Lemon Anginetti Cookies with Icing and Sprinkles Recipe

Introduction

Anginetti cookies are light, lemony Italian treats that combine a soft, tender texture with a sweet and tangy glaze. Perfect for teatime or sharing with friends, these delightful cookies are simple to make and sure to brighten your day.

Ingredients

• 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
• 1½ cups confectioners’ sugar
• 3 tablespoons lemon juice
• 2 tablespoons sprinkles (optional for decoration)

Instructions

1. Step 1: Preheat your oven to 320°F. Line baking sheets with parchment paper or silicone baking mats and set them aside.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Set this dry mixture aside.
3. Step 3: In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 2 to 3 minutes, using a hand or stand mixer.
4. Step 4: Add the eggs one at a time to the butter mixture, beating well after each addition. Then stir in the lemon juice, lemon zest, and vanilla extract until fully combined.
5. Step 5: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until a soft dough forms. Be careful not to overmix.
6. Step 6: Using a cookie scoop or tablespoon, form small rounds of dough and place them onto the prepared baking sheets, about 2 inches apart.
7. Step 7: Bake the cookies for 10 to 12 minutes until the edges are lightly golden but the centers remain soft. Remove from oven and transfer cookies to wire racks to cool completely.
8. Step 8: While the cookies cool, whisk together the confectioners’ sugar and lemon juice in a small bowl. Adjust to achieve a thick but pourable icing.
9. Step 9: Dip the tops of the cooled cookies into the lemon icing. If desired, decorate with sprinkles while the icing is still wet. Allow the icing to set before serving.

Tips & Variations

• For a stronger citrus flavor, add extra lemon zest to the dough or icing.
• Substitute the lemon juice with orange juice for a different fruity twist.
• You can swap sprinkles for finely chopped nuts for a crunchy topping.
• Make sure butter and eggs are at room temperature for better mixing and texture.

Storage

Store cooled and iced Anginetti cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. Let refrigerated cookies come to room temperature before serving. Avoid stacking cookies before the icing sets to prevent sticking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours. Bring it to room temperature before scooping and baking.

What if I don’t have lemon juice?

If you don’t have lemon juice, you can use bottled lemon juice in a pinch, but fresh lemon juice is best for flavor. Alternatively, substitute with an equal amount of orange juice for a different but pleasant taste.

Lemon Anginetti Cookies with Icing and Sprinkles Recipe

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★★★★★

4.9 from 106 reviews

• Author: Lily
• Total Time: 27 minutes
• Yield: 24 cookies 1x

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Description

Anginetti Cookies are classic Italian lemon-flavored soft cookies, lightly baked to a tender texture and finished with a tangy lemon glaze. These delightful treats offer a perfect balance of sweetness and citrus zest, making them an ideal accompaniment for tea or coffee. Easy to prepare and perfect for any occasion, Anginetti combines a soft crumb with a refreshing lemon icing for a truly irresistible dessert.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 2½ cups all-purpose flour
• 1½ tablespoon baking powder
• ¼ teaspoon salt

Wet Ingredients

• 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

Icing

• 1½ cups confectioners’ sugar
• 3 tablespoons lemon juice
• 2 tablespoons sprinkles (optional for decoration)

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Instructions

1. Prep. Preheat your oven to 320°F (160°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking. Set these sheets aside for later use.
2. Combine the dry ingredients. In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt thoroughly until well combined. This helps distribute the leavening agent evenly throughout the flour.
3. Cream the butter and sugar. In a large mixing bowl, beat the softened unsalted butter and granulated sugar using a hand mixer or stand mixer fitted with a paddle attachment. Mix on medium speed for about 2-3 minutes until the mixture becomes light, fluffy, and pale in color, which incorporates air for a softer cookie.
4. Add eggs, lemon juice, lemon zest, and vanilla. Add the eggs one at a time to the creamed butter mixture, beating well after each addition to fully incorporate. Then stir in the lemon juice, grated lemon zest, and vanilla extract, mixing until the batter is uniform and smooth.
5. Mix in the dry ingredients. Gradually add the dry flour mixture to the wet ingredients in portions, mixing on low speed just until a soft dough forms. Avoid overmixing, as this can toughen the cookies.
6. Shape the cookies. Using a cookie scoop or tablespoon, scoop out dough portions and place them onto the prepared baking sheets. Leave about 2 inches of space between each cookie to allow for spreading during baking.
7. Bake the cookies. Place the baking sheets in the preheated oven and bake for 10-12 minutes. The cookies should be lightly golden around the edges but remain soft in the center. Once done, remove from oven and transfer cookies to wire racks to cool completely.
8. Make the icing. In a small bowl, whisk together the confectioners’ sugar and lemon juice until smooth and thick but pourable. Adjust consistency by adding more lemon juice if too thick or more sugar if too thin.
9. Cool the cookies and dip them in the icing. After the cookies have completely cooled, dip the tops of each cookie into the lemon icing. Optionally, sprinkle colorful sprinkles over the wet icing. Allow the icing to set fully before serving or storing.

Notes

• Ensure butter and eggs are at room temperature for easier mixing and better texture.
• Do not overbake; cookies should be soft in the center when removed from the oven.
• For a stronger lemon flavor, add extra lemon zest or a few drops of lemon extract.
• Allow icing to set completely to avoid sticky cookies in storage.
• Store cookies in an airtight container at room temperature for up to 5 days.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Italian

Keywords: Anginetti, Italian lemon cookies, lemon glaze cookies, soft lemon cookies, Italian dessert, homemade lemon cookies