Little Lemon Drops
Brighten up your dessert table with these delightful Little Lemon Drops—soft, tangy, melt-in-your-mouth cookies that are impossible to resist! Featuring a luscious blend of real lemon juice and zest, these bite-sized treats pack a refreshing citrus punch in every bite. Their tender texture comes from the perfect balance of butter, egg yolks, and cornstarch, while a sweet lemon glaze adds a zesty finish that’s both vibrant and indulgent. Ready in under 30 minutes, these cookies are perfect for spring gatherings, afternoon tea, or whenever you're craving a sunny burst of flavor. Garnished with a hint of lemon zest, they’re as beautiful as they are delicious. Perfect for lemon lovers and cookie enthusiasts alike!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 115 grams unsalted butter
- 100 grams granulated sugar
- 2 pieces egg yolks
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 180 grams all-purpose flour
- 20 grams cornstarch
- 1 pinch salt
- 120 grams powdered sugar
- 2 tablespoons lemon juice (for glaze)
- 1 teaspoon lemon zest (for garnish)
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a medium bowl, beat together the softened butter and granulated sugar until light and fluffy, about 2 minutes.
Add the egg yolks, lemon zest, and lemon juice, and mix until well combined.
In a separate bowl, whisk together the flour, cornstarch, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
Using a teaspoon or small cookie scoop, scoop the dough into small balls (about 2.5 cm or 1 inch in diameter) and place them evenly spaced on the prepared baking sheets.
Bake for 10–12 minutes, or until the edges are just lightly golden. Do not overbake.
Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
In a small bowl, whisk together the powdered sugar and lemon juice to create a smooth glaze.
Drizzle or spread the glaze over the cooled cookies. Garnish with a pinch of lemon zest if desired.
Let the glaze set for 15–20 minutes before serving.
Nutrition Facts
Calories |
108 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.3 g | 6% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 26 mg | 9% | |
| Sodium | 7 mg | 0% | |
| Total Carbohydrate | 16.2 g | 6% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 9.3 g | ||
| Protein | 1.1 g | 2% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 4 mg | 0% | |
| Iron | 0.3 mg | 2% | |
| Potassium | 13 mg | 0% | |
*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.
