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
Ingredient
Direction
1
Warm the oven up to 350 degrees. Put parchment paper on a baking sheet and set it aside.
2
Mix the flour, baking powder, and salt in a medium-sized bowl with a whisk. Set this bowl away.
3
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.
4
Making balls, scoop cookie dough onto a parchment-lined baking sheet. Setting cookie tops takes 10–12 minutes on the center rack.
5
Little change in cookie color. Cookies should cool on a wire rack after 5 minutes on the baking sheet.
6
Bowl together powdered sugar, milk, lemon juice, and zest. Flip the cookies and glaze the tops with lemon.
7
Extra glaze should run off. Dry the sauce on a rack before consuming or storing.