1/2 cup unsalted butter, softened
3/4 cup granulated sugar
3 large eggs
1/4 cup fresh lemon juice
Zest of 2 lemons
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
For the Glaze:
2 cups powdered sugar
3 tablespoons lemon juice
Lemon zest or sprinkles for decoration
Instructions:
Preheat oven to 350°F (175°C). Line a baking sheet with parchment or a silicone mat.
Cream butter and sugar until fluffy. Beat in eggs one at a time, then mix in lemon juice and zest.
Whisk flour, baking powder, and salt in a separate bowl.
Gradually blend dry ingredients into the wet mix to form a soft dough.
Drop teaspoonfuls of dough on the baking sheet, spaced 2 inches apart.
Bake 8-10 minutes until bottoms are lightly golden.
Let cookies cool on the sheet, then transfer to a wire rack.
For the glaze, mix powdered sugar and lemon juice to a smooth, thick consistency.
Drizzle glaze over cooled cookies, add zest or sprinkles for decoration.
Let the glaze harden before serving.
Relish the homemade Italian Lemon Drop Cookies, a delightful blend of sweet and tart, perfect for any occasion or as a simple, joyful treat.
