Name: Lemon Drop Cookies with Lemon Icing Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian
Ingredients: 2 cups all-purpose flour; 1 tablespoon baking powder; ¼ teaspoon salt; ½ cup unsalted butter, softened to room temperature; ½ cup granulated sugar; 2 large eggs, room temperature; 2 tablespoons lemon juice; 1 tablespoon lemon zest; 3 cups confectioners’ sugar; 1 tablespoon lemon juice; 1-2 tablespoons water (as needed); 1-2 tablespoons lemon zest (or sprinkles)

Jump to Recipe· 4.9 from 74 reviews

If you’re on the hunt for a bright, refreshing treat that’s just the right balance of sweet and tangy, then you’re going to adore my Lemon Drop Cookies with Lemon Icing Recipe. These cookies have a soft, pillowy bite with a zesty lemon punch that’s perfectly complemented by a smooth, glossy lemon icing. I absolutely love how this turns out every single time, and you’ll find that they quickly become a favorite around your kitchen table too. Stick around, and I’ll walk you through everything to make sure your batch comes out perfect!

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Why You’ll Love This Recipe

Bright and Refreshing Flavor: The lemon zest and juice give these cookies a vibrant citrus flavor that feels like sunshine in every bite.
Soft, Tender Texture: Unlike crunchy lemon cookies, these are delightfully soft and moist, perfect for dipping into your afternoon tea.
Simple Ingredients: You probably already have everything in your kitchen—no fancy or hard-to-find items needed.
Easy to Customize: Whether you want to swap the icing for a glaze or add sprinkles, this recipe invites your creativity.

Lemon Drop Cookies with Lemon Icing Recipe - Recipe Step

Ingredients You’ll Need

The ingredients for this Lemon Drop Cookies with Lemon Icing Recipe come together beautifully to create that classic lemon flavor with a tender crumb. When shopping, fresh lemons for zest and juice are key—they really make all the difference here.

Lemon Drop Cookies with Lemon Icing Recipe - Ingredients

All-purpose flour: This gives the cookies structure but keeps them tender.
Baking powder: Helps the cookies rise lightly without getting cakey.
Salt: Just a pinch balances the sweetness perfectly.
Unsalted butter: Softened to room temperature for easy creaming and smooth dough.
Granulated sugar: For that classic sweet base and slight crisp edge.
Eggs: Bind everything and give richness—make sure they’re at room temp for best mixing.
Lemon juice: Freshly squeezed adds the true bright lemon zing you want.
Lemon zest: This packs a punch of extra citrus aroma and flavor.
Confectioners’ sugar: For the sweet, smooth lemon icing that tops these cookies.
Water: Just a touch to adjust the icing consistency to your liking.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love to keep this Lemon Drop Cookies with Lemon Icing Recipe classic, but I’m all about tweaking it to fit your mood and pantry. Feel free to get creative with add-ins or swaps—you can’t go wrong with a little experimentation.

Lemon Poppy Seed: I once added a tablespoon of poppy seeds to the dough for a delightful crunch and nutty twist—my family goes crazy for that version!
Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend; just watch the dough’s consistency since different blends absorb liquids differently.
Honey Lemon Icing: Swap out some of the lemon juice in the icing for a teaspoon of honey for a natural, floral sweetness.
Sprinkles or Colored Sugar: Add a pop of color with sprinkles on top of the icing for festive occasions; I’ve done this for summer parties, and it’s always a hit!

How to Make Lemon Drop Cookies with Lemon Icing Recipe

Step 1: Prepare Your Ingredients and Oven

Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper or a silicone mat. This ensures your cookies bake evenly and won’t stick. While the oven warms, whisk together the flour, baking powder, and salt in a bowl — dry ingredients first always makes mixing easier later on.

Step 2: Cream the Butter and Sugar

Using a stand mixer fitted with the paddle attachment or a hand mixer, beat the softened butter and granulated sugar on medium speed until the mixture is light, fluffy, and pale—about 2 minutes. Trust me, this step is key to getting that soft texture you want in your lemon drop cookies.

Step 3: Add Eggs and Lemon

Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then mix in the fresh lemon juice—the zest comes next once your dry ingredients are added. You’ll want fresh lemon juice here for that vibrant flavor no bottled juice can replicate.

Step 4: Combine Wet and Dry Ingredients

With your mixer on low, gradually add the flour mixture to the wet ingredients. The dough will be a bit sticky—that’s perfect! It means those cookies will be tender and moist rather than dry and crumbly.

