Easy Lemon Drop Cookies
These Easy Lemon Drop Cookies are made in one bowl, a simple buttery lemony cookie that will satisfy every lemon lover. No refrigerating the dough needed, just drop, bake and you will have delicious homemade cookies in 30 minutes.
As you can see I am on a Cookie recipe craze these days and this time I decided to make the Italian happy by combining his two favourite flavours. Lemon and Coconut. And what a cookie it is!
How to make them
In the mixer whisk together the flour, sugar, baking powder, baking soda, salt and zest.
Add the eggs, butter and lemon juice, beat to combine. Fold in the shredded coconut if using.
Drop by spoonfuls and sprinkle with more coconut or pearl sugar if desired. Bake and let cool before serving.
What can I add to the cookies?
Besides adding coconut you can also add white or dark chocolate chips or even some finely chopped nuts such as almonds, hazelnuts or even walnuts. Or how about a few berries such as blueberries or blackberries. If you like raisins they would work too. If you decide to add berries, then I would freeze them first before adding, and be sure to soak your raisins in boiling water for about 10-15 minutes (drain well and towel dry) before adding to the batter.
What are drop cookies
These cookies are called this because they are formed by dropping spoonfuls of dough or batter onto a cookie sheet. They tend to be moister and more cake like then regular rolled out cookies.
How to tell when the cookies are done
The cookies should be lightly golden and starting to darken around the edges when done. Be sure to let them cool before tasting.
More Related Recipes
- Italian Hazelnut Cookies
- Banana Chocolate Chip Cookies
- Chocolate Chip Pear Drop Cookies
- Supreme Chocolate Drop Cookies
So if you are looking for a simple one bowl Lemon Cookie Recipe then I hope you give these Easy Lemon Drop Cookies a try and let me know what you think! Enjoy.
Easy Lemon Drop Cookies
Ingredients
- 2 cups all purpose flour
- ½ cup + 1½ tablespoons granulated sugar (120 grams total if you double the recipe then double this amount)
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 pinch salt*
- zest of 1 lemon
- 2 large eggs (room temperature)
- ½ cup butter (soft)*
- 1 tablespoon fresh lemon juice
- ¼-⅓ cup shredded or flaked unsweetened (desiccated) coconut (I used ¼ cup)
*If using unsalted butter then use ¼ teaspoon of salt.
Instructions
- Pre-heat oven to 350F (180C). Line two cookie sheets with parchment paper.
- In the mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt and zest.
- Add the eggs, butter and lemon juice, beat to combine (do not over beat). Fold in the shredded coconut (or any extra such as nuts, raisins or chocolate chips) if using.
- Drop by spoonfuls and sprinkle with more coconut or pearl sugar if desired. Bake for approximately 15-18 minutes or until golden (lightly browned around the edges) let cool on cookie sheet then move to a wire rack. Dust with powdered sugar before serving if desired. Enjoy!
Weights are wrong if doubling the recipe. 1 cup butter is not 105 grams. Neither is the weight stated for the 1/2 cup. Should be 115 grams. It’s 227grams for 1 cup. The “cup” measurements are correct, not the weights. You need to double (or triple) if increasing the batch.
Hi Lucie, it’s been updated, some of my older posts have not been updated yet and this was one of them. Thanks. Take care!
Tasted delicious. Maybe its the fact my kitchen was about a million degrees and i became delirious or maybe i had such a strong fear of overmixing that i undermixed but i made an error along the way and ended up with lemon pancakes. but thats okay sometimes we dont get it right on the first try, they still tasted great and im excited to take another go at this!
Hi Claudia, thanks sorry they were lemon pancakes. Make sure your flour is at least 11% protein and maybe refrigerate the dough for an hour before baking and the cookies before baking while the oven is preheating (15-20 minutes), that will help with your kitchen being so hot, because believe me mine is the same in the summer. Take care!
So easy and perfect! They disappeared overnight! I used coconut oil instead of butted, skipped the shredded coconut (didn’t have any), and added some white chocolate chunks. Spot on, hubby is asking for more, it’s a keeper, moist and crispy, thank you!
Hi Christine, thanks so much, so glad you enjoyed it, take care and have a great week!
Followed the recipe almost 100%. Added one extra T. butter after reading the comment that they can turn out a bit dry. They were just lovely. Not drop cookie: I rolled quick 1″ balls. Still very pleasant, just citrusy enough, yet perfectly soft-crunchy.
Hi Nadejda, thanks so much, so glad you enjoyed them. Take care!
I made these for my lemon loving cousin. She loved them! Easy to make too.
Not enough lemon flavor. Otherwise love them.
Easy!!! Needed something quick to serve with tea. Unexpected company was dropping by. Had to whip it up fast. They turned out great. Love lemon!
Hi Linda, thanks so much, so glad you and the your company enjoyed them. Take care!
NOTE: These Lemon Drop Cookies with powdered sugar were tasty.
I made them without the coconut.
However, the dough was not cohesive/ it was too dry and crumbly,
with the recipe as written.
I added a scant 1/4 milk, and dough was then more manageable as a drop cookie.
Hi Carol, cookie dough can depend also on the type and brand of flour. Some flours retain liquid more than others. Take care.
Just wondering if these cookies freeze well.
Hi Theresa, yes they do, freeze them in a freezer safe bag or container. They will keep for up to 2-3 months. 🙂
Could I use Zylitol in these lemon drop cookies?
Hi Norma, what is it? Let me know.