Italian Lemon Drop Cookies {Anginetti}

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Italian Lemon Drop Cookies {Anginetti} are a fresh, bright cookie recipe for spring with just the right amount of lemon flavor.  The perfect Italian dessert!

Italian Lemon Drop Cookies {Anginetti} are a fresh, bright cookie recipe for spring with just the right amount of lemon flavor. The perfect Italian dessert!

I’m in an Italian sort of mood this week.  Earlier this week Mr. Wishes and I had a cousin visit from Italy and we all had dinner together Monday night.  We didn’t eat pasta, but everything else about that dinner made me feel like I was back in Italy again: everyone speaking in Italian, tons of food, the best homemade wine I’ve ever had, late-night espresso, and the list goes on.  Now, I did not partake in the espresso as I can’t handle my caffeine, but I did enjoy everything else in that list.

I’m so glad you’re here! Follow along on Pinterest for more inspiration! 

Italian Wedding Lemon Drop Cookies {Anginetti} are a fresh, bright cookie recipe for spring with the perfect amount of lemon flavor. The perfect Italian dessert!

Like most Italian cookies seem to be, these Italian lemon drop cookies are not overly sweet.  The texture of these cookies is that of a cake more than a cookie – soft, light pillows of goodness. They have also been known to be called Italian Lemon Knot Cookies, Lemon Iced Cookies, Tarallucci…and the list goes on.

Italian Lemon Drop Cookies, also known as Anginetti, are a fresh, bright cookie recipe for spring with just the right amount of lemon flavor. The perfect Italian dessert for the any special occasion!

These really are the perfect treat for summer or spring and would be a great addition to your holiday dessert tables or cookie trays!  Can I get away with serving lemon cookies at Christmas time?  I like to break the rules, so I say, what the heck?

Italian Lemon Drop Cookies {Anginetti}, also known as Lemon Knot Cookies, are a fun cookie recipe for spring with the perfect amount of lemon flavor. A great Italian dessert!

For the icing, I deviated from the original recipe and I used my favorite glaze recipe that I normally use to top Italian cookies.  I use it for my Italian Ricotta Cookies that I make for Christmas each year and loved it with these cookies.  Add some lemon extract to it for that lemon factor and BOOM – perfection.

Note: you can use yellow sprinkles in place of the lemon zest on top for the garnish, if you prefer. I loved the extra lemon flavor it added, though.

Italian Lemon Drop Cookies {Anginetti}
Author: 
Recipe type: Dessert
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: about 2.5 dozen
 
Italian Lemon Drop Cookies {Anginetti} are a fresh, bright cookie recipe for spring with just the right amount of lemon flavor. The perfect Italian dessert!
Ingredients
COOKIES:
  • ½ cup vegetable or canola oil
  • ½ cup sugar
  • ½ cup milk
  • 3 large eggs
  • 2 teaspoons lemon extract
  • 1 tablespoon baking powder
  • 3 cups flour
ICING:
  • ¼ cup butter, melted
  • 2 cups powdered sugar
  • 3 tablespoons heavy cream
  • 1 teaspoons lemon extract
  • yellow food coloring (enough to achieve the shade of yellow you desire)
  • zest from half a lemon, for garnish
Instructions
  1. In the bowl of a stand mixer or hand mixer fitted with the paddle attachment, cream together oil, sugar, milk, eggs, and extract until well combined.
  2. Whisk together the baking powder and flour and add to wet ingredients; mix until just combined. The dough will be soft and sticky.
  3. Using a cookie scoop, drop spoonfuls of dough onto parchment paper or silicone mat lined baking sheet.
  4. Bake at 350F for 8-10 minutes. Let rest for two minutes and then remove from baking sheet to let cool completely.
ICING:
  1. In a bowl, combine all ingredients and mix well. Add as much food coloring as needed to achieve desired yellow color (I use about 5 drops).
  2. Frost the completely cooled cookies.
  3. Let the icing dry and harden before storing if you're not serving them right away. Store in an airtight container between layers of wax paper. If freezing, freeze before frosting. Enjoy!

