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Lemon Drop Cookies

These Lemon Drop Cookies remind me of lemon drop candies. They're nice and tart when you first take a bite and then the lovely powdered sugar sneaks up from behind. They're light and absolutely perfect with a cup of tea.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dessert
Author: Joanie Zisk


  • 3/4 cup butter (1 1/2 sticks)
  • 3/4 cup granulated sugar
  • 5 tablespoons lemon juice
  • 1 large egg
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/3 cup almonds , slivered
  • 1/2 cup confectioners sugar


  • Preheat the oven to 350 degrees F.
  • Blend the butter and the granulated sugar in a medium mixing bowl. Add the lemon juice and the egg and continue to blend.
  • In another bowl, combine the flour, salt and baking powder together.
  • Slowly add the dry ingredients to the wet ingredients and mix well. Pour in the slivered almonds and gently stir.
  • Roll the dough into 1-inch balls and place them on a lightly greased or parchment-lined baking sheet.
  • Bake the cookies for 12-15 minutes (only until the bottoms are lightly browned). Remove them from the oven and cool on a pan for a few minutes.
  • Pour the confectioners sugar into a large ziplock bag and gently add the cookies. Seal the bag and shake the cookies in the sugar a couple of times. Remove the cookies from the bag and place them on a wire rack. Allow the cookies to cool completely and coat them with the confectioners sugar again.