Soft, lightly sweet Italian anginetti cookies are brightened with lemon, dipped in a smooth white icing, and finished with sprinkles for a cheerful look. They’re tender and cake-like—perfect with coffee or as an everyday treat.
If you haven’t tried Italian anginetti, you’re in for a treat. These petite cookies have a texture that sits between a classic sugar cookie and a light, tender cake. They’re ideal to enjoy with a morning espresso, an afternoon tea, or tucked into a lunchbox for a sweet snack.
Present a plate of colorful anginetti after a comforting Italian meal or alongside other citrusy treats for a spring gathering. Their simple flavors and pretty finish make them a hit at birthdays, holidays, and casual get-togethers.
Why You’ll Love This Cookie Recipe
- Make-ahead friendly. Anginetti freeze and defrost well without losing their tender texture, so you can bake ahead and have cookies on hand when you need them.
- Fresh and customizable. Homemade anginetti taste fresher than store-bought, and you can top them with as many sprinkles or as much lemon flavor as you like.
- Kid-approved. Their cakey crumb and colorful sprinkles make these cookies fun for kids to eat and to help decorate.
What Are Anginetti Cookies?
Anginetti, sometimes called Italian wedding cookies in certain regions, are soft, cake-like cookies that originate from southern Italy. They’re traditionally flavored with lemon and vanilla and finished with a white glaze—usually a simple mixture of confectioners’ sugar and lemon juice—that adds a bright sweetness and a glossy finish.
Recipe Ingredients
Here’s a summary of the ingredients used to make classic Italian anginetti. For exact amounts and a full method, see the recipe card below.
- Dry ingredients: All-purpose flour, baking powder, and a pinch of fine salt.
- Butter: Unsalted butter at room temperature for the best control over salt levels.
- Sugar: A modest amount of granulated sugar keeps these cookies lightly sweet; increase slightly if you prefer a sweeter cookie.
- Eggs: Use large eggs at room temperature so they incorporate easily into the dough.
- Lemon: Fresh lemon juice and grated zest provide bright citrus flavor.
- Vanilla: Pure vanilla extract complements the lemon. Vanilla bean paste is an easy substitute.
- Icing: Confectioners’ sugar whisked with lemon juice to a thick but pourable glaze. Sift the sugar first to avoid lumps.
- Sprinkles: Optional, but they add color and festive flair.
How To Make Anginetti Cookies
The dough comes together quickly—about 15 minutes of hands-on time—then a short bake and a dip in lemon icing finishes them off.
- Prepare: Preheat oven to 320°F and line two baking sheets.
- Dry mix: Whisk together flour, baking powder, and salt.
- Cream: Beat butter and sugar until light, then add eggs one at a time.
- Add flavor: Stir in lemon juice, lemon zest, and vanilla extract.
- Combine: Add the dry ingredients and mix just until a soft dough forms.
- Form and bake: Scoop small rounds onto prepared sheets and bake 10–12 minutes until edges are lightly golden and centers remain tender.
- Icing: Whisk confectioners’ sugar with lemon juice to a thick, pourable glaze.
- Finish: When cookies are cool, dip the tops into the icing and add sprinkles while the glaze is wet. Allow icing to set before serving.
Recipe Tips
Use the spoon-and-level method when measuring flour to avoid a dense dough. Other helpful tips:
- If the dough is sticky: Chill it for an hour to make it easier to shape.
- Flavor variations: Lemon is classic, but anise, almond, or extra vanilla are all good alternatives.
- Thicker icing: Aim for a glaze that’s thick enough to cling to the cookies; add more powdered sugar if the icing is too thin.
- Alternate shapes: Roll into balls, form small logs, or shape into rings for different presentations.
Serving Suggestions
Anginetti are lovely with a shot of espresso, a strong cup of coffee, or a milky cappuccino. They also pair well with other cookie assortments for a dessert platter—think butter cookies and chocolate chip varieties alongside the lemon-glazed anginetti.
Proper Storage
- Counter: Store unfrosted or fully set cookies in a single layer in an airtight container at room temperature for up to 3 days.
- Refrigerator: Keep frosted cookies in an airtight container with wax paper between layers for up to one week.
- Freezer: Freeze baked cookies in a freezer-safe container with layers separated by wax paper for up to 3 months. Thaw in the refrigerator before serving.
More Cookie Recipes To Try
- Lemon Cookies
- White Chocolate Chip Cookies
- Chewy Chocolate Chip Cookies
- Banana Chocolate Chip Cookies
Anginetti Cookies
Ingredients
For the Cookies:
- 2½ cups all-purpose flour
- 1½ tablespoons baking powder
- ¼ teaspoon salt
- 6 tablespoons unsalted butter, softened
- ½ cup granulated sugar
- 2 large eggs, at room temperature
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest, grated
- 1 teaspoon vanilla extract
For the Icing:
- 1½ cups confectioners’ sugar
- 3 tablespoons lemon juice
- Sprinkles, optional for decoration
Instructions
- Prep: Preheat the oven to 320°F. Line baking sheets with parchment or silicone mats.
- Combine dry ingredients: Whisk flour, baking powder, and salt in a bowl and set aside.
- Cream butter and sugar: Beat softened butter with granulated sugar until light and fluffy, about 2–3 minutes.
- Add wet ingredients: Add the eggs one at a time, beating after each. Stir in lemon juice, lemon zest, and vanilla.
- Mix in flour: Gradually add the dry ingredients on low speed until a soft dough forms. Do not overmix.
- Shape: Scoop the dough into small rounds on the prepared sheets, spacing them about 2 inches apart.
- Bake: Bake 10–12 minutes, until edges are lightly golden and centers remain soft. Cool completely on wire racks.
- Make the icing: Whisk confectioners’ sugar with lemon juice until smooth and thick but pourable. Adjust with more sugar or lemon juice as needed.
- Dip and decorate: Once cookies are cool, dip the tops into the icing and add sprinkles while the glaze is wet. Allow icing to set before serving.
Equipment
- Stand mixer (or hand mixer)
Nutrition
Nutritional info is an estimate and provided as a courtesy. Values may vary based on ingredients and preparation.
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