Description
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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Ingredients
For the Cookies:
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½ cup (1 stick) unsalted butter, softened
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½ cup granulated sugar
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3 large eggs
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1 tsp vanilla extract
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1 tbsp lemon zest (about 1 lemon)
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2 tbsp fresh lemon juice
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2¼ cups all-purpose flour
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2 tsp baking powder
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¼ tsp salt
For the Lemon Glaze:
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1½ cups powdered sugar
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2–3 tbsp fresh lemon juice (adjust for desired thickness)
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1 tsp lemon zest (optional, for extra zing)
Optional Toppings:
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Sprinkles (nonpareils) for a festive look
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Extra lemon zest for garnish
Instructions
Step 1: Preheat & Prepare
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Preheat your oven to 350°F (175°C).
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Line baking sheets with parchment paper or silicone mats. Set aside.
Step 2: Make the Cookie Dough
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In a large bowl, cream together softened butter and sugar until light and fluffy (about 2–3 minutes).
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Add eggs one at a time, mixing well after each addition.
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Stir in vanilla extract, lemon zest, and lemon juice.
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In a separate bowl, whisk together flour, baking powder, and salt.
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Gradually add the dry ingredients to the wet ingredients, mixing until a soft, sticky dough forms.
Step 3: Shape & Bake
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Scoop about 1 tablespoon of dough and roll into a ball (dough will be slightly sticky—damp hands help).
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Place on the prepared baking sheet, spacing cookies about 2 inches apart.
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Bake for 10–12 minutes, or until the bottoms are lightly golden and tops are set but not browned.
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Let cookies cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
Step 4: Make the Glaze
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In a small bowl, whisk together powdered sugar and lemon juice until smooth and pourable.
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Add more lemon juice or powdered sugar as needed to reach your desired consistency.
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Stir in lemon zest if using.
Step 5: Glaze the Cookies
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Once cookies are fully cooled, spoon or dip each one into the glaze, letting excess drip off.
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Place cookies back on the rack and immediately top with sprinkles if desired.
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Let the glaze set for 30–60 minutes before storing or serving.
Notes
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.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Cuisine: Italian