Ingredients for Soft Lemon Drops
- 1 ½ cups granulated sugar
- 1 cup (2 sticks) softened unsalted butter
- 1 cup sour cream
- 2 large eggs
- 2 tablespoons lemon zest
- 1 teaspoon lemon extract
- All Purpose Flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 cups powdered sugar
- 2-4 tablespoons lemon juice
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How to Make Soft Lemon Drops
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and 1 ½ cups granulated sugar using an electric mixer until light and fluffy.
- Beat in 1 cup sour cream, 2 large eggs, 2 tablespoons lemon zest, and 1 teaspoon lemon extract until well combined.
- In a separate bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Drop rounded teaspoonfuls of dough onto the prepared baking sheets, leaving 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- While the cookies cool, prepare the glaze: In a small bowl, whisk together 2 cups powdered sugar with 2-4 tablespoons lemon juice until you reach your desired consistency. Start with 2 tablespoons and add more as needed.
- Once the cookies are completely cool, drizzle the lemon glaze over them.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
35g
Fat
10g
Carbs
5g
