Description
Anginetti Cookies are traditional Italian lemon-flavored cookies that are soft, slightly chewy, and topped with a sweet and tangy lemon glaze. These delightful treats are perfect for pairing with tea or coffee and offer a lovely balance of citrus zest and sweetness in every bite.
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
- 2 tablespoons sprinkles (optional for decoration)
Instructions
- Preheat the oven: Preheat your oven to 320°F (160°C). Prepare baking sheets by lining them with parchment paper or silicone baking mats and set them aside for later use.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until fully combined to ensure an even distribution of leavening agents and salt.
- Cream butter and sugar: Using a hand mixer or stand mixer with a paddle attachment, beat the softened butter and granulated sugar until the mixture becomes light and fluffy, usually about 2 to 3 minutes, which helps create a tender texture.
- Add eggs, lemon juice, lemon zest, and vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Then stir in the lemon juice, grated lemon zest, and vanilla extract until well combined to infuse the dough with citrus and vanilla flavor.
- Incorporate dry ingredients: Gradually add the flour mixture to the wet ingredients, mixing at low speed just until a soft dough forms. Avoid overmixing to maintain cookie tenderness.
- Shape the cookies: Using a cookie scoop or tablespoon, form small rounds of dough and place them on the prepared baking sheets spaced about 2 inches apart to allow for slight spreading during baking.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden but the centers remain soft. After baking, transfer cookies to wire racks and let them cool completely.
- Prepare the icing: In a small bowl, whisk together the confectioners’ sugar and lemon juice until smooth and thick but pourable. Adjust the consistency by adding more lemon juice or sugar if necessary.
- Glaze the cookies: Once the cookies are completely cooled, dip the tops of each cookie into the lemon icing. Optionally, sprinkle colorful sprinkles on top while the icing is still wet. Set the cookies aside to allow the icing to harden before serving or storing.
Notes
- Ensure butter and eggs are at room temperature to create a smooth, well-incorporated dough.
- Do not overmix the dough to keep cookies tender and soft.
- Baking time may vary slightly depending on the oven; watch for lightly golden edges.
- The lemon glaze should be thick enough to coat the cookies without dripping excessively.
- Store cookies in an airtight container at room temperature for up to a week.
- Sprinkles are optional but add a festive touch to the cookies.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Italian
Keywords: Anginetti cookies, Italian lemon cookies, lemon glazed cookies, soft lemon cookies, traditional Italian dessert
