Bake up these Italian Lemon Drop Cookies that taste just like the ones from a neighborhood bakery. They have a light, cakey texture with bright lemon flavor and bake to a pale golden brown. Once cooled, the cookies are finished with a satiny lemon glaze for a fresh, tangy finish.
These Italian lemon drop cookies—sometimes called anginetti—are a classic for holiday baking and make a lovely addition to Easter or Christmas dessert tables. They’re soft and pillowy inside, unlike many store-bought versions, and are traditionally decorated with tiny multicolored nonpareil sprinkles. If you prefer, leave them plain and let the lemon icing shine.
This recipe came from a dear friend and has become a favorite to share. Make a batch for friends and family or pair them with other lemon treats for a themed spread.
What you will need
Keep a stash of lemons so you can make these bright cookies year-round.
- All-purpose flour
- Baking powder – for lift and light texture
- Granulated sugar
- Eggs
- Milk
- Vegetable shortening – such as Crisco
- Lemons – you’ll need zest and juice
- Powdered sugar – for the lemon icing
- Multicolored sprinkles (nonpareils) – optional for decorating
Step by step instructions
Follow these steps to make tender, lemon-scented cookies. For quantities and full timing, see the recipe card below.
Whisk together the dry ingredients (flour and baking powder). In a mixer, beat the sugar and shortening until light and fluffy.
Beat in the eggs one at a time, then add the milk, lemon juice, and lemon zest.
Mix in the dry ingredients until the dough is smooth and well combined.
Cover and chill the dough for about 1 hour. When chilled, portion the dough into balls roughly the size of a golf ball and place them about 1.5–2 inches apart on a prepared baking sheet.
Bake at 350°F for about 12–15 minutes until the cookies are firm to the touch and only lightly golden on the bottoms.
Cool completely, then dip or spoon thick lemon icing over the tops. If using sprinkles, add them immediately so they stick to the glaze.
👩🍳Expert tips
- Chill the dough. Cold shortening helps the cookies rise properly and keeps the texture tender.
- Portion consistently. Use a cookie scoop or weigh each ball for uniform size so they bake evenly and look neat. This recipe yields about 36 cookies.
Icing the cookies
Applying the lemon icing is the fun part. Prepare a very thick glaze by whisking powdered sugar with lemon juice and zest, then add milk 1 tablespoon at a time until the texture is thick but spreadable. If the icing is too thin, add more powdered sugar; if it’s too stiff, add a drop of milk. Ice the cooled cookies and add sprinkles right away if desired. Let the glaze set at room temperature or refrigerate briefly to speed it up.
Storage
Store iced or uniced lemon drop cookies in an airtight container at room temperature for up to 5 days. In warm or humid climates, refrigerate them to keep the icing from becoming sticky—bring to room temperature before serving for best flavor and texture.
Other Italian favorites
If you enjoy these cookies, try other lemon-forward Italian treats and baked goods to create a themed dessert spread.
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Easy Lemon Pizzelle
-
Panettone French Toast
-
Espresso Coffee Panna Cotta
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Easy Italian Pignoli Cookies
Made this recipe? Leave a rating and a comment below the recipe. If you took a photo, tag the creator on social media so others can see your bake!
📖Recipe
Italian Lemon Drop Cookies
Equipment
- large bowl
- stand mixer or electric mixer
- baking sheets
Ingredients
- 4 cups all-purpose flour
- 4 tsp baking powder
- 1 cup granulated sugar
- ½ cup vegetable shortening (Crisco)
- 3 large eggs, room temperature
- ½ cup milk, room temperature
- 2 tsp lemon zest (about 1 medium lemon)
- 2 tbsp freshly squeezed lemon juice (zest before squeezing)
- 4–6 tbsp multicolored sprinkles (optional)
Lemon Icing
- 3 cups powdered (confectioners’) sugar
- 4 tsp lemon zest (from about 1 large lemon)
- 2 tbsp freshly squeezed lemon juice (zest before squeezing)
- 2–4 tbsp milk, or more as needed
Instructions
- Preheat the oven to 350°F. Line 2–3 baking sheets with parchment paper or use ungreased cookie sheets.
- In a large bowl, sift together the flour and baking powder; set aside.
- In a mixer fitted with the paddle attachment, beat the sugar and shortening at medium speed until light and fluffy.
- Add the eggs one at a time, beating until well combined.
- Stir in the milk, lemon juice, and lemon zest.
- Add the flour mixture and beat until combined and smooth.
- Form the dough into a ball, wrap in plastic, and refrigerate for 1 hour.
- When chilled, portion dough into golf-ball-sized portions (about 0.5 ounce each) and place 1.5 inches apart on prepared sheets.
- Bake on the middle or top racks (no more than two sheets at a time) for 12–15 minutes, until firm when pressed and lightly golden on the bottoms. Transfer to a wire rack to cool.
- Cool completely before frosting. Dip or spoon the thick lemon icing over each cookie and add sprinkles immediately if using. Allow icing to set before serving.
Lemon Icing
- Whisk together the powdered sugar, lemon juice, and zest. Add milk 1 tablespoon at a time until a very thick but spreadable consistency is reached. Adjust powdered sugar or milk as needed.
Notes
- Do not skip the chilling step—cold shortening helps the cookies rise and stay tender.
- Avoid baking on the bottom rack to prevent over-browning the bottoms. Rotate pans halfway through baking for even color.
- The icing should be thick. If it’s too thin, add more powdered sugar; if too thick, add a little milk. The glaze will set gradually—refrigerate briefly to speed this up if desired.
Nutrition*
*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients and substitutions.
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