Lemon Drop Cookies
Add a welcome touch of tart brightness to your repertoire of cookie recipes with Anne Colagioia's simple Lemon Drop Cookies recipe. Use only six main ingredients to make a batch of gluten free cookies that appeal to everyone's taste buds. To help save you some time, the fresh lemon glaze is made while the cookies are baking in the oven. This sweet treat may be one of the most inventive ways to use Bisquick mix.
Notes
This recipe makes 2 dozen cookies but can easily be doubled or tripled. If you’re not following a gluten free diet substitute (1 1/2 cups all purpose flour, 1 teaspoon baking powder & 1/8 teaspoon salt). The glaze should have the consistency of melted ice cream. If it’s too thick add more lemon juice, if it’s too thin add more of the sugar.
For more gluten free recipes from Anne, be sure to check out her Featured Foodies profile page.
To see exactly how Anne makes these lemon cookies, watch this video:
Makes24 cookies
Preparation Time15 min
Cooking Time17 min
Ingredients
- 1/2 cup butter, very well softened
- 1/2 cup sugar
- 1 egg
- 1 1/2 cup gluten free Bisquick
- 1 lemon, (3/4 of the zest for the dough) and (1/4 zest and the juice of 1/2 the lemon for the glaze)
- 3/4 cup confectioner's sugar
- Yellow sugar (optional)
Instructions
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Preheat the oven to 350 degrees F (or 175 degrees C).
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In a large bowl cream together the butter and sugar until fluffy then add the egg and 3/4 of the lemon zest and beat until well combined.
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Add the Bisquick and continue mixing until you have a stiff dough.
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Roll tablespoons of the dough into balls and place them onto an un-greased cookie sheet then flatten with the palm of your hand to reach a thickness of about 1/2 inch.
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Bake for 17 minutes or until golden around the edges.
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To make the glaze combine 1/4 of the lemon zest with the juice of 1/2 the lemon (or about 1 1/2 tablespoons) and the confectioner’s sugar and stir until smooth.
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Dip each cookie into the glaze allowing the excess glaze to drip off before placing the cookie back onto the baking rack. Be sure to have a pan beneath the rack to catch the extra glaze.
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After dipping every 3 or 4 cookies, sprinkle with the yellow sugar before the glaze dries too much for the sugar to stick. Allow the glaze to dry before serving.