Preheat oven to 375 degrees. Line cookie sheets with parchment paper; set aside.
Fresh lemon juice, zest, and lemon drop candies add a zippy flavor to these lemon drop cookies.
Servings and Ingredients
|¾ c.||Hy-Vee unsalted butter, softened|
|1 ½ c.||Hy-Vee granulated sugar|
|6 tsp.||lemon zest, divided plus additional for garnish|
|2 tsp.||Hy-Vee baking powder|
|1 tsp.||kosher salt|
|3||Hy-Vee large eggs|
|¼ c.||plus 3 tbsp. fresh lemon juice, divided|
|3 c.||Hy-Vee all-purpose flour|
|¼ c.||Hy-Vee lemon drop candies, crushed|
|2 c.||Hy-Vee powdered sugar|
Things To Grab
- Cookie sheets
- Parchment paper
- Large mixing bowl
- Electric mixer
- Wire cooling rack
- Small bowl
Place butter in a large mixing bowl. Beat with an electric mixer on medium for 30 seconds. Add the sugar, 4 teaspoons lemon zest, baking powder, and salt. Beat on medium for 2 minutes, scraping sides of bowl occasionally. Beat in eggs and 1/4 cup lemon juice until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour. Stir in crushed lemon drops.
Drop dough by rounded teaspoons or a small cookie scoop 2-inches apart onto prepared cookie sheets. Bake for 8 to 10 minutes or until edges are light brown. Cool on cookie sheets for 2 minutes. Transfer cookies to wire racks; cool.
Whisk together powdered sugar, remaining 3 tablespoons lemon juice and remaining 2 teaspoons lemon zest in a small bowl until combined. Add more lemon juice, if needed, for glaze consistency. Spread tops of cooled cookies with glaze. Garnish with additional lemon zest, if desired.
Amounts Per Serving
- Total Fat: 4g
- Cholesterol: 25mg
- Sodium: 80mg
- Total Carbohydrates: 23g
- Protein: 1g