Description

A Kitchen Full of Laughter and Lemon Zest

My first experience with these cookies? In my college roommate Marco’s chaotic family kitchen a week before Christmas. Nonna Lucia, a tiny woman with a giant laugh, handed me sticky yellow dough and a cookie scoop: “You, make yourself useful.”

For the next hour, we scooped, baked, and glazed as powdered sugar coated the counters. I learned that these cookies are more than dessert — they’re a vehicle for connection, laughter, and memories that stick as long as the glaze on your fingers.

Instructions

1. Preheat & Prep

Oven: 375°F (190°C)
Line baking sheets with parchment paper.

2. Cream Butter & Sugar

Beat butter + sugar for 2–3 mins until pale & fluffy.

3. Add Eggs & Lemon

Add eggs one at a time, fully incorporating each.
Stir in lemon extract or zest + juice.

4. Mix Dry Ingredients

Whisk flour + baking powder.
Gradually fold into wet mixture in three additions. Dough will be soft and sticky — perfect!

5. Scoop & Shape

Drop dough with a tablespoon scoop, 1–2 inches apart.
Rustic, craggy tops are part of their charm.

6. Bake

13–15 minutes, until bottoms are light golden.
Allow cookies to cool on baking sheet 5 mins, then transfer to wire rack.

7. Glaze

Mix powdered sugar, milk, lemon extract until smooth.
Dip tops of cooled cookies and let set 30–60 mins.

Notes

Citrus Trio: Orange extract + zest + juice.
Anise Classic: Substitute anise extract for a traditional Italian flavor.
Lemon Poppy Seed Bliss: Add 2 tbsp poppy seeds.
Vanilla Bean Dream: Swap lemon for 2 tsp vanilla or seeds of 1 vanilla bean.
Gluten/Dairy-Free: Use GF flour blend, plant-based butter & milk.

Nutrition

Calories: 100 kcal per Cookie
Sugar: 10 g
Fat: 4 g
Carbohydrates: 15 g
Protein: 2 g