Have you ever craved a cookie that’s soft, buttery, and bursting with sunshine? One bite of these Italian lemon cookies will have you hooked. Imagine the zesty tang of fresh lemons mingling with a melt-in-your-mouth texture—these treats are like a warm hug on a cold day. Whether you’re baking for yourself or looking to impress guests, this lemon drop cookies recipe is your ticket to cookie heaven.
Let’s dive into how you can whip up these delightful Italian lemon drop cookies in no time.
Why You’ll Love This Recipe
Before we get into the nitty-gritty, let me tell you why this recipe deserves a spot in your baking repertoire:
- Quick and Easy : No fancy techniques here! Just mix, chill, scoop, and bake.
- Layers of Flavor : From the fragrant zest to the sweet-tart glaze, every bite is a flavor party.
- Versatile Vibes : Enjoy them plain or glazed—they’re perfect for any occasion.
If you’ve ever made lemon blueberry cookies or lemon lavender bars, you already know how magical citrus can be. But trust me, these Italian lemon cookies take it to a whole new level.
What You’ll Need
Here’s the beauty of this recipe—it uses simple pantry staples. No need to run to the store unless you’re out of lemons (and if you are, grab some extras because you’ll want to make this again).
Dry Ingredients:
- All-purpose flour
- Baking powder
- A pinch of salt
Wet Ingredients:
- Unsalted butter (softened, not melted!)
- Granulated sugar
- Fresh lemon zest and juice
- Lemon extract (or vanilla if you prefer)
- One large egg
For the Glaze:
- Powdered sugar
- Fresh lemon juice
How to Make Italian Lemon Drop Cookies
Ready to roll up your sleeves? Here’s how to bring these cookies to life:
- Mix the Dry Stuff: In a bowl, whisk together your flour, baking powder, and salt. Set it aside for now.
- Zest and Cream: Grab your stand mixer or hand mixer. Combine the sugar and lemon zest until they feel like damp sand. Add the softened butter and beat until creamy. Think of it as giving your ingredients a little spa treatment.
- Add the Wet Ingredients: Crack in the egg, pour in the lemon juice and extract, and mix until smooth. Slowly incorporate the dry ingredients, mixing just until combined. Overmixing is the enemy of soft cookies, so don’t go overboard.
- Chill Out: Cover the dough and pop it in the fridge for 30–60 minutes. This step is crucial—it keeps the cookies from spreading too much while baking.
- Bake Time: Preheat your oven to 350°F (177°C). Scoop tablespoon-sized portions of dough onto parchment-lined baking sheets, leaving about 2 inches between each cookie. Bake for 11–13 minutes, or until the edges are lightly golden.
- Glaze and Shine: Once the cookies cool, whisk together powdered sugar and lemon juice to create a glossy glaze. Drizzle it over the cookies for that extra touch of sweetness.
Tips for Success
Want to nail this recipe every single time? Keep these expert tips in mind:
- Room Temperature Matters : Cold butter won’t cream properly, and cold eggs can cause curdling. Let everything sit out for about 30 minutes before starting.
- Don’t Skip the Chill : Chilling the dough helps the cookies hold their shape. Patience pays off!
- Use a Cookie Scoop : It ensures even sizing and makes your cookies look bakery-worthy.
Lemon Drop Cookies Recipe – Soft, Buttery Italian Lemon Cookies with Glaze
Ingredients
- Dry Ingredients:
- All-purpose flour
- Baking powder
- A pinch of salt
- Wet Ingredients:
- Unsalted butter softened, not melted!
- Granulated sugar
- Fresh lemon zest and juice
- Lemon extract or vanilla if you prefer
- One large egg
- For the Glaze:
- Powdered sugar
- Fresh lemon juice
Instructions
- Mix the Dry Stuff: In a bowl, whisk together your flour, baking powder, and salt. Set it aside for now.
