Lemon Drop Cookies
Bright, lightly crisp cookies with a soft center and fresh lemon flavor. These cookies shine when made with Meyer lemons, whose thin skins and gentle sweetness bring depth and balance without sharpness.
FORAGE BAKER'S NOTES
Flour Matters. Gluten-free flour blends—and even traditional wheat flours—can vary widely in weight per cup, which is why we always recommend using a kitchen scale whenever possible.
If measuring by volume, gently scoop Heritage Baker's Flour into a measuring cup and level with a knife. This yields approximately 125g per cup. Packing the cup can result in excess flour and a denser cookie, while spooning may under-measure.
Sweeteners Matter Too. Sweeteners significantly affect cookie texture and spread. For best results, we recommend Homestead Sweetener or traditional sugar.
- Homestead Sweetener: 140g per cup (1:1 sugar replacement by volume)
- Granulated Sugar: 200g per cup
- Substitutions may produce cookies that are overly soft, dry, or crumbly.
WORKING THE DOUGH
Dough temperature affects spread. Cookies baked immediately after mixing will spread more. Rested dough spreads less, while chilled dough bakes thicker with less spread.
We recommend baking one test cookie before baking the full batch. If cookies spread too much, add 1 tablespoon additional flour. If cookies do not spread enough, add a small amount of softened butter or 1–2 teaspoons of liquid. Additional mix-ins will further reduce spread.
INGREDIENTS
- 1½ cups (187g) Heritage Baker's Flour
- ¾ cup (105g) Homestead Sweetener
- 1 large egg yolk (20g)
- 1 stick (112g) butter, melted and cooled
- 1 tablespoon (15g) fresh lemon juice
- Zest of 1 lemon (2–3 teaspoons)
INSTRUCTIONS
- Preheat oven to 325°F.
- In a medium bowl, combine Heritage Baker's Flour and Homestead Sweetener.
- Add the egg yolk, melted butter, lemon juice, and lemon zest.
- Mix until fully combined.
- Chill the dough for 30 minutes.
- Portion the dough onto a lined baking sheet and roll into balls.
- Bake for 10–15 minutes, until lightly golden.
FOR THIN, CRISP COOKIES
Flatten the dough balls before baking and bake until golden.
FOR THUMBPRINT COOKIES
Press a small indentation into each dough ball before baking.
After baking and cooling, fill with lemon curd or raspberry jam.
FROM THE FORAGE KITCHEN
Made with Heritage Baker's Flour and Homestead Sweetener—crafted to organic standards and designed for balanced structure, gentle sweetness, and everyday heritage baking.
