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!
I would love to make the easy lemon Drop Cookies. Wondering if I can use Bob’s Red Mill Gluten Free 1 to 1 Baking Flour.
Hi Thelma, I have never used gluten free flour but a lot of readers have had success with it. Let me know how it goes.
Awesome recipe. I rolled mine in crushed and toasted almonds prior to baking. Thus slid off the pan. Topped them off with lemon vanilla glaze. This is a keeper!
Hi Anthony, thanks so much, great idea with the toasted almonds. Have a wonderful Sunday.
Easiest cookies ever and really delicious. Not overwhelmingly lemon-just enough. Great recipe.
Hi Jackie, thanks so much, glad you enjoyed them. Happy New Year.
Hi
Thank you for posting your delicious recipes! With the lemon drops, I thought I saw an option for GF, with almond flour and something else, but now I cannot find it. Is there another link for that?
Thanks
Elaine
Hi Elaine, actually it was a link I posted for substituting for gluten free flour, I have never baked with gluten free so I really can’t say, but this might help. https://www.tasteofhome.com/article/converting-recipes-to-gluten-free.
Hello…
By any chance do you have a lemon cookie similiar to your lemon shortbread (xmas trees) cookies?
My aunt LOVES these cookies..would like to make more but something like the other one’s.
Thank you!!
Hi Kim, how about these ones? https://anitalianinmykitchen.com/lemon-cookies/ let me know.
Thank you for this easy to follow recipe
Regards Marie
Hi Marie, thanks, glad you like it. Have a great week.
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
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.
Hi could you make these gluten free 😊
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/ 🙂
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.
Hi Linda, thanks so much, so glad you enjoyed them. More lemon even better! 🙂
Thanks for the meatball recipe loved them gonna do the lemon cookies soon
Thanks Linda, glad you enjoyed them. I hope you like the cookies, let me know.
Thank you.
Sounds wonderful.
Can you use oil instead of butter
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.
Thank you!!
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
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.