Name: Lemon Anginetti Cookies with 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 tablespoons 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)

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.

Step 4: Add the eggs one at a time, beating well after each addition. Stir in lemon juice, 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. Avoid overmixing.

Step 6: Using a cookie scoop or tablespoon, drop small rounds of dough onto the prepared baking sheets, spacing about 2 inches apart.

Step 7: Bake for 10-12 minutes, until edges are lightly golden but centers remain soft. Remove and cool completely on wire racks.

Step 8: Whisk confectioners’ sugar and lemon juice in a small bowl until smooth and pourable, adjusting consistency as needed.

Step 9: Dip the cooled cookies tops into the lemon icing. Optionally, sprinkle with sprinkles while icing is wet. Let icing set before serving.

Tips & Variations

For extra lemon flavor, add a teaspoon of lemon extract in place of vanilla extract.

Use a stand mixer for easier creaming of butter and sugar.

Decorate with colored sugar or finely chopped nuts instead of sprinkles for a different look and texture.

Ensure eggs and butter are at room temperature for a smoother dough.

Storage

Store the iced cookies in an airtight container at room temperature for up to 5 days. To keep them longer, refrigerate for up to 1 week, allowing them to come to room temperature before serving. The icing may soften in the fridge; if so, let the cookies rest outside the refrigerator before enjoying.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before shaping and baking. Let it sit a few minutes at room temperature before scooping for easier handling.