Lemon drop cookies are light, fluffy Italian cookies that are soft and cake-like. They’re topped with a sweet lemon glaze, combining the best of a lemon tart and cake into one delicious bite.
Anginetti cookies are incredibly delicious. This easy Italian cookie recipe is from my friend, Deanna, and it’s the most delightful lemon cookie recipe I’ve ever tried. Like all things Italian, it’s simple but flavourful. Each cookie is topped with a refreshingly citrusy lemon frosting – perfect in every bite!
My brother, while stationed in New York with the United States Marine Corps, met Deanna Andriotti. She was born and raised on Long Island and has strong Italian roots. I met Deanna’s huge Italian family all at once in 2011.
It was like a scene from the movie My Big, Fat Greek Wedding: delicious food, loud conversations, and everyone in each other’s business. I loved it. Deanna and her cousins were close, as she is with her mom too, and I enjoyed seeing that familial bond.
Deanna gave me this Anginetti cookie recipe when I asked for her favorite Italian cookie recipe, and I have loved making these delightful Italian Lemon Drop Cookies ever since. They are perfect 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 extract gives these cookies their zesty, tart lemon flavor without getting overpowered by the other ingredients like regular lemon juice would.
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 the cookie sheet and allow them 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 largely 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; my personal favorite 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 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 friend, Deanna.
Not only do these sweet lemon tarts taste amazing, but they also look great when garnished with lemon zest. They would be perfect for 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 lovely and perfect any time of year. Enjoy!
More Easy Lemon Dessert Recipes
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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.