So, you want to bake Italian Lemon Drop Cookies? Cute. But be warned: once you whip up a batch of these soft, citrusy mouth-huggers, you’re forever the designated holiday baker at every potluck, PTA, or family gathering. Trust me, these aren’t just cookies—they’re bite-sized contractual obligations covered in lemon glaze.
These zesty little mood-lifters have all the characteristics of a classic Italian nonna recipe—except they’re made by my wife Lou, not Nonna, and she doesn’t tolerate dry cookies or your excuses.
What makes them special? Besides the tender crumb, unapologetically bold lemon zing, and that glossy icing flex? They’re practically foolproof. Unless you forget to zest the lemon. Then you’re dead to us.
And while you’re already spiraling down this citrus-coated rabbit hole, don’t stop here. Pair your cookie tray with some of these dangerously addictive bites:
- For those who think cannoli should travel better, try my Cannoli Cookies.
- Got nuts? You need my Chocolate Hazelnut Torrone.
- Want something chewier than your last relationship? Enter the Marshmallow Nougat Candy.
- Or, if you’re just here for the pretty glaze and holiday flexing, say hello to my Classic Italian Wedding Cookies.
Seriously though, these Italian Lemon Drop Cookies hit that magical spot between sweet and sour, soft and structured, casual and “I’m bringing these to the office to passive-aggressively outshine Cheryl from HR.”
Now roll up your sleeves, zest like you mean it, and remember: when life hands you lemons, don’t make lemonade—make cookies that could end friendships.
Italian Lemon Drop Cookies
Equipment
- Mixing bowls
- Measuring cups and spoons
- Electric mixer
- Cookie sheets
- Parchment paper or silicone mats
- Wire cooling racks
- Small cookie scoop
- Spoon
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup granulated sugar
- ¼ cup unsalted butter at room temperature
- 1 large egg
- ¼ teaspoon vanilla extract
- 2 tablespoons lemon juice from 1 to 2 lemons
- 1 tablespoon lemon zest from 1 lemon
- ⅓ cup milk
For the Glaze:
- 1 ½ cups powdered sugar
- 2 tablespoons unsalted butter at room temperature
- 1 ½ tablespoons milk
- 1 tablespoon lemon juice from ½ lemon
- ½ tablespoon lemon zest from ½ lemon
Instructions
- Preheat Oven: Preheat your oven to 375°F and line cookie sheets with parchment paper or silicone mats.2 cups all-purpose flour, 1 tablespoon baking powder, ½ teaspoon salt
- Mix Dry Ingredients: In a medium bowl, combine the flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat together the butter and sugar with an electric mixer for 1 minute, or until pale and fluffy.½ cup granulated sugar, ¼ cup unsalted butter
- Add Wet Ingredients: Beat in the egg and vanilla extract until smooth. Mix in the lemon juice and lemon zest.1 large egg, ¼ teaspoon vanilla extract, 2 tablespoons lemon juice, 1 tablespoon lemon zest
- Combine Ingredients: Gradually add the dry ingredients, alternating with the milk. Start with half of the dry mixture, mix, then add the milk, and finish with the remaining dry mixture. The dough will be thick and sticky.⅓ cup milk
- Scoop Dough: Use a small cookie scoop (about 1 tablespoon) to portion the dough onto the prepared cookie sheets, spacing them slightly apart.
- Bake Cookies: Bake for 11-13 minutes, or until the bottoms are lightly golden. Remove from the oven and transfer cookies to wire racks to cool completely.
- Prepare Glaze: In a medium bowl, beat together powdered sugar, butter, milk, lemon juice, and lemon zest until smooth and slightly runny.1 ½ cups powdered sugar, 2 tablespoons unsalted butter, 1 ½ tablespoons milk, 1 tablespoon lemon juice, ½ tablespoon lemon zest
- Glaze Cookies: Place the cooling racks with cookies over foil or a baking sheet. Use a spoon to drizzle or spread a teaspoon of glaze over each cookie. Allow the glaze to set for 15-20 minutes.
- Serve and Store: Serve immediately or store in an airtight container until ready to enjoy.
Notes
For a stronger lemon flavor, add extra lemon juice and zest to the glaze.
You can dip the cookie tops into the glaze or drizzle it for a decorative touch.
🍋 Italian Lemon Drop Cookies: Tips, Tricks & Sass from Someone Who’s Definitely Over-Zested
🧈 Butter Drama? Just Chill—Literally.
If your butter is too soft (read: oily mush), your cookies will spread like gossip at Sunday brunch. Pop that stick in the freezer for 5–10 minutes if it’s looking a little meltdown-y. Room temp ≠ melting on contact. Learn the difference, grasshopper.
🍋 Zest Like You’re Mad at It
The lemon zest is the flavor backbone here, not just some cute garnish. Scrape it all off like you’re trying to prove a point. More zest = more wow. No microplane? Use the finest grater you’ve got, and then go Amazon one for next time like the baking adult you are.
🥛 Milk Swap? We Got Options
Out of milk? Don’t panic. Use half-and-half, almond milk, oat milk, or even that weird vanilla creamer in your fridge. Just know it might add extra sweetness. (Looking at you, French Vanilla.)
🍳 Egg Size Matters, Sorry
One large egg means… large. If you’re using a sad little medium egg, add a splash of milk or cream to compensate. Trust me, your dough will thank you.
🥄 That Dough Be Thick, Yo
It’s supposed to be sticky. That means it’s working. If it’s too dry, you’ve gone rogue. Add a splash of milk or a drizzle more lemon juice. If it’s too wet, walk away and let it sit 5–10 minutes. The flour just needs to chill and hydrate.
🎯 No Cookie Scoop? Improvise Like It’s Chopped
Use a tablespoon and your eyes. Aim for “ping pong ball with ambition” size. Just try to make them roughly equal so they don’t bake like a tray of cookie chaos.
🔥 Know Your Oven, Baby
375°F might mean 400°F in your drama queen oven. Use an oven thermometer if your cookies always come out with tans from different zip codes. Rotate the tray halfway if your oven is that guy.
🧊 Cool It With the Glaze
Literally. Don’t glaze hot cookies unless you want lemon slime. Let them cool completely, then glaze like a boss. Want them extra glossy? Thin the glaze with milk. Want more tang? Double the lemon juice. Want both? Who says no?
🍬 More Glaze, Less Guilt
Drizzle? Cute. Dipping? Power move. Dip those cookie tops like you’re icing tiny donuts for a bake sale you’re secretly trying to win. Let the excess drip off, then let them set in peace.
🍪 Wanna Be That Extra Guest? Add a Twist
- Swap lemon with orange or Meyer lemon if you’re
edgylike that. - Add a pinch of cardamom for that “What is that?” mystery vibe.
- Stir in a tiny drop of almond extract—but easy, tiger. It’s powerful.
🤫 Secret Storage Hack
These cookies stay soft in an airtight container with a slice of bread. Weird? Yes. Effective? Also yes. The bread sacrifices itself for your cookie’s texture. Respect the bread.
Need a next cookie project? Try my dangerously delicious Cannoli Cookies or these chewy, nutty Chocolate Hazelnut Nougat Treats. They play well on a cookie platter—and cause just enough drama at the bake sale.
