A Little Zest, A Lotta Love: Meet Lemon Drop D’Light

Lemon Drop D’Light started as a simple idea: I wanted a bright, lemony cookie. I took our classic sugar cookie dough, added lemon juice and fresh lemon zest, and started testing at home. It was fresh, zippy, and full of citrus sunshine—but also completely unsustainable to make by hand. I remember thinking, “There is no way I can hand-zest lemons at scale.”

Enter Brad.

Brad was the chef at my shared kitchen when I was just starting out—he’s since retired, but he's still someone I love and admire deeply. One morning (probably around 6 AM, because that’s how things go when you’re working two jobs and building a cookie company), I told him about this new lemon cookie that had real potential but felt impossible to produce.

And he just looked at me and said, “Listen, dummy… did you know you can buy frozen lemon zest?”

Game. Changer.

Brad sent me a link. I sent him a better one. And just like that, Lemon Drop D’Light was no longer a someday dream—it became one of our brightest, most refreshing cookies. (Also, Brad used to offer me bananas every morning, just to mess with me. I hate bananas. He thought it was hilarious.)

The cookie itself is chewy and bright, made with real lemon juice and zest, then rolled in lemon sugar before it’s baked. That lemon sugar? I originally made it for tea—just to give my morning cup a little twist. One day I thought, hey, what if I baked this into a cookie instead? And Lemon Drop D’Light was born.

People love this cookie. It’s a summer hit at the shop and farmers markets, and it’s perfect with a cup of tea. It’s bright, sweet, and refreshing—like sunshine in cookie form.

Honestly? I think about keeping it on the menu year-round.

Until then, it’s here for June—so grab a bag while it’s in the jar. And maybe enjoy it with a nice cup of tea. Just… hold the banana.