Italian Lemon Drop Cookies Recipe (Anginetti) – Soft & Glazed

A Little Taste of Italy in Every Bite 🍋

If you grew up in an Italian-American home, there’s a good chance you’ve seen these cheerful yellow cookies sitting proudly on a holiday dessert tray. My grandma called them Anginetti, but most people know them as Italian Lemon Drop Cookies. These delicate, cake-like cookies are flavored with lemon zest and extract, then dipped in a bright lemon glaze that hardens to a glossy finish. They’re simple, homey, and so full of sunshine.

I remember helping my Nonna roll these cookies into perfect little balls every Easter. She’d hum Italian love songs while whisking together the lemon glaze, and the whole kitchen would smell like a summer morning on the Amalfi Coast. These cookies are sweet but balanced — the kind that instantly transport you back to Sunday dinners, wedding cookie tables, and holiday gatherings.

This Italian lemon drop cookies recipe is straight from my family card box, written in fading ink and full of memories. And just like Nonna’s, they’re incredibly easy to make with a few pantry staples and a big dose of love.

Why You’ll Love This Recipe

• 🍋 Bright, lemony flavor – The perfect mix of zest and glaze for true lemon lovers.
• 🧡 Soft, cake-like texture – Tender inside with a slightly crisp glaze outside.
• 🎉 Perfect for holidays – Popular at Easter, Christmas, weddings, and family gatherings.
• 👩‍🍳 Beginner-friendly – No special equipment or chilling time required.
• 🏆 Authentic Italian flavor – Based on the traditional Anginetti cookies Nonna made for decades.

Ingredients You’ll Need

For the Cookies:

• ½ cup oil (vegetable or light olive oil)
• ½ cup sugar
• 3 large eggs
• 1 tsp lemon extract (or vanilla for a milder taste)
• Zest of 1 lemon
• 3 cups all-purpose flour
• 3 tsp baking powder
• Pinch of salt

For the Lemon Glaze:

• 2 cups powdered sugar
• 3–4 tbsp lemon juice (fresh is best!)
• 1 tbsp melted butter
• Yellow food coloring (a few drops, optional)

Tip: Fresh lemon zest makes all the difference! It gives the cookies that sunny, bakery-style flavor that bottled extract can’t match.

Step-by-Step Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix oil, sugar, and eggs until smooth and creamy.
3. Add lemon extract and lemon zest, stirring until well combined.
4. In a separate bowl, whisk together flour, baking powder, and salt.
5. Gradually stir the dry ingredients into the wet mixture. The dough should be soft but not sticky. If needed, add 1–2 tablespoons more flour.
6. Roll the dough into small balls (about 1 tablespoon each) and place them on the prepared baking sheet.
7. Bake for 10–12 minutes. The cookies should remain pale — don’t let them brown!
8. Cool completely before glazing.

9. To make the glaze, whisk powdered sugar, lemon juice, melted butter, and yellow food coloring until smooth but thick.
10. Dip the tops of the cookies into the glaze, then place on a wire rack to set.
11. Add yellow sprinkles for that signature Italian bakery touch.

Expert Tips & Troubleshooting

• Dough too sticky? Add a bit more flour (1 tablespoon at a time) until it’s easy to roll.
• Flat cookies? Check your baking powder freshness — it’s what makes them rise beautifully.
• Too tangy glaze? Add more powdered sugar until balanced.
• Need to make ahead? Bake and freeze cookies unglazed; dip in glaze after thawing.

Pro Tip: For perfect shine, let the glaze dry at room temperature (no refrigeration) for at least 2 hours before stacking or packing.

Variations & Serving Ideas

• Almond Anginetti: Swap lemon extract for almond extract and top with white nonpareils.
• Vanilla Bean Version: Use vanilla extract and add a splash of milk for a creamy glaze.
• Holiday Colors: Use red or green sprinkles for Christmas, pastel for Easter, or gold for weddings.
• Mini Cookie Tower: Stack 3–4 cookies with glaze between for a fun party dessert.

Storage & Make-Ahead Notes

• Room Temperature: Store in airtight container up to 5 days.
• Freezer: Freeze baked cookies (unglazed) for up to 3 months.
• Glaze Storage: If glaze thickens, whisk in ½ teaspoon warm water before dipping.

FAQs

Q: Can I make these without lemon?
A: Yes! Substitute vanilla or almond extract and skip the zest for a simple glazed cookie.

Q: Why are my cookies dry?
A: Too much flour. Spoon and level, don’t scoop.

Q: Can I double this recipe?
A: Absolutely — these cookies are perfect for large batches and gifting.

Q: Do these cookies need to be refrigerated?
A: No, store them at room temperature once the glaze sets.

There’s something magical about a cookie that carries generations of love in every bite. These Italian Lemon Drop Cookies (Anginetti) are a ray of sunshine straight from Nonna’s kitchen — simple, soft, and unforgettable. 💛

Italian Lemon Drop Cookies (Anginetti)

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Ingredients

  

• ½ cup oil
• ½ cup sugar
• 3 large eggs
• 1 tsp lemon extract
• Zest of 1 lemon
• 3 cups all-purpose flour
• 3 tsp baking powder
• Pinch of salt
• For the Glaze:
• 2 cups powdered sugar
• 3 –4 tbsp lemon juice
• 1 tbsp melted butter
• Yellow food coloring optional

Instructions

 

• Preheat oven to 350°F (175°C). Line baking sheet with parchment.
• Mix oil, sugar, and eggs until smooth.
• Add lemon extract and zest.
• Stir in flour, baking powder, and salt until dough is soft but not sticky.
• Roll into balls and bake 10–12 minutes.
• Cool completely.
• Whisk glaze ingredients, dip tops, and add sprinkles.
• Let dry fully before storing.

Notes

Store airtight up to 5 days or freeze unglazed up to 3 months.