Italian Lemon Drop Cookies are a delicious dessert that’s easy to make and SO yummy! With a big burst of citrus flavor, I bet you can’t eat just one!
I love lemon desserts. The bright, citrus flavor just makes my whole day better and lights up my mood. I’ve seen lemon desserts done in magically delicious ways and I’ve seen them leave me puckering so hard I thought my face would stay that way. This lemon drop cookie recipe is the former. Sweet lemon glaze coats and not too sweet biscuit-like cookie for a perfectly balanced bite of citrus you’ll crave!
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Baking with my boys is one of my favorite things to do any day of the week. So I’m always on the lookout for easy to make recipes (sweet or savory) that they can help with. The first time we made these Italian lemon drop cookies we had such a good time that they’ve been in our regular dessert rotation for years. I think they definitely rival the Panera lemon drop cookie recipe for taste, even if the cookie itself is made differently.
How to make lemon drop cookies
- Mix up the cookie dough. Use a small cookie scoop to place dough on lined baking sheets. Bake until the edges are golden.
- Whisk together the lemon glaze in a mixing bowl.
- Dip the tops of your cooled cookies in the glaze and allow the cookies to sit so the glaze can set up.
See! Super simple to mix up a batch of these easy lemon drop cookies.
Tips for making lemon drop cookies
- Make sure your baking powder is not expired. This will cause the cookies to lose their fluffy texture inside and they could come out hard all around.
- These “cookies” are basically like mini scones. The flavor of the biscuit/cookie part is a very subtle lemon with a hint of vanilla – it’s not big on flavor. The big lemony punch comes from the glaze, so don’t skip icing them!!
- Using a small cookie scoop, you should get 2 dozen plus cookies in a batch. This can vary depending on the size of your scoops.
One of my favorite things about these cookies is the texture. The outsides are firm, but the inside of the cookie is light and almost cakey. I’ve been known to eat a handful of them in one sitting. They’re a fantastic little bite any time of year, but I especially love them in the Spring and around Easter time.
- 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?
Italian Lemon Drop Cookies
Ingredients
Cookie
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup granulated sugar
- ¼ cup unsalted butter at room temperature
- 1 egg
- ¼ teaspoon vanilla extract
- 2 tablespoons lemon juice (1 to 2 lemons)
- 1 tablespoon lemon zest (1 lemon)
- ⅓ cup milk
Glaze
- 1 ½ cups powdered sugar
- 2 tablespoons unsalted butter at room temperature
- 1 ½ tablespoons milk
- 1 tablespoon lemon juice (1/2 lemon)
- ½ tablespoon lemon zest (1/2 lemon)
Instructions
Cookies
- Heat oven to 375 degrees F.
- Combine flour, baking powder, and salt in a medium mixing bowl. Set aside.
- In a large mixing bowl, beat together the butter and sugar for 1 minute or until pale and fluffy.
- Add the egg and vanilla to the butter mixture. Beat until combined and smooth, scraping the sides of the bowl as needed. Add the lemon juice and lemon zest and mix to combine.
- Add half of the flour mixture to the butter mixture and mix until just incorporated. Add the milk and mix to combine. Add the remaining flour mixture and mix until completely incorporated. The dough should be the consistency of a very thick, sticky cake batter.
- Use a small cookie scoop (about 1 tablespoon) to portion the cookie dough onto parchment paper or silicone mat lined cookie sheets.
- Bake for 11-13 minute, or until the bottom edges are golden brown.
- Carefully remove from the oven. Transfer the cookies to a wire rack to cool completely.
Glaze
- In a medium mixing bowl, beat together the powdered sugar, butter, milk, lemon juice, and lemon zest until smooth.
- Place the wire racks (with the cookies one them) over some foil or over a baking sheet.
