Lemon Chocolate Drop Cookies Recipe - Allrecipes.com
Lemon Chocolate Drop Cookies  Recipe
  • READY IN 20 mins

Lemon Chocolate Drop Cookies

Recipe by  

"These cookies have just the right amount of everything to equal a delicious cookie ! Lemon, spices, and chocolate chips, topped off with a tangy lemon glaze. My friend and I got together and made them because we wanted to bake and couldn't find a recipe we liked so we made these and they were great !"

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Ingredients Edit and Save

Original recipe makes 2 dozen Change Servings
  • PREP

    10 mins
  • COOK

    10 mins

    20 mins


  1. Preheat the oven to 400 degrees F (200 degrees C). Sift together the flour, cinnamon, cloves and baking powder, set aside.
  2. In a medium bowl, cream together the sugar and butter. Stir in the milk, oil, lemon juice and 2 tablespoons lemon zest. Gradually stir in the sifted ingredients until well blended. Fold in the chocolate chips. Drop by rounded spoonfuls onto cookie sheets.
  3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. To make the glaze: In a small bowl, stir together the confectioners' sugar, 2 tablespoons lemon zest and water until smooth. Spread onto cooled cookies.
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Reviews More Reviews

Most Helpful Positive Review
Dec 08, 2005

a wonderful light and lemony treat, bakes very well and easily too.

Most Helpful Critical Review
Aug 14, 2008

The concept of this recipe is great. However, I made the following changes so that I wouldn't have to deal with the batter being too runny: Mix together with a beater 1 cup sugar, 1/2 cup butter, 1/3 cup milk, 1/4 cup lemon juice, and 1 egg. Then add 1 3/4 cups flour, 1/2 tsp baking soda, 1 tsp cinnamon, and 1/2 tsp salt. Fold in chocolate chips at the end. This makes it so that the recipe is really a drop cookie recipe. The flavors actually do blend well together ( I have to admit I was a little skeptical at first). Thanks for the idea!


10 Ratings

Jul 30, 2003

yuck...these were flat as pancakes. it seemed like the recipe was missing something, like flour to make them not so runny.

Dec 22, 2009

Makes a runny batter. They were as flat as a pancake (I actually have had thicker pancakes) and were tasteless.

Apr 29, 2003

wonderful! Needs a lot more flour, though. I also added 1/4 tsp salt and a packet of instant lemon pudding mix. I also used both white and brown sugar. Wonderful flavor, I didn't need the frosting, the cookie has enough flavor by itself. Somewhat similar to pumpkin cookie in my opinion. I found the cookie to be just a bit dense too, but it didn't hinder the wonderful flavor.

Aug 07, 2006

I highly commend you on your flavor combination - it has some of my favorite flavors together, and they really work! But this recipe is WAY too heavy on the liquids. I tried adding an egg to help it set... but it was still like a pancake, as some other reviewer mentioned. It needs leavening and a more balanced dry-to-wet ration. I will work on this recipe - it's worth tweaking to get it right! Keep experimenting!

Jan 13, 2006

Sorry, but I found the batter was very runny. I had to pour it into a pan and try to bake as bars instead of cookies. But, the batter never fully solidified. Plus, I got a small taste of the batter (after it had cooked for what seemed like forever) and it didn't taste very good.

Aug 06, 2004

The recipe as followed made a very runny dough unsuitable for drop cookies. Definitely needs more flour. Very disappointing!


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  • Calories
  • 120 kcal
  • 6%
  • Carbohydrates
  • 13.6 g
  • 4%
  • Cholesterol
  • 11 mg
  • 4%
  • Fat
  • 7.4 g
  • 11%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 0.9 g
  • 2%
  • Sodium
  • 45 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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