Italian Lemon Drop Cookies are a bright, simple dessert that’s easy to make and absolutely delicious. These small, biscuit-like cookies are lightly tender inside with a firm exterior and a sweet-tangy lemon glaze that delivers the citrus punch.
I love lemon desserts — that bright citrus lift instantly improves my mood. Some lemon treats are overly tart, while others find the perfect balance. These lemon drop cookies fall into the latter group: the cookie itself is lightly flavored with lemon and vanilla, while a sweet lemon glaze brings the bold citrus flavor. Glazed on top, they’re irresistible and perfect for spring gatherings, Easter, or an everyday sweet bite.
LOVE THIS RECIPE? PIN IT FOR LATER!
Baking with kids is one of my favorite pastimes, so I’m always looking for easy recipes they can help with. My boys and I made these together and they’ve become a staple ever since. Though different from some bakery-style lemon drop cookies, these still deliver a delightful lemony experience and a satisfying texture.
How to make lemon drop cookies
- Preheat the oven and prepare your baking sheets with parchment or silicone liners. In a medium bowl combine the dry ingredients.
- Cream butter and sugar, then add the egg, vanilla, lemon juice, and lemon zest. Combine.
- Alternate adding the dry mixture and milk until the dough comes together. Use a small cookie scoop to portion dough onto lined baking sheets and bake until the edges are golden.
- Whisk the lemon glaze until smooth, then dip or spread it over cooled cookies. Allow the glaze to set slightly before serving.
These steps are straightforward and ideal for beginners or busy cooks who want a bright, lemon-forward cookie without fuss.
Tips for making lemon drop cookies
- Check your baking powder. Fresh leavening keeps the cookies light and prevents them from becoming hard.
- The cookie base is more like a mini scone or biscuit with a subtle lemon note. The glaze provides most of the lemon intensity, so don’t skip it.
- Using a small cookie scoop (about 1 tablespoon) yields roughly two dozen cookies, depending on scoop size.
The texture is one of the best parts: crisp edges with a soft, almost cakey interior. They make a great treat year-round and are especially nice in spring.
- Marshmallow Easter Bars
- Toasted Coconut Marshmallow Cups
- No Bake Lemon Cheesecake
- Coconut Cream Pie
- Easter Egg Hunt Rice Krispie Treats
- Italian Lemon Drop Cookies
- Easter Cake Pops
- Chocolate Covered Peeps
- Easter Skillet Cookie
- Carrot Cake Cupcakes with Cream Cheese Frosting
- Spring Jello Salad
Hungry for More?
- Lemon Ricotta Fritters
- Blackberry Lemonade
- Homemade Lemon Curd
Italian Lemon Drop Cookies
Julie Kotzbach
10
12
22
Ingredients
Cookie
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, at room temperature
- 1 egg
- 1/4 teaspoon vanilla extract
- 2 tablespoons lemon juice (from 1–2 lemons)
- 1 tablespoon lemon zest (about 1 lemon)
- 1/3 cup milk
Glaze
- 1 1/2 cups powdered sugar
- 2 tablespoons unsalted butter, at room temperature
- 1 1/2 tablespoons milk
- 1 tablespoon lemon juice (about 1/2 lemon)
- 1/2 tablespoon lemon zest (about 1/2 lemon)
Instructions
Cookies
- Heat oven to 375°F (190°C).
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat butter and sugar until pale and fluffy, about 1 minute.
- Add the egg and vanilla, then beat until smooth. Mix in lemon juice and zest.
- Add half the flour mixture, mix until just combined. Add the milk and mix. Add the remaining flour mixture and mix until incorporated. The dough should resemble a very thick, sticky cake batter.
- Use a small cookie scoop (about 1 tablespoon) to portion dough onto lined cookie sheets.
- Bake 11–13 minutes, or until the bottom edges are golden brown.
- Transfer cookies to a wire rack to cool completely before glazing.
Glaze
- In a medium bowl, beat together powdered sugar, butter, milk, lemon juice, and lemon zest until smooth.
- Place cooled cookies on a wire rack set over foil or a baking sheet to catch drips.
- Spoon a heaping teaspoon of glaze onto each cookie and spread with the back of the spoon to coat. Let the glaze set for 15–20 minutes; it will stop dripping but won’t harden completely.
- Serve immediately or store in an airtight container.
Notes
- If the glaze is too thin, add powdered sugar a tablespoon at a time. If too thick, add milk a teaspoon at a time. The glaze should be pourable.
- For a stronger lemon flavor, add more lemon juice and zest to the glaze or cookie dough to taste.
- You can dip the tops of the cookies into the glaze or spoon it on while they rest on the wire rack.
Nutrition
Carbohydrates: 21 g
Protein: 2 g
Fat: 4 g
Saturated Fat: 2 g
Cholesterol: 20 mg
Sodium: 9 mg
Sugar: 10 g
All nutritional information is an estimate and will vary based on brands, measurements, and portion sizes.
Tried this recipe?
If you made this recipe, leave a comment and star rating to let others know how it turned out.