These Italian Lemon Cookies are made by my husband’s grandmother every year at Christmas! They’re super light, not too sweet, and topped with a lovely lemon glaze.
Be sure to keep an eye on them while they’re in the oven. They shouldn’t be too doughy and soft, but you don’t want them to be too crispy either. The sweet spot is right in between!
It’s hard to eat just one of these cookies at a time. Whether you’re enjoying one as a post-lunch treat, a snack with a cup of tea or coffee, or ending the evening with something sweet, these cookies are the perfect choice at any time of day!
Kitchen Equipment:
- 1 Large Bowl + 1 Medium Bowl
- A Hand Mixer
- A Whisk
- Cookie Sheets
Servings: 42 Cookies
Ingredients:
COOKIES
- 2 Sticks Unsalted Butter, room temperature or softened
- 1 Cup Sugar
- 2 Tsp Vanilla Extract
- 3 Eggs, room temperature
- 3 Cups All-Purpose Flour
- 1 Tbsp Baking Powder
LEMON GLAZE
- 2 Cups Powdered Sugar
- 4 Tsp Lemon Extract
- A Few Drops Of Water
Directions:
PREP
Preheat the oven to 375º
BAKE
Combine the butter, sugar, and vanilla in a large bowl
Mix in the eggs one at a time
In a separate medium bowl, whisk the flour and baking powder together
Add the flour mixture to the wet ingredients, mixing in a little at a time until completely combined
Add a little extra flour to the dough if the mixture’s texture is sticky
Roll small balls of batter and place them onto a cookie sheet
Bake for 8-10 minutes – The cookies will be lightly browned on the bottom
Remove the cookies immediately from the cookie sheet to cool
GLAZE
To make the Lemon Glaze, mix the confectioners sugar with the lemon extract and add water a few drops at a time until the texture is smooth (without being watery)
Once the cookies have fully cooled, drizzle the lemon glaze on top of each one and allow it to harden before serving
Enjoy!