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.
Servings: 20 cookies
Calories: 113kcal
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*
- 1 tablespoon lemon zest
- 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!
Notes
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.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