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Over The Top Lemon Drop Candy Cookies

Prep Time10 mins
Cook Time12 mins
Additional Time5 mins
Total Time27 mins
Course: Cookies
Servings: 2 dozen
Author: Barbara Schieving


  • 3 cups flour
  • 1 teaspoons baking soda
  • ½ teaspoon salt
  • 1 cup 2 sticks unsalted butter
  • 1 tablespoon finely grated lemon zest
  • 1 ⅓ cups sugar
  • 2 large eggs
  • 1 teaspoons vanilla
  • ½ teaspoon lemon extract
  • 1 4 ounce package lemon drop candies, crushed


  • 1 ½ cup powdered sugar
  • 3 tablespoons lemon juice
  • 1 drop of Lemon Yellow gel food coloring optional


  • Preheat oven to 350 degrees. Sift together flour, baking soda, and salt; set aside.
  • Put sugar and lemon zest in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed 30 seconds.
  • Add butter; mix until pale and fluffy, about 1 minute. Mix in eggs one at a time; add vanilla and lemon extract. Gradually add flour mixture, and mix until just combined. Stir in crushed lemon drop candies.
  • Roll into 1-inch balls (I used a #40 ice cream scoop), flatten slightly and bake on parchment-lined baking sheet for 10-12 minutes until edges start to brown and center is almost set. (The cookies spread quite a bit, so I only baked eight cookies per sheet.) Let cool slightly on pan 1 to 2 minutes. Transfer cookies to cooling racks; let cool completely.
  • Make a glaze by mixing powdered sugar with lemon juice; then spread over cookie tops.