Total Time
Prep 20 mins
Cook 8 mins

My grandmother's recipe. These cookies have always been wonderful treats for family and visitors alike. I like to make an extra-large batch, setting aside a good portion of the cookies; then I place them in the freezer for future use.

Ingredients Nutrition


  1. Sift together flour, baking powder and salt.
  2. Whisk eggs in a large bowl until frothy.
  3. Add sugar, oil, vanilla and lemon zest; mix well.
  4. Stir the dry ingredients into egg mixture till well blended.
  5. Chill, covered for 30 minutes or more.
  6. Drop cookie dough by teaspoonfuls 2 inches apart onto ungreased baking sheets.
  7. Dip bottom of a flat-bottomed glass with water and dip glass into additional sugar.
  8. Press top of each cookie gently with the glass to flatten.
  9. Repeat with water and dipping in sugar for each cookie.
  10. Bake in 400° oven till cookies are lightly browned.
  11. Cool for 2 minutes on baking sheets.
  12. Then cool completely on wire racks.
  13. Store in airtight containers.


Most Helpful

These cookies remind me of the so-called 'tea biscuit'. Slightly dry and crisp, they beg to be taken with afternoon tea (or morning coffee). I must have measured mine out a bit smaller than teaspoons, as I ended up with 64 cookies- they cooked in 5 and a half minutes. Quite good, and as suggested, I have saved the remainder in the freezer.

s'kat January 19, 2003

I would not call these Vanilla Drop Cookies. I personally loved the light lemon taste and so did my two guinnae pigs. (My DH and his Best Friend) It is almost a light lemon short bread. I will admit that half way threw the baking of these I grabbed the lemon and squeezed some fresh juice in to pop out the flavor and I loved it as well. I have idea with all kinds of citrus fruit dancing in my head. 4th of July parties with a colorful plate of small fruity cookies any one?

Lady Morrgian April 20, 2009

Pretty good texture, but odd taste. Wouldn't do this again. It was WEIRD!

Biscoti August 02, 2008

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