- Use a spoon to top each cookie with a heaping teaspoon of frosting. Use the back of your spoon to spread the glaze all over the cookie. Return the cookie to the wire rack and let the frosting finish coating the cookies. Let set until the glaze firms up a little, about 15-20 minutes. (The glaze will not set up completely, but will stop dripping down the cookie.)
- Serve immediately or store in an airtight container until ready to serve.
Video
Notes
- If you glaze looks too thin, you can add more powdered sugar a tablespoon or two at a time. If it looks too thick, add milk a teaspoon or two at a time until your desired consistency is reached. This is a glaze, not a frosting, it should be on the runny side.
- You can add more lemon juice and zest to the glaze if you prefer a stronger lemon flavor.
- If you like, you can drizzle or spoon the glaze over the cookies while they're sitting on a wire rack. I usually dip the tops and put them back on the baking sheet to set up.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Elizabeth DuChesne says
Hello~
I’m assuming there is a typo. Does the 1/2 cup of milk go into the dough and not the glaze?
Thank you!
Julie says
Hi Elizabeth! YES!! The 1/2 cup milk should go into the dough. Thank you so much for catching that and letting me know! I’ve updated the recipe card.
Ann says
Is it 1/2 cup or 1/3 cup milk in the dough? Recipe calls for 1/3 cup, which is it
Julie Espy says
1/3 cup as stated in the recipe.
Lou says
Easy to make and soo delicious!!
Patty says
These look so yummy! Can you freeze these?. Thank you for your response
Julie says
Hi Patty! I haven’t frozen these cookies, but you should be able to freeze the cookies once they’re baked.Then just let the cookies thaw out before glazing them.
Amanda says
Hii- have you tried freezing the dough?
Patty says
Is whole milk used?
Julie Espy says
Hi Patty! I use 2% milk because that’s what I usually have on hand, but 2% or whole would work.
Julie says
These are my new favorite lemon dessert! I used lemoncello In both the dough &. Glaze instead of the juice or extract & topped with grated lemon peel…….DiVIVINE!!!!!
Julie Espy says
Oooo limoncello sounds like a fantastic addition! Good call Julie!!
Angie says
I am responsible for the “Lemon Bar” stand at my sons wedding… he wants like a lemonade stand with all his fav lemon deserts instead of a grooms cake. I think i will add these cookies to the list..
Cheryl says
I need enough dough for 8 dozen cookies for s cookie exchange. How many batches of your recipe will I need? Thanks
Julie Espy says
Hi Cheryl! You’d need 6 batches. This recipe makes about 18 cookies and you’re looking to make 96 cookies. 6 batches = 108 cookies. 🙂
I’m currently updating this recipe (like today) to boost the lemon flavor in the cookie itself after reader feedback. If you want to give me a couple days to get the revised recipe up I’ll have it for you!
Julie Espy says
Hi again Cheryl!! I just updated the recipe. I also wanted to update you on the quantity. Today when I made the lemon drop cookies (I did two different batches) the recipe yielded just over two dozen per batch. I’d say you can absolutely get away with making 4 batches of the cookies to hit your 8 dozen goal. Also, the glaze recipe is enough to do 2 batches of cookies, so you’ll only need 2 batches of glaze. Happy baking!!
Yo Mama says
Did you go to grade school, bruh? Figure it out yourself.
Michelle says
These look delicious! Pinned to my baking this year board! I can’t get enough lemon or lime anything and am excited to give these a go. Seem like even an occasional baker like me could pull these off.
Thanks!
Celina says
Why did my cookies come out flat?
Julie Espy says
Hi Celina! Without being in the kitchen I can’t say for sure, but the first things I would check are that you used baking powder, not baking soda, that your baking powder isn’t expired, and that the cookies have a thick, sticky dough like texture vs a looser batter before scooping.
Holly says
Hi! Can I use light cream instead of milk?
Thank you!
Julie Espy says
Hi Holly! Are you talking half-n-half or whipping cream? I think you’d be okay to substitute, but there is a higher fat content in cream and it could change the cookies a bit. It’s no biggie to sub it out for the glaze.
