Description
Anginetti Cookies are traditional Italian lemon-flavored cookies with a soft, tender texture and a sweet tangy lemon glaze. These delightful cookies are perfect for any occasion, offering a bright citrus flavor combined with a light vanilla undertone, topped with a lovely lemon icing and optional colorful sprinkles for extra fun. They are easy to prepare, baked to a perfect soft golden finish, and wonderful served alongside tea or coffee.
Ingredients
Scale
Dry Ingredients
- 2½ cups all-purpose flour
- 1½ tablespoons 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
- Preheat the oven: Preheat your oven to 320°F (160°C). Prepare baking sheets by lining them with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until uniformly blended. Set this mixture aside for later use.
- Cream butter and sugar: In a large mixing bowl, use a hand mixer or stand mixer with a paddle attachment to beat the softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy, about 2-3 minutes.
- Add eggs and flavorings: Incorporate the two eggs one at a time, making sure to beat well after each addition to fully combine. Then stir in the lemon juice, grated lemon zest, and vanilla extract, mixing thoroughly to create a smooth batter.
- Mix dry ingredients into wet: Gradually add the dry flour mixture to the wet ingredients while mixing on low speed. Blend until a soft cookie dough forms, being careful not to overmix to maintain a tender texture.
- Shape the cookies: Use a cookie scoop or tablespoon to portion out the dough into small rounds. Place these on the prepared baking sheets with about 2 inches of space between each cookie to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes or until the edges turn lightly golden but the centers remain soft. Remove from the oven and transfer cookies to wire racks to cool completely.
- Prepare the lemon icing: In a small bowl, whisk together the confectioners’ sugar and lemon juice until the icing is smooth and thick but still pourable. Adjust consistency by adding more lemon juice to thin or more sugar to thicken if necessary.
- Dip and decorate: Once cookies are fully cooled, dip the tops into the lemon icing and optionally sprinkle with colorful sprinkles while the icing is still wet. Allow the icing on the cookies to set before serving or storing.
Notes
- Ensure butter and eggs are at room temperature for best mixing results.
- Do not overmix the dough to keep the cookies soft and tender.
- Cooling the cookies completely before icing is critical to prevent melting of the glaze.
- Sprinkles are optional but add a fun, festive touch to the cookies.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Italian
Keywords: Anginetti Cookies, Italian lemon cookies, lemon glazed cookies, soft cookies, lemon zest cookies, easy Italian dessert
