Lemon drop cookies are a delightful treat that combines the zesty citrus flavor of lemons with the sweetness of sugar, resulting in a perfect balance of tangy and sweet. Here’s a description of these sunny treats:
Imagine biting into a soft, chewy cookie that instantly floods your mouth with the refreshing taste of lemon. The subtle aroma of fresh lemon zest fills the air as you take your first bite, awakening your senses and brightening your mood.:
Each cookie is perfectly golden-brown on the outside, with a tender crumb that practically melts in your mouth. As you sink your teeth into the cookie, you’re met with bursts of lemony flavor that dance across your taste buds, leaving behind a lingering sweetness that keeps you coming back for more.:
With each bite, you can taste the love and care that went into making these homemade treats. Whether enjoyed with a cup of tea on a lazy afternoon or shared with friends and family at a special gathering, lemon drop cookies are sure to bring a smile to your face and a burst of sunshine to your day.:
Ingredients:
- • 1⁄2 cup sugar
- • 1 stick butter, softened
- • 3 large eggs
- • 1 1⁄2 teaspoons lemon extract
- • 2 cups all-purpose flour
- • 3 teaspoons baking powder
- • 1⁄8 teaspoon salt
- • 3 cups confectioners’ sugar
- • 1⁄4 cup water
- • 1 teaspoon lemon extract
Instructions:
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.