Italian Lemon Drop Cookies (Printable Version)
# What You’ll Need:
01 -
1/2 cup sugar
02 -
1 stick (1/2 cup) butter, softened
03 -
3 large eggs
04 -
1 1/2 teaspoons lemon extract
05 -
2 cups all-purpose flour
06 -
3 teaspoons baking powder
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1/8 teaspoon salt
→ For the Glaze
08 -
3 cups confectioners' sugar
09 -
1/4 cup water
10 -
1 teaspoon lemon extract
# Steps to Follow:
01 -
Preheat oven to 350°F (175°C).
02 -
In a large bowl, mix the flour, baking powder, and salt. Set aside.
03 -
Cream together the sugar and softened butter until light and fluffy. Add the eggs and lemon extract, and beat well until combined.
04 -
Gradually add the flour mixture to the wet ingredients, mixing until smooth. The dough will be slightly sticky. If desired, add a drop or two of yellow food coloring for a vibrant look. Chill the dough until firm.
05 -
Using a small cookie scoop, drop rounded spoonfuls of dough onto a lightly greased cookie sheet, spacing them about 2 inches apart.
06 -
Bake for 12-15 minutes, or until the cookies are firm and lightly golden. Remove from the oven and allow them to cool completely.
07 -
To make the glaze, combine the confectioners' sugar, water, and lemon extract in a bowl. Mix until smooth. The glaze should be thick but still runny enough to coat the cookies.
08 -
Dip the tops of the cooled cookies into the glaze, then place them on a wire rack, allowing the glaze to drip down the sides.
09 -
While the glaze is still wet, top with sprinkles or a little lemon zest for decoration. Store the cookies in an airtight container. If freezing, freeze unfrosted cookies and glaze after thawing.
# Additional Notes:
01 -
For an extra pop of lemon flavor, add lemon zest to the dough.
02 -
These cookies are great for freezing; just frost them after thawing.
03 -
Perfect addition to holiday cookie trays or as a light dessert.