These sweet, lemony, buttery, tangy drop cookies are just the ticket for a quick dessert.
Summer vacation bonus: they are very easy to make. No mixer needed! Enjoy!
Glazed Lemon Drop Cookies
(makes 28 large cookies – recipe can easily be halved for a smaller batch)
2 sticks unsalted butter
10 1/2 oz (1 1/2 cups) white sugar
2 large eggs
15 oz (about 3 cups) unbleached all-purpose flour
2 tsp cream of tartar
3/4 tsp baking soda
1/2 tsp salt
zest of two lemons, grated very fine, divided
2 – 3 TB fresh squeezed lemon juice
2 cups powdered sugar
For the dough: In a large glass mixing bowl, melt the butter in a microwave oven. Stir in the white sugar, zest of one lemon, and eggs until incorporated and smooth.
Sift together the flour, baking soda, cream of tartar and salt. Add dry ingredients to the butter/sugar mixture. Mix until dough forms.
Using a portion scooper or spoon, make large (almost 1/4 cup) balls of dough and place on baking sheet, allowing at least 2 inches between cookies.
Bake at 375 until done. Check after 13 minutes or so. The cookies should be golden on the edges, but still soft and a bit doughy in the center. They will set up more when they cool, so don’t over bake them. Let cool on the baking sheet for a few minutes, then transfer to a cooling rack.
For the lemon glaze: Put the powdered sugar in a bowl. Add zest of one lemon, and just enough lemon juice to make a glaze. (About the consistency of thin pancake batter). When the cookies are cool, spread a thin layer of glaze on each cookie.