Name: Lemon Drop Cookies with Lemon Icing Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian
Ingredients: 2 cups all-purpose flour; 1 tablespoon baking powder; ¼ teaspoon salt; ½ cup unsalted butter, softened to room temperature; ½ cup granulated sugar; 2 large eggs, room temperature; 2 tablespoons lemon juice; 1 tablespoon lemon zest; 3 cups confectioners’ sugar; 1 tablespoon lemon juice; 1-2 tablespoons water (as needed); 1-2 tablespoons lemon zest (or sprinkles)

If you’re craving something that’s bright, sweet, and just a little bit fancy, I have to share this Lemon Drop Cookies with Lemon Icing Recipe that’s honestly one of my all-time favorites. These cookies are wonderfully soft with a gentle lemon zing, perfectly balanced by a glossy, tart lemon icing that’s just irresistible. Whether you’re baking for a special occasion or just want to brighten up your afternoon tea, this recipe is fan-freaking-tastic and really easy to make. I can’t wait for you to try it!

💚

Why You’ll Love This Recipe

Bright & Fresh Lemon Flavor: The blend of lemon juice and zest shines bright in both the cookie and icing, giving it that perfect citrus pop.
Soft Yet Slightly Chewy Texture: These aren’t your typical crunchy cookies – they’re tender and delightful bite after bite.
Simple Ingredients You Probably Have: No fuss, no odd stuff—just good ol’ pantry staples combined with fresh lemon.
Perfect for Gifting or Parties: They look as good as they taste, so they make a fantastic homemade gift or conversation starter at gatherings.

A group of six soft, round lemon cookies are shown on a white marbled surface, each cookie covered with a smooth, white icing that has a slightly shiny texture. The cookies are topped with thin, bright yellow lemon zest scattered across the icing. One cookie is placed on top of another and has a bite taken out of it, revealing a dense, light beige inside with a crumbly texture. In the background, a whole lemon and a glass bottle filled with milk are softly blurred, enhancing the focus on the cookies. photo taken with an iphone --ar 2:3 --v 7 - Lemon Drop Cookies with Lemon Icing, Lemon Drop Cookies, Lemon Cookie Recipe, Citrus Cookies, Lemon Dessert

Ingredients You’ll Need

This Lemon Drop Cookies with Lemon Icing Recipe calls for ingredients that really play well together—creamy butter, bright lemons, and just the right amount of sugar to make things sweet but not overpowering. When shopping, I always look for fresh lemons with vibrant skin because the zest makes a huge difference.

Flat lay of a small mound of all-purpose flour, a white ceramic bowl with a powder of baking powder, a pinch of salt in a tiny white ceramic bowl, a half cup of softened unsalted butter shaped into a smooth square, a small pile of granulated sugar, two whole brown eggs with clean shells, a small white ceramic bowl containing lemon juice, a few fresh lemon zests arranged neatly, a larger white ceramic bowl filled with fine confectioners' sugar, a small white ceramic bowl with water, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Lemon Drop Cookies with Lemon Icing, Lemon Drop Cookies, Lemon Cookie Recipe, Citrus Cookies, Lemon Dessert

All-purpose Flour: Provides the perfect structure without being too dense.
Baking Powder: Gives your cookies a gentle rise and a lovely light texture.
Salt: Enhances the lemon’s brightness and balances sweetness.
Unsalted Butter: Use at room temperature for smooth creaming and best flavor control.
Granulated Sugar: Adds sweetness and helps create that tender texture.
Eggs: Bind everything together and add richness—make sure they’re at room temp!
Lemon Juice: Freshly squeezed is best for that fresh zing.
Lemon Zest: This is where the magic happens—adds intense lemon aroma and flavor.
Confectioners’ Sugar: For the icing’s smooth sweetness and magic dusting power.
Water: To thin out the icing just enough, but add slowly—you don’t want it runny.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible this Lemon Drop Cookies with Lemon Icing Recipe is—once you get comfortable with the base, you can get creative to suit your taste or dietary needs. It’s fun to switch things up!

Gluten-Free: I swapped out the flour for a gluten-free blend once and the texture was still soft and perfect—just make sure your blend contains xanthan gum for structure.
Extra Citrus Kick: Sometimes I add a bit more lemon zest into the icing itself for an extra burst—my family absolutely goes crazy for that punch.
Lemon Poppy Seed: Toss in a tablespoon of poppy seeds to the dough for a lovely crunch and a bit of visual interest.
Less Sweet Version: If you prefer a more tart cookie, reduce the sugar by a couple of tablespoons and balance it with a touch more lemon juice in the icing.

How to Make Lemon Drop Cookies with Lemon Icing Recipe

Step 1: Get Your Oven and Baking Sheet Ready

First thing’s first—preheat your oven to 350°F. I always line my baking sheet with parchment paper or a silicone baking mat so the cookies don’t stick, and clean up is a breeze. If you don’t have parchment, just grease the pan well. Trust me, this small prep makes a big difference later.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. This ensures the baking powder is evenly spread, helping your cookies rise uniformly. I like to put a little love into this step because a good mix equals a better texture.

Step 3: Cream the Butter and Sugar

Using a stand mixer fitted with the paddle attachment—or a hand mixer—beat the softened butter and sugar on medium speed until the mixture is light and fluffy, about 2 minutes. This air incorporation is key to soft, tender cookies. If you skip this, your cookies might turn out dense, which I don’t want for you!

