Lemon Anginetti (Italian Drop Cookies)
These delicious Italian drop cookies are traditionally made for holidays and celebrations, but are a delightful choice for anytime of year. Although there are many variations of the traditional recipe, my favorite is the addition of lemon extract to create a light, scrumptious flavor. Recipe is after the jump!
Lemon Anginetti (Italian Drop Cookies):
Cookie Ingredients
6 eggs
4 cups flour
6 tsp. baking powder
2 sticks butter, softened
¾ cup sugar
½ teaspoon salt
3 tsp. lemon extract
* grated lemon rind ~ optional
Directions
Mix flour, baking powder and salt; set aside.
Cream butter; add sugar and beat until fluffy.
Add eggs and flavorings. Cream well. Add dry ingredients; mix until smooth texture. (dough will be a bit sticky) If dough seems light colored, add a drop or 2 of yellow food coloring.
Chill dough until firm.
Drop by heaping teaspoons onto a cookie sheet lined with parchment paper.
Bake @ 350 degrees for 10 minutes.
Let cool; make icing.
Icing
1 box powdered sugar
3 tablespoons milk (or more if too thick)
2 ½ teaspoons lemon extract
Multi-colored non pareils
Once the cookies are cool, frost with icing.
Sprinkle with non pareils.
Enjoy!
xo
- 6 eggs
- 4 cups flour
- 6 tsp. baking powder
- 2 sticks butter, softened
- ¾ cup sugar
- ½ teaspoon salt
- 3 tsp. lemon extract
- * grated lemon rind ~ optional
- 1 box powdered sugar
- 3 tablespoons milk (or more if too thick)
- 2 ½ teaspoons lemon extract
- Multi-colored non pareils
- Mix flour, baking powder and salt; set aside.
- Cream butter; add sugar and beat until fluffy.
- Add eggs and flavorings. Cream well. Add dry ingredients; mix until smooth texture. (dough will be a bit sticky) If dough seems light colored, add a drop or 2 of yellow food coloring.
- Chill dough until firm.
- Drop by heaping teaspoons onto a cookie sheet lined with parchment paper.
- Bake @ 350 degrees for 10 minutes.
- Let cool; make icing.
- Combine all icing ingredients together and mix well.
- Once the cookies are cool, frost with icing.
- Sprinkle with non pareils.
11 Comments
CiaoLinda
These look absolutely scrumptious!! They remind me of a cookie my grandmother used to make….Can't wait to try your recipe!!!
ginny
This recipe is perfect in my opinion. The only thing I changed was to substitute real juice from lemons in place of the lemon extract. I will certainly make these again!
Janelle
So glad you enjoyed!! These are one of my favorites! 🙂
christine
i am looking forward to trying this recipe! ive had these cookies before and want to make them with my grandma! how many cookies does this recipe actually make
Janelle
Hi Christine! This recipes makes about 45 small cookies 🙂 Let me know if you give them a try! 🙂 Janelle x
Shannon
what size box of powdered sugar did you use? I have a bag of powdered sugar. Thanks!
Janelle
Hi Shannon, thank you for reading! I used a 1 lb box of powdered sugar 🙂 Let me know how it comes out! x Janelle
Robyn
I’m just making these cookies for the second time. They are so delicious and light. I had been using my Italian grandma’s recipe (she always just threw everything in — I had to beg her for measurements!) but her recipe called for oil instead of butter. Your recipe is so much lighter in texture. Thanks!!!
Michelle
I have tried so many recipes for these looking for one that tastes like the cookies of my childhood. Yours is the one! Many thanks!
Janelle
You’re welcome! I’m so thrilled you enjoyed them. These cookies are a family favourite! Janelle 🙂 🙂
Judy
approx how many does this make?