Every time I see a photo of the Italian Lemon Drop Cookies with Icing, it reminds me of my grandma’s cookies from long ago. I would travel to her home, and she would bring out a glass dish that held all of these beautiful treats she had baked, and I was just so happy to enjoy them with her!
Now, it is my turn to create delectable treats that my kids will enjoy. My kids love homemade cookies, and I love baking this special recipe of Italian Lemon Drop Cookies with Icing.
The cookies are easy to make, and the kids like to help with the icing. The Italian Lemon Drop Cookies with Icing can be served as is or chilled for a really cool treat. Here’s to lavishly living food out loud and creating a delicious, easy-to-make recipe of Italian Lemon Drop Cookies With Icing.
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Italian Lemon Drop Cookies With Icing
I added a twist to this recipe and eliminated the ANISE, and added in LEMON instead. However, I also made these nut free so my son with severe food allergies could enjoy these as well. The great thing about the Italian Lemon Drop Cookies With Icing is that the flavor can be changed from Lemon to Anise just by one simple swap out!
How do you make these easy cookies, and how are they so versatile? Did you know that by simply swapping out the lemon for anise, you can have a whole new cookie made? The ease of creation lends well to how these turn out. I shaved fresh lemon to utilize the rind and gravitate to the flavor of the fresh lemon.
This is a two-part recipe: One part cookies and one part Icing. You can find the Icing Recipe HERE.
What you will need for Italian Lemon Drop Cookies
1 cup butter
1 cup sugar
Six eggs
4 teaspoons Lemon extract
2 tsp pure vanilla
2 tbsp baking powder
6 tbsp milk
1 whole lemon, peeled and skin peeled into many tiny pieces of shred.
METHOD
Blend the flour in the baking powder together in a separate bowl. In another bowl, blend butter, sugar, and eggs for about three minutes, ensuring they are mixed well, then add the milk, vanilla, and lemon extract. Add fresh pieces of lemon. Once mixed well, gradually add in the dry mixture and blend.
The batter will be thick and stretchy, but it does not stick. I used parchment paper, and I also used my pizza stone without parchment, and either way, the finished drop cookie just came right off the tray.
Bake at 350 until your cookie looks like this. The cookies slide right off the tray. This will make approximately 70 cookies based on tbsp dropping.
Now, if you have created the Simple Italian Icing from the recipe HERE, you will have enough to dip about 70 cookies, the recipe’s yield.
TIPS FOR BAKING THESE SIMPLE ITALIAN DROP COOKIES WITH ICING
-The dough should be stretchy when you have created it, and while it appears sticky, it unravels easily from the mixing bowl. Watch when baking as the oven gets warmer and warmer; the baking time decreases substantially.
The Simple Italian Cookies can have Anise in them instead, and of course, you would alter the icing to match. If you like more anise flavor, add a tad more flavoring; if not, do not add any flavoring to the icing. This cookie is wonderful as it is light, airy, and versatile. Lavishly live simple Italian lemon drop cookies out loud, and let me know your changes to yours! ~ Dana
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