I stole this recipe for Italian Lemon Drop Cookies from cakescottage.com. These pretty cookies are easy to make and perfect for Spring! Sugar and butter are creamed together, then eggs and lemon extract are mixed in. Next a mixture of flour, baking powder and salt are stirred in and yellow food coloring is added to the dough. The dough is chilled until firm then scooped out and baked. While the cookies cool, an icing is made with powdered sugar, water and lemon extract. Then the cookies are dipped in the icing and topped with sprinkles. These cookies are so good you want to eat them quick before they are gone, or at least hide them from everyone else.
The ingredients for this recipe are: 2 cups AP flour, 3 tsp baking powder, ⅛ tsp salt, ½ cup sugar, 1 stick butter, 3 large eggs, 1 ½ tsp lemon extract, 3 cups confectioners’ sugar, ¼ cup water, 1 tsp lemon extract and non-pareil sprinkles
Mix flour, baking powder and salt in a large bowl. Set aside.
Cream together sugar and butter. Then add eggs and lemon extract and beat well.
Next add the flour mixture, mix well until smooth texture (dough will be a bit sticky).
If dough seems light colored, add a drop or 2 of yellow food coloring. Chill dough until firm.
With a small cookie scoop, drop dough onto a slightly greased cookie sheet, spacing them about 2 inches apart.
Bake for about 12-15 minutes, or until firm and lightly brown. Remove cookies from cookie sheet and allow to cool completely.
Combine powdered sugar, water and lemon extract in a bowl until just smooth.
Dip the tops of the cooled cookies into the glaze then return to a wire rack, allowing the glaze to drip down the sides of the cookie. Top with sprinkles, while glaze is still wet.
These cookies are ready to serve once the icing is set.
If you liked this recipe for Italian Lemon Drop Cookies then you can also try Strawberry Lemonade Cookies, Funfetti Gooey Bars Recipe, 2 Ingredient Lemon Cake Bars, Funfetti Cake Mix Cookies or Lemon Cheesecake Mousse.
Italian Lemon Drop Cookies
Ingredients
- 2 cups AP flour
- 3 tsp baking powder
- ⅛ tsp salt
- ½ cup sugar
- 1 stick butter softened
- 3 large eggs
- 1 ½ tsp lemon extract
Icing:
- 3 cups confectioners’ sugar
- ¼ cup water
- 1 tsp lemon extract
- Non-pareil sprinkles
Instructions
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Preheat oven to 350 F.
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Mix flour, baking powder and salt in a large bowl. Set aside.
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Cream together sugar and butter. Add eggs and lemon extract and beat well. Add flour mixture, mix well until smooth texture (dough will be a bit sticky). If dough seems light colored, add a drop or 2 of yellow food coloring. Chill dough until firm.
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With a small cookie scoop, drop dough onto a slightly greased cookie sheet, spacing them about 2 inches apart.
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Bake for about 12-15 minutes, or until firm and lightly brown.
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Remove cookies from cookie sheet and allow to cool completely.
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Combine the icing ingredients in a bowl until just smooth. You want it more thick than thin, but still runny.
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Dip the tops of the cooled cookies into the glaze then return to a wire rack, allowing the glaze to drip down the sides of the cookie.
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Top with sprinkles or a little lemon zest, while glaze is still wet.
Recipe Notes
Store in airtight container. If freezing, freeze unfrosted and frost once thawed.