Italian Lemon Cookies
Delightfully soft and zesty, these Italian lemon cookies are perfect for any occasion, easy to make, and offer a comforting sweet bite.
Ingredients
Cookie Ingredients
- 4 cups all-purpose flour For structure
- 4 teaspoons baking powder For leavening
- 1 cup white granulated sugar For sweetness
- ½ cup vegetable shortening (Crisco) For texture
- 3 large eggs, room temperature For moisture
- ½ cup milk, room temperature For moisture
- 2 teaspoons lemon zest For flavor
- 2 tablespoons freshly squeezed lemon juice For flavor
- 4-6 tablespoons multicolored sprinkles (optional) For decoration
Icing Ingredients
- 3 cups powdered sugar For sweetness
- 4 teaspoons lemon zest For icing flavor
- 2 tablespoons freshly squeezed lemon juice For icing flavor
- 2-4 tablespoons milk For consistency
Instructions
Preparation
- Preheat your oven to 350°F and line your baking sheets with parchment paper.
- In a large mixing bowl, whisk together the all-purpose flour and baking powder until well combined.
- In another bowl, combine the granulated sugar with the vegetable shortening and mix until smooth.
- Add the room temperature eggs, milk, lemon zest, and lemon juice to the sugar and shortening mixture and mix until smooth.
- Gradually incorporate the flour mixture into the wet ingredients until just combined.
Baking
- Fold in the optional sprinkles gently if desired.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them evenly apart.
- Bake the cookies for 10 to 12 minutes until light golden brown around the edges.
- Let them cool on the baking sheet for a few minutes before transferring them to a wire rack.
Icing
- For the icing, mix powdered sugar, lemon zest, lemon juice, and enough milk for a smooth consistency.
- Drizzle the icing over the cooled cookies and allow it to set.
Notes
Ensure eggs and milk are at room temperature. Store in an airtight container for freshness.