Bake these Italian Lemon Drop Cookies at home and enjoy bakery-style results. These cookies are light and cakey with bright lemon flavor and a soft interior. Once cooled, they’re finished with a glossy lemon icing for a fresh, tangy finish.
Often called anginetti in parts of Italy, these lemon drop cookies are classic for holiday baking and seasonal celebrations. They’re a favorite on Easter and Christmas tables and make a cheerful addition to any dessert spread.
Unlike dense store-bought versions, these cookies are pillowy and tender. They’re traditionally decorated with tiny multicolored sprinkles (nonpareils), though a simple, satin lemon glaze is beautiful on its own.
This recipe came from a longtime friend and has become a staple in my baking rotation. Try making a batch for family and friends — or pair them with other lemon treats for a bright, Italian-inspired dessert selection.
What you will need
Keep lemons on hand so you can make these sunny cookies year-round.
- Flour
- Baking powder – for lift.
- Sugar
- Eggs
- Milk
- Shortening – use vegetable shortening like Crisco for best texture.
- Lemon – you’ll need both zest and juice.
- Powdered sugar – for the lemon icing.
- Multicolored sprinkles (nonpareils) – optional for decoration.
Step by step instructions
Follow these steps for soft, lemony cookies. Refer to the recipe card below for exact measurements and timing.
Preheat the oven and line baking sheets with parchment. In a large bowl, sift together the flour and baking powder. In a mixer, beat the sugar and shortening on medium speed until light and fluffy.
Beat in the eggs one at a time until combined. Add the milk, lemon juice, and lemon zest and mix until incorporated.
Fold in the dry ingredients and beat until the dough is smooth.
Gather the dough, cover, and chill for 1 hour. Portion the dough (about the size of a golf ball), place on prepared sheets about 1.5–2 inches apart.
Bake for roughly 12–15 minutes until the cookies are set and firm to the touch. The tops should remain pale while the bottoms develop a light golden color. Transfer to a wire rack to cool.
Prepare a thick lemon icing by whisking powdered sugar with lemon zest and juice, then thinning a tablespoon at a time with milk until you reach a thick but spreadable consistency. Once cookies are completely cool, dip or spoon the icing over each cookie.
👩🍳Expert tips
- Chill the dough: Cold shortening helps the cookies rise and keeps them tender.
- Even portions: Use a cookie scoop or weigh dough balls for uniform cookies. This recipe yields about 36 cookies and ensures even baking and a consistent presentation.
Icing the cookies
Frosting is the best part. Work on a sheet of foil or wax paper to catch drips. Immediately after icing, add sprinkles if desired so they adhere while the glaze is wet.
The icing should be thick — if it’s too thin, add more powdered sugar; if it’s too stiff, add milk a teaspoon at a time. The glaze will set gradually; leave cookies at room temperature to firm or chill briefly to speed up the process.
Storage
Store cookies in an airtight container at room temperature for up to 5 days. In humid conditions, refrigerate to keep the icing from becoming sticky or melting.
Other Italian favorites
If you enjoyed these cookies, try other light Italian treats to complement them.
-
Easy Lemon Pizzelle
-
Panettone French Toast
-
Espresso Coffee Panna Cotta
-
Easy Italian Pignoli Cookies
If you try this recipe, please leave a rating and a comment below the recipe—and if you share a photo, tag @brunchandbatter on Instagram so I can see your creation!
📖Recipe
Italian Lemon Drop Cookies
Equipment
- large bowl
- stand mixer
- baking/cookie sheets
Ingredients
- 4 cups all-purpose flour
- 4 tsp baking powder
- 1 cup white granulated sugar
- 1/2 cup vegetable shortening (Crisco)
- 3 large eggs, room temperature
- 1/2 cup milk, room temperature
- 2 tsp lemon zest (about 1 medium lemon)
- 2 tbsp freshly squeezed lemon juice (zest before juicing)
- 4–6 tbsp multicolored sprinkles (optional)
Lemon Icing
- 3 cups powdered (confectioner’s) sugar
- 4 tsp lemon zest (from about 1 large lemon)
- 2 tbsp freshly squeezed lemon juice (zest before juicing)
- 2–4 tbsp milk, more if needed
Instructions
- Line 2–3 large baking sheets with parchment paper, or use ungreased cookie sheets.
- 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.
- Beat in the eggs, one at a time, until well blended.
- Stir in the milk, lemon juice, and lemon zest.
- Add the flour mixture and beat until smooth.
- Gather the dough into a ball, wrap or cover, and refrigerate for 1 hour.
- Preheat oven to 350°F. Portion dough (about 0.5 oz each, roughly golf-ball size) and place 1.5 inches apart on prepared sheets.
- Bake on the middle or top rack (no more than 2 sheets at once) 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, or chill to speed cooling. Dip or spoon icing over each cookie and add sprinkles immediately if using. Allow icing to set.
Lemon Icing
- Whisk powdered sugar with lemon juice and zest. Add milk, one tablespoon at a time, until the glaze is very thick but spreadable. Adjust with more sugar or milk as needed.
Notes
- Do not skip the refrigeration step — cold shortening improves rise and texture.
- Avoid the bottom oven rack to prevent overly browned bottoms. Bake on the middle or top racks and rotate pans halfway through. Limit to two sheets at a time for even baking.
- Icing tips: keep it thick for best coverage. If too runny, add more powdered sugar; if too stiff, thin with milk a little at a time. The icing sets slowly; refrigerate to speed setting if desired. For extra decadence, make a double batch of icing.
Nutrition*
| Calories: 95 kcal
| Carbohydrates: 19.4 g
| Protein: 2.1 g
| Fat: 2.2 g
*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients and measurements.