Step 4: Add Eggs and Lemon

Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then add the lemon juice and zest, and mix until combined. The lemon makes the cookie bright and fresh—you’re setting the stage for that signature flavor here.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredient mixture to the wet ingredients, beating on low speed until just combined. The dough will be sticky—don’t panic, that’s exactly how it should feel. Overmixing here can make the cookies tough, so go easy.

Step 6: Scoop and Bake

Use a small cookie scoop or spoon to drop about 1 tablespoon of dough onto your prepared sheet, spacing them about 2 inches apart. They don’t spread a lot, so don’t crowd the pan. Bake for 12-15 minutes until the edges are lightly brown and the cookies feel firm but soft to the touch. Let them rest on the pan for 5 minutes before transferring to a wire rack to cool completely.

Step 7: Make and Apply the Lemon Icing

While the cookies cool, whisk together the confectioners’ sugar and lemon juice until smooth. If it’s too thick, add water one tablespoon at a time until you reach a good dipping consistency—thick enough to coat, but thin enough to spread. Dip the tops of each cooled cookie into the glaze, flip back over onto the rack, and immediately sprinkle some lemon zest for that added zing and extra pretty look. Let the icing set completely before moving or storing.

👨‍🍳

Pro Tips for Making Lemon Drop Cookies with Lemon Icing Recipe

Room Temperature Ingredients: This is a game-changer. I always make sure the butter and eggs are at room temp for better creaming and mixing.
Don’t Overmix the Dough: Once you add the flour, combine just until you see no dry streaks—you want tender cookies, not tough ones.
Use Fresh Lemons: I can’t stress this enough – fresh juice and zest give the best, brightest flavor.
Icing Consistency Matters: If your icing is too thick, it won’t set well; if too thin, it’ll run off—add water slowly to find the perfect balance.

How to Serve Lemon Drop Cookies with Lemon Icing Recipe

The image shows six soft lemon cookies on a white metal rack topped with shiny white glaze and small bits of yellow lemon zest. The cookies are round with a smooth but slightly bumpy texture and have a light golden color beneath the glaze. Around the rack are thin slices and small pieces of lemon placed on a white marbled surface. The background is softly blurred with a white bottle partly visible, giving a fresh and clean look. photo taken with an iphone --ar 2:3 --v 7 - Lemon Drop Cookies with Lemon Icing, Lemon Drop Cookies, Lemon Cookie Recipe, Citrus Cookies, Lemon Dessert

Garnishes

I love adding a little extra lemon zest or even a sprinkle of finely chopped candied ginger on top of the icing for an extra zing and a pop of color. Edible flowers, like tiny pansies or violets, also make these cookies look so elegant for special occasions.

Side Dishes

These cookies pair beautifully with a cup of Earl Grey tea or a light citrusy white wine. If you want a snack spread, try them alongside fresh berries or a small cheese platter with mild cheeses like ricotta or cream cheese.

Creative Ways to Present

For a baby shower or bridal party, I like to arrange these cookies on a tiered stand with lemon slices and fresh mint leaves as decoration. You could also individually wrap them in cellophane tied with yellow ribbon for pretty party favors.

Make Ahead and Storage

Storing Leftovers

After the icing has fully set, I store these Lemon Drop Cookies in an airtight container lined with parchment paper in a single layer to keep the icing intact. If you need to stack, pop mini cupcake liners around each cookie so the icing doesn’t smudge. They keep wonderfully for up to 4 days at room temperature.

Freezing

I usually freeze these cookies without icing to keep the quality high. I arrange them in single layers between sheets of parchment paper in an airtight container or freezer bag, and they freeze perfectly for up to 3 months. When you’re ready to eat, just thaw fully, then ice fresh.

Reheating

If you prefer your cookies warm, I gently reheat unfrosted cookies in a 300°F oven for 3-5 minutes — perfect to bring back that fresh-baked feel. I recommend icing after warming, or if pre-iced, just serve them at room temperature to keep the icing nice.

FAQs

Can I use bottled lemon juice for this Lemon Drop Cookies with Lemon Icing Recipe?

While bottled lemon juice can work in a pinch, fresh lemon juice is definitely best for flavor. Bottled juice tends to be less vibrant and can affect the brightness of the cookies and icing. If using bottled, try to pick one made from 100% lemon juice without additives.
How do I prevent the lemon icing from being sticky?

After dipping and icing the cookies, let them set completely on a wire rack in a dry, cool area. This drying time allows the icing to harden and become less sticky. Avoid stacking or storing cookies before the icing is fully set to prevent sticking.
Can I make this recipe ahead of time?

Absolutely! You can prepare the dough and refrigerate it for 2-3 days before baking or even freeze it for longer storage. Just remember to ice the cookies fresh after baking or thawing, since the icing doesn’t hold up well frozen.
My cookies spread too much during baking; how can I fix that?

Make sure your butter is softened but not melted, and that your dough isn’t too warm when scooping. If your kitchen is hot, chilling the dough for 15-30 minutes before baking can help prevent spreading. Also, avoid using a baking sheet that’s too close to the oven’s heat source.

Final Thoughts

This Lemon Drop Cookies with Lemon Icing Recipe is one of those comforting yet exciting treats I go back to again and again. Every time I bake them, I’m reminded of that perfect harmony between sweet and tart and the joy of sharing something homemade that looks as good as it tastes. I encourage you to try this recipe as soon as you can—it’s bursting with flavor, easy to make, and sure to impress anyone lucky enough to get a bite. Happy baking, friend!