Description
Lemon Drop Cookies (Anginetti) are delightful soft and chewy cookies infused with bright lemon flavor, topped with a tangy lemon glaze. These traditional Italian cookies are perfect for a fresh, citrusy treat that balances sweetness with refreshing lemon zing. Ideal for any occasion, they are easy to bake and beautifully decorated with lemon zest for extra citrus aroma.
Ingredients
Scale
For the cookies:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened to room temperature
- ½ 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)
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C). Line a large half sheet baking pan with parchment paper or a silicone baking mat to prevent sticking and allow for easy cleanup.
- Mix dry ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later incorporation.
- Cream butter and sugar: Using a stand mixer fitted with the paddle attachment, or a hand mixer in a large bowl, cream the softened unsalted butter and granulated sugar on medium speed until the mixture is light and fluffy—this should take about 2 minutes.
- Add wet ingredients: Beat in the eggs and lemon juice until the mixture is fully incorporated, creating a smooth batter.
- Combine dry and wet ingredients: Gradually add the prepared dry ingredients to the wet mixture, beating on low speed until a sticky dough forms.
- Scoop dough: Using a small cookie scoop or spoon, drop 1 tablespoon portions of cookie dough onto the prepared baking sheet, spacing each mound about 2 inches apart to allow for spreading.
- Bake cookies: Bake in the preheated oven for 12-15 minutes until the cookies are lightly browned and firm to touch.
- Cool cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them carefully to a wire cooling rack to cool completely.
- Prepare icing: In a medium bowl, whisk together the confectioners’ sugar and lemon juice. If the icing is too thick for dipping, add water 1 tablespoon at a time until the desired consistency is reached.
- Glaze cookies: Dip the tops of the fully cooled cookies into the lemon glaze. Place the glazed cookies back on the wire rack and immediately sprinkle lemon zest on top to garnish.
- Set icing: Allow the glaze to set completely before storing or serving to prevent smudging.
Notes
- Storage: Store lemon drop cookies in an airtight container at room temperature for up to 4 days. Arrange them in a single layer to avoid smudging the icing. Using mini cupcake liners for each cookie helps prevent contact and preserves the decoration.
- Freezing cookies: To freeze, it is best to store the unfrosted cookies in airtight containers with parchment paper between layers to prevent sticking. Freeze for up to 3 months. Ice the cookies only after thawing to avoid cracks in the glaze.
- Storing cookie dough: Shape the dough into a ball or disc and wrap tightly in plastic wrap. Store refrigerated for 2-3 days before baking. Add 1-2 minutes to baking time if baking dough straight from the fridge.
- Freezing cookie dough: Wrap dough tightly in plastic wrap, then place in a freezer bag. Freeze for up to 3 months. Thaw in the refrigerator overnight before baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9g
- Sodium: 70mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 35mg
