Italian Lemon Cookies with Lemon Glaze

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’ no secret, we love the flavor of lemon. Everytime 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 make these cookies so addicting. They’re irresistible!

These cookies are so simple to do; no need to freeze or roll out the dough. And, no rolling out the dough means less time to make them!  Just whip up a batch and bake! Once they are completely cooled, glaze them.

Your family and friends will go bonkers for these, and kids will enjoy making them too.  Italian Lemon Cookies  are not just for the holidays, you can make them throughout the year, and they freeze well too!

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!

You’ll have to try them and see – they won’t disappoint.

Enjoy!

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

Preheat oven to 375 degrees.
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.

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.
Drop by teaspoons onto an ungreased 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.

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

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

Looking for more cookie recipes?  Try these!

• Ultimate Bittersweet Chocolate Chip Cookies

• Butter Cookies Filled with Dulce de Leche Creme

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

• Snow Ball Christmas Cookies

Thanks for stopping by!
xo Anna and Liz