Lemon Drop Cookies
Soft and chewy lemon drop cookies are the perfect treat for those lemon lovers out there! A light glaze on top and a sprinkle of crushed lemon drops!
Servings: 4 -5 dozen cookies
Ingredients
Recipe adapted from See Jane in the Kitchen
- 2 Cups Sugar
- 1 1/2 Cups Butter Flavored Shortening or regular shortening or butter but they are more dry with butter
- 3 Eggs
- 1 teaspoon Vanilla
- 1 teaspoon Lemon Extract
- 4 Cups Flour
- 1 1/2 teaspoons Soda
- 1 1/2 teaspoons Baking Powder
- 1 teaspoon Salt
- 1 Zest Lemon
- 3/4 Cup Brach's Lemon Drops - 9oz
For the Glaze
- 3 Cups Powdered Sugar
- 2 Juiced Lemons
Instructions
- Preheat oven to 350 degrees.
- In mixing bowl, cream sugar, shortening for 1-2 minutes and then add eggs; add flavorings.2 Cups Sugar, 1 1/2 Cups Butter Flavored Shortening, 3 Eggs, 1 teaspoon Vanilla, 1 teaspoon Lemon Extract
- Stir in dry ingredients, lemon zest, and crushed lemon drops powder (I crush them in my blender).4 Cups Flour, 1 1/2 teaspoons Soda, 1 1/2 teaspoons Baking Powder, 1 teaspoon Salt, 1 Zest Lemon, 3/4 Cup Brach's Lemon Drops - 9oz
- Roll into balls, flatten slightly, and bake on parchment lined (if you don't use parchment, cookies will stick to pan) baking sheet for 10 to 12 minutes.
- Let cool slightly on pan for a couple of minutes.
- Make a glaze by mixing powdered sugar with lemon juice.3 Cups Powdered Sugar, 2 Juiced Lemons
- Brush glaze over cookie tops.
- Let cookies cool completely.
Video
Notes
If using regular shortening the cookies may not be as buttery. All shortening is the softest cookie, but not as flavorful so you can play around with the recipe; all shortening, all butter, half and half or we prefer 3/4 shortening to 1/4 butter.
Cookies can be frozen for up to 3 months.
Nutrition
Serving: 1g | Calories: 175kcal | Carbohydrates: 26g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 27mg | Sodium: 113mg | Sugar: 17g