These Italian Lemon Drop Cookies (Anginetti) provide that bright, citrus-forward flavor that feels fresh and satisfying without being too rich.
Why These Italian Lemon Drop Cookies (Anginetti) Work
This recipe relies on a simple, straightforward dough that comes together quickly in your mixer. By using lemon extract, you get a consistent, punchy citrus flavor in every bite that holds up well during baking. The icing creates a delicate, crisp shell over the soft cookie, which is the signature texture for this classic treat.
Ingredient Notes
Lemon Extract: This is key for the distinct, bright flavor; don’t swap it for juice, as it won’t provide the same concentration.
Canola or Vegetable Oil: Using oil instead of butter keeps the texture of these cookies soft and cake-like.
Powdered Sugar: Ensure you use a full 2 cups in the icing so it sets properly and doesn’t remain sticky.
Italian Lemon Drop Cookies (Anginetti)
Italian Lemon Drop Cookies (Anginetti)
These classic Italian lemon drop cookies are soft, bright, and finished with a sweet citrus glaze. They are the perfect easy treat for spring gatherings.
Preheat your oven to 350°F and line a baking sheet with parchment paper.
In the bowl of your mixer, cream together the sugar, oil, eggs, milk, and lemon extract until well combined.
In a separate bowl, whisk together the flour and baking powder.
Add the dry ingredients to the wet ingredients and mix well.
Drop spoonfuls of dough onto the prepared baking sheet.
Bake for 10 minutes at 350°F.
Let the cookies rest on the baking sheet for 2 minutes, then transfer them to a rack and let cool completely.
For the icing, mix the melted butter and heavy cream in a bowl, then stir in the remaining icing ingredients.
Add a few drops of yellow food coloring until you reach the color you like.
Frost the cooled cookies, then let the icing dry and harden.
Garnish with lemon zest.
Keyword Italian Lemon Drop Cookies
Tima’s Tips
A few drops of food coloring is plenty for the icing.
Add about 2 cups of powdered sugar to the icing to ensure it sets hard.
Serving Suggestions
These cookies are excellent served alongside a cup of hot tea or a strong espresso. They make a lovely addition to a dessert platter for spring gatherings.
Variations
Add a teaspoon of poppy seeds to the dough for a bit of crunch.
Swap the lemon zest garnish for finely chopped pistachios for extra color.
Use a light vanilla glaze instead of lemon if you prefer a milder flavor profile.
Storage
Store these cookies in an airtight container at room temperature for up to three days. They stay softest when kept in a cool, dry place away from direct sunlight.
Common Questions I Get
Can I make these cookies ahead of time?
Yes, they keep well in an airtight container for up to three days at room temperature.
Why did my icing stay runny?
You likely need a bit more powdered sugar. Ensure you use the full 2 cups to help the icing set into a firm shell.
Can I use fresh lemon juice instead of extract?
It is best to stick with lemon extract as it provides a more concentrated flavor that doesn’t alter the moisture balance of the dough.
If you make this, let me know how it turned out in the comments below — I’d love to hear from you.
Tima
I’m Tima Miller, a self-taught cook and author of the Simple Yummy cookbook series. Every recipe here is tested, clearly written, and designed to work in a real home kitchen.
