Italian Lemon Drop Cookies, also known as “Anginetti” in Italian-American households, are soft, cakey cookies infused with bright lemon flavor and topped with a sweet, zesty glaze. These classic cookies are loved for their delicate texture and citrus-forward taste, making them perfect for holidays, weddings, or as an everyday treat with coffee or tea. The refreshing tang of lemon makes them a year-round favorite, especially during spring and summer, while their melt-in-your-mouth texture and festive appearance make them a staple on cookie trays during Christmas and Easter. They are simple yet elegant, offering a nostalgic taste of old-world Italian baking that has been passed down through generations.
The history of Italian Lemon Drop Cookies traces back to Southern Italy, particularly regions like Campania and Sicily, where citrus fruits such as lemons and oranges are grown in abundance. Lemons have played a significant role in Italian cuisine for centuries, used in everything from limoncello and marinades to desserts. These cookies, in particular, likely evolved from a long-standing tradition of celebrating lemons in sweets, made popular by home bakers using ingredients readily available from their gardens or markets. When Italians immigrated to the United States in the late 19th and early 20th centuries, they brought with them cherished recipes, including lemon drop cookies, which quickly became a beloved part of Italian-American dessert traditions. Over time, the cookies adapted slightly in technique and ingredients to reflect what was available in American kitchens, but the core of the recipe—soft, lemony dough topped with a simple glaze—remained intact. Today, Italian Lemon Drop Cookies are a symbol of family, celebration, and the comforting simplicity of home baking.
Ingredients Breakdown
For the Cookies:
- 2 1/2 cups all-purpose flour: Provides structure and a tender crumb
- 2 teaspoons baking powder: Gives the cookies a light, fluffy texture
- 1/4 teaspoon salt: Balances sweetness and enhances flavor
- 1/2 cup unsalted butter (softened): Adds richness and moisture
- 3/4 cup granulated sugar: Sweetens and helps with browning
- 3 large eggs: Bind the ingredients and contribute to the soft texture
- 1 tablespoon lemon zest: Delivers a strong citrus aroma and flavor
- 1 teaspoon vanilla extract: Adds warmth and depth to the flavor
- 2 tablespoons fresh lemon juice: Enhances the lemony taste and balances sweetness
For the Glaze:
- 2 cups powdered sugar: Forms the sweet base of the glaze
- 2–3 tablespoons fresh lemon juice: Thins the glaze and adds a tart, citrusy punch
- Optional: Sprinkles for decoration or extra lemon zest for garnish
Step-by-Step Recipe
- Preheat the Oven: Set your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Prepare the Dough: In a medium bowl, whisk together flour, baking powder, and salt. In a separate large bowl, cream the softened butter and sugar until light and fluffy, using a hand mixer or stand mixer. Beat in the eggs one at a time, then add lemon zest, lemon juice, and vanilla extract. Gradually mix in the dry ingredients until a soft, slightly sticky dough forms.
- Shape the Cookies: Using a spoon or cookie scoop, drop rounded teaspoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. You can also roll the dough into small balls for a smoother appearance.
- Bake: Bake in the preheated oven for 10–12 minutes, or until the cookies are lightly golden on the bottom and just set on top. They should not brown too much. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Make the Glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust the consistency by adding more lemon juice for a thinner glaze or more sugar for a thicker one.
- Glaze the Cookies: Once the cookies are completely cooled, dip the tops into the glaze or spoon it over each cookie. Place the cookies on a rack or parchment paper to let the glaze set. Add sprinkles or lemon zest immediately if desired.
Tips for the Perfect Italian Lemon Drop Cookies
Use fresh lemon juice and zest for the brightest, most authentic flavor—bottled juice won’t have the same aroma or tang. Room-temperature eggs and butter mix more evenly and yield a smoother dough. Don’t overmix once the dry ingredients are added to keep the cookies tender. The dough may be slightly sticky; chilling it for 15–30 minutes can make it easier to handle. For uniform cookies, use a small cookie scoop or level measuring spoon. Don’t overbake—the cookies should stay pale on top and soft inside. Let them cool completely before glazing so the glaze sets nicely without melting. For a whiter glaze, use milk instead of lemon juice but expect less lemon flavor. Add lemon extract for extra punch if you love intense citrus. Decorate right after glazing so the toppings stick before it sets.
Variations and Customizations
Citrus Swap: Replace lemon with orange or lime zest and juice for different citrus flavors.
Liqueur Twist: Add a tablespoon of limoncello or lemon extract to the dough or glaze for a grown-up version.
Frosting Option: Instead of glaze, frost with a lemon buttercream for a richer cookie.
Herbal Additions: Add a pinch of finely chopped rosemary or thyme for a sophisticated twist.
Holiday Version: Top with festive sprinkles or colored glaze to match seasonal themes.
