• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Brunch & Batter
  • Subscribe
menu icon
go to homepage
  • About Me
  • Recipes
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
  • subscribe
    search icon
    Homepage link
    • About Me
    • Recipes
    • Work With Me
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
  • ×
    • Baked pecan pie oatmeal on a wood slab with cinnamon sticks in the background.
      Pecan Pie Baked Oatmeal
    • Bloody Mary with celery and mozzarella garnish on a black background.
      Halloween Bloody Mary (Bloody Scary)
    • Lemon mascarpone pancakes stacked on plates with blueberries on top.
      Lemon Mascarpone Pancakes
    • Huevos rancheros tostadas on newspaper with a lime in the background.
      Easy Huevos Rancheros Tostadas
    • Ruby hot chocolate in a pink floral cup with whipped cream on top.
      Ruby Hot Chocolate
    • Three slices of pumpkin bread with maple cream cheese frosting stacked on top of each other.
      Pumpkin Bread with Maple Cream Cheese Frosting
    • Angled view of each, tomato and burrata salad on a round plate.
      Burrata Caprese Salad with Peaches
    • Heirloom tomato sandwich cut open on a wooden board with a red and white string holding it together.
      Heirloom Tomato Sandwich with Pesto Aioli
    • Overhead shot of tuna melts on parchment paper.
      Sun Dried Tomato Tuna Melt
    • Close-up of salted caramel affogato in a clear glass on a grey tray.
      Salted Caramel Affogato
    • Close-up on smashed egg on toast with spinach and chili oil on a brown plate.
      Smashed Eggs On Toast
    • Milk being poured into a clear mug with chai tea.
      Brown Sugar Shaken Chai Tea
    Home » Recipes » Desserts

    Italian Lemon Drop Cookies

    Published: Apr 12, 2020 · Modified: Jul 30, 2022 by Jennifer ·

    Jump to Recipe

    Bake up these Italian lemon drop cookies just like the pros at your local bakery. These cookies have a cakey, lemony texture and are baked to a light golden brown. After they cool, they are smothered in a bright, fresh lemony icing. Yum!

    Italian lemon drop cookies stacked with 3 cookes and lemons in the background

    Italian lemon drop cookies are synonymous with holiday baking. Sometimes referred to as anginetti, these cookies always make their way to my Easter table. I prefer mine more "cakey" on the inside. The insides are soft and pillowy, not dense like some store-bought varieties. You will often find them adorned with multicolored sprinkles. But I like mine naked, with just a shimmery, satiny lemon icing.

    My dear friend Christine gave me this recipe, and we have been friends ever since. Make a batch for your friends and family today!

    Top Tips

    • Don't skip the resting time in the fridge. You want the shortening to be cold for a good rise in the oven.
    • Use a cookie scoop and a kitchen scale to ensure your cookies are even in shape and size. They will not only bake evenly in the oven, but they will look better for serving.
    • Your icing should be THICK. If it's too runny, add more powdered sugar. Icing too hard to spread? Add a drop of milk. The icing won't set up immediately. Let the cookies stand to set, or place them in the fridge to speed up the process.
    • For storing, place in an airtight container for up to 4 days for maximum freshness.

    📖Recipe

    Italian lemon drop cookies stacked with 3 cookes and lemons in the background

    Italian Lemon Drop Cookies

    These cookies have a cakey, lemony texture and are baked to a light golden brown, and then smothered in a bright, fresh lemony icing. They are perfect for Spring and will earn bragging rights at your next cookie swap.
    5 from 1 vote
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 45 minutes mins
    Cook Time 15 minutes mins
    Resting and Cooling Time 1 hour hr 30 minutes mins
    Total Time 2 hours hrs 30 minutes mins
    Course Dessert
    Cuisine Italian
    Servings 36 cookies

    Equipment

    • large bowl
    • stand mixer
    • baking/cookie sheet

    Ingredients
      

    • 4 cups all-purpose flour
    • 4 teaspoon baking powder
    • 1 cup white granulated sugar
    • ½ cup vegetable shortening (Crisco)
    • 3 large eggs
    • ½ cup milk
    • 2 tablespoon freshly squeezed lemon juice
    • 2 teaspoon lemon zest

    Icing

    • 1½ cup powdered sugar
    • 1 tablespoon freshly squeezed lemon juice
    • 2 teaspoon lemon zest
    • 1-2 tablespoon milk; more if needed

    Instructions
     

    • Preheat the oven to 350°F.
    • In a large bowl, sift together the flour and baking powder.
    • In an electric mixer fitted with the paddle attachment, beat the sugar and shortening at medium speed, until light and fluffy.
    • Beat in eggs, one at a time, until well blended.
    • Stir in the milk, lemon juice and lemon zest.
    • Add the dry ingredients, and beat until combined and smooth.
    • Gather the dough into a ball, wrap in plastic wrap and refrigerate for 1 hour.
    • Remove the dough from the refrigerator. Pinch off a piece of the dough, roughly the size and shape of a golf ball. Place on an ungreased cookie sheet.
    • Bake for 12-15 minutes, until firm when pressed, but not brown.
    • Cool cookies on wire rack.
    • Let cookies completely cool before frosting, or you can put them in the refrigerator to speed up the cooling process.

    Make the Icing

    • Combine the lemon juice, zest and powdered sugar. Add milk to thin slowly until it reaches a very thick, but spreadable consistency. * I like to double the icing and really give my cookies a good coating.
    Keyword Cookies, Italian, Lemon
    Have you tried this recipe?Leave a comment below and share a photo on Instagram. Tag @brunchandbatter or hashtag it with #brunchandbatter

    More Easy Dessert Recipes

    • Pistachio ice cream on a waffle cone in a metal holder.
      No-Churn Pistachio Ice Cream
    • Espresso panna cotta in small glass jars topped with coffee beans and lemon rind.
      Espresso Coffee Panna Cotta
    • Lemon lavender shortbread cookies stacked and tied with a purple ribbon.
      Lemon Lavender Shortbread Cookies
    • Strawberry mini pies on white parchment with strawberry jam in the background.
      Strawberry Mini Pies with Rose Glaze

    Reader Interactions

    Comments

      Did you make this recipe? Let me know! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Amanda

      January 01, 2021 at 4:58 pm

      5 stars
      We loved these. I didn’t need to make a double batch of the icing - mostly because my teenager helpers were a little impatient and ate several of them straight out of the oven because they smelled so good.

      Reply
      • Jennifer

        January 01, 2021 at 6:09 pm

        So glad you are enjoying all the recipes. Happy New Year!

        Reply

    Primary Sidebar

    Subscribe for free to receive my latest recipes!

    Subscribe

    * indicates required
     
     

    Recent Posts

    • Close-up of raspberry almond scones on parchment paper.
      Homemade Raspberry Almond Scones
    • Soft-boiled eggs with sesame oil and toasted sesame seeds cut open.
      Jammy Eggs with Toasted Sesame Oil
    • Close-up of a blended cottage cheese bowl with fruit and nuts on top.
      Blended Cottage Cheese Breakfast Bowls
    • Overhead and close-up view of lemon ricotta toast on white parchment paper.
      Lemon Ricotta Raspberry Toast

    Copyright © 2023 Brunch & Batter · All Rights Reserved.