Anginetti Cookies Recipe: Italian Lemon Drop Cookies

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ANNA'S KITCHEN

Anginetti Cookies Recipe: Italian Lemon Drop Cookies

Name: Anginetti Cookies
Prep time: 5 min
Cook time: 30 min
Total time: 30 min
Yield: 15 servings
Ingredients: 6 eggs; 1, 1/2 cups sugar; 1 cup vegetable oil; 1, 1/2 cups milk (divided); 2 tbsp powdered baker's ammonia; 5 cups Caputo flour; Zest and juice of 2 lemons

Soft, lemony, and kissed with just the right amount of sweetness.

By Anna Prezio

@thatladyanna

July 10, 2025

By Anna Prezio

Ingredients

6

eggs
1, 1/2

cups sugar
1

cup vegetable oil
1, 1/2

cups milk (divided)
2

tbsp powdered baker’s ammonia
5

cups Caputo flour
Zest and juice of 2 lemons

Instructions

TOTAL TIME

30 minutes

15 servings

Whenever there’s something to celebrate, Mama always turns to one of her favorite traditions making her beloved Anginette cookies. Soft, lemony, and kissed with just the right amount of sweetness, these are the cookies she’s been making for decades to mark the big moments in life.

This week, we found out that some dear friends of ours just got engaged and Mama didn’t waste a second she rolled up her sleeves and said, “We need to make something special!” Before we knew it, the house smelled like lemon zest and sugar, and trays of warm Anginette were coming out of the oven (some with sprinkles, some without — because everyone has a favorite).

And how did we celebrate once they were done? With a plate full of cookies and a cold, refreshing glass of Gratsi White in hand. The crisp citrus notes of the wine paired perfectly with the soft, lemony cookies — light, celebratory, and absolutely delicious. These cookies carry the same festive spirit as Breaking Bread — both traditions rooted in something shared and celebratory. For the full Italian spread, 7 Must-Try Italian Winter Dishes sets the scene beautifully around them. Rustic Mushroom and Cheese Crostoni makes the ideal savory counterpart before the cookies come out. And if you need a backdrop worth cooking in, Amalfi Coast in September will have you reaching for the flour immediately. Pop a bottle of Gratsi Sparkling White — something bubbly deserves these.

A smiling older woman stands in a kitchen with eggs, lemons, oil, and measuring cups on the counter. A close-up shows eggs, lemons, oil, and milk on a cutting board beside a metal box labeled GRATSI.

Step 1: Preheat the Oven

Preheat oven to 350°F (175°C).

Step 2: Beat Eggs and Build the Dough

In a mixer, beat eggs and sugar on medium until light and fluffy. Add oil, 1 cup of milk, lemon juice, and zest. Gradually mix in the flour.

A kitchen scene with a wooden bowl of brown eggs, several lemons, a glass of oil, a measuring cup of sugar, and a glass of water on a wooden cutting board. A “GRATSI” sign and kitchen appliances are in the background.

Step 3: Incorporate the Baker's Ammonia

Warm the remaining ½ cup of milk, dissolve the baker’s ammonia in it, and add to the dough. Mix until combined — the softer the dough, the softer the cookie.

Step 4: Shape the Anginetti

Transfer dough to a floured surface. Shape cookies as desired.

Three images: dough on a floured surface in a kitchen, a woman shaping dough into logs, and a baking tray with cut, unbaked dough pieces spaced on parchment paper.

Step 5: Brush with Egg Wash

Brush with egg wash and sprinkle with sugar.

Step 6: Bake Until Just Set

Bake for 8–10 minutes, or until just set and pale. Do not overbake.

A smiling older woman with short white hair holds trays of dough shapes in a kitchen; the last image shows the baked, golden-brown pastries on parchment paper.

Step 7: Make the Lemon Icing

Lemon Icing:
3 cups of powdered sugar with the juice of 3 medium lemons until smooth. Drizzle over cooled cookies and decorate with sprinkles.

A smiling woman with short white hair and glasses holds a plate of cookies topped with white icing and colorful sprinkles, standing in a modern kitchen. Close-up shots of the cookies frame the image.

The market

Red Wine

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White Wine

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