Lemon Drop Cookies

Bright, lightly crisp cookies with a soft center and fresh lemon flavor. These cookies shine when made with Meyer lemons—their thin skins and gentle sweetness add depth and balance without sharpness.

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Forage Baker's Note

Flour matters. Gluten-free flour blends—and even wheat flours—can vary widely in weight per cup, which is why we always recommend using a kitchen scale for best results.

If you don’t yet own a scale, gently scoop Heritage Baker’s Flour into a measuring cup and level with a knife. This method yields approximately 125g per cup.

• Packing the cup can result in too much flour and a denser cookie.

• Spooning flour into the cup may under-measure.

  
  

Sweeteners matter too.

Sweeteners vary just as much and can significantly affect cookie texture. For best results, we recommend Homestead Sweetener or traditional sugar.

While substitutions are possible, results may vary—some alternative sweeteners can make cookies overly soft or more dry and crumbly.

• Homestead Sweetener: 1:1 sugar replacement by volume, 140g per cup

• Granulated sugar: 200g per cup
  

Working the Dough

• Dough temperature affects spread. Cookies baked immediately will spread more; rested dough spreads less; chilled dough bakes up thicker with less spread.

• Always bake one test cookie first. If cookies spread too much, add 1 tablespoon of flour. If they don’t spread enough, add a little softened butter or 1–2 teaspoons of liquid.

• Additional mix-ins (nuts, candies, fillings) will reduce spread.

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Recipe Ingredients

• 1½ cups Heritage Baker’s Flour (187g)

• ¾ cup Homestead Sweetener (105g)

• 1 large egg yolk (20g)

• 1 stick butter, melted and cooled (112g)

• 1 Tbsp fresh lemon juice (15g)

• Zest of 1 lemon (2–3 tsp)

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Directions

1. Preheat oven to 325°F.

2. In a medium bowl, combine flour and sweetener.

3. Add egg yolk, butter, lemon juice, and zest; mix until well combined.

4. Chill dough for 30 minutes.

5. Portion dough onto a lined baking sheet and roll into balls.

6. Bake 10–15 minutes, until lightly golden.

For thin, crisp cookies: Flatten dough balls before baking and bake until golden.

For thumbprints: Press a small divot into each dough ball before baking and fill with lemon curd or raspberry jam after baking.

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At the Table

Serve lightly dusted with powdered sweetener, or alongside tea or coffee.

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From the Forage Kitchen Made with our gluten-free Heritage Baker’s Flour and zero sugar Homestead Sweetener — crafted to organic standards and designed for balanced structure, gentle sweetness, and everyday heritage baking.

Homestead Sweetener

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Heritage Baker's Flour

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