Italian Lemon Drop Cookies (Glazed Lemon Cookies)


Italian Lemon Drop Cookies (Glazed Lemon Cookies): The perfect mouth-melting experience Cookies with lemon. If you are a fan of lemon-flavored foods and beverages, then you are going to adore these cookies. With a delicious lemon glaze, they are sure to please anyone who has a passion for lemons. They are light and easy to make.

Italian Lemon Drop Cookies (Glazed Lemon Cookies)

 

Ingredients

Lemon cookies

  •  cups all purpose flour
  • ¼ cup + 2 tablespoons cornstarch (50 grams total)
  • zest & juice of one lemon (approximately 2 tablespoons lemon juice and 1/2-1 tablespoon zest)
  • 1 pinch salt
  • ¾ cup +2 tablespoons butter (softened)* (185 grams total)
  • ½ cup powdered sugar

Lemon glaze

  • 3 tablespoons fresh lemon juice (strained)
  •  cups powdered sugar
  • 1 zest lemon

 

Also See:

7 O’Clock Morning Mediterranean Diet Breakfasts for Busy People

 

Instructions

  • The flour, cornflour, zest, and salt should be mixed together in a medium bowl using a whisk.
  • In a large bowl, beat the butter and sugar together on medium speed until the mixture becomes fluffy, which should take about three to five minutes.

 

  • Afterward, incorporate half of the flour and the lemon juice by beating them together.
  • After that, incorporate the remaining flour into the mixture using a wooden spoon or a spatula to create a dough.

 

  • The dough should be transferred to a large piece of parchment paper, and then it should be rolled into a log that is approximately 1 1/2 inches (4 cm) wide.
  • The dough should be wrapped in the parchment paper and placed in the refrigerator for one hour.

 

  • Take the dough out of the refrigerator and cut it into slices that are half an inch (1.3 cm) thick.
  • Put the slices in the refrigerator for twenty minutes after placing them on a large cookie sheet that has been lined with parchment paper.

 

  • Warm the oven to 320 degrees Fahrenheit (160 degrees Celsius). Bake the cookies for five minutes, then switch the oven temperature to 350 degrees Fahrenheit (180 degrees Celsius), and continue baking for another nine to ten minutes.
  • They ought to have a colour that is a light gold. Once the cookies have been removed from the oven, allow them to rest on the cookie sheet for approximately five minutes before transferring them to a wire rack to finish cooling.

 

  • Either a powdered sugar coating or a lemon glaze can be applied to the cookies before taking them out of the oven. Have fun!
  • Combine the lemon juice, powdered sugar, and zest in a small bowl and whisk them together until they are completely smooth.

 

Nutrition

  • Calories: 131 kcal
  • Carbohydrates: 18 g
  • Protein: 1
  • Fat: 6 g
  • Saturated Fat: 4 g
  • Cholesterol: 17 mg
  • Sodium: 58 mg
  • Potassium: 18 mg
  • Fiber: 1 g
  • Sugar: 11 g
  • Vitamin A: 193 IU
  • Vitamin C: 3 mg
  • Calcium: 4 mg
  • Iron: 1 mg

 

How To Store Lemon Cookies

If the cookies are not glazed, keep them at room temperature in a container that won’t let air in. They will last for 5–6 days this way. If they are glazed, they should be kept in a container that keeps air out for three to four days.

If your house is warm, I suggest putting it in the fridge in a container that won’t let air in. The cookies will stay fresh for up to 7 days if you keep them in the fridge.

 

How To Freeze The Cookies

You can freeze them in a freezer bag or a container that won’t let air in. They will stay good for up to 4 weeks that way. Inside the fridge, the cookie dough will last for two to three days, and outside, it will last for two months. Put the dough in a bag that won’t let air in and wrap it well in plastic wrap.

Author

  • JASMINE GOMEZ

    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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