Baking Sheets
- Parchment Paper
- Measuring cups and spoons
- Cookie scoop or tablespoon
- Wire Rack
Notes
- Store cookies in an airtight container at room temperature for up to 1 week.
- For a seasonal twist, try adding poppy seeds or fresh berries.
- Make sure butter is at room temperature to avoid dense cookies.