Italian Lemon Drop Cookies, also known as Anginetti, are a delightful treat that’s perfect for any special occasion or holiday gathering. These soft, citrus-flavored cookies are topped with a sweet lemon glaze and finished with sprinkles or a touch of lemon zest. Whether they’re on a holiday cookie tray or served with coffee during a cozy afternoon, their zesty lemon flavor and delicate texture are irresistible. Simple to make and full of charm, these cookies are a timeless Italian tradition you’ll want to share with family and friends!
Italian Lemon Drop Cookies
These Italian Lemon Drop Cookies are the perfect balance of sweet and tangy. Their soft, cake-like texture melts in your mouth, while the bright lemon glaze adds a burst of citrusy freshness. Topped with sprinkles or lemon zest, they’re as pretty as they are delicious. Perfect for weddings, holidays, or a sunny afternoon, they’re a must-have treat for lemon lovers everywhere!
Why Our Italian Lemon Drop Cookies Are the Best
Our Italian Lemon Drop Cookies stand out for their soft texture, zesty lemon flavor, and glossy glaze that melts into each bite. They’re easy to make, visually stunning, and the perfect addition to any dessert table.
Ingredients Notes for Italian Lemon Drop Cookies
Each ingredient in this recipe contributes to the cookies’ bright and tender character. Here’s what you’ll need:
- 1/2 cup sugar: Provides the sweetness that balances the tangy lemon flavor.
- 1 stick butter, softened: Adds richness and creates a soft, tender cookie.
- 3 large eggs: Gives structure and a light, airy texture.
- 1 1/2 teaspoons lemon extract: Infuses the cookies with bright, citrusy flavor.
- 2 cups all-purpose flour: The foundation of the dough.
- 3 teaspoons baking powder: Helps the cookies rise and keeps them soft and fluffy.
- 1/8 teaspoon salt: Balances and enhances the sweetness.
- 3 cups confectioners’ sugar: The base of the glaze for a smooth and glossy finish.
- 1/4 cup water: Combines with the sugar to create the icing.
- 1 teaspoon lemon extract: Adds zing to the glaze, complementing the cookie’s flavor.
Optional: Yellow food coloring for a cheerful lemony hue, and sprinkles or lemon zest for decoration.
Kitchen Tools Needed for Italian Lemon Drop Cookies
- Mixing bowls (large and medium)
- Electric mixer or hand whisk
- Cookie scoop or spoon
- Baking sheet
- Parchment paper or nonstick spray
- Cooling rack
- Small bowl for icing
How to Make Italian Lemon Drop Cookies
These cookies are quick, easy, and sure to impress. Let’s bake!
1. Preheat the Oven
Preheat your oven to 350°F and lightly grease your baking sheet or line it with parchment paper for easy cleanup.
2. Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugar
In another bowl, cream together the sugar and softened butter until light and fluffy. This step is key for achieving a soft cookie texture.
4. Add Wet Ingredients
Beat in the eggs and lemon extract until well combined. If desired, add a drop or two of yellow food coloring for a cheerful lemon hue.
5. Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing until a smooth, sticky dough forms. Chill the dough in the refrigerator until firm enough to handle, about 20–30 minutes.
6. Shape and Bake
Using a small cookie scoop or spoon, drop portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 12–15 minutes, or until the cookies are firm and lightly golden.
7. Cool the Cookies
Transfer the cookies to a wire rack and let them cool completely before icing.
8. Prepare the Lemon Glaze
In a small bowl, whisk together the confectioners’ sugar, water, and lemon extract until smooth. The glaze should be thick but still runny enough to coat the tops of the cookies.
9. Glaze the Cookies
Dip the tops of the cooled cookies into the glaze, letting the excess drip off. Place the cookies back on the wire rack and allow the glaze to set.
10. Decorate and Store
While the glaze is still wet, sprinkle the cookies with colorful sprinkles or a bit of lemon zest for a decorative touch. Store the cookies in an airtight container to keep them fresh.
How to Store Italian Lemon Drop Cookies
To store your Italian Lemon Drop Cookies, place them in an airtight container at room temperature for up to 5 days. If you’d like to make them in advance, freeze the unglazed cookies in an airtight container for up to 3 months. Thaw at room temperature and glaze just before serving.
Italian Lemon Drop Cookie Variations
- Orange Drop Cookies: Swap the lemon extract with orange extract and add a little orange zest for a citrusy twist.
