Imagine biting into a cloud-like cookie that bursts with bright, tangy lemon flavor and melts in your mouth – that's the magic of Anginetti! These traditional Italian lemon drop cookies are not just a dessert; they're a slice of culinary heaven that will transport you straight to the sun-drenched streets of Italy. Whether you're a baking novice or a seasoned pro, these irresistible cookies are about to become your new obsession, promising to bring a little Mediterranean sunshine to your kitchen with every single bite.
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: Italian
Serves: 24 cookies
Ingredients
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
- 1 cup powdered sugar
- 2 tablespoons lemon juice (for glaze)
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition. Mix in vanilla extract and lemon zest.
- In a separate bowl, whisk together flour, baking powder, and salt to ensure even distribution of dry ingredients.
- Gradually add the dry ingredient mixture to the wet ingredients, alternating with 1/4 cup of lemon juice. Mix until a soft, slightly sticky dough forms.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers remain soft.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- For the glaze, whisk together powdered sugar and 2 tablespoons of lemon juice until smooth and slightly runny.
- Once cookies are completely cool, dip the tops of each cookie into the lemon glaze, allowing excess to drip off. Place back on the wire rack to let the glaze set.
- Allow glaze to harden for about 15-20 minutes before serving. Store in an airtight container at room temperature for up to 5 days.
Tips
- Ensure all ingredients are at room temperature for the smoothest, most consistent dough.
- Don't overmix the dough – this can make the cookies tough instead of tender.
- Use fresh lemon zest for the most vibrant citrus flavor.
- For perfectly uniform cookies, use a cookie scoop to portion the dough.
- Let the cookies cool completely before glazing to prevent the glaze from becoming too runny.
- If the glaze is too thick, add a few drops of lemon juice; if too thin, add more powdered sugar.
- For an extra lemony kick, you can add a tiny bit of lemon extract to the glaze.
- Store cookies in a single layer to prevent the glaze from getting smudged.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 18g
Protein: 2g
Fat: 5g
Saturated Fat: 3g
Cholesterol: 20mg
