Italian Lemon Drop Cookies – Step into the world of Italian Lemon Drop Cookies, a recipe that flawlessly combines the essence of lemons, with the sweetness of a classic Italian dessert. These cookies are a treat for any occasion bringing together ingredients like all-purpose flour, granulated sugar, fresh lemon juice and zest to create an absolutely tantalizing experience for your taste buds.
The first time I whipped up these Lemon Drop Cookies was on a rainy afternoon when I was yearning to brighten up the day. I can still vividly recall how my kitchen filled with the aroma of zested and juiced lemons. My husband, who has always been fond of citrus flavors could barely contain his excitement to give them a try. Let me tell you the expression on my child’s face after taking that bite was truly priceless – eyes widened with sheer delight and a smile as radiant as a sun-kissed lemon. Since then these cookies have become a favorite in our family and are eagerly requested at every gathering.
What makes this Italian Lemon Drop Cookies truly special?
What sets apart these Lemon Drop Cookies is their combination of flavors and textures. Each bite is an ode to charm – striking just the right balance between tanginess and sweetness while enveloped in a soft cake-like texture that effortlessly melts, in your mouth.
They not only fill your kitchen with a lemon fragrance but are also very easy to make using common ingredients. The best part? Their look and delicious buttery flavor make them popular, among all age groups making them a crowd favorite, at any event.
What You Need To Make This Italian Lemon Drop Cookies Recipe?
Flour (All Purpose): This versatile ingredient forms the base providing structure and cohesion to our cookies. It imparts a comforting texture, of a warm embrace, with every bite.
Baking Powder: Our ingredient that brings the dough to life causing our cookies to rise and become light and fluffy like puffs of clouds on a sunny day.
Salt: Just a pinch is all it takes to elevate the flavors! It’s like a sprinkle of wisdom that perfectly balances the sweetness and enhances the character of lemon.
Granulated Sugar: This is the melody in our symphony of flavors. It’s not about adding sweetness; it creates that golden crust that delicately crackles beneath your fingertips.
Unsalted Butter: The hero of our recipe contributing richness without stealing the spotlight. It plays a supporting role bringing everything together in harmony.
Egg: The binding agent that unifies all ingredients. Like a mediator it ensures each element contributes its part flawlessly.
Vanilla Extract: A touch of vanilla is akin to memories; it adds essential depth. Infusing warmth, into each bite it echoes feelings of comfort and nostalgia.
Lemon Juice & Zest: This is the essence of our cookie. It’s fresh, lively and bursting with flavor. The juice brings a burst while the zest adds a hint of Italian orchards.
Milk: It acts as a mediator. Helps create the right consistency, for our dough. Not too dry or too wet but just right.
Steps To Make Italian Lemon Drop Cookies:
Step 1: Preheat your oven to 375°F, a temperature that will make our cookies cozy.
Step 2: In a bowl whisk together the flour, baking powder and salt. Creating the foundation of our ingredients.
Step 3: In another bowl cream the butter and sugar until they become fluffy and airy. Then add the egg and vanilla blending them into this mixture.
Step 4: Add in the juice and zest of a lemon to bring in a touch of sunshine!
Step 5: Gently incorporate half of the flour mixture into the batter, followed by the milk and then finish off with the remaining flour. The resulting dough will be thick and slightly sticky. Resembling a rain cloud.
Step 6: Use a scoop to place portions of dough onto your baking sheet. Each scoop holds a promise of deliciousness.
Step 7: Bake, for 11 to 13 minutes while keeping an eye on their transformation into a golden hue. Reminiscent of a sunset.
Step 8: Allow them to cool down as anticipation builds up.
Step 9: For the glaze: Combine sugar, butter, milk and more lemon, for a yet tangy burst of flavor. Generously frost each cookie with this glaze coating. If you can resist temptation wait for 15 to 20 minutes as the glaze sets like an enchanting sweet shield.
Tip:
When making Italian Lemon Drop Cookies, the key to unlocking their full flavor potential lies in the lemon zest. Here’s the pro tip: use only the yellow part of the lemon zest, avoiding the white pith underneath. The yellow zest is where all the intensely aromatic oils are, offering that vibrant, citrusy essence that defines these cookies. The white pith, on the other hand, can add a bitter undertone which we want to avoid. So, grate the zest lightly, just enough to take off the yellow part, and you’ll infuse your cookies with the pure, unadulterated joy of fresh lemons. This simple yet crucial step will elevate your Italian Lemon Drop Cookies from delightful to unforgettable.
Frequently Asked Questions:
Can I use lime instead of lemon?
Sure! Using lime instead of lemon will add a delightful flavor to your dish.
How long can these cookies be stored?
If stored in an airtight container these cookies will remain fresh for one week. Although I must warn you they are so delicious that it’s unlikely they will survive that long!
Can I make the dough ahead of time?
Absolutely! You can make the dough ahead of time. Keep it refrigerated for, up to two days before you start baking.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Italian Lemon Drop Cookies
Ingredients
For the Cookie:
- 2 c all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- ½ c granulated sugar
- ¼ c unsalted butter at room temperature
- 1 egg
- ¼ tsp vanilla extract
- 2 tbsp lemon juice from 1 to 2 lemons
- 1 tbsp lemon zest from 1 lemon
- ⅓ c milk
For the Glaze:
- 1 ½ c powdered sugar
- 2 tbsp unsalted butter at room temperature
- 1 ½ tbsp milk
- 1 tbsp lemon juice from ½ lemon
- ½ tbsp lemon zest from ½ lemon
Instructions
To make the cookies:
- Preheat your oven to 375°F.
- In a bowl combine flour, baking powder and salt.
- In another bowl cream together the butter and sugar.
- Beat in an egg and vanilla extract, into the butter mixture followed by lemon juice and zest.
- Gradually mix in half of the flour mixture then add milk and finally incorporate the remaining flour.
- Drop spoonfuls of dough onto a baking sheet.
- Bake for 11 to 13 minutes or until brown. Allow them to cool on a wire rack.
For the glaze:
- In a bowl beat together sugar, butter, milk, lemon juice and zest until smooth.
- Spread the glaze, over the cooled cookies.
- Let it sit for 15 to 20 minutes to allow the glaze to set before serving.
- Enjoy your cookies!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
