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Italian Lemon Cookies

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Italian lemon cookies are the perfect spring cookie for Easter, Mother’s Day or just an fresh afternoon treat.

Lemon Cookies

Whenever the weather starts to warm up in the spring, I feel the urge to bake non-stop. It’s probably because I know that once summer hits, I won’t be turning on the oven for months.

Italian Cookie Recipes

You know how you aren’t supposed to go grocery shopping when you’re hungry? Well, I think rule applies to online shopping, too.  Don’t get on Amazon when you’re craving cookies.  I had just had a conversation with an Italian friend about cookie tables at Italian weddings. Being not Italian, I’d never heard of such a thing, but of course, it sounds amazing.  And Amazon must have been eavesdropping because Sweet Maria’s Italian Cookie Tray Cookbook was waiting for me when I opened the app. It was meant to be.

Frosted Italian Lemon Cookies

The very first recipe in the book is for Lemon Drop Cookies or Anginetti.  The recipe looked very simple to make so I decided to give them a shot.  I think these are some of the best cookies I’ve ever made.   They are very easy to make and the recipe makes a lot of cookies.  Frosting them took some time just because there were so many, but it’s a great job for the kids.

I made a few adjustments to the cookies. I used lemon essential oil instead of lemon extract because it’s what I have on hand.** But you can substitute in lemon extract!

The recipe says to oil the cookie sheets, which I hate doing so I used parchment paper instead.  The cookies stuck to the parchment paper. I oiled the cookie sheets on the next batch they were perfect. So oil those sheets! I just used palm shortening on them.

I think these would be absolutely divine served with cardamom coffee.  And if you love Italian cookies, pair them with pastel pizzelles!

** Not all essential oils are safe for consumption! I recommend and use Young Living Essential Oils. Please make sure your oils are safe for consumption before using in a recipe. 

Yield: 4-5

Italian Lemon Cookies

Italian Lemon Cookies

Ingredients

  • 3 eggs
  • 1/2 cup milk
  • 3-5 drops lemon essential oil
  • 1/2 cup sugar
  • 1/2 cup coconut oil or any other vegetable oil
  • 3 cups flour
  • 8 teaspoons baking powder
  • For the frosting:
  • 6 cups confectioners sugar
  • 1/2 cup milk
  • 2-3 drops lemon essential oil

Instructions

  1. Preheat oven to 350 degrees.
  2. Prepare cookie sheets by lightly greasing with shortening. Set aside.
  3. In the bowl of a stand mixer, mix together the eggs, milk, lemon oil, sugar and vegetable oil until well combined.
  4. Add in the flour and baking powder, 1 cup and a few teaspoons at a time. Mix just until a dough forms. It will be very sticky. Add a touch more flour to make the dough workable.
  5. Dip a cookie scoop into some flour and the scoop out the cookies and drop onto the prepared sheets, about an inch apart.
  6. Bake for 8-10 minutes until the tops are just lightly browned.
  7. Remove immediately from the cookie sheet on to a wire rack to cool.
  8. Allow the cookies to cool completely before frosting.
  9. To Make the Frosting:
  10. Mix all ingredients in a large bowl. You may need to add more milk to get desired consistency. You want the frosting thick but runny.
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8 Comments
  • Pat
    October 14, 2018

    I make these from my mother’s over 50 year old recipe. Mine are made with butter and fresh lemon juice and lemon zest. Not sure about oil.

  • Christine
    April 14, 2016

    Growing up in an Italian-American family these cookies were always around. As a kid, I just didn’t understand the allure. Where was the chocolate!?! But now. Lord help me 😉 Thanks for bringing these to #SaucySaturdays.

  • Robin
    April 10, 2016

    Anything with lemon and you can count me in. Thank you for sharing it on the Creative Muster. We loved it so much that we’re pinning it to our Creative Muster Favorites board. I hope that’ll we’ll be seeing more of your great ideas.

  • amber.m
    April 6, 2016

    Yummy! Oh my gosh, I need these in my belly!

  • April
    April 5, 2016

    And I’m dropping everything to makes these right now. Thanks for the recipe!

  • Ashleigh
    April 3, 2016

    These look delicious! It seems like I can’t keep the cookie jar filled for the life of me so I’m always looking for new cookie recipes to try out!

    I would love it if you would stop by my link party and share this post with everyone : )

  • Mary Frances
    March 28, 2016

    Really do sound amazing,I do make Italian cookies but use Anise flavoring, these are almost the same, the recipe i use is an old one from my Mother who was Italian, she did use lemon once in awhile, even a little almond is good. I also make Pizzelles but never thought about adding a little coloring that would be awesome for Easter 🙂
    Thank you very much for the lovely recipe, enjoy your cook book 🙂

    • Camille
      March 28, 2016

      What a great idea to use anise or almond! I think I’ll need to make few more batches. 😉