Italian Lemon Drop Cookies (Anginetti) are light, cake-like, classic Italian cookies with citrus flavor throughout. Quick and easy to make in 30 minutes.
For the cookies:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened to room temperature
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
For the icing:
- 3 cups confectioners' sugar
- 1 tablespoon lemon juice
- 1-2 tablespoons water (as needed)
- 1-2 tablespoons lemon zest (or sprinkles)
Make the cookies:
- Preheat oven to 350 F. Line a large half sheet baking pan with parchment paper or a silicone baking mat.
- In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream butter and sugar together using a stand mixer fitted with the paddle attachment (or in a large mixing bowl with a hand mixer) on medium speed until light and fluffy, about 2 minutes.
- Add eggs and lemon juice and beat until incorporated.
- Gradually add the dry ingredients and beat on low speed until combined (the dough will be sticky).
- Use a small cookie scoop to scoop out 1 tablespoon of cookie dough. Drop on the prepared baking sheet, spaced 2 inches apart.
- Bake for 12-15 minutes, until lightly brown and firm. Allow cookies to cool on the cookie sheet for 5 minutes before carefully transferring to a wire cooling rack to cool completely.
Make the icing:
- In a medium mixing bowl, beat the confectioners’ sugar and lemon juice together. If the icing is too thick, add water, 1 tablespoon at a time, to thin it out.
- Dip the tops of the cooled cookies into the glaze. Flip them back over and return to the wire cooling rack. Immediately top with a sprinkle of lemon zest. Allow the icing to set before storing.
How to store: Store lemon drop cookies in an airtight container at room temperature for up to 4 days. Store in a single layer to prevent the icing from smudging. You could also store each cookie in mini cupcake liners so that they don't touch each other and cause the icing to smudge off on each other.
How to freeze: If planning to make a large batch to freeze, I would recommend not icing them until you are ready to serve, as the icing doesn’t so well in the freezer and tends to crack when frozen. Arrange the unfrosted lemon cookies n an airtight container, in single layers layered in between pieces of parchment paper. Store in the freezer for up to 3 months.
Storing cookie dough: Shape the dough into a ball or disc and wrap it tightly in plastic cling wrap. Store in the refrigerator for up to 2-3 days before baking. You may need to increase the bake time by 1-2 minutes to account for the cooler temperature of the dough.
Freezing cookie dough: Shape the dough into a ball or disc and wrap it tightly in plastic cling wrap. Place in a freezer bag and freeze for up to 3 months. When ready to bake, allow the dough to defrost in the refrigerator overnight.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Cookies
- Method: Bake
- Cuisine: Italian
Keywords: Italian lemon drop cookies, anginetti cookies, lemon cookies, Italian lemon cookies