Melt in Your Mouth Lemon Drop Cookies
Prepare to be enchanted by these **Melt in Your Mouth Lemon Drop Cookies**, the ultimate treat for citrus lovers and cookie enthusiasts alike! Infused with fresh lemon juice and zest, these soft and tender cookies are bursting with bright, tangy flavor that perfectly balances their buttery richness. A touch of vanilla complements the zesty notes, while cornstarch ensures they achieve an irresistibly light and delicate texture. Quick to prepare and baked in under 10 minutes, these easy-to-make lemon cookies come together with pantry staples, making them perfect for any occasion. Finished with an optional dusting of powdered sugar, they’re as beautiful as they are delicious. Ideal for spring gatherings, tea-time indulgence, or bringing sunshine to your dessert table year-round, these cookies promise to disappear before you know it!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 0.75 cup Unsalted butter, softened
- 0.5 cup Granulated sugar
- 0.5 cup Powdered sugar
- 1 large Egg
- 2 tablespoons Fresh lemon juice
- 1 tablespoon Lemon zest
- 1 teaspoon Pure vanilla extract
- 1.5 cups All-purpose flour
- 0.25 cup Cornstarch
- 0.5 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.25 cup Powdered sugar for dusting (optional)
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 softened butter, granulated sugar, and powdered sugar using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Beat in the egg, lemon juice, lemon zest, and vanilla extract, mixing until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt to ensure even distribution of dry ingredients.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix; the dough should be soft but manageable.
Using a small cookie scoop or spoon, portion out tablespoon-sized balls of dough and place them on the prepared baking sheets, spacing them about 2 inches apart.
Lightly press down on each dough ball with the bottom of a glass or your fingers to flatten slightly.
Bake in the preheated oven for 8-10 minutes, or until the edges are set and the tops look slightly dry. The cookies should remain pale in color and not brown.
Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
If desired, dust the cooled cookies with powdered sugar for a finishing touch of sweetness and presentation.
Nutrition Facts
Calories |
2853 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.7 g | 197% | |
| Saturated Fat | 93.5 g | 468% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 607 mg | 202% | |
| Sodium | 955 mg | 42% | |
| Total Carbohydrate | 349.4 g | 127% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 191.4 g | ||
| Protein | 26.9 g | 54% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 106 mg | 8% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 355 mg | 8% | |
*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.
