Print

Anginetti Cookies

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Soft and tender Anginetti Cookies with bright lemon flavor, a delicate crumb, and a classic white icing that sets beautifully, finished with cheerful sprinkles for a nostalgic Italian-style treat.

Ingredients

2½ cups all-purpose flour

1½ tablespoons baking powder

¼ teaspoon salt

6 tablespoons unsalted butter, softened

½ cup granulated sugar

2 large eggs, room temperature

2 tablespoons lemon juice

1 teaspoon lemon zest

1 teaspoon vanilla extract

1½ cups confectioners’ sugar

3 tablespoons lemon juice (for icing)

2 tablespoons sprinkles (optional)

Instructions

  1. Preheat oven to 320°F (160°C) and line baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat butter and granulated sugar until light and fluffy, about 2–3 minutes.
  4. Add eggs one at a time, mixing well after each addition. Stir in lemon juice, lemon zest, and vanilla extract.
  5. Gradually mix in the dry ingredients on low speed until a soft dough forms. Do not overmix.
  6. Scoop small portions of dough onto prepared baking sheets, spacing about 2 inches apart.
  7. Bake for 10–12 minutes, until edges are lightly golden and centers remain soft.
  8. Cool cookies completely on wire racks.
  9. For the icing, whisk confectioners’ sugar and lemon juice until smooth and pourable.
  10. Dip cooled cookies into icing, add sprinkles if desired, and allow icing to set before serving.

Notes

Bake at a lower temperature to keep cookies pale and soft.

Fresh lemon juice and zest provide the best flavor.

Allow cookies to cool fully before icing.

Un-iced cookies can be frozen and iced after thawing.

Nutrition

Find it online: https://chocolatecoveredamy.com/anginetti-cookies/