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 are synonymous with holiday baking. Sometimes referred to as anginetti, these cookies always make their way to my Easter (or Christmas) table.
These lemon drops are soft and pillowy on the inside, not dense like some store-bought varieties. You will often find them adorned with tiny multicolored sprinkles called nonpareils. 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 (or make them my delicious Italian lemon pizzelle)!
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What you will need
Stock up on lemons so you can make these bright cookies any time of the year!
- Flour
- Baking powder- Gives the cookies their rise.
- Sugar
- Eggs
- Milk
- Shortening- Look for vegetable shortening such as Crisco.
- Lemon- You will need the juice and the zest.
- Powdered sugar- For making the lemon icing.
- Multicolored sprinkles (nonpareils)- Optional. Look for these in the bakery aisle.
Step by step instructions
Use this visual to learn how to bake up the most delicious Italian lemon cookies. For full detailed instructions, please see the recipe card.
In a large bowl, combine the flour and baking powder. In an electric mixer, beat the sugar and shortening on medium speed until light and fluffy (see above).
Beat in the eggs, one at a time, until well blended. Then add the milk, lemon juice, and lemon zest.
Add the dry ingredients and beat until combined and smooth.
Cover and chill the dough for 1 hour. When ready, pinch off some dough and roll lightly (roughly the size of a golf ball), and place about 2 inches apart on a baking sheet.
Bake for about 15 minutes until firm when pressed. The bottoms will have only a light golden brown.
Let cool completely. Prepare the icing (it should be thick). When ready to ice, you can dip the tops in the icing or spoon it over the top.
👩🍳Expert tips
- Don't skip the resting time in the fridge. You want the shortening to be cold for a good rise in the oven.
- I use a cookie scoop to ensure the cookies are even in shape and size. You could also weigh each ball for consistency. They will not only bake evenly in the oven, but they will also look better for serving. This recipe yields 36-40 cookies.
Icing the cookies
Spreading the icing on the lemon cookies is my favorite part! This is the perfect time to enlist any helpers, so long as they don't eat all the icing (like I'm always tempted to do). Immediately after icing the cookies, add your sprinkles if using.
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.
Storage
Lemon drop cookies can be stored in an air-tight container for up to 5 days for maximum freshness. If you live in a humid environment, you can store the cookies in the fridge to prevent the icing from melting.
Other Italian favorites
Try some of my favorite Italian dishes!
Did you make this recipe? I would love to hear about it! Please leave a ⭐⭐⭐⭐⭐ rating with a comment right below the recipe card. If you snap a photo of your creation, don't forget to tag me on Instagram @brunchandbatter.
📖Recipe
Italian Lemon Drop Cookies
Equipment
- large bowl
- stand mixer
- baking/cookie sheets
Ingredients
- 4 cups all-purpose flour
- 4 teaspoon baking powder
- 1 cup white granulated sugar
- ½ cup vegetable shortening (Crisco)
- 3 large eggs, room temperature
- ½ cup milk, room temperature
- 2 teaspoon lemon zest from about 1 medium lemon
- 2 tablespoon freshly squeezed lemon juice zest the lemon first before squeezing
- 4-6 tablespoon multicolored sprinkles optional
Lemon Icing
- 3 cups powdered (confectioner's) sugar
- 4 teaspoon lemon zest from about 1 large lemon
- 2 tablespoon freshly squeezed lemon juice zest the lemon first before squeezing
- 2-4 tablespoon milk; more if needed
Instructions
- Line 2-3 large baking sheets with parchment paper. If you don't have parchment paper, you can use 2-3 ungreased cookie sheets.
- In a large bowl, sift together the flour and baking powder. Set aside.4 cups all-purpose flour, 4 teaspoon baking powder
- In an electric mixer fitted with the paddle attachment, beat the sugar and shortening at medium speed, until light and fluffy (it will resemble freshly packed snow).1 cup white granulated sugar, ½ cup vegetable shortening (Crisco)
- Beat in eggs, one at a time, until well blended.3 large eggs, room temperature
- Stir in the milk, lemon juice and lemon zest.½ cup milk, room temperature, 2 teaspoon lemon zest, 2 tablespoon freshly squeezed lemon juice
- Add the flour mixture, and beat until combined and smooth.
- Gather the dough into a ball, wrap it in plastic wrap, and refrigerate for 1 hour. I cover my mixing bowl and place the whole bowl in the fridge.
- Preheat the oven to 350℉. Remove the dough from the refrigerator. Pinch off a piece of the dough (either by hand or using a cookie scoop- #60, or weighing the dough, about 0.5 ounces each). The dough should be roughly the size and shape of a golf ball. Place on the prepared baking sheet 1.5 inches apart.
- Place the sheets in the middle and/or top rack of the oven (no more than 2 sheets at a time- so they bake evenly). Bake for 12-15 minutes, until firm when pressed, but not brown on top. The bottoms should be lightly golden brown. When ready, remove from the oven to a wire rack to cool.
- Let cookies completely cool before frosting, or you can put them in the refrigerator to speed up the cooling process.
- When the cookies have cooled, dip or spoon the icing over the tops. Place them over foil or wax paper to avoid any mess. If using sprinkles, add them right after you ice them. Allow to set and enjoy!4-6 tablespoon multicolored sprinkles
Lemon Icing
- Whisk the lemon juice, zest, and powdered sugar. Add milk, 1 tablespoon at a time to thin slowly until it reaches a very thick, but spreadable consistency.3 cups powdered (confectioner's) sugar, 4 teaspoon lemon zest, 2 tablespoon freshly squeezed lemon juice, 2-4 tablespoon milk; more if needed
Notes
- Don't skip the resting time in the fridge. You want the shortening to be cold for a good rise in the oven.
- Avoid the bottom rack of the oven, as it will cause the bottoms to brown too quickly. Bake in the middle/top racks of the oven, rotating halfway through for best results. Don't bake more than 2 sheets at a time to prevent uneven baking.
- 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 sit to set, or place them in the fridge to speed up the process. I like a LOT of icing, so I make a double batch.
Nutrition*
*Nutrition information is provided as a courtesy and is an estimate only. Nutrition information can vary depending on many factors, such as products used, measurements and substitutions, therefore it is recommended that you obtain nutritional calculations based on your own finished recipe.
Amanda says
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.
Jennifer says
So glad you are enjoying all the recipes. Happy New Year!