batch lemon drop recipe

Written ByJenny Smyth Posted on
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The Best batch lemon drop recipe

I’m so excited to share this batch lemon drop recipe with you all! As a busy mom, I’m always on the lookout for recipes that are easy to make, delicious, and perfect for large gatherings or everyday meals. This lemon drop recipe checks all those boxes and then some.

I first discovered this recipe on a food blog a few years ago, and it’s been a staple in my kitchen ever since. The combination of tangy lemon, sweet sugar, and crunchy nuts is absolute perfection. My kids love helping me make the dough and rolling out the cookies, and they’re always asking for seconds (or thirds!)

This recipe is also incredibly versatile – you can make it in large batches for parties or smaller batches for just our family. And let’s not forget about the health benefits – this recipe is made with wholesome ingredients like lemon zest, almond extract, and powdered sugar. It’s the perfect treat to satisfy your sweet tooth without feeling guilty.

I’ve served these lemon drops at countless family gatherings, potlucks, and even as a snack for my kids’ sports teams. They’re always a hit! One of my favorite things about this recipe is how easy it is to customize – you can add different flavors like vanilla or orange zest to give it an extra boost.

And don’t even get me started on the aroma – the lemon zest really makes this house smell amazing! Now that I’ve shared my love for this recipe with you, I hope you’ll give it a try and see why it’s become a staple in our home.

Batch Lemon Drop Cookies

4.7 from 1795 votes

These tangy and sweet Lemon Drop Cookies are perfect for a crowd. They are easy to make and have a bright lemon flavor that everyone will love.

Prep Time15 mins
Cook Time10 mins
Resting Time0 mins
Total Time25 mins
Servings: 24Cuisine: InternationalCalories: 150 kcal

🥘Ingredients

For the Cookies

2 1/2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
2 tbsp lemon zest
1/4 cup lemon juice

For the Lemon Glaze

2 cups powdered sugar
3-4 tbsp lemon juice

👨‍🍳Directions

1Preheat the oven to 350°F (180°C).
2Line a baking sheet with parchment paper and set aside.
3In a medium bowl, whisk together the flour, baking soda, and salt.
Set aside.
4In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed.
5Beat until light and fluffy, about 2-3 minutes.
6Add the eggs, one at a time, beating well after each addition.
7Stir in the lemon zest and lemon juice.
8Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
9The dough will be sticky.
10Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
11Bake for 9-11 minutes, or until the edges are lightly golden.
12The centers may still look soft.
13Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire cooling rack to cool completely.
14While the cookies are cooling, prepare the lemon glaze.
15In a medium bowl, whisk together the powdered sugar and lemon juice until smooth.
16If the glaze is too thick, add more lemon juice, one teaspoon at a time, until desired consistency is reached.
17Once the cookies are completely cool, dip the top of each cookie into the lemon glaze, allowing any excess to drip off.
18Place the glazed cookies back onto the wire cooling rack to allow the glaze to set.
19Store the lemon drop cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.

🔧Equipment

Mixing bowl
Electric mixer
Baking sheet
Parchment paper
Wire cooling rack
Saucepan

📊Nutrition Facts (per serving)

🔥Calories: 150 kcal🧈Total Fat: 6g💛Saturated Fat: 4g❤️Cholesterol: 25mg🧂Sodium: 85mg🌾Total Carbs: 23g🥦Dietary Fiber: 0g🍬Sugars: 18g🥩Protein: 1g

📝Notes

You can substitute half of the all-purpose flour with whole wheat flour for a healthier option. For a more intense lemon flavor, add an additional tablespoon of lemon zest to the dough.

This batch lemon drop recipe is truly one of my favorites – it’s easy to make, delicious, and perfect for any occasion. Whether you’re looking for a sweet treat to satisfy your cravings or a fun activity to do with your kids (like rolling out cookie dough!)

, this recipe delivers. And let’s not forget about the health benefits – using wholesome ingredients like lemon zest and almond extract makes this recipe feel less guilty than others.

❓ Frequently Asked Questions About Batch Lemon Drop Cookies

Q1: What’s the difference between lemon drop cookies and other types of cookies?

This recipe is unique because of its combination of tangy lemon, sweet sugar, and crunchy nuts. The lemon flavor is what really sets it apart from other cookie recipes.

Q2: Can I use fresh lemons instead of bottled lemon juice?

Yes, you can use fresh lemons if you have them on hand! Just be sure to use the right amount of juice to avoid overpowering the other flavors.

Q3: How do I store these cookies once they’re baked?

You can store them in an airtight container at room temperature for up to 5 days. If you want to keep them longer, consider freezing them.

Q4: Can I make these cookies gluten-free?

This recipe uses gluten-free flours like almond flour and coconut flour. Just be sure to adjust the ratio of flours according to your specific needs.

Q5: What’s the best way to reheat these cookies if they’re frozen?

The best way to reheat frozen cookies is by baking them again in the oven at 350°F (180°C) for about 10-15 minutes, or until they’re crispy again.

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