Roseanna says
Hi Julie: Just made these tonight and loved them!!! This recipe is a keeper. Thanks for sharing.
Julie Espy says
I’m so glad Roseanna!!
Mary Ann says
Just baked these lemon cookies they are delicious
Made them because my husband loves lemon the icing sets up great
These are a keeper
Ty for the recipe
Less says
Hi
Dumb question. Do these get stored in the fridge or can I leave them out?
Julie Espy says
I keep mine in the fridge, but you can leave them out in an airtight container for a day or two if needed.
Sandy Azzone says
Hi Julie,
I just saw your recipe for the Lemon Drop Cookies. It is 1/1/2019. Is the latest version of your recipe. I had already made my cookies before I saw your recipe but would like to try it the next time I make them. Does your latest recipe call for one tablespoon of baking powder and 1/3 cup of milk?
Thanks,
Happy New Year!
Sandy
Julie Espy says
Hi Sandy! Yes, the current iteration has 1 Tablespoon baking powder and 1/3 cup milk. Happy baking!!
Susan grottke says
Made these for Christmas. They were a hit!! Made again for me minus the glaze as I have to watch my sugar. There are still delicious.
Diana says
Is there a reason the butter needs to be unsalted? I have noticed several recipies call for unsalted butter
Julie Espy says
Hi Diana! The reason for the unsalted butter when baking is so you can control the amount of salt in the recipe. If you used salted butter, you’re getting the amount of salt they put in the butter (which you don’t always know). Unsalted butter lets you add salt in the amount that’s correct for the recipe without the butter making things wonky. 🙂 Hope this helps clear things up!
PS – If you have salted butter, it’s usually about 1/4 teaspoon per stick (1/2 cup) of butter.
Toni Shortt says
Hi Diana, I don’t have a cookie scoop, will a small ice cream scoop work as well?
Julie Espy says
Hi Toni! Not sure who Diana is, BUT I’d use a heaping 1 tablespoon measuring spoon. If your ice cream scoop is about that size you absolutely use that instead. Hope this helps!!
Toni says
So sorry Julie about the name mix up, I have been reading so many recipes I got you mixed up with someone else, haven’t made these yet but will attempt them today, thank you for the feedback, nice to know I can use your site and ask questions if I need to…thank you again!
Whitney says
Just ran out of lemon juice. Can I substitute lemon extravt Thank you
Julie Espy says
Hi Whitney! You will not need as much lemon extract, and honestly, it doesn’t taste that same. If you want to give it a shot, 1 Tablespoon lemon juice = 1/2 teaspoon lemon extract.
MG says
I just made these for a baby show and they rock! so easy to make. I also checked with my mom who is Sicilian and if anyone knows Sicilians we love lemons and love cookies. :)…. and when I read the ingredients to her she said the only thing she would omit is the salt.She just doesn’t put it into her cookies thats all. They turned out great. I made a practice batch and gave them to my kids teachers and afterwards they came up to me to say “thank you” and “yummmy”….So I made my 2 batches for the baby shower. Thank You!
Julie Espy says
Yaaaaayyyyy! I’m glad you all loved them! Bonus points for mom endorsing them. 😀
Bridget says
Can I make the dough a few days ahead of baking and store in the fridge until ready to bake? Or is it best to make dough the day of baking?
Julie Espy says
Hi Bridget! You’re going to want to make the dough the day of. The baking soda and lemon juice (acid) reaction will keep going in the fridge and the dough won’t behave correctly once the chemical reaction has completed. The dough comes together in about 5 minutes, so you should be okay. 🙂
Janet says
Hi Julie,
These cookies look absolutely awesome and am definitely adding them to my Easter baking this year.
Can I double this recipe or would it be better to mix 2 batches of the batter?
