🍪 Italian Lemon Drop Cookies 🍋
Ingredients
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
Zest of 2 lemons (about 2 tablespoons)
1/4 cup fresh lemon juice (about 1–2 lemons)
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup powdered sugar (for rolling cookies)
For the Glaze :
1 cup powdered sugar
2–3 tablespoons fresh lemon juice
Optional: Extra lemon zest for garnish
Instructions
Preheat and Prepare : Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
Mix Wet Ingredients : In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then mix in the vanilla extract, lemon zest, and lemon juice.
Combine Dry Ingredients : In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
Shape the Cookies : Scoop tablespoon-sized portions of dough, roll them into balls, and coat them in powdered sugar. Place them on the prepared baking sheet, spacing them about 2 inches apart.
Bake : Bake for 10–12 minutes, or until the cookies are set and the bottoms are lightly golden. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
Make the Glaze : In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Drizzle the glaze over the cooled cookies and garnish with extra lemon zest if desired.