Italian Lemon Drop Cookies: A Burst of Sunshine in Every Bite

There are certain aromas that instantly transport me back to my grandmother’s kitchen, a place where flour dust danced in sunbeams and the air was always thick with the promise of something delicious. The scent of lemons, in particular, held a special magic. It wasn’t just the zest I remember, but the vibrant, almost electric tang that spoke of bright spring days and pure, unadulterated joy. These Italian Lemon Drop Cookies, with their tender crumb and delightful citrus kiss, are a direct echo of those cherished moments, a small testament to the simple pleasures that made childhood so sweet.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 10 to 12 minutes per batch
• Total Time: 40 minutes (plus cooling time)
• Servings: 42
• Yield: 3 1/2 dozen
• Dietary Type: Dessert

Ingredients

For the Cookies:

• 1 tablespoon Crisco® Original No-Stick Cooking Spray
• 2 cups Pillsbury BEST® All Purpose Flour
• 1⁄3 cup sugar
• 1 tablespoon baking powder
• 1⁄4 stick (or 1/4 cup) Crisco® Baking Sticks All-Vegetable Shortening or Crisco® All-Vegetable Shortening
• 1⁄2 cup milk
• 1 large egg, beaten
• 2 teaspoons lemon extract

For the Frosting:

• 2 cups powdered sugar
• 1⁄3 stick (or 1/3 cup) Crisco® Baking Sticks All-Vegetable Shortening or Crisco® All-Vegetable Shortening
• 1⁄4 cup warm milk, divided
• 1 teaspoon lemon extract

Equipment Needed

• Large mixing bowl
• Electric mixer
• Baking sheets
• Wire cooling rack
• Medium bowl
• Spatula or offset spatula for frosting

Instructions

1. Preheat and Prepare: Begin by heating your oven to 375ºF (190°C). While the oven heats, prepare your baking sheets by lightly coating them with Crisco® Original No-Stick Cooking Spray. This ensures the cookies won’t stick and will lift off cleanly after baking.

2. Combine Dry Ingredients: In a large mixing bowl, combine the 2 cups of Pillsbury BEST® All Purpose Flour, 1⁄3 cup of sugar, and 1 tablespoon of baking powder. Whisk these dry ingredients together to ensure they are evenly distributed.

3. Incorporate Shortening: Add the 1⁄4 stick (or 1/4 cup) of Crisco® Baking Sticks All-Vegetable Shortening or Crisco® All-Vegetable Shortening to the dry ingredients. Using an electric mixer on low speed, beat the mixture until the shortening is completely blended into the flour mixture. You want a texture that resembles fine crumbs.

4. Add Wet Ingredients: To the blended mixture, add the 1⁄2 cup of milk, 1 large egg (beaten beforehand), and 2 teaspoons of lemon extract. Mix on low speed just until blended. Be careful not to overmix at this stage, as it can lead to tougher cookies. The dough should come together into a soft, cohesive mass.

5. Shape the Cookies: Roll the dough into 1-inch balls. Aim for uniform size to ensure even baking. Place these dough balls 1 inch apart on your prepared baking sheets. This spacing allows for slight spreading without the cookies touching.

6. Bake the Cookies: Bake the cookies in the preheated oven for 10 to 12 minutes, or until they are lightly browned around the edges. The exact time will depend on your oven, so keep a close eye on them during the last few minutes of baking. They should still be a little soft in the center when they come out.

7. Cool Completely: Once baked, cool the cookies completely on the baking sheet for a few minutes before transferring them to a wire rack to cool entirely. It’s crucial they are fully cooled before frosting, otherwise, the frosting will melt and slide right off.

8. Prepare the Frosting: While the cookies are cooling, it’s time to make the bright and zesty frosting. In a medium bowl, beat the 2 cups of powdered sugar, 1⁄3 stick (or 1/3 cup) of Crisco® Baking Sticks All-Vegetable Shortening or Crisco® All-Vegetable Shortening, 2 tablespoons of the warm milk, and 1 teaspoon of lemon extract with an electric mixer on low speed until the mixture is blended.

9. Achieve Desired Consistency: Gradually beat in additional warm milk, a tablespoon at a time, until the frosting reaches your desired consistency. You’re looking for a smooth, spreadable frosting that isn’t too runny but also not too stiff.

