Italian Lemon Drop Cookies

These Italian Lemon Drop Cookies are made with flour, butter, lemon zest, juice, and sugar for a soft cookie with a sweet citrus glaze.

this Recipe

Let me just say, these Italian Lemon Drop Cookies were not part of the plan.

I’d set out to bake something simple for a rainy Tuesday—a “just because” kind of treat. Something quick. Easy. No drama. But the moment I zested that lemon and the smell hit me? Bam. Memory unlocked.

Suddenly I was nine years old again, sitting on a kitchen stool at my aunt Maria’s house while she told me to “watch carefully” as she spooned soft, pale yellow dough onto a baking sheet like it was sacred. I remember she had flour on her cheek, even though she insisted she wasn’t messy. She’d tell me, “This is what sunshine tastes like.” I didn’t believe her… until I did.

The first bite was soft, like cake disguised as a cookie. Then that zing of lemon hit. Sweet, yes, but also cheeky. These weren’t just cookies. These were a mood.

And let me tell you, now when I make them? I don’t measure the nostalgia, but it shows up anyway.

Why You’ll Love This Italian Lemon Drop Cookies Recipe?

There are lemon cookies, and then there are Italian Lemon Drop Cookies. If you’ve had the real deal, you know. If you haven’t, here’s what makes them special:

• They’re soft. Not chewy. Not crunchy. Soft like a pillow you’d nap on if pillows were edible.

• That fresh lemon flavor? It doesn’t whisper—it sings. Zest + juice = pure joy.

• The glaze is sweet and citrusy and just messy enough to lick off your fingers.

• You don’t need any fancy ingredients or equipment. If you have a bowl, a spoon, and a lemon, you’re halfway there.

• They’re classic, but not boring. The kind of cookie that shows up with no fuss and leaves everyone asking, “Wait, where’d you get these?”

They’re not Instagram bait. They’re not trendy. But they’re the kind of cookie that gets eaten in silence because everyone’s too happy to talk.

Ingredient Notes:

Here’s what you’ll need—and why:

• 2 cups all-purpose flour: No need for anything fancy. Just your basic hero.

• 1 tablespoon baking powder: Yes, a whole tablespoon. These cookies rise with confidence.

• ½ teaspoon salt: Brings balance. Don’t skip it.

• ½ cup granulated sugar: Just enough to sweeten without overpowering the lemon.

• ¼ cup unsalted butter (room temp): The base. The heart. Soft butter = smoother mixing.

• 1 egg: Binds everything. Humble but mighty.

• ¼ teaspoon vanilla extract: You won’t really notice it, but you’d miss it if it were gone.

• 2 tablespoons lemon juice: Go fresh. Bottled juice is a lemon imposter.

• 1 tablespoon lemon zest: The real star. Packs all the fragrance.

• ⅓ cup milk: For moisture. I’ve used both 2% and whole—either works.

And for the glaze:

• 1½ cups powdered sugar: The silky kind.

• 2 tablespoons butter (softened): Adds creaminess.

• 1½ tablespoons milk: To loosen things up.

• 1 tablespoon lemon juice + ½ tablespoon zest: Yep, more lemon. You’ll thank me.

How To Make Italian Lemon Drop Cookies?

Step 1: Oven on, apron tied.
Preheat your oven to 375°F. Line your baking sheet with parchment or just lightly grease it. No parchment? You’ll survive.

Step 2: Dry team, meet wet team.
In one bowl: mix flour, baking powder, salt. In another: cream the butter and sugar until they’re cozy and light. Beat in the egg, vanilla, lemon juice, and zest.

Step 3: Combine and stir gently.
Add half the dry mixture to the wet, stir. Add the milk, stir. Add the rest of the dry stuff. Don’t overmix—it’s a cookie, not a contract.

Step 4: Scoop and drop.
Drop heaping spoonfuls onto your baking sheet. They won’t spread much, so space ‘em cozy.

Step 5: Bake 11–13 minutes.
The tops should look set and the bottoms lightly golden. They’ll feel soft but firm enough to hold their own.

Step 6: Cool it down.
Let the cookies cool on the sheet for a minute or two, then move them to a wire rack. Eat one warm. You’ve earned it.

