1. Can I make Lemon Drop Cookies without eggs?

Yes, you can! If you're looking to make these cookies egg-free, you can substitute eggs with a flaxseed mixture. To replace one egg, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let it sit for a few minutes until it becomes gel-like, then add it to your dough. This will provide the binding needed without using eggs.

2. Can I use bottled lemon juice instead of fresh lemon juice?

While fresh lemon juice offers the best flavor, you can use bottled lemon juice in a pinch. However, keep in mind that fresh lemon juice and zest will give your cookies a brighter, more aromatic citrus flavor. Bottled lemon juice may be a bit milder in taste, so try to use fresh lemons for the best result if you have the option.

3. How can I store leftover Lemon Drop Cookies?

To store leftover Lemon Drop Cookies, place them in an airtight container at room temperature for up to one week. If you want to store them for a longer period, you can freeze them. Simply place the cookies in a freezer-safe bag or container and store them for up to three months. To thaw, leave them at room temperature for a few hours, and they’ll be as good as new!

Lemon Drop Cookies: The Perfect Zesty Treat

Description

Lemon Drop Cookies are a refreshing, easy-to-make treat that combines tangy lemon flavor with a sweet, soft cookie base. These cookies are perfect for any occasion, offering a zesty and light dessert option that will brighten your day.

Ingredients

Scale

1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 tsp vanilla extract
2 tbsp fresh lemon juice
2 tbsp lemon zest
Powdered sugar for dusting

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Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, cream together the butter and sugar until light and fluffy, about 2-3 minutes.
Beat in the egg and vanilla extract until fully combined.
Add the lemon juice and lemon zest to the mixture and stir until incorporated.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Scoop out tablespoon-sized portions of dough and roll into balls. Place on the baking sheet, spacing about 2 inches apart.
Bake for 10-12 minutes or until the edges are golden brown and the centers are set.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Once cooled, dust with powdered sugar and enjoy!

Notes

For best results, use fresh lemon juice and zest.
If you prefer thicker cookies, chill the dough for 30 minutes before baking.
Store cookies in an airtight container for up to one week at room temperature.
For a vegan version, replace the egg with a flax egg and use dairy-free margarine.

Prep Time: 15 minutes
Cook Time: 10-12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 120
Sugar: 10g
Sodium: 50mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 1g
Protein: 1g
Cholesterol: 20mg