BEST DROP COOKIES RECIPES

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LEMON DROP COOKIES RECIPE | LAND O’LAKES



Lemon Drop Cookies Recipe | Land O’Lakes image

Add a little sunshine and make these everyday drop cookies—soft and lemony!

Provided by Land O'Lakes

Categories     Drop    Lemon    Lemon    Sweet    Baking    Fruit    Cookie    Dessert    Cookie    Dessert

Total Time 0 minutes

Prep Time 50 minutes

Yield 54 cookies

Number Of Ingredients 17

Cookie
3/4 cup sugar
1/2 cup Land O Lakes® Butter softened
1 (6-ounce) container lemon or plain lowfat yogurt
2 large Land O Lakes® Eggs
1 tablespoon freshly grated lemon zest
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup white baking chips, if desired
Frosting
2 cups powdered sugar
3 tablespoons Land O Lakes® Butter softened
3 tablespoons lemon juice
1 teaspoon freshly grated lemon zest
Garnish
Yellow decorator sugar

Steps:

  • Heat oven to 350°F. Lightly grease cookie sheets; set aside.
  • Combine sugar and 1/2 cup butter in bowl; beat at medium speed until creamy. Add all remaining cookie ingredients except white baking chips. Beat at medium speed until smooth. Stir in white baking chips, if desired.
  • Drop dough by rounded teaspoonfuls, 1 inch apart, onto prepared cookie sheets. Bake7-9 minutes or until edges just begin to brown. Remove cookies to cooling rack; cool completely.
  • Combine all frosting ingredients in bowl. Beat at medium speed until creamy. Frost cooled cookies. Decorate as desired.

Nutrition Facts : Calories 90 calories, FatContent 3.5 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 15 milligrams, SodiumContent 60 milligrams, CarbohydrateContent 14 grams, FiberContent 0 grams, SugarContent grams, ProteinContent 1 grams

ANGINETTI (ITALIAN LEMON DROP COOKIES) RECIPE - FOOD.COM



Anginetti (Italian Lemon Drop Cookies) Recipe - Food.com image

Like most Italian cookies, these lemon drop cookies aren't too sweet. The perfect summer-time treat or a great addition to your holiday cookie tray!

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 24 cookies

Number Of Ingredients 10

1/2 cup sugar
1/4 cup vegetable shortening
3 large eggs
1 1/2 teaspoons lemon extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/8 teaspoon salt
3 cups confectioners' sugar
1/4 cup water
1 teaspoon lemon extract

Steps:

  • Preheat oven to 350°F.
  • For cookies, cream together sugar and shortening.
  • Add eggs and lemon extract and beat well.
  • Add flour, baking powder and salt; Mix well.
  • The dough should be soft and sticky.
  • With a small cookie scoop, drop dough onto a slightly greased cookie sheet or baking stone, spacing them about 2-inches apart.
  • Bake for about 12-15 minutes, or until firm and lightly brown.
  • Remove cookies from cookie sheet and allow to cool completely on wire racks.
  • For frosting, combine confectioners' sugar, water and lemon extract and mix until smooth.
  • Frost the tops of each cookie with a metal spatula.
  • Allow cookies to dry before stacking.
  • Store in an airtight container.
  • ~NOTE~If you want to freeze the cookies, freeze unfrosted and frost once thawed.

Nutrition Facts : Calories 141.4, FatContent 2.8, SaturatedFatContent 0.8, CholesterolContent 23.2, SodiumContent 44.3, CarbohydrateContent 27.2, FiberContent 0.3, SugarContent 18.9, ProteinContent 1.9

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