Gluten-Free: Use a gluten-free flour blend in place of regular flour.
Vegan Version: Substitute eggs with applesauce or a flax egg and use vegan butter and a plant-based glaze.
Stuffed Option: Place a small bit of lemon curd inside the dough ball before baking for a surprise center.
Health Considerations and Nutritional Value
Italian Lemon Drop Cookies are a sweet treat, typically meant to be enjoyed in moderation. Each cookie contains sugar, butter, and refined flour, making them high in simple carbohydrates and calories. One cookie may range from 100–150 calories depending on size and glaze thickness. However, they also offer the benefits of using fresh lemon juice and zest, which provide small amounts of vitamin C and antioxidants. To lighten the recipe, you can reduce the sugar slightly, use Greek yogurt or mashed banana in place of some butter, or use a sugar substitute in the glaze. Whole wheat pastry flour can be used for more fiber without compromising softness too much. For lower-fat versions, replace some butter with applesauce. These cookies are not typically allergy-friendly but can be adapted to suit gluten-free, dairy-free, or egg-free diets with suitable substitutions. When enjoyed as part of a balanced diet, they make a delightful and flavorful treat that brings brightness and joy.
FAQ
Can I make these cookies ahead of time? Yes, they can be baked and stored in an airtight container for up to 5 days, or frozen for longer storage.
Can I freeze the dough? Yes, the dough can be portioned and frozen; bake from frozen by adding 1–2 extra minutes to the baking time.
Can I use bottled lemon juice? Fresh lemon juice and zest are strongly recommended for the best flavor, but bottled juice can be used in a pinch.
Why are my cookies spreading too much? The dough may be too warm—try chilling it before baking to help them hold their shape.
Do I have to use a glaze? No, the cookies are delicious on their own or can be dusted with powdered sugar as a simpler topping.
Can I use self-rising flour? It’s best to stick with all-purpose flour and add baking powder for better control over rise and texture.
How do I make them more lemony? Add extra zest or a few drops of lemon extract to intensify the lemon flavor.
Can I add food coloring? Yes, a drop or two of yellow food coloring can enhance the lemony appearance, especially for festive occasions.
Italian Lemon Drop Cookies
Ingredients
- For the Cookies:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup granulated sugar
- ¼ cup unsalted butter softened to room temperature
- 1 large egg
- ¼ teaspoon vanilla extract
- 2 tablespoons fresh lemon juice from 1 to 2 lemons
- 1 tablespoon lemon zest from 1 lemon
- ⅓ cup milk
- For the Glaze:
- 1½ cups powdered sugar
- 2 tablespoons unsalted butter softened to room temperature
- 1½ tablespoons milk
- 1 tablespoon fresh lemon juice from ½ lemon
- ½ tablespoon lemon zest from ½ lemon
Instructions
- Preheat the Oven: Set your oven to 375°F and prepare cookie sheets by lining them with parchment paper or silicone baking mats.
- Mix the Dry Ingredients: In a medium-sized bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, and ½ teaspoon of salt. Set the mixture aside.
- Cream Butter and Sugar: In a large mixing bowl, beat ¼ cup of room-temperature unsalted butter with ½ cup of granulated sugar using an electric mixer for about 1 minute, or until the mixture is pale and fluffy.
- Add Wet Ingredients: Add in 1 large egg and ¼ teaspoon of vanilla extract, beating until smooth and fully incorporated. Then mix in 2 tablespoons of fresh lemon juice and 1 tablespoon of lemon zest.
- Combine Wet and Dry: Gradually incorporate the dry ingredients into the wet mixture, alternating with ⅓ cup of milk. Start by adding half the flour mixture, stir, then add the milk, and finish by mixing in the remaining dry ingredients. The resulting dough will be thick and a bit sticky.
- Scoop the Dough: Using a small cookie scoop or tablespoon, portion out the dough and place rounded scoops onto the prepared cookie sheets, leaving space between each for spreading.
- Bake the Cookies: Place the trays in the preheated oven and bake for 11 to 13 minutes, or until the bottoms of the cookies are lightly golden. Remove from the oven and let the cookies cool completely on wire racks.
- Make the Glaze: In a separate bowl, beat together 1½ cups powdered sugar, 2 tablespoons of room-temperature unsalted butter, 1½ tablespoons milk, 1 tablespoon lemon juice, and ½ tablespoon lemon zest until the glaze is smooth and slightly pourable.
- Glaze the Cookies: Set the cooling racks with cookies over foil or a baking sheet. Spoon or drizzle about a teaspoon of glaze over each cooled cookie. Allow the glaze to set for 15 to 20 minutes.
- Serve and Store: Enjoy the cookies right away or store them in an airtight container to keep them fresh until you’re ready to serve.