This recipe for Glazed Lemon Drop Cookies has been a bright little tradition in my kitchen since I first made them for a neighborhood spring potluck. I remember standing at the counter with a single lemon and a jar of powdered sugar, experimenting until I found the balance between the cookies gentle buttery sweetness and a glaze that delivers a clean lemon pop without overwhelming. They are small, tender, and just sweet enough to satisfy a craving while letting the lemon take the lead.

They matter because theyre easy to make in bulk, freeze wonderfully, and travel well. I discovered the proportions on a rainy afternoon when I wanted something fresh and citrusy but mild, and the result became my go-to when I need a tray of pretty little cookies that vanish by the end of the evening. The texture is soft and slightly cakey; they dont spread much, so each cookie keeps a perfect round shape that's ideal for a delicate glaze. Guests always comment on the bright flavor and the pretty sheen of the glazeits become a recipe Im proud to share.

Ingredients

• All-purpose flour: 2 1/4 cups. Choose an unbleached variety for a neutral flavor and consistent structure; spoon and level into your measuring cup for accuracy. The flour gives these cookies their tender but slightly cakey hold.
• Baking powder: 2 teaspoons. This is the lift agent that helps the cookies become light and rounded without spreading; make sure its fresh for the best rise.
• Kosher salt: 1/4 teaspoon. A small amount of salt enhances the lemon and sugar balance without tasting salty.
• Butter: 1/2 cup (1 stick). Use unsalted butter brought to room temperature for creamy incorporation; higher-quality butter will lend a richer flavor.
• Sugar: 1 cup. Regular granulated sugar is used here to keep the crumb fine and slightly crisp on the surface when baked.
• Egg: 1 large. Adds structure and moisture; if you use a very large egg, no adjustments are needed.
• Vanilla extract: 1 teaspoon. A background note that rounds the citrus and keeps the flavor from tasting strictly acidic.
• Lemon zest: 2 tablespoons, finely minced (about 1 large lemon). Mince the zest finely to distribute intense lemon aroma throughout each bitethis is where most citrus flavor comes from.
• Lemon juice: 1 tablespoon in the dough. Freshly squeezed juice is best for a clean, bright flavor.
• Glaze ingredients: 2 cups powdered sugar and 2 tablespoons lemon juice. Whisk together until pourable; the glaze provides a shiny, tart-sweet finish that soaks into the cookie surface slightly.
• Gluten-free alternative: For those avoiding gluten, use 1 cup brown rice flour, 3/4 cup oat flour, 1/2 cup tapioca starch, 1/4 cup potato starch and 1 teaspoon xanthan gum. This blend approximates the texture of the original dough while keeping the cookies soft.

Instructions

Preheat and combine dry ingredients:Preheat the oven to 350F. In a bowl, whisk together 2 1/4 cups flour, 2 teaspoons baking powder and 1/4 teaspoon kosher salt until evenly distributed. Setting this mixture aside ensures even leavening and prevents overmixing the dough once wet ingredients are added.Cream butter and sugar:In a mixing bowl, beat 1/2 cup room-temperature butter with 1 cup sugar until smooth and slightly paler, about 1-2 minutes with an electric mixer. Creaming traps a little air, giving the cookie a tender lift without becoming cakey.Add the wet flavorings:Beat in 1 egg, 1 teaspoon vanilla, 1 tablespoon lemon juice and 2 tablespoons finely minced lemon zest just until combined. The zest should be distributed evenly so each cookie has a consistent citrus bite.Incorporate the dry ingredients:Add the dry mixture to the wet in two additions, mixing on low speed just until no streaks of flour remain. The dough will be somewhat dry and crumbly; resist overworking. It should hold together when pressed.Portion and shape:Scoop the dough into 1-inch balls (about a 1 1/2 tablespoon scoop will make 36; a 2 tablespoon scoop yields ~20 larger cookies) and gently roll each ball between your palms to smooth the surface. Place cookies on a parchment-lined baking sheet spaced 1 inch apart.Bake:Bake for 10 minutes at 350F until the cookies are set but not browned. These small cookies shouldnt spread much; they should keep a round profile. For the larger 1.5-inch balls, add approximately 2 extra minutes of baking time and watch closely to avoid coloring.Cool:Remove the tray and transfer cookies to a wire rack to cool completely before glazing. Cooling prevents the glaze from running off and ensures a glossy finish.Prepare the glaze:Gradually stir 2 tablespoons fresh lemon juice into 2 cups powdered sugar until the mixture is smooth and pourable. If its too thick, add a teaspoon of juice at a time; if too thin, add a little powdered sugar. The glaze should coat the back of a spoon and drizzle smoothly.Glaze the cookies:Drizzle or dip each cooled cookie into the glaze and set back on the rack until the glaze is fully set. Once dry to the touch, transfer to an airtight container and store at room temperature for a few days or freeze up to two months.

Storage Tips

Store fully glazed cookies in an airtight container at room temperature for up to 3 days; separate layers with parchment to protect the glaze. For longer storage, freeze unfrosted baked cookies or shaped dough balls on a tray until solid, then transfer to a freezer-safe bag for up to two months. To thaw frozen baked cookies, let sit at room temperature for 3045 minutes; if frozen dough is used, add 12 minutes to the bake time and watch for the set. Avoid refrigerating glazed cookies as condensation can make the glaze tacky.

Ingredient Substitutions

For a dairy-free version, swap the butter for an equal amount of solid coconut oil or a high-quality vegan butter and chill slightly if the dough feels too soft. If youre avoiding gluten, use the provided blend of brown rice flour, oat flour, tapioca starch, potato starch and xanthan gum; this maintains structure and tenderness. For a softer glaze, use a mixture of lemon juice and a teaspoon of milk or non-dairy milk; for a brighter citrus note, replace half the lemon juice with fresh lime juice for a lemon-lime glaze.

Serving Suggestions

Serve these bite-size cookies on a tiered platter for afternoon tea, alongside scones and finger sandwiches. Theyre also lovely plated with fresh berries and a sprig of mint, or paired with a cup of Earl Grey or a light sparkling wine for a celebratory brunch. For gifting, place a dozen in decorative boxes layered with tissue; the small size makes them elegant favors for showers and holidays.

Cultural Background

While not tied to a single regional tradition, lemon cookies are a classic in American home baking—celebrated for their simplicity and bright flavor. The concept of a small glazed citrus cookie likely evolved from European lemon biscuits adapted to American pantry staples. Over time, these cookies have become a familiar presence at spring events and holiday cookie trays, where their cheerful flavor offers a counterpoint to richer chocolate and spice confections.

Seasonal Adaptations

In summer, fold in a teaspoon of finely chopped candied ginger to the dough for a spicy lift, or top the glaze with finely grated lemon zest and edible flowers for a festive look. In winter, swap some of the lemon zest for orange zest and add a pinch of ground cardamom for warmth. Around the holidays, drizzle a little white chocolate over the set glaze for a two-toned finish that pairs well with spiced cookies.

Meal Prep Tips

To prep for the week, double the dough and shape into balls; freeze half and bake the rest. Baked cookies can be portioned into small containers for grab-and-go snacks. For events, glaze cookies just before serving to ensure the highest shine; if transporting, allow glaze to set fully and then layer with parchment in a shallow box. Keep a small jar of extra glaze on hand to touch up any dulled areas after travel.

These little glazed lemon drops capture the joy of citrus bakingbright, portable, and unfailingly popular. Make a batch, share with friends, and let the lemon do the talking.