Description
Anginetti Cookies are soft Italian lemon-flavored cookies with a light, tender texture and a sweet lemon glaze. Perfectly balanced with tangy lemon juice and zest, these delightful cookies are topped with a smooth lemon icing and optional colorful sprinkles, making them a charming treat for any occasion.
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
Optional
- 2 tablespoons sprinkles for decoration
Instructions
- Prep: Preheat your oven to 320°F (160°C). Line baking sheets with parchment paper or silicone baking mats and set them aside for later use.
- Combine the dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until fully blended. Set this mixture aside.
- Cream the butter and sugar: In a large mixing bowl, use a hand mixer or stand mixer with a paddle attachment to beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 2 to 3 minutes.
- Add eggs, lemon juice, lemon zest, and vanilla: Add the eggs to the butter-sugar mixture one at a time, beating well after each addition to ensure they are fully incorporated. Then, stir in the lemon juice, grated lemon zest, and vanilla extract until everything is evenly combined.
- Mix in the dry ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until a soft dough forms. Avoid overmixing to keep the cookies tender.
- Shape the cookies: Use a cookie scoop or tablespoon to form small rounds of dough and place them on the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading.
- Bake the cookies: Bake the cookies in the preheated oven for 10 to 12 minutes, or until they are lightly golden around the edges but still soft at the center. Remove from the oven and transfer to wire racks to cool completely.
- Make the icing: In a small bowl, whisk together the confectioners’ sugar and lemon juice until smooth. The icing should be thick yet pourable. Adjust the consistency by adding more lemon juice or sugar as needed.
- Cool and dip: Once the cookies are fully cooled, dip the tops of each cookie into the lemon icing. If desired, sprinkle with colorful sprinkles while the icing is still wet. Allow the icing to set before serving or storing.
Notes
- Ensure eggs and butter are at room temperature to achieve the best creaming results.
- Do not overmix the dough once the flour is added to keep the cookies tender and soft.
- Adjust the lemon icing thickness to your preference by slowly adding more lemon juice or confectioners’ sugar.
- Store cookies in an airtight container at room temperature for up to 4 days to maintain freshness.
- For an extra burst of lemon flavor, add a little lemon zest to the icing.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Keywords: Anginetti Cookies, Italian lemon cookies, lemon glaze cookies, soft lemon cookies, lemon dessert cookies
