Frosted Lemon Drops
- Preparation time: 15 minutes
- Cooking time: 10 minutes
- Total time: 30 minutes
Ingredients
For Single recipe
(2½ Dozen Cookies)
Ingredients To Be Creamed:
- ½ cup butter (1 stick)
- ¾ cup sugar
Moist Ingredients:
- 1 egg
- 1 teaspoon vanilla
- 1 tablespoon fresh lemon juice
- Zest from 1 lemon (about 1½ teaspoons)
Dry Ingredients:
- 2 cups flour
- ½ teaspoon baking soda
- ¼ teaspoon salt (omit if using salted butter)
Buttermilk:
Optional Nuts:
Frosting:
Ingredients
For Double recipe
(5 Dozen Cookies)
Ingredients To Be Creamed:
- 1 cup butter (2 sticks)
- 1½ cups sugar
Moist Ingredients:
- 2 eggs
- 2 teaspoons vanilla
- 2 tablespoon fresh lemon juice
- Zest from 2 lemons (about 1 tablespoon)
- ⅔ cup buttermilk
Dry Ingredients:
- 4 cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt (omit if using salted butter)
Optional Nuts:
Frosting:
Instructions
-
Preheat oven:
Standard Oven: 400° | Convection Oven: 375°
- Grease cookies sheets and set aside. Click here to learn more about how to grease cookie sheets.
- Cream butter and sugar until light and fluffy.
- Add and mix in egg, vanilla, and zest of lemon.
- Mix in dry ingredients.
- Mix in buttermilk on low speed.
- Mix in optional chopped walnuts.
- Drop dough by rounded teaspoonfuls about 2-inches apart on the greased cookie sheets.
- Bake until almost no indentation remains when touched, approximately 8 to 10 minutes.
- Immediately remove from cookie sheets and cool on a rack.
- Frost with 1 recipe lemon butter frosting or
lemon cream cheese frosting.
Comments
To make the frosting into more of a glaze, thin with water until it is the correct consistency.