ITALIAN LEMON DROP S (GLAZED LEMON S): With just a few ingredients and a tasty lemon glaze on top, Italian Lemon Drop Cookies are a simple and tasty lemon cookie. You can make these cookies quickly and they’re great for any event.
Italian Lemon Drop Cookies are the traditional Italian lemon cookies. The cookie batter is put on a baking sheet, which is what makes them unique. These cookies are easy to make and taste great. They use fresh lemon juice and peel.
Lemon drop cookies are not the same as lemon knots, but they feel like anginetti cookies. They are delicious and cake-like because the batter has eggs in it.
If you like lemon cookies, you should try these Italian Lemon Drop Cookies. They’ll make you love them!
ITALIAN LEMON DROP S (GLAZED LEMON S)
Ingredients
- 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
Instructions
Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside.
In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
In a large bowl, use an electric mixer to beat together the granulated sugar and butter until light and creamy; about 2 minutes. Add in the eggs, lemon juice and zest, and continue mixing until well combined. Pour in the flour mixture and mix until just combined.
Use a cookie scoop to measure out balls of cookie dough and place on lined baking sheet. Bake on center rack in oven for about 10-12 minutes, or until the tops of the cookies are just set (note that the color of the cookie won’t change much). Let the cookies cool on baking sheet for 5 minutes, then move to wire rack to cool completely.
To make the lemon glaze, whisk together the powdered sugar, milk, lemon juice and lemon zest. Flip over cookies and dip the tops of the cookie in the lemon glaze letting the excess glaze drizzle off. Move to rack to let the glaze set before eating or storing.
Notes
For extra lemon flavor, you can add ¼ teaspoon of lemon extract to the batter.
If you have a hard time rolling the dough, you can chill dough for a couple of minutes before scooping.
Baked cookies can be stored in an airtight container at room temperature for three days.
The glaze will start to soften if you refrigerate the cookies. If making ahead, bake the cookies, refrigerate, and then apply the glaze a couple of hours before serving.
RECIPE TIPS
For extra lemon flavor in your Italian Lemon Drop Cookies, you can add ¼ teaspoon of lemon extract to the batter.
If you have a hard time rolling the dough, you can chill dough for a couple of minutes before scooping.
Baked cookies can be stored in an airtight container at room temperature for three days.
The glaze will start to soften if you refrigerate the cookies. If making ahead, bake the cookies, refrigerate, and then apply the glaze a couple of hours before serving.
Nutrition
- Calories: 112kcal
- Carbohydrates: 20g
- Protein: 2g
- Fat: 3g
- Saturated Fat: 1g
- Polyunsaturated Fat: 0.2g
- Monounsaturated Fat: 1g
- Trans Fat: 0.1g
- Cholesterol: 29mg
- Sodium: 109mg
- Potassium: 30mg
- Fiber: 0.4g
- Sugar: 12g
- Vitamin A: 97IU
- Vitamin C: 3mg
- Calcium: 29mg
- Iron: 1mg