Lemon Drop Cookies

Susannah Brinkley Henry

If you love lemon you are going to love these Italian Lemon Drop Cookies. Light and fluffy cookies with a bright and tart glaze! Perfect for any occasion!

Course Dessert

Cuisine Italian

Prep Time 10

Cook Time 12

Total Time 22

Servings cookies

Calories 163kcal

Author Susannah Brinkley Henry

Ingredients

Cookies

2 cups all purpose flour
1 tablespoon baking powder
¼ cup cornstarch
¼ teaspoon salt
½ cup unsalted butter room temperature
½ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 tablespoons lemon juice
1 tablespoon lemon zest
⅓ cup milk

Lemon Glaze

3 cups powdered sugar sifted
2 tablespoons milk
½ ounce vodka vanilla vodka or lemon vodka
1 tablespoon lemon juice

Instructions

Preheat oven to 350°F. Line a baking sheet with parchment paper.
In a bowl, combine the flour, baking powder, cornstarch, and salt. Set aside.
In a separate large bowl, cream the butter and sugar until light and fluffy.
Add the egg and vanilla. Mix to combine.
Add the lemon juice and zest. Stir to combine.
Add half the flour mixture and stir.
Add the milk and stir to combine.
Add the remaining dry ingredients. Stir to combine.
Scoop dough (roughly 1 tablespoon) onto parchment-lined baking sheets.
Bake for 13-15 minutes or until the edges are lightly golden brown. Remove and cool completely.
While the cookies are baking, prepare the glaze. Combine the powdered sugar, lemon juice, and milk. Stir until smooth.
Dip cooled cookies in the glaze (or use a spatula) and place on cooling rack to let any excess glaze drip off.
Sprinkle with lemon zest. Let set completely. Store in an airtight, food-safe container.

Notes

Leave butter, eggs and lemons out to get to room temperature before you begin baking.

Fresh lemon juice will be so much tastier than the bottled concentrate (which is still great to use if you don’t have fresh lemons). Room-temperature citrus will yield more juice than cold lemons.

Sift the powdered sugar to eliminate lumps and get a smoother glaze.

If your cookies seem fragile, use a spatula or spoon to spread the glaze on the cookies instead of dipping them.

Nutrition

Find more recipes at feastandwest.com