Italian Lemon Drop Cookies
A traditional Italian lemon cookie that is served around the holidays or for special occasions. These cookies can be made in 22 minutes and have a citrus taste that pairs perfect with it's biscuit like texture.
Ingredients
Cookies
- 2 cups flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup Sugar
- ¼ cup unsalted butter room temperature
- ¼ teaspoon vanilla
- 2 tablespoon lemon juice 1-2 lemons
- 1 tablespoon lemon zest
- ⅓ cup milk
Glaze
- 1½ cups powdered sugar
- 2 tablespoon unsalted butter room temperature
- 1½ tablespoon milk
- 1 tablespoon lemon juice ½ lemon
- ½ tablespoon lemon zest
Instructions
Making the cookies
- Preheat oven to 375° F
- In a medium bowl, combine flour, baking powder and salt. Set aside.
- In another bowl, beat the butter and sugar until fluffy.
- Add the egg and vanilla to the butter mix. Beat until combined and smooth.
- Add the lemon juice and lemon zest and mix to combine.
- Add half the flour mix to the butter mix and mix until just combined.
- Add milk and mix. Add the remaining flour mix and stir until completely mixed. (The dough will be a thick, sticky batter.)
- Us a small cookie scoop (or 1 tbsp) to scoop the dough onto a parchment paper lined baking sheet.
- Bake for 11-13 minutes, or until the bottom edges are golden brown. Transfer the cookies to a wire rack to cool.
Preparing the glaze
- In a medium bowl, beat together the powdered sugar, butter, milk, lemon juice, and lemon zest until smooth.
- Use a spoon to top each cookie with a heaping teaspoon of frosting. Use the back of your spoon to spread the glaze all over the cookie.
- Return the cookie to the wire rack and let the frosting finish coating the cookies. Let set until the glaze firms up a little.
- Serve immediately or store in an airtight container until ready to serve.