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Italian Lemon Drop Cookies


These Italian Lemon Drop Cookies don't skimp on the good stuff—shortening adds richness and texture to these classic little cookies.

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Rate this recipe 4.5/5 (42 Votes)
Italian Lemon Drop Cookies 1 Picture


  • Crisco® Original No-Stick Cooking Spray
  • 2 cups Pillsbury BEST® all-purpose flour
  • 1/3 cup sugar
  • 1 tablespoon baking powder
  • 1/4 cup Crisco® All-Vegetable Shortening or 1/4 Stick-Crisco® Baking Sticks All-Vegetable Shortening
  • 1/2 cup milk
  • 1 large egg, beaten
  • 2 teaspoons lemon extract
  • 1/3 cup Crisco® All-Vegetable Shortening or 1/3 stick Crisco® Baking Sticks All-Vegetable Shortening
  • 2 cups powdered sugar
  • 1/4 cup warm milk
  • 1 teaspoon lemon extract


Servings 24
Adapted from


Step 1

Heat oven to 375°F. Spray cookie sheet lightly with no-stick spray.

Combine flour, sugar, and baking powder in a large bowl. Cut in shortening. Stir in milk, egg and lemon extract. Mix until well blended.

Roll dough into 1-inch balls with floured hands. Place the cookies on the baking sheet about 1-inch apart.

Bake for 10-12 minutes or until golden color. Place cookie sheet on cooling rack. Cool completely.

Prepare frosting while cookies are cooling. Combine shortening and sugar in a medium bowl using a pastry blender. Stir in warm milk, a little at a time, until the shortening is a good consistency to spread. Stir in lemon extract. Spread a thin layer of frosting on the cookies.

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