Lemon Drop Cookies

 

This is the first of my Christmas cookies.  I made up this recipe because I wasn't happy with any of the lemon cookie recipes that I was finding.  These have a really lovely lemony taste and are also nice and chewy.

 

The key is combining granulated sugar and lemon zest in a food processor.  This sugar is used both in the dough and to roll the cookie in before baking.  I got this tip from Cook's Illustrated's Baking Illustrated.  (I didn't care for their recipe though -- The cookies were too crispy.) 

 

If you'd like to make them yourself, here is a pdf: Download LemonDropCookieRecipe

ETA:  For those of you asking about how to do this without a food processor. . .The point of using the food processor is to make sure the lemon zest and sugar are all chopped up together.  This flavors the sugar and releases intense lemon flavor and smell as the blades and sugar granules chop up the zest.  You can still make the cookies using just the zest and sugar whisked together, it just won't have the same intense lemon flavor that can be acheieved by using a food processor to combine them.  It's my opinion that a blender would not work as well and might make a huge mess.  Then again, I've never tried it.  It you have one of those mini processors, it would probably work.  You would just need to process in batches.

Comments

[Deb]

Oh I have to try these! hmmm they look yummy. Thanks so much for the receipe.

[Amber]

Hello! Thanks so much for the recipe! I adore lemon anything, and these look delightful. I have fresh lemons off my father-in-law's tree, so I'll make sure I have everything else I need before heading to market today.
Merry Christmas!

[N.]

Those look great and for some reason I've really been craving lemon lately. My favorite Christmas sugar cookie recipe uses lemon and orange zest to give it some flavor. But yours look more chewy :)

[Kim]

Thank you for the recipe. I'm going to make a batch. Have you tried this recipe?
http://www.bettycrocker.com/recipes/Recipe.aspx?recipeId=35432

[Sarah]

They are so pretty...I almost said they'd be hard to eat, but that's not true! I'm surprised they were still around to photograph!

[Amy]

Oh, yum! Thank you for sharing the recipe. Will you be making hundreds of cookies again this year? If so...can't wait to see your packages!

[michelle]

is it possible to make them without the food processor?

[Jenny]

These look so good. Oh yes I will be making some!

[katy]

thank you for sharing! i adore all lemon desserts and will absolutely be making these.

[JeCaThRe]

Thank you for sharing this. They'll look lovely next to molasses cookies made with the same technique.

[Shanna]

Do you have any tips for those of us who don't have a food processor? Would a blender work or using a mixer on a higher speed?

[CakeJunkie]

These look so yummy!
I've done the same sugar/zest grind-up with tangerine peel, saved in small containers in the freezer. The sugar liquifies if you hold it for future use, but so wonderful to add to baked goods, icings. Looking forward to trying the lemon version.

[Leslie]

These look amazing. I linked this post in my own blog because I couldn't resist sharing them. These are on my list of Christmas cookies now!

[commonplaceiris]

This recipe looks like a refreshing change among the rich food of the season -- a palate cleanser? Thanks for sharing the recipe.

[Alan]

You should be able to muddle the lemon zest and a bit of the sugar in a mortar, or in a heavy mug with the back of a spoon. It will take a while, but the pressure along with the sharp edges of the sugar will partially crush the peel and squeeze out the oils. That very same thing is also good for flavoring sweet cocktails.

[Karin]

Thanks for posting your recipe! The cookies look wonderful. I am going to make a batch because I (and quite a few family members) love anything made with lemon!

[amy lou stein]

Thanks....i had a candy emergency toffee & fudge with no thermometer...i made butter puddles for our daughters teachers but in walked your awesome recipe and we made a double batch last night and wrapped them this morning for delivery...PHEW thanks and they taste amazing (you can't help but eat them as you go) maybe one day I will try my hand at one of your amazing patterns. xo amylou

[Katy]

I made up a batch last night for my Secret Santa at work and am enjoying the ones that didn't make it through quality control with other colleagues right now!

They are utterly delicious and you have made the recipe so clear and easy to follow.
Thank you for sharing it with us all.

[Georgina]

the cookies look gr8 thanks for the recipe ....will try it out soon for sure ....

[Breakfast for Dinner]

Utter devastation. I just "made" these for a cookie exchange tomorrow and alas, didn't read the measurements correctly. I used an entire bar of cream cheese :*( Just a liiiiitle bit runny. I'll start over in the morning.

[liane]

i just whipped up a half batch of these using one whole egg, the zest of a lime and a lemon, and a tsp of citric acid in the sugar to add a little extra bite.

pure lemony deliciousness! thanks so much!

[Breakfast for Dinner]

Utter devastation, part 2: I just made them following all the directions and they turned out more like crackers than cookies. They rose, but were hollow on the inside. I just don't know what happened. 1 hour until the cookie exchange, so I'm off to the store to buy some. :(

[amy]

ok....yum!

[peggy]

I just made these, and they taste great. I cooked them at 325 degrees for 11 minutes. Next time I will make a lot less sugar for the rolling. I have almost a cup left over. I put it in the frig for the next batch I make which will be in a day or two. I'll see if it keeps. Such a shame if I have to waste that lemony goodness.

[Dina]

I did what Breakfast for Dinner did and accidentally used the whole block of cream cheese! I didn't realize it until I sat down to send somebody this recipe b/c they still turned out really really yummy! I added about 1/2 c. of flour and then just dropped them by spoonfuls into the sugar mixture. Once they were coated, I could handle them. My husband says it's a keeper, *with* my modification. YUMMY.