Italian Lemon Drop Cookies
Lemon drop cookies, also known as iced Italian cookies or anginetti, are soft and zesty treats perfect for holiday trays and special occasions.
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.