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 nee it.

How to make it...

- 115 g unsalted butter, softened
- zest of 2 lemons
- 215 g caster sugar
- 1 large egg
- 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 flour, lemon juice and water to the butter mix and combine together on a low speed. The mixture will 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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