Italian Lemon Drop Cookies
Brighten up your dessert table with these zesty and tender Italian Lemon Drop Cookies, a delightful treat bursting with fresh citrus flavor! Featuring a buttery soft texture and the perfect balance of sweet and tangy, these cookies are elevated with a drizzle of luscious lemon glaze and a sprinkle of fragrant lemon zest for a refreshing finish. Easy to prepare in under 30 minutes, this recipe combines pantry staples like all-purpose flour and baking powder with the bold essence of fresh lemon juice and zest, delivering a quintessential Italian-inspired delight. Perfect for holidays, teatime, or everyday indulgence, these cookies are a crowd-pleaser that will leave your taste buds craving more. Make a batch and savor a sunny burst of flavor in every bite!
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Recipe Information
Ingredients
- 0.5 cup unsalted butter
- 0.75 cup granulated sugar
- 3 large eggs
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 2.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 1 cup powdered sugar
- 1.5 tablespoons milk
- 1.5 tablespoons fresh lemon juice (for glaze)
- 1 teaspoon lemon zest (for garnish)
Instructions
Preheat your oven to 325°F (165°C) and line baking sheets with parchment paper.
In a large mixing bowl, cream together the unsalted butter and granulated sugar using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition.
Mix in the fresh lemon juice, lemon zest, and vanilla extract, and blend until combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Using a small cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
Bake in the preheated oven for 10-12 minutes, or until the bottoms are lightly golden. The tops should remain pale. Let the cookies cool on the baking sheets for 3 minutes before transferring them to a wire rack to cool completely.
To make the lemon glaze, whisk together the powdered sugar, milk, and fresh lemon juice until smooth.
Once the cookies are completely cooled, drizzle or spread the glaze over each cookie. While the glaze is still wet, sprinkle a small pinch of lemon zest on top for garnish.
Allow the glaze to set for about 15 minutes before serving. Store in an airtight container for up to 5 days.
Nutrition Facts
Calories |
3332 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.4 g | 147% | |
| Saturated Fat | 66.5 g | 332% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 818 mg | 273% | |
| Sodium | 1259 mg | 55% | |
| Total Carbohydrate | 517.1 g | 188% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 275.0 g | ||
| Protein | 53.3 g | 107% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 182 mg | 14% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 619 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