Step 5: Scoop and Bake

Using a small cookie scoop or spoon, drop rounded tablespoons of dough onto your prepared baking sheet, leaving about 2 inches between each. Bake for 12-15 minutes until the edges are just starting to brown and the cookies feel firm but still soft in the center. Let them cool on the baking sheet for five minutes before transferring to a wire rack to cool completely.

Step 6: Make the Lemon Icing

While your cookies cool, whip up the lemon icing by mixing confectioners’ sugar with lemon juice. If it feels too stiff to dip, add water a little at a time to thin it out. Then dip the tops of your cooled cookies into the glaze, flip back over, and immediately sprinkle with extra lemon zest for an irresistible zing and pretty finish.

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Pro Tips for Making Lemon Drop Cookies with Lemon Icing Recipe

Soft Butter is Essential: I learned the hard way that cold butter makes the dough tough, so always soften your butter to room temp for fluffy cookies.
Don’t Skip the Zest: The lemon zest adds natural oils and aroma that juice alone just can’t provide—it’s a game-changer.
Use a Small Cookie Scoop: This helps keep your cookies uniform in size and ensures even baking every time.
Icing Timing Matters: Make sure your cookies are fully cooled before dipping into icing to avoid melting or sliding glaze.

How to Serve Lemon Drop Cookies with Lemon Icing Recipe

Lemon Drop Cookies with Lemon Icing Recipe - Serving

Garnishes

I usually sprinkle some extra lemon zest right after glazing—it adds an extra pop of fresh citrus flavor and makes the cookies look extra inviting. For special occasions, a light dusting of edible glitter or even tiny white sprinkles adds a festive touch without overpowering the lemon zing.

Side Dishes

These cookies pair beautifully with a cup of Earl Grey tea, which complements the citrus notes perfectly. I also love serving them alongside a refreshing glass of iced lemonade or a creamy cappuccino—they’re great for both casual snack times and more elegant gatherings.

Creative Ways to Present

For parties, I’ve served these Lemon Drop Cookies on a tiered dessert stand surrounded by fresh lemon slices and sprigs of mint. It makes for a cheerful centerpiece. Another fun idea is to package them in small cellophane bags tied with yellow ribbon for thoughtful homemade gifts—everyone loves a lemony surprise!

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature for up to 4 days. To keep the icing from smudging, I arrange them in a single layer or place each cookie in mini cupcake liners—this little trick keeps them looking neat and fresh until snack time.

Freezing

One thing I discovered is that icing doesn’t freeze well—it tends to crack or get crumbly. So if you want to freeze lemon drop cookies, freeze them plain, without icing. Just layer the un-iced cookies with parchment paper between them in an airtight container before popping them in the freezer for up to 3 months.

Reheating

When you’re ready to enjoy frozen cookies, just let them thaw at room temp overnight. If you like, warm them in a low 275°F oven for about 5 minutes to freshen that just-baked softness. Then add the icing fresh before serving—and you’ll swear they just came out of the oven.

FAQs

Can I make these lemon drop cookies dairy-free?

Absolutely! You can replace the unsalted butter with a plant-based alternative like vegan butter or coconut oil. Keep in mind that coconut oil might slightly alter the texture and flavor, but you’ll still get delicious, soft lemon cookies.
How do I prevent the lemon icing from cracking?

Make sure to use fresh lemon juice and add water gradually when mixing the icing to get a smooth, pourable consistency. Also, only dip fully cooled cookies into the icing and let the icing set at room temperature without rushing it in the fridge.
Can I use bottled lemon juice instead of fresh?

While you can use bottled lemon juice in a pinch, fresh is always best for flavor and brightness. The zest especially packs a punch that bottled juice can’t match, so if possible, grab fresh lemons!
How long do these cookies stay fresh?

Stored properly in an airtight container at room temperature, these lemon drop cookies stay fresh for up to 4 days. Beyond that, they may lose some of their soft texture.

Final Thoughts

This Lemon Drop Cookies with Lemon Icing Recipe has such a special place in my kitchen because it’s easy, cheerful, and always a crowd-pleaser. I used to struggle finding lemon cookies that were soft and flavorful without being overly sweet or dry, but this recipe hit the spot every time. I really hope you try it out—you’re going to love how fresh and bright these cookies taste, whether for a special occasion or just a cozy afternoon treat. Happy baking, friend!