Best 13 Lemon Drops Recipes

LEMON ZUCCHINI DROPS

Steps:

• In a large bowl, cream butter and granulated sugar until light and fluffy. Beat in egg, zucchini and lemon zest. Combine the flour, baking soda, baking powder, cinnamon and salt; gradually add to the creamed mixture and mix well. Stir in raisins and walnuts. , Drop by tablespoonfuls 3 in. apart onto lightly greased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool. , For glaze, combine confectioners' sugar and enough lemon juice to reach a thin spreading consistency. Spread or drizzle over cooled cookies.

LEMON DROPS ON THE ROCKS

Steps:

• Combine vodka, lemon juice, and sugar, stirring occasionally until sugar dissolves. Transfer to an ice-filled pitcher, add lemon slices, and serve.

FROZEN GINGER LEMON DROPS

Steps:

• Add simple syrup to a blender. Add remaining ingredients and blend until smooth. Pour into glasses and garnish with lemon.
• For the syrup:
• Bring water to a low simmer and stir until sugar dissolves.
• Add ginger and mint and allow to steep for 20 minutes. Strain and chill.

LEMON DROPS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat butter and shortening with an electric mixer on high for 30 seconds. Add sugar and lemon peel; beat until combined. Beat in milk.
• Beat in as much flour as you can, stir in remaining flour. Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets.
• Bake for about 10 minutes or till edges are lightly browned. Cool on wire racks. Frost with Lemon Cream Cheese Frosting. Store, covered, in the refrigerator.

LITTLE LEMON DROPS

Steps:

• Heat oven to 325 degrees F. You'll need mini-muffin pans coated with nonstick cooking spray.
• For lemon drops: Beat all lemon drop ingredients in large bowl with mixer on medium speed several minutes until blended and smooth.
• Transfer the batter into two 1-gallon ziptop bags.
• Seal bags; cut tip off one corner of each bag and pipe batter into prepared muffin cups, filling cups slightly less than 2/3 full.
• Bake 12 minutes, or until a pick inserted in centers comes out clean.
• Remove pans to wire rack and cool 2 minutes; invert muffins onto rack (leave muffins inverted) and cool completely.
• Continue baking batches until all the batter is used up (you'll have about 100 muffins).
• For Lemon Glaze: Place a wire rack over wax paper.
• Beat ingredients in a medium bowl until smooth.
• Dip muffins in glaze to coat rounded tops and sides, letting excess glaze drip back into bowl.
• Place on rack until glaze is set.
• For sugared cranberries: In small saucepan over medium heat, bring 2 cups granulated sugar and 1 1/2 cups cranberry juice cocktail or water just to a simmer, stirring until sugar dissolves.
• Remove from heat; stir in 2 cups cranberries.
• Cover; refrigerate 8 hours or overnight.
• Drain well.
• Toss berries in superfine or regular granulated sugar until coated all over.
• Let stand on wax paper 2 hours or until dry.
• To serve: Place each lemon drop in a decorated mini-muffin liner.
• Top with sugared cranberry, if desired.
• Storage tip: Store in airtight containers with wax paper between layers at cool room temperature or in refrigerator up to 1 week, or freeze unglazed up to 3 months.

PISTACHIO LEMON DROPS

Steps:

• Preheat oven to 325 degrees. Put egg white and salt in the bowl of an electric mixer fitted with the whisk attachment, and mix on medium-high speed until stiff peaks form. Reduce speed to medium; mix in nuts and sugar, then flour and lemon juice.
• Using a 1 1/4-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake cookies, rotating sheets halfway through, until edges are golden, 10 to 12 minutes. Let cool on sheets on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.

SOFT LEMON DROPS

Steps:

• Heat oven to 350ºF.
• Combine sugar and butter in large mixer bowl.
• Beat at medium speed, scraping bowl often, until creamy.
• Add sour cream, eggs, lemon peel and lemon extract; continue beating until well mixed.
• Reduce speed to slow; add flour, baking powder and salt.
• Beat until well mixed.
• Drop dough by rounded teaspoonfuls 2 inches apart onto greased cookie sheets.
• Bake for 10 to 12 minutes or until lightly browned.
• Cool completely.
• Combine powdered sugar and enough lemon juice for desired glazing consistency in small bowl.
• Glaze cooled cookies.