Step 7: Glaze like you mean it.
Mix all the glaze ingredients until smooth. Spoon or dip, whatever feels right. Let the glaze set for 15–20 minutes… or don’t. I’ve eaten them wet. Still amazing.

Storage Options:

• Room temp: Airtight container, 3–4 days. Best the first two, honestly.

• Fridge: Up to a week. Let them warm up a bit before eating.

• Freezer: Unglazed cookies freeze well for 2 months. Glaze after thawing.

Real talk? They probably won’t last past day two. I’ve never seen them make it to day four.

Variations and Substitutions:

Once you’ve made them once, try:

• Orange or lime zest instead of lemon. Equally zingy. Totally different vibe.

• Swap the vanilla for almond extract. More Italian bakery energy.

• Add chopped pistachios to the glaze. Fancy without trying.

• Drizzle with white chocolate. A little decadent, a lot delicious.

• Top with crushed freeze-dried raspberries. Trust me on this.

What to Serve with Italian Lemon Drop Cookies?

• Espresso or strong coffee: The bitterness balances the sweetness perfectly.

• Hot tea: Chamomile, Earl Grey, or whatever you forgot in your cupboard.

• Limoncello: After-dinner snack? Yes.

• Brunch board: These next to fruit and cheese = brunch goddess.

Frequently Asked Questions:

Can I double the batch?
Absolutely. These scale beautifully. Just rotate your trays if you’re baking multiple.

Do I need to use fresh lemons?
Yes. And zest them before you juice them. Learned that the lemon-hard way.

Why are my cookies flat?
Butter too soft, maybe overmixed. Chill the dough a bit if needed.

These Italian Lemon Drop Cookies aren’t flashy. They won’t win a bake-off against a triple-chocolate lava cake. But they’re the cookie that gets remembered. The one someone always asks about. The one you sneak after dinner, with tea in one hand and a fuzzy blanket in the other.

So bake them. Bake them for a friend. Bake them for a Tuesday. Bake them because you need something that feels warm, easy, and a little sweet right now.

And when you do? Tell me. Did they remind you of your grandma? Did you eat three before the glaze set? Drop your story—I’m all ears (and always hungry).

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5 from 3 votes

Italian Lemon Drop Cookies

Prep Time 10 minutes mins

Cook Time 12 minutes mins

Total Time 22 minutes mins

Savor the charm of these Lemon Drop Cookies, where every bite takes you to a charming Italian café soaking in the warm sunshine of the Mediterranean. These cookies perfectly blend simplicity and sophistication with a cake texture that crumbles delicately in your mouth releasing bursts of refreshing lemon flavor. The combination of squeezed lemon juice and zest infuses these treats with a tangy essence beautifully balanced by a sweet and velvety glaze that lovingly covers each cookie. Whether enjoyed alongside a cup of espresso or, as an indulgence these cookies are more than just a dessert – they are a tribute, to the happiness and uncomplicated joy found in traditional Italian baking.

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24 Servings

Ingredients

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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

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Instructions

 

To make the cookies:

1. Preheat your oven to 375°F.
2. In a bowl combine flour, baking powder and salt.
3. In another bowl cream together the butter and sugar.
4. Beat in an egg and vanilla extract, into the butter mixture followed by lemon juice and zest.
5. Gradually mix in half of the flour mixture then add milk and finally incorporate the remaining flour.
6. Drop spoonfuls of dough onto a baking sheet.
7. Bake for 11 to 13 minutes or until brown. Allow them to cool on a wire rack.

For the glaze:

1. In a bowl beat together sugar, butter, milk, lemon juice and zest until smooth.
2. Spread the glaze, over the cooled cookies.
3. Let it sit for 15 to 20 minutes to allow the glaze to set before serving.
4. Enjoy your cookies!

Notes

If you're a fan of the tanginess of Lemon Drop Cookies but require a gluten-free alternative don't worry! You can still savor the citrus flavor by making a substitution. Just swap out the all-purpose flour, with your gluten-free flour blend. Look for a baking flour blend that mimics the properties of flour in a one-to-one ratio. These blends usually consist of rice flour, potato starch and xanthan gum ensuring that your cookies maintain their cake-like texture. Keep in mind that each gluten-free flour blend behaves differently so consider your batch as an exciting experiment to discover the perfect balance of texture and taste.

Audrey

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Bitty

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!

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