Ingredients 

For the cookie dough

• 2 cups + 2 tablespoons all-purpose flour
• 8 1/2 tablespoons unsalted butter, softened
• 1/3 cup + 1 tablespoon granulated sugar
• 1 large egg, room temperature
• Zest of 1 organic lemon
• 3 tablespoons fresh lemon juice
• 2 1/2 teaspoons baking powder (vanilla baking powder if available)
• 1 packet vanilla sugar or 1 teaspoon vanilla extract

For rolling (optional but traditional)

• Granulated sugar, as needed
• Powdered sugar, as needed

Lemon Drop Glaze (crisp, shiny finish)

• 1 cup powdered sugar, sifted
• 2–3 tablespoons fresh lemon juice (start with 2)
• 1 teaspoon lemon zest (optional, extra punch)
• 1 tablespoon melted butter or 1 teaspoon light corn syrup (optional, for shine + “snap”)
• Tiny pinch of salt (optional, balances sweetness)

Instructions

1) Make the cookie dough

1. Prep the lemon. Zest the lemon (avoid the white pith), then squeeze the juice. Set aside.
2. Cream butter + sugar. In a bowl, mix softened butter and granulated sugar until creamy.
3. Add lemon. Mix in lemon zest and lemon juice.
4. Add vanilla + egg. Add vanilla sugar (or vanilla extract) and the egg. Mix until combined.
5. Add flour gradually. Add flour a little at a time, mixing until a dough forms.
6. Add baking powder. Mix in baking powder until fully absorbed.
7. Knead briefly. Turn onto a lightly floured surface and knead just until smooth, soft, and no longer sticky.
8. Chill 15 minutes. Wrap and refrigerate.

2) Shape + bake

9. Preheat oven: 350°F (180°C). Line a baking sheet with parchment paper.
10. Portion. Cut dough into pieces about 0.7 oz (20 g) and roll into balls.
11. Roll in sugar (optional). Roll each ball first in granulated sugar, then in powdered sugar (coat generously).
12. Bake 10 minutes. Bake for 10 minutes only—don’t overbake or they’ll lose softness.
13. Cool. Let cookies cool on the tray 5 minutes, then move to a rack.

Lemon Drop Glaze (How to Make + Use)

3) Make the glaze

1. Sift powdered sugar into a bowl.
2. Add 2 tablespoons lemon juice + (optional) melted butter or corn syrup + (optional) pinch of salt.
3. Whisk until smooth and glossy.
   • If too thick: add 1 teaspoon lemon juice at a time.
   • If too thin: add 1 tablespoon powdered sugar at a time.
4. Stir in lemon zest if using.

4) Glaze the cookies

• For a classic “lemon drop” look: Dip the tops of cooled cookies into glaze, lift, and let excess drip back into the bowl.
• Place on a rack (or parchment) and let set 15–30 minutes until dry to the touch.

Tips & Tricks

• Soft cookie rule: Pull them out at 10 minutes even if they look a little pale—carryover heat finishes the bake.
• Extra crackle + glaze: If you plan to glaze, you can skip the powdered sugar roll and just bake plain, then glaze.
• Want a thicker shell? Do two glaze coats: glaze once, let set 10 minutes, glaze again.