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 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)

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 the 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, scoop dough into small rounds and place on the prepared baking sheets, spacing them 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. Cool completely on wire racks.

Step 8: In a small bowl, whisk together confectioners’ sugar and lemon juice until smooth. Adjust consistency to be thick but pourable by adding more lemon juice or sugar as needed.

Step 9: Once cooled, dip the tops of each cookie into the lemon icing. Optionally, sprinkle with colorful sprinkles while the icing is wet. Let the icing set before serving.

Tips & Variations

For extra lemon flavor, add a bit more lemon zest to the dough or icing. You can also substitute butter with margarine for a dairy-free version.

If you prefer a thicker glaze, reduce the lemon juice slightly or add more confectioners’ sugar.

Adding a pinch of almond extract creates a lovely complementary flavor twist.

Storage

Store the Anginetti cookies in an airtight container at room temperature for up to 4 days. Keep the icing intact by allowing it to fully set before packing. If desired, refrigerate for up to a week, but bring to room temperature before serving for best texture. The cookies can be gently reheated in a low oven to refresh their softness.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. Bring the dough to room temperature before scooping and baking for even results.

What can I use instead of lemon juice?

If you don’t have fresh lemon juice, bottled lemon juice works in a pinch, though fresh is best for brightness. Alternatively, a mild vinegar or lime juice can provide a similar tangy effect in both dough and icing.