Description
Lemon Drop Cookies (Anginetti) are delightful soft cookies bursting with fresh lemon flavor. These classic Italian treats feature a tender crumb with a sweet and tangy lemon glaze, perfect for any occasion or afternoon tea.
Ingredients
Scale
For the cookies:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened to room temperature
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
For the icing:
- 3 cups confectioners’ sugar
- 1 tablespoon lemon juice
- 1-2 tablespoons water (as needed)
- 1-2 tablespoons lemon zest (or sprinkles)
Instructions
- Preheat Oven: Preheat oven to 350°F (177°C). Line a large half sheet baking pan with parchment paper or a silicone baking mat to prevent sticking and promote even baking.
- Prepare Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside this dry mixture for later incorporation.
- Cream Butter and Sugar: In a stand mixer fitted with the paddle attachment or using a hand mixer, beat the softened unsalted butter and granulated sugar together on medium speed until the mixture is light and fluffy, about 2 minutes. This step creates an airy base for tender cookies.
- Add Wet Ingredients: Beat in the eggs one at a time followed by the lemon juice. Mix until fully incorporated, which will infuse the dough with bright lemon flavor.
- Combine Dough: Gradually add the dry ingredient mixture to the wet ingredients, beating on low speed until just combined. The dough will be sticky and slightly soft, which is normal for this recipe.
- Shape Cookies: Using a small cookie scoop or tablespoon, scoop out about 1 tablespoon of dough per cookie. Drop the dough balls onto the prepared baking sheet spaced about 2 inches apart to allow room for spreading.
- Bake: Bake the cookies in the preheated oven for 12-15 minutes until they are lightly browned around the edges and feel firm to the touch. This baking time ensures a soft yet set cookie texture.
- Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes to set. Then carefully transfer them using a spatula to a wire cooling rack to cool completely.
- Prepare Icing: In a medium mixing bowl, combine the confectioners’ sugar and lemon juice. Beat until smooth. If the icing is too thick to dip, add water 1 tablespoon at a time to reach a drizzle-able consistency perfect for glazing.
- Glaze Cookies: Dip the tops of the cooled cookies into the lemon icing. Flip them back over onto the wire rack and immediately sprinkle with lemon zest or decorative sprinkles. Allow the icing to set completely before storing or serving to avoid smudging.
Notes
- Storage: Store lemon drop cookies in an airtight container at room temperature for up to 4 days. Keep them in a single layer or separate with mini cupcake liners to prevent the icing from smudging.
- Freezing Cookies: For freezing, do not ice the cookies. Store unfrosted cookies in an airtight container layered with parchment paper. Freeze for up to 3 months. Thaw before icing.
- Storing Cookie Dough: Wrap dough tightly in plastic wrap as a ball or disc and store in the refrigerator for 2-3 days before baking. Increase bake time slightly if baking cold dough.
- Freezing Dough: Wrap dough tightly in plastic wrap and place in a freezer bag. Freeze for up to 3 months. Defrost overnight in refrigerator before baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 12g
- Sodium: 70mg
- Fat: 4.5g
- Saturated Fat: 2.8g
- Unsaturated Fat: 1.4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0.3g
- Protein: 1.5g
- Cholesterol: 30mg
