Why You’ll Love Anginetti Cookies Recipe

I keep this recipe close because it’s simple, dependable, and full of bright lemon flavor. I like that the cookies stay soft for days, and the icing adds just the right amount of sweetness without overpowering the dough. They’re perfect for holidays, gatherings, or anytime I want a traditional Italian-style treat.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Cookies:
▢2½ cups all-purpose flour
▢1½ tablespoon baking powder
▢¼ teaspoon salt
▢6 tablespoons unsalted butter, softened to room temperature
▢½ cup granulated sugar
▢2 large eggs, at room temperature
▢2 tablespoons lemon juice
▢1 teaspoon lemon zest, grated
▢1 teaspoon vanilla extract

For the Icing:
▢1½ cups confectioners’ sugar
▢3 tablespoons lemon juice
▢2 tablespoons sprinkles, optional for decoration

Directions

I begin by preheating the oven to 320°F and lining baking sheets with parchment paper or silicone baking mats. In a medium bowl, I whisk together the flour, baking powder, and salt, then set it aside.

In a large mixing bowl, I beat the softened butter and granulated sugar until light and fluffy, which usually takes about 2 to 3 minutes. I add the eggs one at a time, mixing well after each addition, then stir in the lemon juice, lemon zest, and vanilla extract until fully combined.

I gradually mix the dry ingredients into the wet mixture on low speed until a soft dough forms, being careful not to overmix. I scoop small portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.

I bake the cookies for 10 to 12 minutes, just until the edges are lightly golden while the centers remain soft. After baking, I let them cool completely on wire racks.

To make the icing, I whisk together the confectioners’ sugar and lemon juice until smooth and thick but pourable. Once the cookies are completely cooled, I dip the tops into the icing and add sprinkles while the icing is still wet. I allow the icing to set fully before serving or storing.

Servings and Timing

I make this recipe to yield about 24 cookies. It takes around 15 minutes to prep, 12 minutes to bake, and about 15 minutes of cooling time, for a total of approximately 45 minutes.

Variations

I sometimes replace the lemon juice and zest with orange for a slightly sweeter citrus flavor. When I want a festive look, I change up the sprinkles to match the season or holiday. I also enjoy adding a touch of almond extract alongside the vanilla for a more traditional bakery-style taste.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 4 days. If stacking them, I place parchment paper between layers to protect the icing. I don’t reheat them, as they’re best enjoyed at room temperature.

FAQs

What are Anginetti cookies?

I think of Anginetti as classic Italian cookies that are soft, lightly sweet, and often flavored with lemon and topped with icing.

Do these cookies spread while baking?

I find they hold their shape well and only spread slightly.

Can I make the dough ahead of time?

I usually bake the dough right away, but it can be refrigerated for a few hours if needed.

Why is the oven temperature lower than usual?

I bake them at a lower temperature to keep the cookies pale and soft rather than browned.

Can I skip the icing?

I’ve done that before, and the cookies are still tasty, just less sweet.

How do I know when they’re done baking?

I look for lightly golden edges and a soft center.

Can I freeze these cookies?

I freeze the un-iced cookies successfully, then ice them after thawing.

What consistency should the icing be?

I aim for thick but pourable so it coats the tops smoothly.

Can I use bottled lemon juice?

I prefer fresh lemon juice for the best flavor, but bottled works if needed.

Do these cookies get harder as they sit?

I find they stay soft for several days when stored properly.

Conclusion

I love these Anginetti Cookies for their simplicity, softness, and bright lemon flavor. They’re a timeless treat that feels special without being complicated, and I always enjoy sharing them with family and friends.