Name: Lemon Anginetti Cookies with Lemon Icing and Sprinkles Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: Italian
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 for decoration

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

Step 1: Preheat the oven to 320°F. Line baking sheets with parchment paper or silicone baking mats and set aside.

Step 2: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set aside.

Step 3: In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 2-3 minutes, using a hand mixer or stand mixer with a paddle attachment.

Step 4: Add the eggs one at a time, beating well after each addition. Stir in the lemon juice, grated lemon zest, and vanilla extract until fully combined.

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.

Step 6: Using a cookie scoop or tablespoon, scoop the dough into small rounds and place them on the prepared baking sheets, spacing about 2 inches apart.

Step 7: Bake for 10-12 minutes, until the cookies are lightly golden around the edges but still soft in the center. Remove from the oven and cool completely on wire racks.

Step 8: In a small bowl, whisk together the confectioners’ sugar and lemon juice until smooth. Adjust the consistency with more lemon juice or sugar if needed to achieve a thick but pourable icing.

Step 9: Once the cookies are completely cooled, dip the tops into the lemon icing. Optionally, sprinkle with colorful sprinkles while the icing is wet. Allow the icing to set before serving or storing.

Tips & Variations

For a more intense lemon flavor, add extra lemon zest to the dough or icing.

If you prefer a firmer icing, gradually add more confectioners’ sugar until reaching the desired texture.

Try decorating the cookies with finely chopped nuts instead of sprinkles for a crunchy twist.

Make sure the eggs and butter are at room temperature for better mixing and texture.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. If iced, allow the glaze to fully set before stacking them to prevent sticking. For longer storage, keep them in the refrigerator for up to a week. Reheat slightly if you want the soft texture restored, but they are best enjoyed fresh.

FAQs

Can I use a different citrus juice instead of lemon?

Yes, you can substitute lime or orange juice for the lemon juice, but keep in mind this will alter the flavor profile and may require slight adjustments in zest and juice quantities to maintain balance.

What if I don’t have a mixer?

You can mix the dough by hand using a sturdy spoon or whisk. It will take a bit more effort to cream the butter and sugar thoroughly, but it’s still possible to achieve good results with patience.