Q. Can I make this ahead of time?

A. Yes. Desserts like this are patient. In fact, the flavor often settles and deepens overnight. Bake the cookies and glaze them the day before. Store them in an airtight container and bring to room temperature before serving.

Q. My dough is sticky. What should I do?

A. Chill the dough for 10 to 20 minutes. The butter firms and the dough becomes much easier to scoop and shape. If it is still sticky, flour your hands lightly.

Q. Can I freeze the dough?

A. Yes. Shape the dough into balls and freeze on a tray. Once firm, move to a freezer bag for up to three months. Bake from frozen, adding a minute or two to the baking time.

Q. How can I make the glaze thicker or thinner?

A. Add more powdered sugar to thicken. Add a splash more milk for a thinner glaze. Work slowly until you reach the texture you prefer.

Q. Can I use cake flour to make these more tender?

A. You can, but reduce the quantity slightly because cake flour is lighter. Try 2 5/8 cups and watch the texture. The result will be tender, almost pillow-like.

Easy Italian Glazed Lemon Cookies 2026

Name: Italian Glazed Lemon Cookies
Prep time: 30 min
Cook time: 14 min
Total time: 44 min
Cuisine: Italian
Ingredients: 1/2 cup softened butter (1 stick); 3/4 cup sugar; 1 tbsp fresh lemon juice (or 1 1/2 tsp lemon extract); 1 tsp fresh lemon zest; 2 large eggs; 1/4 cup whole milk (or half and half); 2 3/4 cups all-purpose flour; 2 1/2 tsp baking powder; 1/4 tsp salt; 2 tbsp nonpareils (any color); 1 1/4 cups powdered sugar; 1 1/2 tbsp fresh lemon juice (for glaze); 2 tbsp whole milk (for glaze, or slightly more)

Description

Delightfully tender Italian cookies flavored with fresh lemon zest and juice, topped with a sweet glaze and colorful nonpareils.

Ingredients

Scale

1/2 cup softened butter (1 stick)
3/4 cup sugar
1 tbsp fresh lemon juice (or 1 1/2 tsp lemon extract)
1 tsp fresh lemon zest
2 large eggs
1/4 cup whole milk (or half and half)
2 3/4 cups all-purpose flour
2 1/2 tsp baking powder
1/4 tsp salt
2 tbsp nonpareils (any color)
1 1/4 cups powdered sugar
1 1/2 tbsp fresh lemon juice (for glaze)
2 tbsp whole milk (for glaze, or slightly more)

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Instructions

Preheat oven to 325°F.
Cream together sugar and softened butter in a large mixing bowl until light and fluffy.
Add lemon juice, lemon zest, and eggs one at a time, mixing continuously. Then add milk.
Gradually add flour, mixing until just combined. Scrape the sides of the bowl to ensure even mixing.
Add baking powder and salt and mix until incorporated.
Line two large cookie sheets with parchment paper. Form tablespoon-sized balls of dough and place on the sheets, 2 inches apart.
Bake for 10-14 minutes until the tops look set and a toothpick inserted comes out clean.
Cool cookies on the sheets for 10 minutes before transferring to a wire rack.
For the glaze, mix powdered sugar, lemon juice, and milk until smooth and pourable.
Dip cooled cookies into the glaze or spoon it over and immediately sprinkle with nonpareils before the glaze sets.

Notes

For a softer crumb, use whole milk. Fresh lemon juice provides the best flavor, but lemon extract is a good substitute if needed. Store cookies in an airtight container for up to three days.

Prep Time: 30 minutes
Cook Time: 14 minutes
Category: Dessert
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 12g
Sodium: 150mg
Fat: 6g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 0g
Protein: 2g
Cholesterol: 25mg