Lemon Drop Cookies (Italian Lemon Cookies) – Olives + Thyme

Lemon drop cookies are soft, buttery little bites bursting with fresh, zesty lemon flavor. These Italian-inspired treats are perfect on their own or drizzled with a sweet and tangy lemon glaze. Bright and refreshing, these glazed lemon cookies bring a taste of sunny spring and summer to your table no matter the season.

Why Should You Make This Recipe

I’m a huge fan of baking with lemon, and these lemon drop cookies definitely rank among my favorites. They’re buttery, soft, and packed with lemony goodness. Plus, you’ll want to try these because:

• They’re super quick and easy. Just get your butter soft, mix everything together in one bowl, chill, scoop, and bake—no fuss, no mess!
• They have layers of flavor and texture. The tender, buttery cookie pairs beautifully with the bright, sweet-tart lemon glaze for a fresh, uplifting treat you’ll keep coming back to.

Ingredients

This recipe comes together with just a few simple pantry staples. Here’s what you’ll need to have ready before you start.

• Dry ingredients: All purpose flour, baking powder, and salt.
• Wet ingredients: Unsalted butter, granulated sugar, lemon zest, lemon juice, and lemon extract.

Substitutions 

If you want to tweak this lemon cookie recipe, these swaps will work well without losing that buttery lemon charm:

• Flour: This recipe hasn’t been tried with gluten-free flour, but you can swap with a 1-to-1 gluten-free blend. Just weigh your flour instead of measuring by cups for best results.
• Baking powder: Don’t substitute baking soda here. If you don’t have baking powder, just leave it out.
• Sugar: I haven’t tested with alternative sugars, but I love using maple sugar as a refined sugar free option in other cookies. It bakes up pretty much like light brown sugar.
• Lemons: Meyer lemons or any citrus like lime or orange will bring a fun twist to the flavor.
• Butter: Use salted butter instead of unsalted, but skip the extra salt in the recipe. For vegan or dairy-free versions, plant-based butter works great.
• Egg: You can skip the egg if you want. Just know your cookies will turn out more crumbly, kind of like shortbread.
• Extract: Lemon extract amps up the lemon flavor, while vanilla extract highlights the butteriness. Either works great depending on your mood.

Variation

Lemon Drop Cookies with Cake Mix: Wanna try a shortcut? Use my Lemon Cake Mix Cookies recipe. Instead of rolling them in powdered sugar, roll in granulated sugar and finish with the lemon glaze for that bright citrus punch.

How To Make

Let me show you how simple it is to whip up these lemon drop cookies in just a few steps.

1. In a mixing bowl, whisk together the flour, baking powder, and salt until they’re evenly combined.
2. Grab your stand mixer with the paddle attachment or a hand mixer and mix the granulated sugar with the lemon zest until it looks like damp sand. Then cream in the softened butter and lemon sugar on medium speed for 3 to 4 minutes until smooth. Lower the speed and beat in the egg, extract, and lemon juice until everything comes together nicely. Finally, gently mix in the dry ingredients just until combined. Cover the dough and pop it in the fridge to chill for 30 to 60 minutes.

3. While your dough chills, preheat your oven to 350°F (177°C). Line two big baking sheets with parchment paper. Use a small cookie scoop or spoon to portion about 1 tablespoon (15 ml) of dough onto the sheets, spacing them at least 2 inches apart. I swear by cookie scoops—they make your cookies perfectly sized and shaped.
4. Bake the cookies for about 11 to 13 minutes, until the bottoms are just starting to turn golden. Take them out and set the sheets on a cooling rack. After a few minutes, transfer the cookies off the hot sheets so they cool completely on the rack.
5. While the cookies cool, whip up the lemon glaze. Stir together 2 to 3 tablespoons (30 to 45 ml) of lemon juice with 1 ½ cups (180 g) of powdered sugar until smooth. Drizzle or spread the glaze over each cooled cookie for that perfect sweet-tart finish.

How To Store, Make Ahead, Freeze and Thaw 

• Store: Keep your cookies fresh in a sealed container at room temperature for up to 3 or 4 days. They’re best enjoyed within that time.
• Make Ahead: You can prepare the dough ahead of time, up to 2 days in advance. Just wrap it tight in plastic wrap and stash it in the fridge. When you’re ready, scoop and bake as usual.
• Freeze: Once baked and fully cooled, tuck your cookies into an airtight, freezer-safe container. Freeze without the glaze for up to 2 months, so you can enjoy lemony goodness anytime.
• Thaw: To enjoy, take out what you want and let the cookies thaw at room temperature for a few hours. Once thawed, top them with fresh lemon glaze to brighten them up again.

M’s Expert Tips

• Bring ingredients to room temperature. Make sure your butter is soft but still cool to the touch—that’s key for soft, tender cookies with amazing texture.
• Don’t overmix the flour. I like to stir in just enough so the flour is coated in butter, then finish mixing by hand or with a spatula to keep the dough tender.
• Chill the dough. This step prevents your cookies from spreading too much while baking so you get that perfect shape and texture.
• Preheat your oven fully. Your oven should be hot and steady before baking. An oven thermometer helps you nail the temperature every time.
• Use a cookie scoop. It takes the guesswork out of portioning and guarantees even baking and uniform cookies every time.
• Glaze only after cookies cool. To keep your glaze smooth and shiny without melting, always let the cookies cool completely before glazing.

FAQs

How are drop cookies different than regular cookies?

Drop cookies get their name because you drop spoonfuls of dough directly onto the baking sheet, unlike rolled or cut-out cookie dough. This makes them quick and easy with a casual, homey look.

How do you know when drop cookies are done?

They’re ready when the edges are set and just lightly golden brown, with the bottoms showing a hint of color but still soft in the middle.

How much space to leave between drop cookies?

Leave about 2 inches between each cookie so they have room to spread without merging into one giant cookie.

If you give this Lemon Drop Cookies recipe a whirl, please take a moment to leave a rating and a comment below. Your feedback really helps other home bakers know this is a keeper. Happy baking! — Lisa