Lemon drop cookies...

These Lemon Drops are quick to make, soft, slightly spongy and sooooo addictive! I was eating those cookies like mad, could not walk away from the plate at all! You know what I'm talking about here, huh...? They taste fresh and zingy, pure lemon in a cookie form! They are light, so it's very easy to just keep eating one by one, especially when you have a cup of nice coffee by your side...

lemon cookies

I was a bit afraid, that the lemon taste will be too tangy, too prominent, but that wasn't the case at all. I know it may seem like a lot of sugar in the recipe, but with all that sharp lemon you need it.

How to make it...


- 115 g vegan butter, softened
- zest of 2 lemons
- 215 g caster sugar
- 1 flax egg (1 tablespoon ground flax seeds plus 3 tablespoon water, whisked together until thick and frothy)
- 60 ml fresh lemon juice
- 60 ml cold water
- 270 g plain flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt


- Preheat the oven to 175 C. 
- Line three large baking sheets with non-stick baking parchment.
- Using a freestanding electric mixer with the paddle attachment or a hand-held electric whisk, cream the butter, lemon zest and sugar together for around 5 minutes on a medium high speed until light and fluffy. 
- Add the flax egg, lemon juice and water to the butter mix and combine together on a low speed. The mixture might look slightly curdled, but that's fine. 
- Sift the dry ingredients together in a bowl and add to the creamed mixture. Mix further with a spatula to make sure all is well mixed, but not overmixed/overbeaten.
- Measure out rounded tablespoon sized pieces of cookie dough and place on the baking trays. 
- Bake for 12-14 minutes then cool for 5 minutes, before removing carefully to a wire rack to cool completely.


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