Lemon Drop Candy Cookies
Bursting with bright citrus flavor, these Lemon Drop Candy Cookies are a zesty twist on your traditional cookie recipe that will delight lemon lovers everywhere. Made with a perfect balance of creamy butter, fresh lemon juice, and lively lemon zest, these cookies are elevated by the surprise crunch of crushed lemon drop candies baked right into the dough. With their light and airy texture and a hint of vanilla, these cookies are as comforting as they are refreshing. A dusting of powdered sugar adds an elegant finishing touch, making them perfect for holiday cookie exchanges, tea parties, or a sunny afternoon snack. Ready in just under 30 minutes, this easy-to-make treat combines the tang of citrus with the sweetness of candy for an unforgettable dessert. Whether you're craving something nostalgic or looking to impress guests, these cookies offer a delightful burst of lemony goodness in every bite!
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 1 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 2 pieces Large eggs
- 1 teaspoon Pure vanilla extract
- 2 tablespoons Fresh lemon juice
- 1 tablespoon Lemon zest
- 2.75 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.75 cup Crushed lemon drop candies
- 2 tablespoons Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract, fresh lemon juice, and lemon zest until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing.
Gently fold in the crushed lemon drop candies using a spatula.
Using a cookie scoop or tablespoon, drop dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set.
Allow the cookies to rest on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
If desired, dust the cooled cookies with powdered sugar before serving.
Nutrition Facts
Calories |
4093 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.3 g | 140% | |
| Saturated Fat | 59.5 g | 298% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 2647 mg | 115% | |
| Total Carbohydrate | 747.9 g | 272% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 482.8 g | ||
| Protein | 47.2 g | 94% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 225 mg | 17% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 701 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
