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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
