Source: Adapted from Woman’s Day Magazine
Snapshot Review
My Rating: 
My Husband’s Rating:
Will I make again?: I make this all of the time and all year long!
Recipe Difficulty: Easy
Time Involved: Takes some time
Occasion: Anytime you need cookies!
About this Recipe
These Italian Lemon Cookies are absolutely delicious. They are soft and oh-so-lemony, and the icing just puts them over the top. They are my dad’s absolute favorite, so if he is in town, I always take him some when I make them.
Ingredients
The ingredients are typical: butter, sugar, eggs, milk, flour, salt and baking powder, as well as lemon extract.
Recommendations
I have found that it really helps to roll the dough in your hands after scooping it because the tops of the cookies end up smoother, which makes for a prettier cookie once iced.
Obviously you can change out the sprinkles according to the season, but I just love the multi-colored nonpareils. They are always so festive.
I make these throughout the year, but I think they would be darling for a wedding or baby shower.
Final thoughts
Next time you are craving lemon, make these cookies! They are only 67 calories each, so you can eat like, ten! Haha. Seriously, make these!
Italian Lemon Cookies
Ingredients
- 3/4 cup sugar
- 1/2 cup unsalted butter melted
- 2 large eggs
- 1/4 cup milk
- 1 teaspoon lemon extract
- 2 3/4 cups all purpose flour
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- Glaze
Glaze
- 1 cup confectioners’ sugar
- 4-5 teaspoons milk
- 1 teaspoon lemon extract
- sprinkles
Instructions
- Preheat oven to 325. Spray a baking sheet with nonstick spray.
- In a mixer, beat sugar, butter, eggs, milk and lemon extract until blended. On low speed, add the flour, baking powder and salt until just blended.
- Using a small cookie scoop, place scoops of cookie dough 2″ apart on the baking sheet. Then go back and roll the scoops of dough in your hands to create a ball.
- Bake 8-10 minutes or until bottoms are light golden. Remove cookies to a wire rack and cool.
Glaze
- Whisk confectioners’ sugar in a small bowl until there are no lumps. Add the milk and lemon extract in a small bowl until smooth.
- Top each cookie with glaze by dipping, and then sprinkle with nonpareils. Let dry completely.
Hi! I’m Sara Allison, and I’m the author behind Bright SaraPhim. I have always loved to cook, and I’m excited to share new and favorite recipes with you as well as my love for Essential Oils!
Yummmm!!!!
Would be darling and feisty for Easter 🐣
Yes, I think so too!