Italian Lemon Cookies with Lemon Glaze

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Italian Lemon Cookies with Lemon Glaze are made with a few staple ingredients such as flour, sugar, eggs, butter, lemon extract, and lemon zest then baked until lightly golden and topped with a lemon glaze and green colored sprinkles to make them festive for Christmas! These cookies are very light and delicate with a soft texture that melts in your mouth with every bite. YUM!

 

One of our favorite cookies for the holidays!  And, I make them every year around this time!

 

 

 

It’s no secret, we love the flavor of lemon.  Every time we make these Italian lemon cookies, they quickly disappear.

The subtle lemon flavor throughout the cookie along with its delicate texture, melt in your mouth while eating is what makes these cookies so addicting.  They’re irresistible!

Italian lemon cookies with lemon glaze are so simple to make, simply because it’s one step!  No need to chill the dough beforehand or roll it out either. 

Just whip up a batch and bake!

Once they are completely cooled, then you can quickly glaze them.

 

 

 

 

An old Italian recipe that goes back for generations, these Italian Lemon Cookies are very popular these days!  A super easy recipe that bakes in 10 minutes!  They freeze well too!

You’ll have to try them and see for yourself!

Enjoy!

 

 

 

 

 

*Follow along below or jump down to the bottom of this post for our full recipe card.

Ingredients for Italian Lemon Cookies with Lemon Glaze:

• 1/2 cup unsalted butter, softened

• 3/4 cup of sugar

• 4 eggs

• 2 + 1/2 tsp. pure lemon extract

• 3 cups, plus 2 Tbsp. all-purpose flour

• 5 tsp. baking powder

• 1/2 tsp. salt

1.  Preheat oven to 375 degrees (185 C).
2.  In a large mixing bowl.  Beat butter and sugar until smooth.  Add eggs, one at a time, and beat until each egg is well combined.  Stir in the lemon extract.

3.  In a small bowl, combine the flour, baking powder, and salt with a fork.  Slowly add flour mixture to the egg mixture, and beat until the dough is smooth and sticky.

4.  Drop by teaspoons onto a non-stick baking sheet, and space them apart, about 2-inches.
Shape each one into a ball as best as you can, using the back of a spoon to assist you.

5.  Bake for 8 to 10 minutes.  Remove and set aside to cool before topping with glaze.

 

Ingredients for Lemon Glaze:

• 2 + 1/2 cups confectioners sugar

• 3 Tbsp. milk

• 1/2 tsp. pure lemon extract

• 1 Tbsp. lemon zest

• green colored sprinkles

In a small bowl, mix the first four ingredients together until smooth.
Set aside for 2 minutes, allowing the glaze to thicken.  Top each cookie with some glaze, about 1 teaspoon.  Garnish with green sprinkles on top.  Set them aside for the glaze to dry.

 

 

Yields: 34 to 36 cookies

 

 

Enjoy a few more cookie recipes, try these:

• Ultimate Bittersweet Chocolate Chip Cookies

• Lemon Thyme Tea Cookies

•  Dulce de Leche Butter Cookies

• Chocolate Crinkle Cookies

• Peanut Butter and Chocolate Chip Cookies – No flour & No butter!

• Snow Ball Christmas Cookies

 

Yield: 3 dozen

Italian Lemon Cookies with Lemon Glaze

Print

Italian Lemon Cookies with Lemon Glaze ~These cookies are very light and delicate with a soft texture that melts in your mouth with every bite. Easy to decorate with colored sprinkles to make them festive for the holidays! Enjoy!

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

• 1/2 cup unsalted butter, softened
• 3/4 cup of sugar
• 4 eggs
• 2 + 1/2 tsp. pure lemon extract
• 3 cups, plus 2 Tbsp. all-purpose flour
• 5 tsp. baking powder
• 1/2 tsp. salt

For LEMON GLAZE:

• 2 + 1/2 cups confectioners sugar
• 3 Tbsp. milk
• 1/2 tsp. pure lemon extract
• 1 Tbsp. lemon zest
• green colored or red colored sprinkles

Instructions

1. Preheat oven to 375 degrees.
2. In a large mixing bowl. Beat butter and sugar until smooth. Add eggs, one at a time, and beat until each egg is well combined. Stir in the lemon extract.
3. In a small bowl, combine the flour, baking powder, and salt with a fork.
4. Slowly add flour mixture to the egg mixture, and beat until the dough is smooth and sticky.
5. Drop by teaspoons onto an ungreased baking sheet, and space them apart, about 2-inches.
6. Shape each one into a ball as best as you can, using the back of a spoon to assist you.
7. Bake for 8 to 10 minutes. Remove and set aside to cool before topping with glaze.

Directions for Lemon Glaze:

1. In a small bowl, mix the first four ingredients together until smooth.
2. Set aside for 2 minutes, allowing the glaze to thicken. Top each cookie with some glaze, about 1 teaspoon. Garnish with colored sprinkles on top. Set them aside for the glaze to dry. When ready, store cookies in sealed containers.
3. Yields: 3 dozen cookies

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Happy Baking!  🙂

xo Anna and Liz