Italian Lemon Drop Cookies Recipe

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Best Italian Lemon Cookies Recipe - How To Make Italian Lemon Cookies


Who can resist the allure of freshly baked cookies? From the aroma wafting through the kitchen to the delightful crunch with each bite, cookies have a magical way of bringing joy to any occasion. Today, we’re diving into the realm of Italian baking mastery with a recipe that will tantalize your taste buds and transport you to the sun-kissed hills of Italy: Lemon Drop Cookies. Get ready to embark on a culinary adventure that will leave you craving for more!

 Unveiling the Essence of Italian Lemon Drop Cookies 


Italian Lemon Drop Cookies - Brunch & Batter

Italian Lemon Drop Cookies, also known as Anginetti, are a beloved treat in Italian households. These delicate, citrus-infused cookies are reminiscent of sunny days and leisurely afternoons spent sipping lemonade on the patio. Their light texture and zesty flavor make them a perfect accompaniment to your morning coffee or afternoon tea.


 Ingredients: The Building Blocks of Sweet Success 

To create these delectable Lemon Drop Cookies, you’ll need:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • Zest of 2 lemons
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon vanilla extract

Preparing the Dough: A Labor of Love 

Begin by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper.


In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a separate large bowl, cream together the softened butter and sugar until light and fluffy.


Beat in the eggs, one at a time, followed by the lemon zest, lemon juice, and vanilla extract.

Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.


 Shaping and Baking: Turning Dough into Delights 

Using a cookie scoop or tablespoon, scoop out portions of dough and roll them into balls.


Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart.

Gently flatten each ball with the palm of your hand or the back of a spoon.


Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden.

Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.


 Glazing: Adding the Finishing Touch 

No Italian Lemon Drop Cookie is complete without a tangy lemon glaze. Here’s how to make it:

  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  1. In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
  2. Drizzle the glaze over the cooled cookies, allowing it to set before serving.

Serving Suggestions: Elevating Your Cookie Experience 

Anginetti (Italian Lemon Drop Cookies) Recipe -


These delightful Lemon Drop Cookies are perfect for any occasion. Serve them alongside a cup of hot tea for an elegant afternoon tea party, or pack them up for a picnic in the park. Their bright flavor and delicate texture make them a versatile treat that’s sure to please any palate.



In conclusion, Italian Lemon Drop Cookies are a delightful twist on traditional cookies that will transport you to the sunny shores of Italy with every bite. From their light and fluffy texture to their tangy lemon flavor, these cookies are a true culinary masterpiece. So why wait? Gather your ingredients and embark on a baking adventure that will leave your taste buds singing!

FAQs (Frequently Asked Questions)

  1. Can I use bottled lemon juice instead of fresh lemon juice? While fresh lemon juice is preferred for its bright flavor, you can use bottled lemon juice as a substitute if necessary. Just be sure to adjust the quantity to taste.
  2. How should I store Italian Lemon Drop Cookies? Store the cookies in an airtight container at room temperature for up to 5 days. If you prefer a softer texture, you can place a slice of bread in the container to help retain moisture.
  3. Can I freeze Italian Lemon Drop Cookies? Yes, these cookies freeze well. Simply place them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe container or bag for up to 3 months. Thaw at room temperature before serving.
  4. Can I omit the lemon zest from the glaze? While the lemon zest adds extra flavor and aroma to the glaze, you can omit it if you prefer a smoother texture. The glaze will still have a delicious lemony taste without the zest.
  5. Can I substitute margarine for butter in this recipe? While margarine can be used as a substitute for butter, it may affect the flavor and texture of the cookies. Butter provides a richer taste and better structure, so it’s recommended to use unsalted butter for the best results.

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