If you love lemon you are going to love these Italian Lemon Drop Cookies. Light and fluffy cookies with a bright and tart glaze! Perfect for any occasion!
Bake at 350F for 13-15 minutes or until the edges are lightly golden brown.
Remove and cool completely.
While the cookies are baking, prepare the glaze.
Combine the powdered sugar, lemon juice, and milk. Stir until smooth.
Dip cooled cookies and place on cooling rack to let excess glaze drip off.
Sprinkle with lemon zest. Let set completely.
Enjoy!
Notes
This dough doesn't require chilling but I like to chill mine for about 15 minutes to keep them from spreading too much. I like a tall cookie:)
Make sure your baking powder is still good. It's a pantry item that doesn't get used very often so check the expiration date. Otherwise the cookies won't be as fluffy.
Use an ice cream or cookie scoop to keep the size consistent so they bake evenly.
Only bake the cookies until they start to lightly brown on the outside. You do not want to over bake them.
If you don't have lemon juice you can use lemon extract.
Depending on your oven, I would start checking for doneness at 10 - 12 minutes.
Prepare your baking sheets with either parchment paper or a silicone baking mat.
Cool the cookies completely on wire racks before dipping in the glaze.