Italian Lemon Cookies
Delightful, zesty Italian lemon cookies with a sweet glaze, ideal for any occasion.
Ingredients
Main Ingredients
- 2 cups all-purpose flour provides structure
- 1 tablespoon baking powder leavening agent
- ½ teaspoon salt enhances flavor
- ½ cup granulated sugar adds sweetness
- ¼ cup unsalted butter at room temperature adds moisture and flavor
- 1 egg binds ingredients
- ¼ teaspoon vanilla extract adds warmth
- 2 tablespoons lemon juice introduces acidity and flavor
- 1 tablespoon lemon zest enhances lemon flavor
- ⅓ cup milk adds moisture
For the Glaze
- 1 ½ cups powdered sugar provides sweetness and texture
- 2 tablespoons unsalted butter at room temperature adds creaminess
- 1 ½ tablespoons milk thins the glaze
- 1 tablespoon lemon juice brightens the glaze
- ½ tablespoon lemon zest intensifies the lemon flavor
Instructions
Preparation
- Start by preheating your oven to the recommended temperature. Prepare two baking sheets by lining them with parchment paper.
- In a mixing bowl, combine the all-purpose flour, baking powder, and salt. Whisk these dry ingredients together until blended.
- In another bowl, cream together the granulated sugar and unsalted butter until light and fluffy.
- Add the egg and vanilla extract to the butter-sugar mixture and mix until smooth.
- Mix in the lemon juice and lemon zest until thoroughly combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the milk until the dough is smooth yet thick.
- Scoop tablespoon-sized portions of the dough onto the prepared baking sheets, leaving space between each.
Baking
- Bake the cookies until lightly golden. Let them cool on the baking sheets for a few minutes.
- While cooling, make the glaze by combining powdered sugar and unsalted butter in a bowl, mixing until combined. Add milk, lemon juice, and lemon zest, whisking until smooth.
- Once the cookies have cooled, drizzle or spread the glaze over the top of each one.
- Allow the glaze to set for a few minutes before transferring the cookies to a cooling rack.
Notes
For a twist, consider adding poppy seeds or dried cranberries. Store cookies in an airtight container for up to a week or in the refrigerator for two weeks. Freeze to keep longer, and thaw at room temperature for best texture.