Citrus Drop Cookies Recipes

LEMON DROP COOKIES

Steps:

• Make Cookie: Combine the 1/2 pound butter and confectioner's sugar in a mixer bowl. Beat together for 30 seconds.
• Add flour and mix well.
• Using 1 1/2 - 2 teaspoons dough per cookie, roll into balls and place an inch or 2 apart on a greased or parchment lined baking sheet.
• Using a glass coated with cooking spray or your hand (I just use my fingers), lightly flatten the balls into a circle. Using your thumb or the back of a 1/4 teaspoon measuring spoon, create a dent in the center of each cookie.
• Bake in preheated 350 oven 10-12 minutes. Remove to rack and cool.
• Make lemon Curd: In a small non-reactive saucepan, combine the egg, granulated sugar, 1 1/2 T. butter, lemon juice and lemon rind. Cook over medium-low heat, stirring constantly until thick and bubbly. Or, use a double boiler. Let cool 5 minutes. Spoon @ 1/2 t. curd into dent of each cookie. Sprinkle with confectioners sugar if desired.

MELT-IN-YOUR-MOUTH LEMON DROP COOKIES

Steps:

• Heat the oven to 350°F
• In large bowl, beat butter and 1 cup powdered sugar with electric mixer on medium speed. Stir in flour, cornstarch, lemon zest and vanilla until well blended.
• Shape dough into 3/4-inch balls and place about 1 1/2 inches apart on a parchment-lined cookie sheet and flatten a little.
• Bake 9 to 11 minutes, or until edges are light golden brown. Remove carefully from cookie sheet to wire rack. Cool completely.
• Whisk together 1 cup powdered sugar, lemon juice, and zest in a small bowl. Stir in additional juice if necessary, or powdered sugar to thicken.
• Dip the tops of the cooled cookies in icing and place on the parchment paper that you baked the cookies on, to harden.

LEMON DROPS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat butter and shortening with an electric mixer on high for 30 seconds. Add sugar and lemon peel; beat until combined. Beat in milk.
• Beat in as much flour as you can, stir in remaining flour. Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets.
• Bake for about 10 minutes or till edges are lightly browned. Cool on wire racks. Frost with Lemon Cream Cheese Frosting. Store, covered, in the refrigerator.

LEMON DROP COOKIES

Steps:

• Heat oven to 350°F. Lightly grease cookie sheets; set aside.
• Combine sugar and 1/2 cup butter in bowl; beat at medium speed until creamy. Add all remaining cookie ingredients except white baking chips. Beat at medium speed until smooth. Stir in white baking chips, if desired.
• Drop dough by rounded teaspoonfuls, 1 inch apart, onto prepared cookie sheets. Bake7-9 minutes or until edges just begin to brown. Remove cookies to cooling rack; cool completely.
• Combine all frosting ingredients in bowl. Beat at medium speed until creamy. Frost cooled cookies. Decorate as desired.

SOFT CITRUS DROP COOKIES

Steps:

• Heat oven to 350°F and arrange racks in the lower and upper third of the oven. Combine flour, baking powder, and salt in a large mixing bowl and whisk to break up any lumps.
• Combine butter and sugar in the bowl of a stand mixer and beat on medium until light and fluffy, about 4 minutes. Add half the tangerine zest and half the lemon zest and beat until incorporated. Scrape down the bowl then add the eggs in one at a time. Add flour mixture and beat until incorporated.
• Scoop into rounded tablespoons and place about 2 inches apart on parchment-lined baking sheets. Bake until edges are lightly golden, but cookies are still soft in the middle, about 12-15 minutes, rotating the baking sheets halfway through. Let cool on the baking sheets for 5 minutes, then remove to wire racks to cool completely.
• Whisk together the tangerine and lemon juices, remaining zest, and powdered sugar until smooth. Spread icing over each cookie and let stand at least 1 hour to allow the icing to harden slightly. Store in an airtight container for up to 3 days.

LEMON DROP COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, cream and zest. Combine the flour, lemon drops, baking powder and salt; gradually add to the creamed mixture and mix well. , Drop by rounded teaspoonfuls 3 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks.

ITALIAN LEMON DROP COOKIES

Steps:

• Preheat oven to 350°F.
• Mix flour, baking powder and salt in a large bowl. Set aside.
• Cream together sugar and butter. Add eggs and lemon extract and beat well. Add flour mixture, mix well until smooth texture. (dough will be a bit sticky) If dough seems light colored, add a drop or 2 of yellow food coloring. Chill dough until firm.
• With a small cookie scoop, drop dough onto a slightly greased cookie sheet, spacing them about 2-inches apart.
• Bake for about 12-15 minutes, or until firm and lightly brown.
• Remove cookies from cookie sheet and allow to cool completely.
• Combine the Icing ingredients in a bowl until just smooth. You want it more thick than thin, but still runny.
• Dip the tops of the cooled cookies into the glaze, then return to the wire rack, allowing the glaze to drip down the sides of the cookie.
• Top with sprinkles or a little lemon zest, while glaze is still wet.
• Store in an airtight container.
• * If you want to freeze the cookies, freeze unfrosted and frost once thawed.

