What’s For Dessert? Italian Lemon Drop Cookies!

These are a nice, refreshingly light little cookie that is just perfect for Spring. Hope you enjoy!

Italian Lemon Drop Cookies

Download Printable Version

  • 2 cups all-purpose flour
  • 1/3 cup sugar
  • 1 Tbsp baking powder
  • ¼ cup shortening
  • ½ cup milk (reconstituted powdered milk)
  • 1 large egg, beaten (2 Tbsp egg powder + 4 Tbsp water)
  • 2 tsp lemon extract


  1. Preheat the oven to 375° F.
  2. Combine the flour, sugar, and baking powder in a large mixing bowl. Cut in the shortening. Stir in the milk, egg, and lemon extract. Mix until well blended.
  3. Roll the dough into 1-inch balls with floured hands. Place the cookies on a lightly greased cookie sheet, about 1 inch apart.
  4. Bake for 10-12 minutes, or just until golden brown. Place the cookie sheet on a cooling rack and allow to cool completely.
  5. While the cookies are cooling, prepare the frosting.



  • 1/3 cup shortening
  • 2 cups powdered sugar
  • ¼ cup warm milk (reconstituted powdered milk)
  • 1 tsp lemon extract


  1. Combine the shortening and sugar in a medium bowl using a pastry blender.
  2. Stir in the warm milk, a little at a time, until the shortening is a good consistency to spread. Stir in the lemon extract.
  3. Spread a thin layer of frosting on the cooled cookies, or I actually like to dip the top of the cookie into the bowl of frosting to get a nice smooth top. 🙂
  4. Enjoy!

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2 thoughts on “What’s For Dessert? Italian Lemon Drop Cookies!

  1. S. Rusk says:

    I love these cookies but don’t know how to store them. Do they freeze at all? Do they need to be in an air tight container on the counter or have to go into the refrigerator?

    Thanks for your help.


    • Debbie says:

      Hey Stella! These store at room temperature in an air tight container (or a zipper baggie works great too). 🙂 I haven’t tried freezing them, but I’m sure you could without a problem. Glad you enjoy them! 🙂


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