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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. 

3 lemon drop cookies on a wire rack with a slice of lemon

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.

whisking the dry ingredients in a silver mixing bowl

Add the eggs, butter and lemon juice, beat to combine. Fold in the shredded coconut if using.

drop biscuit batter in mixing bowl

Drop by spoonfuls and sprinkle with more coconut or pearl sugar if desired. Bake and let cool before serving.

cookies on parchment paper lined cookie sheet ready for baking

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.

lemon cookies on a black cookie sheet with slices of lemon

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.

How to store them

The cooled cookies should be stored in an airtight container, they can be kept at room temperature for a day or two, more than that they should be refrigerated. If you house is on the warm side then definitely refrigerate them. They will keep for up to 4-5 days in the fridge.

They can also be frozen, once they have cooled place in an airtight freezer safe bag or container. They can be kept in the freezer for up to 2-3 months.

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.

up close cookie leaning against 3 stack cookies

3 lemon drop cookies on a wire rack with a slice of lemon

Easy Lemon Drop Cookies

Rosemary Molloy
These Easy Lemon Drop Cookies are made in one bowl,  a simple buttery lemony cookie that will satisfy every lemon lover.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course cookies, Dessert
Cuisine American
Servings 20 cookies
Calories 113 kcal

Ingredients
  

  • 2 cups all purpose flour (260 grams)
  • 1/2 cup + 1 1/2 tablespoons granulated sugar (120 grams)
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 pinch salt*
  • zest of 1 lemon
  • 2 large eggs (room temperature)
  • 1/2 cup butter (soft)* (105 grams)
  • 1 tablespoon fresh lemon juice
  • 1/4-1/3 cup shredded or flaked unsweetened (desiccated) coconut (I used 1/4 cup) (25-33 grams)

*If using unsalted butter then use 1/4 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!

    Nutrition

    Calories: 113kcal | Carbohydrates: 15g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 19mg | Sodium: 77mg | Potassium: 43mg | Fiber: 1g | Sugar: 5g | Vitamin A: 230IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg
    Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

    41 Comments

    1. 5 stars
      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!

    2. 5 stars
      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.

    3. 5 stars
      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!

    4. 4 stars
      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.

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