Italian Lemon drop cookies are believed to have roots in Southern Italy… They have a soft, tender, and slightly chewy texture… And it’s perfectly complemented with a bright, zesty lemon flavor!
The sweetness of the sugar balances the tartness of the lemon… All topped off with a sweet and tangy lemon glaze! This simple lemon drop cookie recipe, and it’s sweet tart lemon flavor, makes this a treat everyone loves!
These cookies are so simple and delicious, they’re perfect anytime… But they make an excellent addition to a Christmas cookie platter too!
Why I Love This Recipe
Easy to make: The simple steps and straightforward instructions make it perfect for both beginners and experienced bakers.
Like sunshine! The combination of sweet and tangy lemon flavor is irresistible.
Versatile: These cookies can be enjoyed year-round, making them perfect for any occasion! But, like snow ball cookies, they’re perfect for Santa too!
Beautiful presentation: The bright yellow color and glossy glaze make these cookies visually appealing.
Simple Ingredients
This simple recipe is made with pantry staple ingredients: all purpose flour, baking powder, salt, granulated and powdered sugar, lemon juice and zest, butter, egg and lemon extract. That’s about it… Super simple, and if you don’t have lemon extract on hand you can also use vanilla extract instead!
- 2 1/4 cup flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup white granulated sugar
- Zest of 3 lemons (Reserve the juice for the cookie dough and the glaze, you’ll need a total of 5 tablespoons lemon juice.)
- 3/4 cup butter
- 1 egg
- 1 teaspoon lemon extract
- 2 tablespoons (30 ml) lemon juice
- For the Glaze Icing: 1.5 cups powdered sugar, and 3 (45 ml) tablespoons lemon juice
How to Make Lemon Drop Cookies
Preheat the oven: Preheat your oven to 350°F (175°C).
Line a baking sheet with parchment paper.
Combine dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream wet ingredients: In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, lemon extract, and lemon juice.
Mix wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Chill the dough in the refrigerator for at least 30 minutes 😉
Scoop: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake: Bake for 10-12 minutes, or just until they’re barely lightly golden brown around the edges.
Cool: Let cool on the baking sheet for 3 minutes before transferring to a wire rack to cool completely.
Make the Glaze:
- Combine ingredients: In a small bowl, whisk together the powdered sugar and 3 tablespoons of lemon juice until smooth.
- Glaze the cookies: Once the cookies are completely cool, drizzle the glaze over them. Let the glaze set before serving.
Tips for making the best lemon drop cookies
Temperature: Let your butter and eggs come to room temperature before using them…. It makes a softer cookie! Room temperature butter and eggs create a softer cookie by allowing for better emulsification and air incorporation during mixing, resulting in a lighter, more tender dough!
Don’t overmix: Overmixing can lead to tough cookies. Mix just until the ingredients are combined.
Bake until barely golden brown: Bake the cookies for the recommended time, or just until they are barely lightly golden brown around the edges. Overbaking makes dry, crumbly cookies.
Cool completely: Make sure the cookies are completely cool before adding the glaze.
About Juliea
Juliea is a mother of six, a sourdough baker, and a homestead builder living in Idaho. Alongside her husband and their horse, Dude, she manages a busy farmhouse and shares her love for scratch-cooking and simple homemaking. Through her blog and YouTube channel, she helps millions of families every year master the art of the handmade home.
6 comments
Country girl Pa
Can you tell me how to tweak for making orange cookies with orange glaze icing? Thanks very much
Juliea Huffaker
Hi Country Girl.. You would just use orange zest and juice in place of lemon zest and juice… Then switch out the lemon extract for orange extract or use a food grade orange oil, but use 1/4 to 1/2 a teaspoon. I hope this helps!
Patty
Can these be frozen ? They looked so yummy! Thank you for your time , Happy Holidays!
Juliea Huffaker
Hi Patty! You can absolutely freeze these lemon drop cookies, and they actually hold up beautifully. If you’re like me and trying to get ahead of the holiday rush, I recommend freezing the baked cookies before you add the glaze. Just let them cool completely on the wire rack, then tuck them into an airtight container or a freezer bag with parchment paper between the layers so they don’t stick. They’ll stay fresh for up to three months that way!
When you’re ready to serve them, just let them thaw at room temperature for about an hour. My little ‘pro tip’ for the best flavor is to whip up a fresh batch of that lemon glaze right before you put them out. It only takes a minute to whisk the powdered sugar and lemon juice together, and it gives the cookies that bright, zesty ‘pop’ and beautiful shine that makes them taste like they were just pulled out of the oven! If you really need to freeze them already glazed, just make sure the icing is 100% dry and set before you stack them so they stay looking pretty.
Sadie Huffaker
These cookies are so soft! Such a great recipe to follow
Dixie
THESE COOKIES ARE SO GOOD!! They are perfectly tart and sweet. Honestly addicting & quite the hit at our house. Plus they are super easy to make!!