Italian Lemon Drop Cookies (Anginetti)
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.