Lemon Chocolate Drop Cookies

Lemon Chocolate Drop Cookies

10

"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 !"
Saved
Save
I Made it Rate it Share Print

Ingredients

20 m servings 120 cals
Serving size has been adjusted!

Original recipe yields 24 servings

Adjust

Nutrition

  • Calories:
  • 120 kcal
  • 6%
  • Fat:
  • 7.4 g
  • 11%
  • Carbs:
  • 13.6g
  • 4%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 45 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

10
  1. 10 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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

Most helpful critical review

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 butt...

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 butt...

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

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

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

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 fr...

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 hel...

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 ...

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

After reading the reviews I decided to go with one of the alternative recipes listed in the reviews. They came out so good! I wish there was more of a lemon flavor though.