Recipe for Lemon Drop Cookies

I had a bunch of lemons I needed to use so I came up with a new cookie recipe. I am calling these lemon drop cookies! Do they still make lemon drop candy??? I haven't had one in years! Anyways, these cookies remind me of lemon drops!! They are similar to my lime coconut snowballs, but obviously there is no lime or coconut...so maybe they aren't that similar:)

I love that these cookies are bite size and full of lemon flavor. I used a lot of zest, fresh lemon juice, and they even got drizzled with a lemon glaze. You can never have too much lemon if you ask me. The more I pucker up, the better:)

I think these cookies would be perfect for a party! They are elegant and bite size...and really easy to make! You can make the dough ahead of time if you wish...and they also tasted great for a couple of days!

If you are a lemon lover like me, try these cookies. They are LEMONICIOUS!

Lemon Drop Cookies

1/2 c. butter softened
1/4 c. powdered sugar
2 Tbsp granulated sugar
zest of 1-2 lemons, I like a lot of zest!
juice of 1/2 lemon (about 2 Tbsp)
1 1/4 c. flour
1/4 tsp baking powder
1/8 tsp salt

For the Glaze:
About a 1/2 c. powdered sugar
Juice of about 1 lemon

Lemon zest-just guess!

Directions:
-In a medium mixing bowl, combine flour, baking powder, salt, and whisk to combine, set aside.
-In bowl of stand mixer, combine butter, sugars, lemon zest and beat on high until light and fluffy, you want it really creamy!
-Add the lemon juice and beat until well combined.
-Turn mixer to low and add in the dry ingredients, a little at a time.
- Turn the mixer up to medium to incorporate all of the dry ingredients into the cookie dough. Be patient, it will take a couple of minutes to get everything well mixed.
-Roll the dough into little balls, you want them little so they are bite size and cook evenly.
-Chill the cookie balls for at least 30 minutes. The dough can be made in advance!
-Preheat oven to 375 degrees and line two baking sheets with parchment or Silpats.
-Place the cookies on lined baking sheets and place into oven to bake for 10-12 minutes. Don’t overcook!! Take them out when the bottoms are very slightly browned.
-Remove from oven and let cool on cookie sheets.
-To make the glaze-mix powdered sugar, lemon juice, and zest with a whisk. Whisk until smooth.
-Using spoon, drizzle the glaze over each cooled cookie and let it run down the sides.