Italian Lemon Drop Cookies
If you love lemon you are going to love these Italian Lemon Drop Cookies. Light and fluffy cookies with a bright and tart glaze! Perfect for any occasion!
Lemon Drop Cookies
Also known as Anginetti, these bite-size cookies are a traditional Italian dessert found at many different gatherings.
These fluffy, buttery cookies are not too sweet and covered in a tart lemon glaze that gives them a burst of sweetness and citrus flavor.
The texture and flavor are a winning combo for these cookies. With a fluffy, almost biscuit-like texture in the cookie and a bright, tart glaze on top, they are the perfect cookie.
Not too sweet and bursting with flavor! Not only that but this is a no chill dough, takes less than 30 minutes to make and enjoy, and make a great cookie exchange gift.
Some of my other favorite cookies to give as gifts are these pecan snowball cookies, these pistachio cookies, and these lemon drop cookies!
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Ingredients Needed
Flour – Use all purpose flour for these. I have not tested this recipe with alternative flours.
Cornstarch – This helps keep the cookies from spreading and light and fluffy.
Butter – Unsalted butter is best for baking so you can control the salt level. If using salted butter, just leave out the salt.
Lemon – Use fresh lemons for best flavor. Juice and zest the lemons.
Powdered Sugar – Be sure to sift and then measure to remove any lumps.
Pantry Staples – white granulated sugar, baking powder, salt, milk, egg, vanilla extract.
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How to make Italian Lemon Drop Cookies
First: Preheat oven to 350F. In a bowl, combine the flour, baking powder, cornstarch, and salt. Set aside.
Second: In a separate large bowl, cream the butter and sugar until light and fluffy. Add the egg and vanilla. Mix to combine. Add the lemon juice and zest. Stir to combine.
Third: Add half the flour mixture and stir. Add the milk, stir to combine. Add the remaining dry ingredients. Stir to combine.
Fourth: Scoop onto parchment lined baking sheets. Bake at 375F for 13-15 minutes or until the edges are lightly golden brown. Remove and cool completely.
Fifth: While the cookies are baking, prepare the glaze. Combine the powdered sugar, lemon juice, and milk. Stir until smooth.
Sixth: Dip cooled cookies and place on cooling rack to let excess drip off. Sprinkle with lemon zest. Let set completely. Enjoy!
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
For more insider tips & tricks, and a candid behind the scenes look follow me on social media! Check use out on Pinterest, Facebook, Instagram, & Twitter (yes, people still use Twitter, LOL!)
What are Drop Cookies?
A drop cookie is typically a free-form cookie that is made when dough is “dropped” onto the baking sheet without shaping.
How long do they last?
Keep them stored in an airtight container at room temperature for up to 1 week. Freeze for up to 2 months in an airtight freezer safe container.
I would leave off the glaze until ready to serve as it doesn’t hold up well in the freezer.
Tapas Tips & Tricks
- This dough doesn’t require chilling but I like to chill mine for about 15 minutes to keep them from spreading too much. I like a tall cookie:)
- Make sure your baking powder is still good. It’s a pantry item that doesn’t get used very often so check the expiration date. Otherwise the cookies won’t be as fluffy.
- Use an ice cream or cookie scoop to keep the size consistent so they bake evenly.
- Only bake the cookies until they start to lightly brown on the outside. You do not want to over bake them.
- If you don’t have lemon juice you can use lemon extract.
- Depending on your oven, I would start checking for doneness at 10 – 12 minutes.
- Prepare your baking sheets with either parchment paper or a silicone baking mat.
- Cool the cookies completely on wire racks before dipping in the glaze.
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Whip up a batch of these Italian Lemon Drop Cookies for any occasion! Not too sweet with a burst of bright lemon flavor and a sweet glaze.
Lemon Drop Cookies
Ingredients
Cookies
- 1/2 cup unsalted butter room temperature
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 1/4 cup cornstarch
- 1/3 cup milk
- 1/4 teaspoon salt
Lemon Glaze
- 3 cups powdered sugar sifted
- 2 tablespoons milk
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 350F.
- In a bowl, combine the flour, baking powder, cornstarch, and salt. Set aside.
- In a separate large bowl, cream the butter and sugar until light and fluffy.
- Add the egg and vanilla. Mix to combine.
- Add the lemon juice and zest. Stir to combine.
- Add half the flour mixture and stir.
- Add the milk, stir to combine.
- Add the remaining dry ingredients. Stir to combine.
- Scoop dough (roughly 1 tablespoon) onto parchment lined baking sheets.
- Bake at 350F for 13-15 minutes or until the edges are lightly golden brown.
- Remove and cool completely.
- While the cookies are baking, prepare the glaze.
- Combine the powdered sugar, lemon juice, and milk. Stir until smooth.
- Dip cooled cookies and place on cooling rack to let excess glaze drip off.
- Sprinkle with lemon zest. Let set completely.
- Enjoy!
Notes
- This dough doesn’t require chilling but I like to chill mine for about 15 minutes to keep them from spreading too much. I like a tall cookie:)
- Make sure your baking powder is still good. It’s a pantry item that doesn’t get used very often so check the expiration date. Otherwise the cookies won’t be as fluffy.
- Use an ice cream or cookie scoop to keep the size consistent so they bake evenly.
- Only bake the cookies until they start to lightly brown on the outside. You do not want to over bake them.
- If you don’t have lemon juice you can use lemon extract.
- Depending on your oven, I would start checking for doneness at 10 – 12 minutes.
- Prepare your baking sheets with either parchment paper or a silicone baking mat.
- Cool the cookies completely on wire racks before dipping in the glaze.
Nutrition
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Why are there two different baking temps within the recipe?
Should cookies bake or 350° or 375°. thx!
Sorry, It’s 350F. I will correct it in the recipe card. thanks for the heads up and I hope you like them~
like a biscuit
Part of your instructions say bake it 13 to 15 minutes. Other instruction says preheat to 350 but then it says to bake at 375 for 10 to 12 minutes. I’m confused.
The tips section mentions beginning to check on the cookies between 10-12 minutes because not all ovens cook the same. I have had some say their cookies were done at 11 minutes but mine take 14 so I recommend checking on the cookies starting at 10 minutes to avoid overcooking. Hope this helps. Thanks!
I LOVE lemon cookies!! They look so delicious and that frosting on top. Yum!!
How much lemon extract would you use if you were going to use it in place of the lemon juice?
Well, HELLO! I love lemon…so I’m pretty sure these cookies will make the perfect addition to my cookie platter this holiday season!
How much milk goes into the cookie batter? The recipe does not state the amount.
Sorry about that it’s 1/3 cup milk for the cookie dough!
I love lemon cookies and these look so soft and tender
I love lemon and have very fond memories of sending Italian cookies to Operations staff that had to work Christmas Eve and Christmas Day. Must try to make them myself…
These are the perfect lemon cookies! The glaze is so delicious and the cookie itself is soft and moist!
I love lemon cookies and these look so delicious! Love how easy they are to make too 🙂
This is my childhood on a plate! They look awesome!
I have had these before and you’re right — they are the lightest cookie and so full of buttery flavor.
I love the bright pop of lemon in these cookies. They are so pretty too!
It’s always a good idea to put a briht cookie in the mix!
OMG! Love the flavors of this cookie! Perfect and delicious!
Oh these Italian lemon drop cookies look fantastic! I love the addition of these on a cookie platter for the subtle change in flavor admist all the other classic flavors. These are a must have!