Bite-size Glazed Lemon Drop Cookies are soft not-too-sweet cookies dipped into a sweetly tart glaze. (Traditional and gluten-free recipes are included below.)

Lemon Drop Cookies

These Lemon Drop Cookies were so irresistible, that I happily ate cookies in lieu of my dinner. (shhhh, don’t tell the kids, they thought I ate my dinner after they went to bed.)

I’ve been craving a lemon dessert for a couple of weeks now and I had the recipe for these cookies scribbled out and waiting to try.

I’m happy to say that the cookies were an awesome success and I managed to eat an embarrassing number of them before I finally packed the remaining cookies in a container and sent them home with friends!

Lemon Drop Cookie Recipe

1. Preheat the oven to 350°F. Whisk together the flour, baking powder, and salt and set aside. Combine the butter and sugar in a mixing bowl and beat until smooth.
2. Add the egg, vanilla, lemon juice, and lemon zest. Stir to combine. Add the dry ingredients and mix until combined.
3. The dough will be somewhat dry and crumbly, but can easily be pressed together. Scoop into 1″ balls and gently roll them smooth between your hands. Place on a parchment paper-lined baking sheet.
4. Bake for 10 minutes, until the cookies are set, but not browned. These will be small, round cookies and shouldn’t flatten or spread much at all. Remove from the oven and transfer to a wire rack to cool completely.

Easy Lemon Glaze

1. Slowly add the lemon juice into the powdered sugar, stirring until the glaze can be easily stirred and poured.
2. Drizzle the glaze over the top of each cooled cookie.
3. Allow the glaze to set completely and then transfer the cookies to an airtight container.
4. They should keep well at room temperature for a few days, or in the freezer for up to two months. 

Banana Cake with Cinnamon Cream Cheese Icing is a super moist banana cake filled with pecans and then drizzled with a creamy cinnamon cream cheese icing.

It’s delicious, easy, and beautiful to look at to boot!

Banana Bundt Cake

Sturdy enough to slice thick or thin, this banana bundt cake is perfect with a morning cup of coffee, as an afternoon snack, or for a late-night dessert.

I was first introduced to this cake when we visited my sister Jenny for Christmas. She whipped this up one day during our stay and everyone absolutely loved it.

This recipe has been adapted from and with thanks to Taste Of Home via Cooking Classy and my sister’s kitchen.

I’ve made my fair share of banana bread and banana cakes over the years but the bundt form of this cake makes this one really something special!

When people talk about banana bread and banana cake recipes as a way to use up overripe bananas, I have trouble relating. My kids adore bananas and consume countless pounds of them each week. We rarely have any last long enough to overripen!

Typically, when I want to bake something with bananas, I have to plan ahead and hide some bananas so that they’ll have a chance to get a little brown and extra sweet.

In fact, I’ve bought pounds and pounds of bananas this month in attempts to bake and photograph this cake for you but my kids keep finding them and eating them.

I finally lucked out last week when I found several bunches of dark brown bananas at the grocery store. I wasted no time at all in playing with this recipe and baking a few different versions of this cake before my kids could gobble up my materials.

So, I’m excited to finally be able to share traditional and gluten-free versions of this Banana Bundt Cake.

If you’ve followed this blog for a while, you might have noticed that we LOVE banana bread in this house. I’ve made so many different variations on banana bread from Blueberry Coconut Banana Bread to Chocolate Chip Macadamia Nut Bread to Sour Cream Banana Bread and as much as we enjoy it in all its forms, sometimes you want something a little different.

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