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Italian Lemon Drop Cookies

Best Italian Lemon Drop Cookies

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  • 1 C of Sugar
  • 1 C of Butter
  • 6 Eggs
  • 4 C of Flour
  • 3 Tsp Baking Powder
  • 3 Tsp of Lemon Extract
  • 1 Tsp of Real Vanilla
  • 4 Tbsp Milk
  • 1 Lemon Washed & Rind Shredded (zested)


  • Preheat Oven to 375° (bake about 10 minutes each until bottoms brown lightly)
  • Place butter, sugar, milk, and eggs in the bowl.
  • Mix and then add in vanilla, and lemon and continue to stir.
  • Add lemon rind zest, baking powder and stir.
  • Slowly add in flour, cup by cup, making sure to get it all stirred on in.
  • The dough is very easy to work with and flawlessly provides! Do not let it sit after you make it.
  • Clean sides of the bowl, scoop all towards the center.
  • The dough is spongy-like.
  • Use your spatula and a regular tablespoon (silverware) and spoon to a tray.
  • Repeat until the tray is filled and spaced properly
  • Bake for 10 minutes until bottoms brown lightly.
  • Do not let this burn they will taste awful if you do.
  • Allow to cool for a few hours and then you will ice them with my Italian Icing.
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