Description
Lemon Drop Cookies with Lemon Icing Recipe
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened to room temperature
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 3 cups confectioners’ sugar
- 1 tablespoon lemon juice
- 1–2 tablespoons water (as needed)
- 1–2 tablespoons lemon zest (or sprinkles)
Instructions
- Preheat oven to 350°F (177°C). Line a large half sheet baking pan with parchment paper or a silicone baking mat.
- In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- In a stand mixer or using a hand mixer, beat the softened unsalted butter and granulated sugar on medium speed until light and fluffy, about 2 minutes.
- Beat in the eggs one at a time followed by the lemon juice until fully incorporated.
- Gradually add the dry ingredient mixture to the wet ingredients, beating on low speed until just combined.
- Scoop about 1 tablespoon of dough per cookie and drop onto the prepared baking sheet, spaced 2 inches apart.
- Bake for 12-15 minutes until lightly browned around the edges and firm to the touch.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- In a medium mixing bowl, combine the confectioners’ sugar and lemon juice. Beat until smooth and adjust consistency with water if needed.
- Dip the tops of the cooled cookies into the lemon icing, sprinkle with lemon zest or decorative sprinkles, and let the icing set before serving.
Notes
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 10g
- Sodium: 50mg
- Fat: 4.5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 1.5g
- Cholesterol: 25mg
Keywords: Lemon Drop Cookies, Lemon Icing, Italian Cookies, Dessert