Italian Lemon Drop Cookies {Anginetti} are a fresh, bright cookie recipe for spring with just the right amount of lemon flavor. The perfect Italian dessert for the holidays!

Recipe source:  adapted from jensfavoritecookies.com

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Author:Ashley

These are a few of my favorite things: cooking, baking, Broadway musicals, cruises, Disney World, Christmas, thunderstorms, 80's and country music, and my favorite pastime has ALWAYS been baseball. Go Yankees!

17 Responses to “Italian Lemon Drop Cookies {Anginetti}”

  1. April 14, 2016 at 1:18 PM #

    “soft, light pillows of goodness” indeed! These look amazing, Ashley – I wish you catered cos I’d order a dozen of these lovelies from ya!

  2. April 14, 2016 at 3:00 PM #

    OMG – that FROSTING! Hand me a spoon, stat!

  3. April 14, 2016 at 3:27 PM #

    Yay for easy to make cookies that are full of bright lemon flavor. They make me happy just looking at them.

  4. April 14, 2016 at 5:24 PM #

    these look scrumptious…I can’t wait to try them

  5. April 14, 2016 at 8:04 PM #

    Ooh nice I wish I had an Italian Lemon Drop Cookie or two with my mint tea now.

  6. April 15, 2016 at 1:55 PM #

    Lemon?? Then these are for me! My gf growing up used to make a version of these, if they had been lemon I would have eaten them all1

  7. April 15, 2016 at 2:43 PM #

    I want an Italian cousin to come visit! I imagine it was like an episode of Full House or another 90s sitcom when the ethnic cousins come for a visit, right? 😀 And these cookies look so delightful!

  8. April 15, 2016 at 9:23 PM #

    I’m always in an Italian food kind of mood! : ) I’ve never had these cookies and yours looks so good. I want to sit down with a few and a cup of tea!

  9. April 18, 2016 at 12:02 AM #

    Oh man these cookies look so good. I LOVE lemon cookies but these look some of the best lemon cookies I have ever seen. Make sure to save me some of that homemade wine because I want a big glass!

  10. April 18, 2016 at 7:01 AM #

    Oh wow! That sounds like an awesome time! I love sharing with family and specially around good eats…and these cookies!

  11. April 18, 2016 at 10:19 PM #

    I’m all about the lemon desserts these days… and these cookies look perfect! And yes to all the zest!!

  12. June 24, 2016 at 1:45 AM #

    These look delicious, but is 1 tablespoon baking powder the correct amount? Please, someone who’s made them let me know?

  13. July 3, 2016 at 6:03 PM #

    I must have done something wrong because this dough is super sticky and hard to get off the spoon is I tried to hand roll then and that didn’t work. What did I do wrong?

    • July 3, 2016 at 6:07 PM #

      The dough IS very sticky- it’s not a normal texture of cookies and that is normal. Try flouring your hands and see if that helps. Maybe even add a bit more flour to the dough? That should help!!

  14. Leona
    December 21, 2016 at 3:11 PM #

    I followed the recipe exactly, and yes, the dough is very sticky, that must be what makes them so soft and fluffy? And the icing, ohhhh, my, is it ever delicious!

    These cookies have jumped to the top of my favorites list. Must be the Latin in me, although not Italian, I’m a lemon anything lover!

    Thank you so much!!!

  15. Mary
    May 3, 2017 at 2:51 PM #

    Is there a way to substitute real lemons juice for the flavouring? If so, how much, etc.? Thank you.

    • May 3, 2017 at 3:37 PM #

      I would use the zest of a lemon, not the juice. The acidic juice may throw off the cake (as the extract doesn’t have acid in it) and it will give you a tart flavor, not a lemony flavor. The flavor is in the zest.

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