Tuesday, June 20, 2017

Lemon Drop Cookies

A few of my co-workers will be leaving our project tomorrow so we are having a mini going away party.  For that, I'm making my Vegan Apple Cinnamon Swirl Bread and Lemon Drop Cookies.  The lemon drop cookies are pretty basic but are oh so good!   The recipe is as follows:


  • 1/2 cup of stick butter
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups lemon drops (I got mine at the local Amish market but I think you can get them at Wegman's as well)


Preheat oven to 350F. My oven is old and ready to break down, so I preheat the oven to 355F.  

Mix in a large bowl the butter, the white sugar, and the brown sugar until it's blended.  This takes a bit, particularly if the butter isn't softened.  You might want to leave the butter out for a half hour or so just to make it easier to mush with the sugars.   Next is the eggs, the baking soda, the lemon extract,  and the vanilla extract.  Having a bit of both vanilla and lemon really gives the cookies a great taste.   Then add in the salt, lemon drops, and flour. Once this is mixed together, put small spoonfuls of the dough on an ungreased cookie sheet. I normally line my cookie sheets with tin foil for easy clean up. Cook for about 15 minutes (check them at 12).   

This ends up making roughly 4 dozen cookies.  :-)


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