Italian Lemon Drop Cookies

One bowl, soft cookies, quick glaze. Christmas baking done.

Prep: 20 min | Bake: 10 to 12 min | Makes: about 36 cookies

Ingredients

Cookies

• 1/2 cup butter, softened
• 3/4 cup sugar
• 3 large eggs
• 1 tbsp lemon zest + 2 tbsp fresh lemon juice
• 1 tsp vanilla
• 3 cups all-purpose flour
• 1 tbsp baking powder
• 1/4 tsp salt

Lemon Glaze

• 2 cups powdered sugar
• 3 to 4 tbsp fresh lemon juice
• 1 tsp lemon zest
• Red, green and white sprinkles

Instructions

1. Heat the oven to 350°F (175°C) and line two baking sheets with parchment.
2. Beat the butter and sugar until fluffy, then beat in the eggs one at a time.
3. Mix in the lemon zest, lemon juice and vanilla.
4. Stir in the flour, baking powder and salt until a soft dough forms.
5. Roll into 1-inch balls and place 2 inches apart.
6. Bake 10 to 12 minutes, until the bottoms are just golden. Cool completely.
7. Whisk the glaze until smooth and thick, dip the tops of the cookies, and add sprinkles right away.
8. Let the glaze set about 1 hour before stacking in a tin.

Tip

Keep the dough soft. If it's too sticky to roll, chill it 20 minutes instead of adding more flour.

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