Italian Lemon Drop Cookies

Italian Lemon Drop Cookies, also known as Anginetti, are a timeless favorite in Italian baking. These delicate, soft cookies are lightly sweet with a bright lemony kick and topped with a simple, shiny lemon glaze. Whether you’re making them for the holidays, weddings, or just because, these cookies bring a burst of sunshine to any cookie platter.

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Why You’ll Love This Recipe
Light and Refreshing – Perfectly balanced with citrus zest and tangy lemon glaze.
Soft and Cake-Like – A tender, pillowy texture that melts in your mouth.
Simple Pantry Ingredients – No fancy tools or hard-to-find ingredients needed.
Festive and Pretty – Add sprinkles for a pop of color at parties or holidays.
Make-Ahead Friendly – Bake and freeze for future celebrations or gift boxes.

Ingredients You’ll Need

For the Cookies:

• ½ cup unsalted butter, softened
• ½ cup granulated sugar
• 3 large eggs
• 1 tbsp lemon zest (from about 1 lemon)
• 2 tbsp fresh lemon juice
• 1 tsp vanilla extract
• 2½ 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
• 1 tsp lemon zest (optional, for extra brightness)

Optional Decoration:

• Colored nonpareil sprinkles or sugar pearls

Tools You’ll Need

• Mixing bowls
• Electric mixer or hand whisk
• Zester or grater
• Baking sheets
• Parchment paper or silicone baking mats
• Cooling rack
• Spoon or small spatula for glazing

Step-by-Step Instructions

Step 1: Prep and Preheat

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

Step 2: Make the Cookie Dough

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

Step 3: Shape and Bake

1. Use a tablespoon or small cookie scoop to portion the dough. Roll into smooth balls with lightly floured or damp hands.
2. Place the cookie balls on the prepared baking sheets about 2 inches apart.
3. Bake for 10–12 minutes, or until the bottoms are lightly golden and the tops are set (but not browned).
4. Let the cookies cool for 5 minutes on the sheet, then transfer to a wire rack to cool completely.

Step 4: Prepare the Glaze

1. In a small bowl, whisk together powdered sugar and lemon juice until smooth.
2. Add more lemon juice for a thinner glaze or more powdered sugar for a thicker consistency.
3. Stir in lemon zest if desired.

Step 5: Glaze and Decorate

1. Once the cookies are cool, dip the tops into the glaze or spoon it over each cookie.
2. While the glaze is still wet, decorate with sprinkles if desired.
3. Place cookies on a rack and let the glaze set for 30–60 minutes before serving or storing.

Tips for the Best Lemon Drop Cookies
Use Fresh Lemon – Fresh lemon juice and zest give the best flavor and aroma.
Don’t Overbake – These cookies should be soft and pale on top with light browning on the bottom.
Let Glaze Set – Allow time for the glaze to harden before stacking or packing.
Make Them Colorful – Use pastel sprinkles for spring or red and green for the holidays.
Double the Batch – These cookies freeze well, so make extras for later.

Serving Suggestions
Espresso or Coffee – Perfect pairing with a hot cup of Italian roast.
Tea Time – Serve with lemon or chamomile tea for an afternoon treat.
Holiday Platters – Add to your Christmas, Easter, or bridal shower cookie trays.
Gift Boxes – Pack in cellophane bags with ribbon for edible gifts.

How to Store & Freeze

Storing:
Room Temperature: Store in an airtight container for up to 5 days.
Keep them in a cool, dry place to prevent glaze from becoming tacky.

Freezing:
Freeze Unfrosted: Bake and cool cookies, then freeze in layers separated by parchment for up to 3 months.
Freeze Glazed: Flash-freeze glazed cookies for 1 hour, then store in a freezer-safe container. Let thaw at room temp before serving.

Frequently Asked Questions

1. Can I use bottled lemon juice?
Fresh lemon juice is highly recommended for the best flavor, but bottled can work in a pinch.

2. Are these cookies overly sweet?
Nope! The glaze adds sweetness, but the cookie itself is mildly sweet with a tart lemon balance.

3. Can I add almond extract?
Yes! Add ¼ teaspoon of almond extract along with the vanilla for a lovely variation.

4. Why is my dough sticky?
That’s normal! You can chill the dough for 20–30 minutes or dust your hands lightly with flour to make it easier to handle.

5. Can I skip the glaze?
You can, but the glaze adds both sweetness and signature shine. A dusting of powdered sugar is a good alternative.

Final Thoughts
Italian Lemon Drop Cookies are a citrusy, soft, and charming addition to any dessert table. They’re easy to make, beautifully glazed, and bursting with bright lemon flavor. Whether you’re celebrating a special occasion or simply craving something sweet and zesty, these cookies are sure to delight.

Make a batch today and see why they’ve been a treasured Italian favorite for generations. Don’t forget to share your results and tag your photos—I’d love to see your creations!

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

Nutritional Information (Per Cookie):
Calories: 115 | Protein: 2g | Carbohydrates: 17g | Fat: 4g | Fiber: 0g | Sodium: 45mg

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