Lemon Drop Cookies Recipe

Fresh lemon flavor brightens up any holiday gathering.
  • Ready in: 2 hours, 45 minutes
  • Prep time: 45 minutes
  • Chill/Cook time: 2 hours
  • By:
  • Servings: Makes about 24 cookies

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cooking methods

  • Bake


  1. In large bowl, combine Sunny Lemon Pound Cake & Icing Mix packet 1, butter and eggs; mix until well combined and dough is formed. Form into 1-inch balls. Refrigerate 2 hours.
  2. Preheat oven to 350°F. Place dough balls 2-inches apart on a large greased baking sheet. Bake 13-15 minutes or until set. Let cool on pan 1 minute.
  3. Place a cooling rack over parchment paper, wax paper or aluminum foil. Transfer cookies to cooling rack. Cool completely.
  4. In small bowl, combine Sunny Lemon Pound Cake & Icing Mix packet 2 and water. Whisk until smooth. Spread cookies with icing and decorate as desired.
Makes about 24 cookies.

Make Ahead & Freeze: Prepare through step 1. Place between sheets of Press ‘n Seal® plastic, sealing around each dough ball. Place sheets of dough in a gallon freezer bag with packet 2 icing mix. Seal well, label and freeze. Thaw completely. Continue with step 2.

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