Traditional Italian Recipe: Sticky Lemon Drop Cookies
Today we will be making our own yummy Italian Lemon Cookies, with lemon juice, zest, and icing. Traditionally made at Christmas, these Sticky Lemon Drop Cookies are a light and airy treat bursting with lemon flavor. They are one of the best Italian Cookies, and smell so lovely! If your kids have never tried lemon in baking before, you can add less juice and zest, as you prefer. This recipe can be easily halved to make less cookies, if needed.
OPTIONAL BOOKS:
When Grandma Gives your a Lemon Tree by Jamie L.B. Deenihan
The Red Lemon by Rob Staake
Trevor by Jim Averbeck
Nope, No Lemons by Rafee Jajou
Under the Lemon Moon by Edith Hope Fine
Sticky Lemon Drop Cookies
make these cake-like citrus cookies with your kids
Ingredients:
4 cups all-purpose flour
4 teaspoons baking powder
1/8 teaspoon salt
4 eggs
1 cup granulated sugar
2/3 cup vegetable oil or Coconut Oil
2/4 cup milk
1 teaspoon vanilla extract
zest of 2 lemons organic
juice of 1 lemon organic
Glaze:
2 cups of powdered sugar
1/2 tsp of vanilla extract
juice from 1/2 of a lemon (adjust amount for personal tastes)
zest from 1 lemon
2-3 tsp of milk (add slowly, and adjust thickness)
Directions:
Preheat the oven to 350℉. Position rack to middle. Line 2 large baking sheets with parchment paper or silicone liners and add a bit of oil to it. The dough is very sticky, and the oil will help a lot.
In a medium mixing bowl, sift together flour, baking powder and salt. Set aside. In a large mixing bowl whisk the eggs until nice and frothy (about 3-4 minutes). Add sugar. Continue to whisk until well combined and slightly thickened. Add the oil, milk, vanilla, lemon zest and juice of one lemon. Combine well.
Slowly add the flour mixture until well combined, dough will be soft and sticky. If dough becomes too thick, add more milk teaspoon at a time. Scoop your sticky lemon dough with a teaspoon or small kitchen spoon and drop onto your lined and oiled baking sheet. Imperfection is beauty. Bake for 10-11 minutes or until bottoms are lightly browned, and when touched on the top, do not leave an indent and bounce back.
Let cool on the baking sheet a few minutes, then transfer cookies to a wire rack to cool completely before dipping into glaze. While cookies are baking, mix up your glaze. Glaze your cookies before serving, by flipping cookies upside down, and pressing them into the glaze, pulling up, allowing the glaze to drip access glaze into bowl, then flip right side up, and transfer back to cooling rack to harden completely. Enjoy with a glass of milk!