Italian Lemon Drop Cookies

Set the oven to 350°F so it’s ready when you are.

In a big bowl, stir together the flour, baking powder, and salt. Put it aside for now.

Beat the sugar and softened butter until they’re light and fluffy. Add the eggs and lemon extract, and keep beating until everything’s well combined.

Slowly mix in the dry ingredients until you have a smooth dough that’s just a little sticky. If you want a pop of color, add a drop or two of yellow food coloring. Then pop the dough in the fridge to firm up.

Scoop out small balls of dough with a cookie scoop and drop them onto a greased baking sheet, leaving about 2 inches between each one.

Bake for 12 to 15 minutes, until the edges are just golden and the cookies feel firm to the touch. Let them cool completely on the pan.

Whisk together the powdered sugar, water, and lemon extract in a bowl until smooth. It should be thick enough to coat but still runny.

Once the cookies are cool, dip the tops into the glaze and set them on a wire rack so the glaze can drip down the sides.

While the glaze is still wet, sprinkle on some colorful toppings or a little lemon zest for extra sparkle. Keep the cookies in a sealed container. If you’re freezing them, stash the unfrosted cookies and glaze separately and add the glaze after thawing.