Description
Lemon Drop Cookies (Anginetti) are delightful, soft cookies infused with fresh lemon juice and zest, topped with a tangy lemon glaze. Perfect for spring or summer gatherings, these cookies offer a bright, citrusy flavor with a sweet finish. Ideal for cookie trays or enjoying with tea, they bring a refreshing twist to traditional sugar cookies.
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 the oven to 350 degrees Fahrenheit. Line a large half sheet baking pan with parchment paper or a silicone baking mat to prevent sticking.
- Combine Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning. Set aside.
- Cream Butter and Sugar: Using a stand mixer fitted with a paddle attachment or a hand mixer, cream the softened unsalted butter and granulated sugar on medium speed until light and fluffy, which should take about 2 minutes.
- Add Wet Ingredients: Beat in the two large eggs and two tablespoons of lemon juice into the creamed butter and sugar until the mixture is fully incorporated.
- Mix in Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until combined. The dough will be sticky.
- Scoop Dough: Use a small cookie scoop to measure 1 tablespoon of dough per cookie and drop the balls onto the prepared baking sheet, spacing them 2 inches apart.
- Bake Cookies: Bake in the preheated oven for 15 minutes until cookies are lightly browned and firm to the touch. Allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Prepare Icing: In a medium bowl, beat together the confectioners’ sugar and 1 tablespoon lemon juice. If the icing is too thick, add water 1 tablespoon at a time until you reach a dip-worthy consistency.
- Glaze Cookies: Dip the tops of the cooled cookies into the lemon glaze, flip them back over, and set them on a wire rack. Immediately sprinkle with lemon zest or sprinkles.
- Set Icing: Allow the icing to fully set before storing the cookies in an airtight container.
Notes
- Store the cookies in an airtight container at room temperature for up to 4 days, arranged in a single layer to maintain the icing’s appearance.
- You can store cookies individually in mini cupcake liners to prevent icing smudging.
- For freezing, do not ice the cookies before freezing; instead, freeze unfrosted cookies in an airtight container with parchment paper between layers for up to 3 months.
- Cookie dough can be shaped into a ball or disc, wrapped in plastic, and stored in the refrigerator for up to 3 days before baking. Baking time may need to be increased by 1-2 minutes.
- To freeze cookie dough, wrap tightly in plastic, place in a freezer bag, and freeze for up to 3 months. Defrost overnight in the refrigerator before baking.
