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.
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
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 (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!
Merryn says
Love these cookies …love your recipes and your app….really lovely fresh food.
I only have one queery….I so appreciate that the fat and sugars etc are added at the end of each menu THANK YOU for that ….but I would like to ask for the serving size….I am guessing the numbers that are placed at the end of each recipe are per serving size….but I dont see a serving size….
The zucchini, tomatoe bake looks so delicious and I see the read out numbers cals fats etc but again …no serving size
Thank you so much …and keep cooking …we love it
Rosemary says
Hi Merryn, thanks so much glad you like them and the recipes. I do list the serving at the top of the recipe card it says “servings” and underneath “calories”. Hope that helps.
Lesley says
Hi could you make these gluten free 😊
Rosemary says
Hi Lesley, I am sorry I don’t make a lot of gluten free recipes, I really don’t know if you could substitute with a gluten free flour one for one, this might help though. https://www.tasteofhome.com/article/converting-recipes-to-gluten-free/ 🙂
Linda Mallery says
Used 1/4 cup Stevia and and 1/4 cup sugar. I also omitted the 1/ 1/2 tablespoons of granulated, because I didn’t have unsweetened coconut on hand. By my mistake, I added the juice of the whole lemon. Than I sprinkled the coconut on top. The cookies came out great. Very delicate and delicious. This is a keeper.
Rosemary says
Hi Linda, thanks so much, so glad you enjoyed them. More lemon even better! 🙂
Linda says
Thanks for the meatball recipe loved them gonna do the lemon cookies soon
Rosemary says
Thanks Linda, glad you enjoyed them. I hope you like the cookies, let me know.
Nonnie says
Thank you.
Barbara Carmichael says
Sounds wonderful.
Nonnie says
Can you use oil instead of butter
Rosemary says
Hi Nonnie, yes you can, so for the 1/2 cup of butter substitute with 1/4 cup + 2 tablespoons of oil. Hope you enjoy them.
Terri says
Thank you!!
Terri says
Hi Rosemary,
I love your blog and recipes!
Thank you so much for sharing all the goodness.
I would like to make these cookies but do not see how much coconut to add. Please help
May your day be blessed,
Terri
Rosemary says
Hi Terri, thanks sorry about that it should be 1/4 or 1/3 (I used 1/4 cup) but you may like more. I added it to the recipe, thanks for letting me know. Glad you like the recipes.