Italian Lemon Drop Cookies are a delicious dessert that’s easy to make and SO yummy! With a big burst of citrus flavor, I bet you can’t eat just one!
I love lemon desserts. The bright, citrus flavor just makes my whole day better and lights up my mood. I’ve seen lemon desserts done in magically delicious ways and I’ve seen them leave me puckering so hard I thought my face would stay that way. This lemon drop cookie recipe is the former. Sweet lemon glaze coats and not too sweet biscuit-like cookie for a perfectly balanced bite of citrus you’ll crave!
Baking with my boys is one of my favorite things to do any day of the week. So I’m always on the lookout for easy to make recipes (sweet or savory) that they can help with. The first time we made these Italian lemon drop cookies we had such a good time that they’ve been in our regular dessert rotation for years. I think they definitely rival the Panera lemon drop cookie recipe for taste, even if the cookie itself is made differently.
One of my favorite things about these cookies is the texture. The outsides are firm, but the inside of the cookie is light and almost cakey. I’ve been known to eat a handful of them in one sitting. They’re a fantastic little bite any time of year, but I especially love them in the Spring and around Easter time.
- 1⁄2 cup sugar
- 1 stick butter, softened
- 3 large eggs
- 1 1⁄2 teaspoons lemon extract
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1⁄8 teaspoon salt
- 3 cups confectioners’ sugar
- 1⁄4 cup water
- 1 teaspoon lemon extract
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