Simple Lemon Drop Cookies
These light and zesty lemon cookies are bursting with bright citrus flavor, offering a perfectly soft and chewy texture with a delightful sugary crunch. They are incredibly easy to make and are the perfect treat for afternoon tea or a springtime dessert.
Ingredients
Ingredients
- 1 cup unsalted butter, softened at room temperature
- 1.5 cups granulated sugar plus extra for rolling
- 1 large egg at room temperature
- 2 tbsp fresh lemon zest finely grated (about 2 large lemons)
- 2 tbsp fresh lemon juice
- 0.5 tsp vanilla extract
- 2.75 cups all-purpose flour
- 1 tsp baking soda
- 0.5 tsp cream of tartar
- 0.25 tsp salt
Notes
Storage: Keep cookies in an airtight container at room temperature for up to 5 days. Make-Ahead: You can scoop and roll the cookie dough balls, then freeze them on a baking sheet before transferring to a freezer bag. Bake from frozen, adding 1-2 minutes to the baking time. Substitutions: For a slightly different texture, you can use 1 tsp baking powder instead of the baking soda and cream of tartar. Serving Suggestion: Serve with a glass of cold milk or a cup of herbal tea.