Italian Lemon Drop Cookies Recipe

Italian Lemon Drop Cookies are delicate, lemon-flavored glazed cookies! Lemon juice and zest make these easy cookies quickly.

– 2 cups all purpose flour (250 grams) – 2 teaspoons baking powder – ½ teaspoon kosher salt – ½ cup granulated sugar – ¼ cup unsalted butter, room temperature – 3 large eggs, room temperature – 1 large lemon, zested and juiced (2 tablespoons juice, 1 tablespoon zest) Lemon Glaze – 1 ½ cups powdered sugar (175 grams) – 3 tablespoons milk – 1 tablespoon lemon juice – 1 teaspoon lemon zest



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Warm the oven up to 350 degrees. Put parchment paper on a baking sheet and set it aside.

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Mix the flour, baking powder, and salt in a medium-sized bowl with a whisk. Set this bowl away.

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Mix butter and powdered sugar with an electric mixer for two minutes in a large bowl until frothy. Fully mix eggs, lemon juice, and zest. Fully incorporate the flour mixture.

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Making balls, scoop cookie dough onto a parchment-lined baking sheet. Setting cookie tops takes 10–12 minutes on the center rack.

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Little change in cookie color. Cookies should cool on a wire rack after 5 minutes on the baking sheet.

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Bowl together powdered sugar, milk, lemon juice, and zest. Flip the cookies and glaze the tops with lemon.

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Extra glaze should run off. Dry the sauce on a rack before consuming or storing.

Also See

Italian Hot Chocolate Recipe