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 and these Italian Lemon Drop Cookies are definitely satisfying my craving.  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.

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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.

If you’re loving lemon desserts, check out my Lemon Blueberry Cheesecake Bars. I just love the combination of lemon and blueberry. You will also love my Lemon Mousse Sugar Cookie Cups! Can you tell I’m on a lemon kind of mood today? I am also drooling over this lemon sheet cake from my friend Cheryl.

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 that the zest added to it, though.

Check out my how-to video of me making the recipe for these Italian Lemon Drop Cookies! Visual learners will love this.


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!

Originally published: April 14, 2016. Edited/added video April 27, 2018.

Recipe source:  adapted from jensfavoritecookies.com