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Anginetti (Italian Lemon Drop Cookies)

Anginetti - Italian Lemon Drop Cookies are a classic Italian light, cake-like lemon cookie that is frosted with a just as light lemon icing. 
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Dessert
Cuisine: Italian
Servings: 30
Calories: 111kcal
Author: Sandra



  • 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 12-15 minutes, or until firm and lightly brown.
  • Remove cookies from cookie sheet and allow to cool completely on wire racks.


  • Combine confectioners' sugar, water, and lemon extract and mix until smooth, the frosting will be stiffer than you are used too. This is not your average cookie frosting.
  • 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.


Calories: 111kcal | Carbohydrates: 21g | Protein: 1g | Fat: 2g | Cholesterol: 16mg | Sodium: 16mg | Potassium: 35mg | Sugar: 15g | Vitamin A: 25IU | Calcium: 12mg | Iron: 0.5mg