Lemon Drop Cookies

This delicious, lemony dessert is found in River Road Recipes I on page 195. You can find lemon drops on the candy aisle of your grocery store or even at the gas station.


Photo by Lauren De Witt.

Prep Time: 15 minutes

Cook Time: 10 minutes

Level of Difficulty: Medium

Servings: 3 dozen cookies


  • Measuring cups and spoons
  • Wooden spoon
  • Mixing bowl
  • Electric mixer (optional)
  • Food processor
  • Mortar and pestle (optional)
  • Sifter
  • Cookie sheet



Photo by Lauren De Witt.

  • 1/2 cup butter (2 sticks)
  • 3/4 cup granulated sugar
  • 1 egg
  • 1 tablespoon lemon juice
  • 1 1/2 cups sifted flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup finely crushed lemon drops


  1. Gather kitchen tools and ingredients. Preheat the oven to 350°. Grease cookie sheet. Using a food processor, process the lemon drops as much as possible. Use a mortar and pestle to grind the processed lemon drops further if necessary. Sift the flour.

Photo by Lauren De Witt.


Sifting the flour allows you to use less flour overall and makes for a lighter, fluffier cookie! Photo by Lauren De Witt.

2. Cream (mix) butter and sugar together using an electric mixer or by hand.

3. Add egg and lemon juice.

4. In a separate bowl, mix together the sifted flour, baking powder, salt, and lemon drops.


Photo by Lauren De Witt.

5. Add the flour mixture to the creamed mixture and mix together.

6. Drop by 1/2 teaspoonfuls onto greased cookie sheet.

7. Bake about 10 minutes, until sides begin to brown.

8. Cool slightly and remove from pan.


Photo by Lauren De Witt.


Photograph by Don Kadair

One thought on “Lemon Drop Cookies

  1. Ann E says:

    This is my favorite lemon cookie recipe! I’ve been making lemon drop cookies for the holidays nearly every year since I received my first copy of River Road Recipes. I add freshly grated lemon rind to make them extra tart and flavorful.


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