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.
Ingredients
For the cookies
- 2 1/2 cups sugar
- 1/2 cup canola or vegetable oil
- 3 eggs
- 1/2 cup milk
- 3 teaspoons lemon extract
- 3 cups flour
- 1 tablespoon baking powder
For the icing
- 1/4 cup melted butter
- 3 tablespoons heavy cream
- 2 cups powdered sugar
- Yellow food coloring
- Zest of 1/2 lemon for garnish
Instructions
- 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.