- Zest and Cream: Grab your stand mixer or hand mixer. Combine the sugar and lemon zest until they feel like damp sand. Add the softened butter and beat until creamy. Think of it as giving your ingredients a little spa treatment.
- Add the Wet Ingredients:Crack in the egg, pour in the lemon juice and extract, and mix until smooth. Slowly incorporate the dry ingredients, mixing just until combined. Overmixing is the enemy of soft cookies, so don’t go overboard.
- Chill Out, Cover the dough and pop it in the fridge for 30–60 minutes. This step is crucial—it keeps the cookies from spreading too much while baking.
- Bake Time: Preheat your oven to 350°F (177°C). Scoop tablespoon-sized portions of dough onto parchment-lined baking sheets, leaving about 2 inches between each cookie. Bake for 11–13 minutes, or until the edges are lightly golden.
- Glaze and Shine: Once the cookies cool, whisk together powdered sugar and lemon juice to create a glossy glaze. Drizzle it over the cookies for that extra touch of sweetness.
Notes
- Store these cookies in an airtight container at room temperature for up to 3–4 days.
- For longer storage, freeze unglazed cookies for up to 2 months. Thaw before adding the glaze.
- Use room-temperature ingredients for best results.
- Chilling the dough is essential to prevent spreading during baking.
Tips & Variations
Tips:
- Bring Ingredients to Room Temperature: Ensure your butter and egg are softened but still cool for a tender texture.
- Chill the Dough: Don’t skip chilling—it prevents excessive spreading while baking.
- Use a Cookie Scoop: A small scoop ensures evenly sized cookies and professional-looking results.
- Fully Preheat Your Oven: Double-check the oven temperature using an oven thermometer for consistent baking.
- Cool Before Glazing: Allow the cookies to cool completely before applying the glaze to avoid melting.
Variations:
- Gluten-Free Option: Substitute all-purpose flour with a high-quality gluten-free 1:1 flour blend. Measure by weight for accuracy.
- Vegan/Dairy-Free Version: Swap unsalted butter with plant-based butter alternatives.
- Alternative Citrus Flavors: Replace lemons with Meyer lemons, limes, or oranges for unique twists.
- Cake Mix Variation: Follow the Lemon Cake Mix Cookies recipe and roll the dough in granulated sugar instead of powdered sugar before topping with glaze.
- Sugar-Free Adaptation: Experiment with alternative sugars like maple sugar for a refined-sugar-free option.
How to Store and Make Ahead
Got leftovers? Lucky you! Here’s how to keep them fresh:
- Store : Pop them in an airtight container at room temperature for up to 3–4 days.
- Make Ahead : Prep the dough ahead of time and store it in the fridge for a day or two.
- Freeze : Bake the cookies, cool them completely, and freeze without the glaze for up to 2 months. Thaw at room temp and glaze before serving.
FAQs About Italian Lemon Cookies
What makes drop cookies different?
Drop cookies are simply scooped onto the baking sheet, unlike rolled or cut-out cookies.
How do I know when they’re done?
Look for lightly golden edges. The centers might still look soft, but they’ll firm up as they cool.How far apart should I space them?
Leave about 2 inches between each cookie to give them room to spread.
Final Thoughts
These Italian lemon cookies are more than just a dessert—they’re a mood booster, a conversation starter, and a crowd-pleaser all rolled into one. Whether you’re craving a taste of spring or just need a little pick-me-up, this recipe has got you covered.
So, what are you waiting for? Grab those lemons, preheat that oven, and let’s bake something amazing.
Looking for More Recipes?
Here are some must-try recipes that bring authentic Italian flavors to your kitchen:
- Italian Breadsticks Recipe
- Italian Cream Cheese and Ricotta Cheesecake
- One-Pot Italian Sausage and Rice
- Italian Crostata: Italian Jam Tart
- One-Pot Italian Sausage and Rice
Try these recipes and bring the taste of Italy to your table!
Tried This Recipe?
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