Lemon Drop Cookies


  • 1 c. margarine, softened
  • 1/2 c. powdered sugar, divided
  • 1 Tbsp. lemon zest
  • 2 Tbsp. fresh lemon juice
  • 1 1/2 plus 2 Tbsp. all-purpose flour
  • 1/4 c. cornstarch
  • 1/4 tsp. salt

Lemon  Glaze:

  • 1 c. powdered sugar
  • 1 Tbsp. almond milk or soy milk
  • 1 Tbsp. fresh lemon juice
  • 1/8 tsp. lemon extract or lemon zest


  1. Whip margarine with an electric mixer until creamy. Add ½ c powdered sugar, lemon zest and lemon juice and mix until light and fluffy.
  2. Mix dry ingredients together in a separate bowl and then gradually add to the margarine mixture beating at low speed just until blended.
  3. Cover and chill for at least 1 hour. Drop by tablespoon sized balls onto a parchment lined cookie sheet.
  4. Bake at 350 degrees for 13-15 minutes, or until lightly browned around edges.
  5. Cool on baking sheet for 5 minutes before transferring them to a cooling rack.
  6. For lemon glaze, mix all ingredients and drizzle over cooled cookies.


Browse Cook(s): Cinda Sanner Micheff Sisters
Browse Theme(s): Desserts

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.