LEMON DROP COOKIES

Steps:

• Preheat oven to 350 degrees F. Place parchment paper on cookie sheets.
• Cream butter, shortening, white sugar and powdered sugar together until light and fluffy.
• Mix in the eggs and vanilla.
• Sift the flour, baking soda and salt together.
• Slowly add the flour mixture to the sugar mixture and blend.
• Shape dough into 1 inch balls and place on the prepared baking sheets.
• Using the bottom of a glass or spoon, press down on the cookie balls to flatten.
• Bake for 7-8 min, do not over bake because it will dry them out and they will crumble.
• Remove cookies from baking sheet and allow them to cool.
• Mix powdered sugar, lemon juice and zest together.
• Add milk to make the perfect thick and smooth consistency.
• If the icing is too runny, add more powdered sugar to thicken.
• Ice the cookies with 1/2 tsp of lemon icing and allow them to dry before storing.

EASY LEMON DROP COOKIES

Steps:

• In a small bowl, beat eggs until frothy. Beat in the sugar, lemon zest and extract. Combine flour and baking powder; gradually add to sugar mixture and mix well. , Drop by teaspoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 325° for 10-12 minutes or until lightly browned. Cool completely on baking sheets before removing to wire racks. , For glaze, in a small bowl, combine confectioners' sugar and enough lemon juice to achieve desired consistency; drizzle over cookies.

LEMON DROP COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.
• In a large bowl, beat together the butter and 1 cup powdered sugar with an electric mixer on medium speed. Stir in flour, cornstarch, lemon zest, and vanilla and mix well.
• Form the dough into 3/4-inch balls and place them on the prepared cookie sheet about 1 1/2 inches apart. Flatten them a little with your palm.
• Bake in the preheated oven for 9 to 11 minutes, or until edges are lightly browned. Allow the cookies to rest for 2 minutes and then transfer to a wire rack to cool completely.
• For the icing, whisk together 1 cup powdered sugar, lemon juice, and zest in a separate bowl. If the mixture is too thick, add more lemon juice. If it's too thin, add powdered sugar to thicken.
• Once cookies have cooled, dip the tops in icing and place back on the parchment paper. Give the icing 15 to 30 minutes to set. The cookies will need to set for at least 24 hours.
• The icing to fully dry. But if you're not too worried about the icing being a little wet, feel free to enjoy right away!

LEMON COOKIES FROM SCRATCH

Steps:

• Cream sugar, butter, and lemon zest together in a large bowl using an electric mixer until light and fluffy, about 3 minutes.
• Combine eggs, lemon juice, and vanilla extract in a cup; mix using a fork until combined. Beat into egg mixture slowly on low speed.
• Whisk flour, baking powder, and salt together in a medium bowl. Add to egg mixture slowly on low speed until just combined. Do not overbeat; dough will be sticky. Cover and chill dough in the refrigerator for 30 minutes; it will still be sticky after chilling.
• Preheat the oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper.
• Form dough into balls using a cookie scoop or tablespoon and roll each in powdered sugar. Place onto the prepared baking sheets, spacing 2 inches apart. Lightly smash each ball down using your hand.
• Bake in the preheated oven until the middle of each cookie is just barely set, 11 to 12 minutes. Let cool on a wire rack completely before storing in an airtight container.

ITALIAN LEMON DROP COOKIES

Steps:

• HEAT oven to 375°F. Coat baking sheet lightly with no-stick cooking spray. Combine flour, sugar and baking powder in a large bowl. Add shortening. Beat with electric mixer on low speed until shortening is completely blended into flour mixture. Add milk, egg and lemon extract, mixing just until blended.
• ROLL dough into 1-inch balls. Place 1-inch apart on prepared baking sheet. Bake 10 to 12 minutes or until lightly browned. Cool completely on baking sheet on wire rack.
• For frosting, BEAT powdered sugar, shortening, 2 tablespoons warm milk and lemon extract in medium bowl with electric mixer on low speed until blended. Beat in additional warm milk, a little at a time, until desired consistency. Spread on top of cookies.

COPYCAT PANERA LEMON DROP COOKIE RECIPE

Steps:

• In a mixing bowl combine, butter, sugar, eggs and vanilla. Mix until creamy.
• Add in flour, baking powder and salt. Mix until combine.
• Add in lemon juice, lemon zest and lemon extract. Mix just until combined.
• Refridgerate for 1 to 2 hours.
• Preheat oven to 350F.
• Roll cookies out and place on lightly greased cooking sheet. Bake for 8 to 12 minutes, just until they start to turn golden. Remove from oven and allow to fully cool.
• In a microwave safe bowl, place no more than half a cup into it and microwave for 30 secon incriments, stiring in between. Microwave until melted. Depending upon the temperature of your microwave, it should take about 1 minute 30 seconds.
• Drizzle melted chocolate on top of cooled cookies. Allow chocolate to dry, then serve and enjoy!