These delightful lemon drop cookies are soft, tangy, and topped with a sweet lemon glaze.
Preheat your oven to 350°F and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a mixing bowl, cream together the granulated sugar and butter until light and fluffy.
Ensure the butter is at room temperature for easier mixing.
Beat in the eggs, one at a time, followed by the milk and lemon zest.
Adding the eggs one at a time ensures they are fully incorporated.
In a separate bowl, whisk together the flour, baking powder, and salt.
Whisking the dry ingredients helps distribute the baking powder evenly.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Avoid overmixing to keep the cookies tender.
Drop spoonfuls of dough onto the prepared baking sheet, spacing them evenly.
Use a cookie scoop for uniform sizes.
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden.
Keep an eye on the cookies to prevent overbaking.
Allow the cookies to cool on a cooling rack.
Cooling on a rack prevents the bottoms from becoming soggy.
In a small bowl, mix the powdered sugar and lemon juice until smooth.
Adjust the consistency by adding more sugar or juice as needed.
Spread the glaze over the cooled cookies and let it set before serving.
Use a spoon or a small spatula for even spreading.
Serve the cookies on a platter and enjoy their delightful lemony flavor.
Pair with tea or coffee for a delightful treat.
