Lemon Drop Cookies
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5.0
42 reviews
Excellent
Lemon Drop Cookies
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These glazed Italian Lemon Drop Cookies (anginetti), are topped with sprinkles and a lemon glaze and have a zesty refreshing lemon flavor.
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Ingredients
- ½ cup granulated sugar (100g)
- ¼ cup butter (57g) softened
- 3 large eggs
- 1 ½ teaspoons lemon extract (or almond or orange extract)
- 2 cups all-purpose flour (plain flour) (260g)
- 1 ½ teaspoons baking powder
- 1 pinch salt
For the lemon glaze
- 2 cups powdered confectioner's sugar (260g)
- 3 tablespoons milk
- 1 teaspoon lemon extract
- sprinkles to decorate optional
Instructions
- Preheat the oven to 350°F / 175°C. Line two cookie sheets with baking parchment paper.
- Cream sugar and butter in a large mixing bowl, with an electric hand mixer until smooth and fluffy.
- Beat in the eggs and lemon extract.
- Sift in the flour, baking powder, and salt and stir to combine into a smooth dough. It will be slightly sticky.
- Refrigerate the dough for 30 minutes.
- Drop small cookie scoops of the dough (or roll heaped teaspoonfuls into balls) onto a cookie sheet 2-inches apart.
- Bake for 10-12 minutes until set but not browned.
- Transfer the lemon drop cookies to a wire rack to cool completely.
- For the glaze, stir all ingredients together. Glaze by drizzling over the cooled cookies, then add sprinkles.
Notes
- When mixing the wet and dry ingredients together, be careful not to overwork the cookie dough as this will result in tough cookies.
- Allow the cookies to cool completely before adding the glaze as this will help it set better and not melt off.
- When adding sprinkles, make sure you add them quickly after the glaze before it dries to ensure they stick properly.
- Chilling the dough before baking is important as it helps the cookies keep their shape and prevents them from spreading too much in the oven.
- Storing: To store, lemon drop cookies will keep in an airtight container at room temperature for up one week.
- Freezing: Lemon drop cookies can be frozen by either freezing the dough or the baked and unglazed cookies. To freeze the dough, form it into a disc, wrap in cling film, and place it in a freezer-safe bag. It will keep in the freezer for up to three months. To freeze the baked cookies, place them on a baking sheet in the freezer until frozen solid. Once frozen, transfer to an airtight container and store in the freezer for up to six months.
Nutrition Information
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Calories
119kcal
(6%)
Carbohydrates
22g
(7%)
Protein
2g
(4%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
26mg
(9%)
Sodium
26mg
(1%)
Potassium
48mg
(1%)
Fiber
1g
(4%)
Sugar
14g
(28%)
Vitamin A
92IU
(2%)
Calcium
19mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 119 kcal
% Daily Value*
| Calories | 119kcal | 6% |
| Carbohydrates | 22g | 7% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 26mg | 9% |
| Sodium | 26mg | 1% |
| Potassium | 48mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 92IU | 2% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
42 reviews
Excellent
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