- Vanilla Iced Cookies: Replace the lemon extract with vanilla for a milder, sweeter flavor.
- Almond Lemon Cookies: Add 1/2 teaspoon almond extract to the dough for a nutty undertone.
- Poppy Seed Lemon Cookies: Stir 1 tablespoon of poppy seeds into the dough for added texture and flavor.
What to Serve with Italian Lemon Drop Cookies
Pair these cookies with a steaming cup of tea or coffee for a perfect afternoon treat. They also make a stunning addition to a holiday dessert platter alongside biscotti, cannoli, or other Italian treats. For a more indulgent pairing, serve with a scoop of vanilla gelato or a dollop of lemon curd.
Top Tips for Perfect Italian Lemon Drop Cookies
- Chill the Dough: Chilling the dough helps make it easier to handle and prevents the cookies from spreading too much.
- Use Fresh Lemon Extract: For the best flavor, ensure your lemon extract is fresh and aromatic.
- Don’t Overbake: The cookies should be firm but not browned. Overbaking will make them dry.
- Consistency of Glaze: The glaze should be thick but still pourable for the perfect coating. Adjust with a little more water or sugar if needed.
- Decorate Quickly: Add sprinkles or zest while the glaze is still wet so they stick.
Helpful Notes
- For softer cookies, don’t skip the creaming step with butter and sugar. It incorporates air and lightens the dough.
- To achieve an even texture, sift the flour before adding it to the dough.
- If you prefer less sweetness, reduce the amount of glaze or skip it altogether.
Tips from Well-Known Chefs
- Lidia Bastianich: “Always use room-temperature ingredients for consistent results in baking.”
- Giada De Laurentiis: “Add a little lemon zest to the dough for an extra burst of citrus flavor.”
- Mary Ann Esposito: “Dip cookies into glaze twice for a thicker, shinier finish.”
Frequently Asked Questions (FAQ)
1. Can I freeze these cookies?
Yes! Freeze unglazed cookies in an airtight container for up to 3 months. Glaze after thawing.
2. Can I use lemon juice instead of lemon extract?
Lemon extract is more concentrated, but you can substitute 1 teaspoon of lemon juice for a milder flavor.
3. How do I prevent sticky dough?
Chill the dough before shaping to make it easier to handle. Lightly flour your hands if necessary.
4. Can I make these cookies gluten-free?
Yes! Use a gluten-free flour blend, but be sure to check that it includes a binding agent like xanthan gum.
5. How do I know the cookies are done?
The cookies should be firm to the touch and lightly golden on the bottom but not browned on top.
These Italian Lemon Drop Cookies are a timeless, zesty treat that will brighten up any occasion. Their soft texture, sweet glaze, and burst of lemon flavor make them a favorite for both kids and adults. Happy baking!
Italian Lemon Drop Cookies
Ingredients
- – 1/2 cup sugar
- – 1 stick 1/2 cup butter, softened
- – 3 large eggs
- – 1 1/2 teaspoons lemon extract
- – 2 cups all-purpose flour
- – 3 teaspoons baking powder
- – 1/8 teaspoon salt
For the Glaze:
- – 3 cups confectioners’ sugar
- – 1/4 cup water
- – 1 teaspoon lemon extract
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, mix the flour, baking powder, and salt. Set aside.
- Cream together the sugar and softened butter until light and fluffy. Add the eggs and lemon extract, and beat well until combined.
- Gradually add the flour mixture to the wet ingredients, mixing until smooth. The dough will be slightly sticky. If desired, add a drop or two of yellow food coloring for a vibrant look. Chill the dough until firm.
- Using a small cookie scoop, drop rounded spoonfuls of dough onto a lightly greased cookie sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the cookies are firm and lightly golden. Remove from the oven and allow them to cool completely.
- To make the glaze, combine the confectioners’ sugar, water, and lemon extract in a bowl. Mix until smooth. The glaze should be thick but still runny enough to coat the cookies.
- Dip the tops of the cooled cookies into the glaze, then place them on a wire rack, allowing the glaze to drip down the sides.
- While the glaze is still wet, top with sprinkles or a little lemon zest for decoration.
- Store the cookies in an airtight container. If freezing, freeze unfrosted cookies and glaze after thawing.
Notes
- For an extra pop of lemon flavor, add lemon zest to the dough.
- These cookies are great for freezing; just frost them after thawing.
- Perfect addition to holiday cookie trays or as a light dessert.