Italian Lemon Drop Cookies
A spongey, cakey lemon cookie with lemon icing.
Servings: 2 dozen
- 1/2 cup vegetable oil
- 1/2 cup sugar
- 1/2 cup milk
- 3 eggs
- 2 teaspoons lemon extract
- 1 tablespoon baking powder
- 3 cups flour
- 3 cups powdered sugar
- 4 tablespoons water
- 1 1/2 teaspoons lemon extract
- yellow food coloring
Cream oil, sugar, milk, eggs, and extract until well combined. Add baking powder and flour and mix just until combined. Dough should be soft and sticky.
Use a spoon or cookie scoop to drop spoonfuls of dough onto a greased or lined baking sheet. (If you prefer to use your hands, coat them in flour first.)
Bake at 350F for 8-10 minutes. Remove from baking sheet and let cool.
Combine all ingredients well, using as much food coloring as needed to achieve desired color.
Frost cooled cookies. If storing, let frosted cookie sit out for about an hour to let the icing dry and harden. Store in an airtight container between layers of wax paper.