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 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, grated 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 the dough into small rounds and place them on the prepared baking sheets, spacing about 2 inches apart.

Step 7: Bake for 10-12 minutes, until cookies are lightly golden at the edges but still soft in the center. Remove and cool completely on wire racks.

Step 8: In a small bowl, whisk together confectioners’ sugar and lemon juice until smooth. Adjust consistency so the icing is thick but pourable.

Step 9: Once cookies are cool, dip the tops into the lemon icing. Optionally, sprinkle with sprinkles while icing is wet. Let icing set before serving or storing.

Tips & Variations

For a brighter lemon flavor, use fresh Meyer lemons for juice and zest.

To make the cookies dairy-free, substitute butter with a plant-based margarine.

Try dipping cookies in white chocolate instead of lemon icing for a sweeter twist.

Store cookies without icing in an airtight container and add icing just before serving for a fresher glaze.

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. Allow it to come to room temperature slightly before scooping and baking.

What if my icing is too runny or too thick?

If the icing is too runny, add more confectioners’ sugar a little at a time. If too thick, add a few drops of lemon juice until you reach the desired consistency for dipping.