Description
Italian Lemon Drop Cookies, also known as Anginetti, are soft, cake-like cookies with a refreshing lemon flavor and a sweet, zesty glaze. Perfect for holidays, weddings, or anytime you want a bright, citrusy treat.
Ingredients
Scale
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 2 cups powdered sugar (for glaze)
- 2–3 tablespoons lemon juice (for glaze)
- Sprinkles (optional, for garnish)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in vanilla extract, lemon juice, and lemon zest.
- Gradually add the dry ingredients to the wet mixture until a soft dough forms.
- Drop tablespoon-sized amounts of dough onto the prepared baking sheet, spacing about 2 inches apart.
- Bake for 10–12 minutes or until bottoms are lightly golden. Cookies should remain pale on top.
- Let cookies cool on a wire rack.
- To make the glaze, mix powdered sugar with lemon juice until smooth and pourable.
- Dip the tops of cooled cookies in the glaze and add sprinkles if desired.
- Let glaze set before serving or storing.
Notes
- For a more intense lemon flavor, add a few drops of lemon extract to the dough.
- Cookies can be stored in an airtight container for up to 5 days.
- Perfect addition to holiday cookie platters or gift boxes.
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 9g
- Sodium: 25mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
Keywords: Italian lemon cookies, Anginetti, lemon drop cookies, lemon glaze, soft cookies