10. Frost the Cookies: Once the cookies are completely cool, spread the prepared frosting on top of each cookie. Use a spatula or an offset spatula for a neat finish.

Expert Tips & Tricks

• Room Temperature Ingredients: For the smoothest dough and frosting, ensure your milk and eggs are at room temperature. This helps them emulsify better with the other ingredients.
• Don’t Overmix the Dough: Overmixing the cookie dough can develop the gluten too much, resulting in a tougher cookie. Mix just until the ingredients are combined.
• Uniform Cookie Size: Rolling your dough balls to a consistent size is key for even baking. Use a tablespoon or a small cookie scoop to help achieve this.
• Frosting Thickness: If your frosting is too thick, add milk a tiny bit at a time. If it’s too thin, gradually add more powdered sugar until it reaches the right consistency.
• Lemon Zest Boost: For an even more intense lemon flavor, consider adding a teaspoon of finely grated lemon zest to the cookie dough itself.

Serving & Storage Suggestions

These Italian Lemon Drop Cookies are delightful served at room temperature, perhaps with a cup of strong Italian coffee or a glass of chilled milk. They look particularly cheerful on a dessert platter alongside other small pastries or fresh berries.

Leftover cookies can be stored in an airtight container at room temperature for up to 3-4 days. They generally maintain their texture and flavor well. Avoid refrigerating them, as this can make the frosting hard and the cookies a bit dense. If you need to store them for longer, you can freeze them in a single layer on a baking sheet until firm, then transfer them to a freezer-safe container or bag for up to 1-2 months. Thaw them at room temperature before enjoying.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	55.4 kcal
Calories from Fat		2 g
Total Fat	0.3 g	0 %
Saturated Fat	0.1 g	0 %
Cholesterol	5 mg	1 %
Sodium	30 mg	1 %
Total Carbohydrate	12.1 g	4 %
Dietary Fiber	0.2 g	0 %
Sugars	7.2 g	28 %
Protein	0.9 g	1 %

(Note: Nutritional information is an estimate and can vary based on specific ingredients used.)

Variations & Substitutions

• Orange Kiss: For a delightful citrus twist, substitute the lemon extract with orange extract in both the cookies and the frosting. You can also add a teaspoon of finely grated orange zest to the cookie dough.
• Glazed Delight: Instead of a thick frosting, you can create a thinner glaze by increasing the amount of warm milk in the frosting recipe until it’s pourable. Drizzle this over the cooled cookies for a lighter coating.
• Almond Amore: For a hint of nutty depth, add 1/4 teaspoon of almond extract to the cookie dough along with the lemon extract.
• Vegan Option: While not strictly traditional, you could experiment with plant-based butter substitutes for the shortening and a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water, rested for 5 minutes) for the egg. Non-dairy milk would also be suitable for the liquid.

FAQs

Q: Why are my cookies spreading too much?
A: Ensure your oven temperature is accurate, and you are using the correct amount of shortening. Also, avoid overmixing the dough, which can lead to excessive spreading.

Q: Can I use fresh lemon juice instead of extract?
A: While fresh lemon juice adds a lovely flavor, it also adds moisture. If you substitute, reduce the milk by a tablespoon or two and be prepared for a slightly softer cookie. The extract provides a more concentrated and consistent lemon flavor.

Q: How do I get perfectly round cookies?
A: Using a cookie scoop or a tablespoon to measure out the dough before rolling it into balls will help ensure uniformity. Rolling them between your palms with gentle pressure will create smooth spheres.

Q: My frosting is too thick, what should I do?
A: Gradually add more warm milk, a teaspoon at a time, while beating with your electric mixer until the desired consistency is reached.

Q: Can I make these cookies ahead of time?
A: Yes, the cookies can be baked and stored as directed. The frosting can also be made and stored in an airtight container in the refrigerator for a day or two; bring it to room temperature and re-whip it before frosting the cookies.

These Italian Lemon Drop Cookies are more than just a treat; they’re a bright, cheerful reminder of the simple joys in life. Their sunshine-yellow hue and zesty flavor are perfect for brightening any day, from a casual afternoon tea to a festive celebration. I encourage you to bake a batch, share them with loved ones, and let the little burst of lemon transport you to your own happy memories. Enjoy every sweet, tangy bite!