Anginetti are Italian Lemon Drop Cookies are classic Italian cookies that are light and cake-like.
This anginetti cookie recipe is from my friend, Deanna, and it’s the easiest and most delicious lemon cookie recipe ever. Like all things Italian, it’s simple but scrumptious. Each light and tender cookie is topped with a light and citrusy lemon frosting. Perfection in every bite.
My brother, while stationed in New York serving in the United States Marine Corps, he met, Deanna Andriotti. She was born and raised on Long Island and has strong Italian roots.
Deanna comes from a large Italian family and I met them all at once in 2011.
It was like a scene from the movie, My Big, Fat Greek Wedding, with delicious food, loud conversations, and everyone in each other’s business. I loved it. Deanna and her cousins were all really close, as she is with her mom, as well, and I loved seeing that.
When I asked Deanna for her favorite Italian cookie recipe she gave me this recipe for Anginetti cookies. Ever since then I have loved making these delightful Italian Lemon Drop Cookies for little tea parties, baby showers, brunch occasions, and holiday gifts.
- Vegetable shortening
- Large eggs
- Lemon extract
- All-purpose flour
- Baking powder
- Confectioner’s sugar
The secret to making bright, lemony cookies is the lemon extract. It’s a concentrated lemon flavor that doesn’t get lost in the other ingredients like plain lemon juice can.
How do you make Anginetti?
Preheat oven to 350°F.
Cream together sugar and shortening. Add eggs and lemon extract and beat well. Add flour, baking powder, and salt. Mix well. The dough should be soft and sticky.
With a small cookie scoop, drop dough onto a lightly greased cookie sheet or baking stone, spacing them about 2-inches apart.
Bake for about 10-12 minutes, or until firm and lightly brown on the bottom.
Remove cookies from cookie sheet and allow to cool completely on wire racks.
Combine confectioners’ sugar, water, and lemon extract and mix until smooth to make the icing.
Dip the tops of each cooking in the icing. Allow cookies to dry before stacking.
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My favorite kitchen tools for this recipe
MEASURING CUPS: Nothing beats a good set of measuring cups that last a long time. I love metal measuring cups because of their durability.
MEASURING SPOONS: I have to have a metal set of measuring spoons on hand. The plastic ones just don’t last long in our house thanks in large part to the garbage disposal.
KITCHENAID MIXER: I love my Kitchen-Aid mixer and use it almost daily. For cookies, bread, sauces, frostings, and dough – I find many recipes that I can use my Kitchenaid to reduce prep time. I have two that I couldn’t live without.
HAND MIXER: I love these for small batches or quick and easy recipes that don’t require a lot of ingredients. I love that you can have so many color options now, I love personally love teal
MIXING BOWLS: I love having a variety of sizes of mixing bowls. From small to large, I find that having at least 3 bowls of different sizes has been essential in my kitchen. I prefer Pyrex because of its durability.
Storage and Make Ahead Tips
I love to make these anginetti cookies for events and holidays and I love that you can make them ahead.
They freeze beautifully so I often bake them ahead. If you want to try this, I recommend freezing the plain cookies. They will freeze well up to a month. Once you’ve thawed them, add the icing. They will taste like they were made the same day.
Iced cookies will keep well for several days at room temperature. Just be sure to keep them in an airtight container so they don’t dry out.
These Italian lemon cookies are so light and tender – impossible to resist! Every time I make a batch I can’t help but think of my wonderful sister-in-law, Deanna.
I love the sweet lemon taste and I love the look when they are garnished with lemon zest. They would go well with any brunch or shower occasion. My girls love to serve them for special tea parties they host for themselves and a few of their closest stuffed animal friends.
No matter the event, they are wonderful and perfect any time of year. Enjoy! XOXO San
More Easy Lemon Dessert Recipes
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Anginetti (Italian Lemon Drop Cookies)
- 1/2 cup sugar
- 1/4 cup vegetable shortening
- 3 large eggs
- 1 1/2 teaspoons lemon extract
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/8 teaspoon salt
- 3 cups confectioner’s sugar
- 1/4 cup water
- 1 teaspoon lemon extract
- Preheat oven to 350°F.
- Cream together sugar and shortening.
- Add eggs and lemon extract and beat well.
- Add flour, baking powder and salt; Mix well.
- The dough should be soft and sticky.
- With a small cookie scoop, drop dough onto a lightly greased cookie sheet or baking stone, spacing them about 2-inches apart.
- Bake for about 10-12 minutes, or until firm and lightly brown on the bottom.
- Remove cookies from cookie sheet and allow to cool completely on wire racks.
- Combine confectioners' sugar, water, and lemon extract and mix until smooth to make the icing.
- Frost the tops of each cookie with a metal spatula.
- Allow cookies to dry before stacking.
- Store in an airtight container.
- NOTE -If you want to freeze the cookies, freeze unfrosted and frost once thawed.