Preparation

Preheat oven to 350°F (175°C). Line a baking sheet with parchment or a silicone mat.

Cream butter and sugar until fluffy. Beat in eggs one at a time, then mix in lemon juice and zest.

Whisk flour, baking powder, and salt in a separate bowl.

Gradually blend dry ingredients into the wet mix to form a soft dough.

Drop teaspoonfuls of dough on the baking sheet, spaced 2 inches apart.

Bake 8-10 minutes until bottoms are lightly golden.

Let cookies cool on the sheet, then transfer to a wire rack.

For the glaze, mix powdered sugar and lemon juice to a smooth, thick consistency.

Drizzle glaze over cooled cookies, add zest or sprinkles for decoration.

Let the glaze harden before serving.

Relish the homemade Italian Lemon Drop Cookies, a delightful blend of sweet and tart, perfect for any occasion or as a simple, joyful treat.