Italian Lemon Drop Cookies in 42 Minutes

Instructions:

1. Preheat the oven to 350°F (175°C). In a large bowl, cream the softened butter and granulated sugar until pale and fluffy.
2. Beat in the eggs one at a time, then stir in the lemon extract until a smooth emulsion is formed.
3. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
4. Slowly add the dry ingredients to the wet mixture, stirring by hand or on the lowest mixer setting only until the flour streaks disappear.
5. Line baking sheets with parchment paper. Use a cookie scoop to drop rounded tablespoons of dough 2 inches apart.
6. Bake for 10–12 minutes until the bottoms are slightly golden but the tops remain pale. Cool completely on a wire rack.
7. Whisk powdered sugar, lemon juice, and milk until smooth and thick. Dip the cooled cookies into the glaze and garnish with sprinkles and lemon zest.