Julie Espy says
Hi Janet! You can double the recipe. 🙂
Laura Thomas says
Are these cookies soft in the middle or hard and crumbly ? Looking for a soft lemon drop recipe. Thanks!
Julie Espy says
Hi Laura! They’re a bit crumbly, but nothing crazy. Honestly, they’re about halfway between soft & crumbly. Think of them as a mini scone texture-wise. 🙂
Nick Giglio says
This is the first lemon drop cookie recipe that I’ve ever used and I’ve made these 5 times already in the last month. Everyone loves them including my grandchildren who can’t get enough.. Thanks, Julie, for a great recipe. I’m definitely making a double batch next time cause they disappear too fast! I would just like to know if there is anything that can be added to the icing mix to make it harden up a little firmer.
Thanks!
Julie Espy says
Hi Nick! So glad you all love the cookies!! To get the glaze to set harder, you need to add more sugar. (I say this instead of less liquid so you don’t run out.) Start by taking it up to 2 cups of powdered sugar. If that’s still not setting up as much as you would like, jump to 2 1/2 cups. 🙂
Paula Auger says
Can you use Almond milk?
Julie Espy says
Hi Paula! I have not tried swapping out for almond milk, but you can give it a go. Baking recipes can be a little more fickle, but in my head the substitution makes sense.
Leonor Carpenito says
Hi, what is the serving size for the 136kcal based on the 24 cookies batch total?
Julie Espy says
Hi Leonor! The serving size is based on one cookie.
May says
wondering the same thing :/ i’m gonna guess it’s between 1-2?
Liz says
I made these two days ago and they are just so good! Light and fluffy! I added homemade strawberry jam and cream of tartar to the glaze. Yum! I will be making these again and again!
Julie Espy says
Oooo Liz! The jam addition sounds marvelous!!
Jan says
I saw the comment about freezing before frosting. Can the be frozen after being frosted. How long do they save in the fridge if not frozen. Trying to do Christmas baking ahead of time.
Lisa says
I love to make these at Christmas time and put them out along with all the Christmas cookies. They are nice to have for a little break from all the holiday cookies! Just a nice pop of lemon!😊
Jennifer says
I followed the glaze recipe to a T. It was so thick like a frosting. It was delicious but I knew I needed it thinner. I added more milk and a little more lemon juice to consistency… it was still tasty but was curdling… I know lemon will definitely curdle milk. How is everyone making their glaze so it doesn’t curdle? It just looks off now. Cookies are tasty.
Windycitybaker says
Absolutely divine! I subbed a different glaze ( just confectioners sugar, butter and lemon juice, but no milk) and I am in love with this cookie. Mine spread a little more than I expected while baking, but still had a very nice pillowy texture and of course a great pop of lemon flavor. 100% will make again.
Mia says
Great recipe! Made it spur of the moment and they were a hit.
Jana says
Hi Julie,
I live in Colorado and when I make cookies they are always flat and super hard. What would I do to adjust for elevation? Thank you!
Julie Kotzbach says
Hi Jana. I don’t have experience in high-altitude baking, but I did a little googling and found these suggestions to try. I hope they help! Decrease the amount of sugar listed by 1/2 tablespoon, decrease the total baking powder used to 2 teaspoons, and add another 2-4 tablespoons of milk to the cookie dough.
If you get the cookies to come out I’d love to know so I can make a note in the post for anyone else that needs it. 🙂
Mark says
This is a comment to Jana, who lives in Colorado. I suggest you get the recipe book “Pie in the Sky” which specifically is about baking at high altitudes, even up to 10,000 feet. It’s a really good addition to have.
Now for the cookies, these are a little bit cakey for me but the flavor is very good. It’s hard to beat a good, tart lemon drop cookie.
Lorraine says
Loved them. So good. Other recipes called for lemon extract which leaves an artificial taste. Since these use lemon zest and juice they are soooo much better. Will definitely make again. Everyone loved them.