These Italian Lemon Drop Cookies are my wife Lou’s favorite recipe—she makes them in no time, and they turn out perfect every single time!
Italian Lemon Drop Cookies
These soft, melt-in-your-mouth cookies are bursting with fresh lemon flavor. Perfectly sweet and tangy, they’re topped with a glossy lemon glaze for a delicious finish.
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
Adjust the glaze consistency with more powdered sugar (to thicken) or milk (to thin) as needed.
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.
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.
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