Description
Anginetti Cookies are soft Italian lemon-flavored cookies, lightly baked to a tender texture and dipped in a sweet lemon glaze. Perfectly balanced with zesty lemon juice and zest, these delightful treats are ideal for pairing with tea or coffee. Their subtle lemon icing topped with sprinkles makes them as charming as they are delicious.
Ingredients
Scale
For the Cookies
- 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
For the Lemon Icing
- 1½ cups confectioners’ sugar
- 3 tablespoons lemon juice
- 2 tablespoons sprinkles (optional for decoration)
Instructions
- Prep: Preheat your oven to 320°F (160°C). Line your baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking.
- Combine the dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and salt throughout the flour. Set this mixture aside.
- Cream the butter and sugar: Using a hand mixer or stand mixer with paddle attachment, beat the softened butter and granulated sugar together until the mixture turns light and fluffy, about 2 to 3 minutes. This process adds air, helping to create tender cookies.
- Add eggs, lemon juice, lemon zest, and vanilla: Add the eggs one at a time to the butter mixture, beating well after each addition to fully incorporate. Stir in the lemon juice, freshly grated lemon zest, and vanilla extract until the mixture is smooth and uniform.
- Mix in the dry ingredients: Gradually add the dry flour mixture into the wet ingredients on low speed. Mix just until a soft dough forms to avoid overworking, which can result in tough cookies.
- Shape the cookies: Scoop small rounded portions of dough using a cookie scoop or tablespoon and place them on the prepared baking sheets spaced about 2 inches apart to allow spreading during baking.
- Bake the cookies: Place the trays in the preheated oven and bake for 10 to 12 minutes. The cookies should be lightly golden around the edges but still soft in the center. Remove from oven and let the cookies cool completely on wire racks.
- Make the icing: In a small bowl, whisk together the confectioners’ sugar and lemon juice until smooth and thick yet pourable. Adjust consistency by adding more lemon juice or sugar as needed.
- Decorate the cookies: Once the cookies have fully cooled, dip the tops into the lemon icing. If you like, immediately sprinkle with colorful sprinkles while the icing is still wet. Let the icing set before serving or storing.
Notes
- Make sure all ingredients, especially eggs and butter, are at room temperature for smoother mixing.
- Do not overmix the dough after adding flour to keep the cookies tender.
- For a stronger lemon flavor, consider adding a bit more lemon zest.
- Let the cookies cool completely before dipping in icing to prevent melting.
- Use parchment paper or silicone mats to avoid sticking and for easy cleanup.
- Store cookies in an airtight container at room temperature and consume within a week for best freshness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Keywords: Anginetti Cookies, Italian Lemon Cookies, Lemon Iced Cookies, Soft Lemon Cookies, Italian Desserts
