Italian Lemon Drop Cookies

These Italian Lemon Drop Cookies, also known as Anginetti, are soft, tender, and bursting with bright lemon flavor. Topped with a simple lemon glaze, they’re the perfect balance of sweet and tangy. These cookies are a beloved tradition at Italian holiday tables, weddings, and celebrations—but they’re so easy to make, you’ll want to enjoy them all year round.

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Why You’ll Love This Recipe
Bright Lemon Flavor – Each bite is full of zesty, refreshing citrus.
Soft & Cake-Like – These cookies have a delicate, tender crumb.
Simple Glaze – Just powdered sugar and lemon juice for a shiny, tangy finish.
Perfect for Celebrations – A classic Italian cookie for holidays and parties.
Easy to Make – No complicated steps or special equipment required.

Ingredients You’ll Need

For the Cookies:

• ½ cup (1 stick) unsalted butter, softened
• ½ cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 tbsp lemon zest (about 1 lemon)
• 2 tbsp fresh lemon juice
• 2¼ cups all-purpose flour
• 2 tsp baking powder
• ¼ tsp salt

For the Lemon Glaze:

• 1½ cups powdered sugar
• 2–3 tbsp fresh lemon juice (adjust for desired thickness)
• 1 tsp lemon zest (optional, for extra zing)

Optional Toppings:

• Sprinkles (nonpareils) for a festive look
• Extra lemon zest for garnish

Tools You’ll Need

• Mixing bowls
• Electric mixer or hand whisk
• Zester or grater
• Baking sheet
• Parchment paper or silicone baking mat
• Cooling rack
• Small whisk or spoon for glazing

Step-by-Step Instructions

Step 1: Preheat & Prepare

1. Preheat your oven to 350°F (175°C).
2. Line baking sheets with parchment paper or silicone mats. Set aside.

Step 2: Make the Cookie Dough

1. In a large bowl, cream together softened butter and sugar until light and fluffy (about 2–3 minutes).
2. Add eggs one at a time, mixing well after each addition.
3. Stir in vanilla extract, lemon zest, and lemon juice.
4. In a separate bowl, whisk together flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until a soft, sticky dough forms.

Step 3: Shape & Bake

1. Scoop about 1 tablespoon of dough and roll into a ball (dough will be slightly sticky—damp hands help).
2. Place on the prepared baking sheet, spacing cookies about 2 inches apart.
3. Bake for 10–12 minutes, or until the bottoms are lightly golden and tops are set but not browned.
4. Let cookies cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.

Step 4: Make the Glaze

1. In a small bowl, whisk together powdered sugar and lemon juice until smooth and pourable.
2. Add more lemon juice or powdered sugar as needed to reach your desired consistency.
3. Stir in lemon zest if using.

Step 5: Glaze the Cookies

1. Once cookies are fully cooled, spoon or dip each one into the glaze, letting excess drip off.
2. Place cookies back on the rack and immediately top with sprinkles if desired.
3. Let the glaze set for 30–60 minutes before storing or serving.

Tips for Perfect Lemon Drop Cookies
Use Fresh Lemon Juice – It gives the glaze and dough a bright, real citrus flavor.
Don’t Overbake – These cookies are meant to be soft and cake-like, not crisp.
Let Glaze Set – Allow enough time for the glaze to harden before stacking or storing.
Chill Dough if Needed – If your dough is too sticky to roll, chill it for 20–30 minutes.
Add Almond Extract – For a variation, add ¼ tsp almond extract for a nutty undertone.

Serving Suggestions
Coffee or Espresso – A perfect pairing for these light, sweet cookies.
Fruit Platters – Add to a tray of berries and citrus slices for a beautiful presentation.
Holiday Cookie Trays – Mix with biscotti, pizzelles, and amaretti for an Italian cookie assortment.
Tea Time – Serve with chamomile or green tea for an afternoon treat.

How to Store & Freeze

Storing:
Room Temperature: Keep cookies in an airtight container for up to 5 days.
Avoid humidity to prevent glaze from becoming sticky.

Freezing:
Freeze Unfrosted: Place cooled cookies in layers with parchment in between and freeze for up to 3 months.
Freeze Glazed: Flash freeze glazed cookies for 1 hour, then store in airtight containers. Allow to thaw at room temp before serving.

Frequently Asked Questions

1. Can I make these cookies without lemon?
Yes, swap lemon juice and zest with orange for a citrus variation or vanilla for a classic sugar cookie style.

2. Do these cookies travel well?
Absolutely. Once the glaze is set, they hold up well for gifting or shipping.

3. Can I make them gluten-free?
Use a 1:1 gluten-free flour blend with xanthan gum for best results.

4. Why is my glaze too thin or thick?
Too thin? Add more powdered sugar.
Too thick? Add a few drops of lemon juice until you reach the right consistency.

Final Thoughts
These Italian Lemon Drop Cookies are a bright and cheerful addition to any dessert table. They’re soft, sweet, and bursting with lemon flavor, making them ideal for springtime celebrations, holidays, or a simple afternoon treat. Their beautiful glaze and optional sprinkles make them as pretty as they are delicious.

Try this classic recipe and share it with your loved ones—it’s sure to bring sunshine to any occasion.

Preparation Time: 15 minutes
Cooking Time: 12 minutes
Cuisine: Italian

Nutritional Information (Per Cookie):
Calories: 110 | Protein: 2g | Carbohydrates: 16g | Fat: 4g | Fiber: 0g | Sodium: 40mg

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