Lemon drop cookies

  • 2 cups flour
  • 1/2tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 eggs
  • 1/3 cup lemon infused olive oil
  • 1 1/2 cup sugar, divided
  • 2 TB lemon juice
  • 1 tsp vanilla extract
  • 1/2 cup confectioners sugar


  1. In a small bowl whisk together flour, baking soda, baking powder, and salt.

  2. In a large bowl whisk together eggs, olive oil, 1 cup sugar, lemon juice, and vanilla extract.

  3. Slowly fold in the dry ingredients and mix gently to combine. Cover and refrigerate for 30 minutes to an hour to allow dough to firm up.
  4. In a shallow bowl, measure out 1/2 cup sugar, in another shallow bowl, add 1/2 cup powdered sugar.

  5. Scoop 1 TB dough and roll into a ball. Press gently into the granulated sugar, coating on all sides. Next coat with powdered sugar and place on lined baking sheet. Repeat with remaining dough, placing balls 2 inches apart.

  6. Bake at 350 degrees for 5 min. Rotate the pan, and bake for an additional 7 minutes until the cookies are cracked and puffed on top.
    Cool on baking rack & serve.

  7. Store leftovers in airtight container.