Fastest Lemon Drop cookies

We love Lemons! Cookies are always a favorite and they just disappear! Using a 16 ounce refrigerated sugar cookie dough (I use Pillsbury) add into a large bowl, add two lemon for zests and juices and using clean hands mix together. Refrigerate 30 minutes. Pre Heat oven 400 F and using non stick large baking sheet pans grab the dough bowl from the refrigerator. I use a small (fruit/melon) scoop and drop dough balls onto baking sheet pans. Place in the oven on the middle rack and bake 6-8 minutes or until golden brown.

I make a simple buttercream lemon frosting to frost them after they cool. One cup confectioners sugar, 1/4 stick sweet cream butter, one lemon zest and juices and stir well to a creamy consistency (or use a hand held mixer to combine). If loose add a bit more confectioners sugar!

These are a favorite!


Cheryl “Cheffie Cooks” Wiser.

All Things Citrus.



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