These Italian Lemon Drop Cookies (Anginetti) are a delightful blend of fresh lemon flavor and soft, cake-like texture. Main ingredients include vegetable oil, sugar, milk, eggs, lemon extract, baking powder, flour, butter, powdered sugar, heavy cream, and yellow food coloring.
A Lemon Love Affair
Once upon a sunny day, I stumbled upon a recipe passed down through generations in my Italian family: Lemon Drop Cookies. Each bite reminded me of my Nonna’s kitchen, where the aroma of lemon and laughter filled the air. Baking these cookies became my way of keeping her spirit alive, infusing each batch with memories and a zest for life. These lemon delights are more than just cookies; they’re tiny capsules of joy and nostalgia.
Why Italian Lemon Drop Cookies Stand Out
🌟 Lemon Fresh: The burst of lemon flavor in every bite is unmatched.
🌟 Easy & Quick: With a prep and cook time totaling only 28 minutes, these cookies are a quick fix for sweet cravings.
🌟 Versatile & Fun: Perfect for parties, afternoon tea, or a simple family treat.
🌟 Aesthetic Appeal: The vibrant yellow hue and lemon zest garnish make these cookies as beautiful as they are delicious.
Italian Lemon Drop Cookies: Ingredients Breakdown
Essentials at a Glance:
- Oil & Sugar: The foundation for a soft, moist texture.
- Milk & Eggs: Adds richness and binds the dough.
- Lemon Extract: The star player for that zesty kick.
- Flour & Baking Powder: Provides structure and fluffiness.
- Butter & Powdered Sugar: Key players in the creamy icing.
- Heavy Cream: For that smooth, decadent frosting.
- Food Coloring: Adds a sunny, inviting color.
The Making of Italian Lemon Drop Cookies
Immerse yourself in the joy of baking these delightful cookies. Here’s a detailed guide to each step:
- Mixing the Batter: Start by blending oil, sugar, milk, eggs, and lemon extract until creamy. This creates the base of your cookie dough.
- Dry Ingredients: Sift together flour and baking powder, then gently mix them into your wet ingredients. The goal is to achieve a soft, sticky dough.
- Shaping: Use a cookie scoop to form uniform dollops of dough, ready for baking.
- Baking: A quick bake at 350F and voilà, the cookies are ready to cool.
For the Icing: - Frosting Mix: Blend butter, powdered sugar, cream, and lemon extract. Adjust the color to your liking with food coloring.
- Decoration: Once the cookies are cool, spread them with the yellow icing.
- Final Touch: Let the icing set before storing. These cookies are best enjoyed fresh but can be stored effectively.
Preserving the Lemon Goodness
Italian Lemon Drop Cookies stay fresh in an airtight container, layered with wax paper. For longer storage, freeze them unfrosted. Thaw and frost before serving for a just-baked experience!
Customizing Italian Lemon Drop Cookies
- Flavor Twists: Swap lemon extract with orange or almond extract for a different taste profile.
- Vegan-Friendly: Use plant-based milk, vegan butter, and egg substitutes.
- Gluten-Free Option: Substitute regular flour with a gluten-free blend.
- Color Play: Experiment with natural food colorings for a twist.
- Sweetness Adjustment: Reduce the sugar if you prefer less sweetness, or use a sugar substitute.
These Italian Lemon Drop Cookies are not just a recipe; they’re a journey into the heart of Italian baking, where every ingredient tells a story, and every cookie is a masterpiece waiting to be savored. 🍪✨
Italian Lemon Drop Cookies
Ingredients
For the Cookies:
- ½ cup Vegetable or Canola Oil
- ½ cup Granulated Sugar
- ½ cup Milk
- 3 Large Eggs
- 2 teaspoons Lemon Extract
- 1 tablespoon Baking Powder
- 3 cups All-Purpose Flour
For the Icing:
- ¼ cup Butter Melted
- 2 cups Confectioners’ Sugar
- 3 tablespoons Heavy Cream
- 1 teaspoon Lemon Extract
- Yellow Food Coloring as required for desired shade
- Lemon Zest from half a Lemon for Garnish
Instructions
- Initial Mixture Creation: Begin by combining the oil, sugar, milk, eggs, and lemon extract in the bowl of a stand mixer or a hand mixer equipped with a paddle attachment. Mix these ingredients until they are thoroughly blended.
- Dry Ingredient Integration: In a separate container, sift together the baking powder and flour. Gradually add this dry mixture to the wet ingredients, ensuring to mix until just combined. Be mindful that the dough will be soft and sticky in texture.
- Forming the Cookies: Utilize a cookie scoop to portion out spoonfuls of the dough, placing them on a baking sheet lined with parchment paper or a silicone mat.
- Baking Process: Preheat the oven to 350°F (175°C). Place the cookies in the oven and bake for a duration of 8-10 minutes. Once baked, allow the cookies to rest on the baking sheet for two minutes before transferring them to a cooling rack to cool completely.
For the Icing:
- Icing Preparation: In a mixing bowl, combine the melted butter, confectioners' sugar, heavy cream, and lemon extract. Mix these ingredients until smooth. Gradually add yellow food coloring to achieve the desired color intensity.
- Application of Icing: Once the cookies have cooled completely, apply the icing evenly on each cookie.
- Finishing and Storage: Allow the icing to dry and harden. If not serving immediately, store the cookies in an airtight container, placing layers of wax paper between them to prevent sticking. For longer storage, freeze the cookies before applying the icing.
