These Italian Lemon Cookies can also be known as Italian Christmas cookies, Italian lemon cookies, Italian Lemon Drop Cookies and Anginetti. But no matter what you decide to call them, they still taste absolutely amazing each and every time!
Italian lemon cookies can be used for Christmas, Weddings, Easter and any other celebration. Just switch out what you top the frosting with and you’re set. For example, at Christmas use green and red or multi-colored sprinkles as shown above, but for weddings use pink, white, or leave plain with the white icing.
In fact, these cookies were served at my own wedding and were a great hit right next to the cannolis!
Are Italian Lemon Cookies an Easy Recipe?
This Italian recipe is actually very common, and simple to make. Do not be intimidated! However the recipe I have is from my Italian family and when I research online the variations of the cookie, I find that this one which uses more egg (6) than most I’ve seen beats the rest I’ve seen hands down.
These are light, soft, and sweet enough that you don’t even need the icing if you don’t want that extra sugar and sweetness. Or what you can do is simply spread on the icing thinner. You’ll see in my picture above that I put the frosting on fairly thick, well, it was a bit thick for my taste but my husband and father adored them.
What Drink is Good to Serve with these Italian Cookies?
This cookie goes great with a fresh cup of coffee, latte or cup of espresso. The sweetness makes it great for dipping in a slightly bitter brew such as espresso.
If you want to impress your friends and family here’s a recipe to use!
Italian Lemon Cookies (Anginetti)
This recipe is an Italian recipe for Italian lemon cookies. Use them for any holiday such as Christmas, Easter or weddings!
- 6 eggs
- 1 Cup milk
- 2 Cups butter
- 2 Cups sugar
- 1 tsp baking soda
- 6 tsp baking powder
- 2 Tbsp pure lemon extract
- 7 Cups Flour this is never exact, you may need a little less or a little more
- 4 Cups Confectioners sugar (approx - we really don't measure)
- 1/4 cup water
- 1 tsp pure lemon extract (more or less to taste)
- sprinkles optional
Preheat oven to 350F
Beat eggs in large bowl
Add milk, butter, and sugar then beat till blended
Add baking soda, baking powder and lemon and beat till blended
Gradually add in flour and blend until a cookie dough is smooth and slightly sticky
Drop onto cookie sheet into cookie size and bake at 350F for 10-12 minutes, making sure not to brown them.
Let cool and frost when fully cooled.
Mix confectioners sugar with water until smooth.
Dip cookies into frosting and top with sprinkles immediately (otherwise they will not stick to the icing)
- I recommend testing the cooking time on a single cookie first. The extra 10 minutes to test is so worth it! You may find the cookie is too wet and need to add more flour, or the cooking time is too long or short. Ovens vary and so do the quality of ingredients so you need to test to be safe.
- Sugar - you can cut back on the sugar, but this will change the consistency so you may need to modify the other ingredients a bit to compensate, but I can't state much more beyond that as I stick to what is here.
- The frosting is a guideline to use. Try it and add more or less depending on texture and preference