LEMON-COCONUT CREAM DROPS

Steps:

• Heat oven to 350°F. Spray 2 cookie sheets with cooking spray.
• In food processor, place coconut. Cover; process, using quick on-and-off motion, until finely chopped. In large bowl, mix coconut, cookie mix and 1/2 cup of the macadamia nuts. Set aside.
• In medium bowl, beat cream cheese and butter with electric mixer on medium speed about 30 seconds or until smooth. Beat in egg, lemon peel and food color until well blended. On low speed, beat in coconut mixture until stiff dough forms.
• On cookie sheets, drop dough by rounded teaspoonfuls 2 inches apart. Bake 8 to 10 minutes or until edges begin to brown. Cool 1 to 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
• Place baking chips and oil in small resealable freezer plastic bag. Microwave on High 45 to 50 seconds until softened. Gently squeeze bag until chips are smooth; cut tiny tip off one corner of bag. Squeeze bag to drizzle over cookies. Sprinkle with remaining 1/2 cup macadamia nuts. Let stand until drizzle hardens, about 10 minutes.

LAVENDER & VANILLA LEMON DROPS

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Cream butter and sugar.
• Stir in eggs - make sure butter, sugar, and eggs are completely blended.
• Stir in vanilla seeds and vanilla extract.
• Fold in lemon juice and zest.
• Gradually stir in lavender, make sure to mix well.
• Mix flour, baking soda, salt, and cream of tartar and slowly mix into wet mixture.
• Chill for 1 hour.
• On a fully prepped cookie sheet, drop cookies by the spoonful about 1 inch apart.
• Bake at 375 for approximately 10 minutes.

LEMON-POPPY SEED DROPS

Steps:

• Preheat the oven to 350 degrees.
• In a small bowl, combine the flour, poppy seeds and salt. Set aside. In a large bowl, cream together the butter and the sugar until fluffy. Add the egg yolks, vanilla extract and lemon zest. Stir until well mixed. Add the dry ingredients, and stir only until they are incorporated and dough pulls together into a ball. Do not overmix.
• Drop the dough from a teaspoon onto ungreased cookie sheets, leaving an inch between the cookies. Bake for 15 minutes, or until the cookies are lightly browned around the edges.

LITTLE LEMON DROPS RECIPE

Steps:

• HEAT OVEN 325% MINI MUFFIN PANS COATED WITH COOKING SPRAY BEAT INGREADIENTS WITH MIXER ON MEDIUN SPEED UNTIL SMOTH. TRANSFER THE BATTER INTO ZIPTOP BAGS--SEAL BAGS CUT TIP OFF ONE CORNER OF BAG AND PIPE BADDER INTO PREPARED MUFFIN CUPS.FILLING CUPS SLIGHTLY LESS THAN 2/3 FULL. BAKE 12 MIN. UNTIL PICK INSERTED IN CENTERS COMES OUT CLEAN REMOVE CAKES FROM PAN AND COOL. 100 MUFFINS GLAZE BEAT INGREADIENTS IN BOWL UNTIL SMOOTH DIP MUFFINS IN GLAZE TO COAT ROUNDED TOPS AND SIDES LET DRY ON TO WAX PAPER TO SERVE PLACE EACE LEMON DROP IN A DECORATIVE MUFFIN LINER TOP WITH A SUGARED CRANBERRY IF DESIRED SRORE IN AIR TIGHT CONTAINER SEPARATING THEM WITH WAX PAPER

LITTLE LEMON DROPS RECIPE

Steps:

• Preheat the oven to 325. Coat mini muffin tins with cooking spray. (I used almost 3 full pans of 24). Beat the ingredients in a large bowl with an electric mixer for several minutes until blended and smooth. Fill each muffin hole about 1/2 full. I used a small cookie scoop and it worked perfectly! Bake for about 12 minutes or until a toothpick inserted in the center comes out clean. Cool the pan on a wire rack for about 2 minutes and then turn the muffin pan over on a wire rack so that all the muffins are upside down. Cool completely and once all the batter is cooked, you can make the glaze. Lemon Glaze: Place the wire racks over waxed paper. Beat the glaze ingredients in a medium bowl until smooth. Dip muffins in glaze to coat the bottoms (which are now the tops!) and the sides and let the excess drip off back into the bowl. Place each lemon drop back on the wire racks until the glaze is set. Make sure to eat a few before placing them out for others or you'll never get to try one! Enjoy!

MACADAMIA NUT LEMON DROPS

Steps:

• Preheat oven to 375 degrees F.
• Spread macadamia nuts on cookie sheet and bake until lightly browned. Set aside and let cool.
• In a large bowl, beat eggs until light and fluffy (this should take at least 5 minutes). Gradually add sugar and beat well. Sift together the flour, salt and baking powder and blend into egg mixture. Beat until smooth.
• Mix in the lemon zest, lemon juice and nuts. Mix until well blended.
• Drop by teaspoonfuls about 3 inches apart on parchment paper lined cookie sheets. Bake for 7 to 9 minutes until cookies are golden with dark edges. Let cool on wire rack.