Mama Palma’s Anginetti (Italian Lemon Cookies)

Anginetti (Italian lemon cookies)! These cookies are lemony, not too sweet, and they look and taste like spring! Add these beauties to your Easter table or any other spring lunch or dinner!

Italians take their cookies very seriously. Most Italian weddings have a “cookie table” that is kind of the star of the show. There’s always a huge variety of cookies to choose from and you will want to hang out nearby.

You’ll need:  1/2 c sugar, 6T butter, 2 t vanilla, 1 t lemon zest, grated, 3 eggs, 2 c all-purpose flour, 2 t baking powder.  For the icing, 1/2 T butter, melted, 1 1/2 c powdered sugar, 1 T water, 1 T lemon juice, and sprinkles.

Preheat oven to 350.  Line a baking sheet with parchment paper.   Beat the sugar, vanilla, lemon zest and butter together in a large bowl with an electric mixer until well blended.  Next, beat in the eggs one at a time.  After adding the eggs, beat for one more minute. 

Stir in baking powder and flour and blend just until mixed.  Cover the dough and refrigerate for one hour.  The dough is a little sticky, so refrigerating it makes it a bit easier to handle.

Form into balls about the size of a walnut (or smaller if you want) and place on the parchment paper and bake for 15-17 minutes or until light golden brown. 

While the cookies are cooling, mix up the icing by melting the butter and then adding all the other ingredients except the sprinkles.  Whisk it until the lumps are gone and brush on the top of the cookies.  While the icing is still wet, add sprinkles – any color you want!  I usually do the multi-colored, but I was out of those, so we used what I had – yellow and blue!  

Let the icing dry for about an hour before you store them in an airtight container.  

At my house, these are served with a big cup of strong coffee.

Print Recipe

Italian Lemon Cookies (Anginetti)

(1 votes, average: 5.00 out of 5)

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Ingredients

• 1/2 c sugar
• 6 T unsalted butter, softened
• 2 t vanilla extract
• 1 t lemon zest, grated
• 3 eggs
• 2 c all-purpose flour
• 2 t baking powder
• Icing:
• 1/2 T butter, melted
• 1 1/2 c powdered sugar
• 1 T water
• 1 T lemon juice
• colored sprinkles

Instructions

1

Preheat oven to 350. Line a baking sheet with parchment paper.

2

In a large bowl, beat together sugar, vanilla, lemon zest and butter until well blended.

3

Add eggs one at a time. When eggs are added, beat for one more minute.

4

Stir in baking powder and flour just until blended.

5

Cover and refrigerate dough for one hour.

6

Form into walnut sized balls and bake for 15-17 minutes or until golden brown.

7

While the cookies cool, melt the butter and whisk in all the other icing ingredients.

8

Brush over the top of the cooled cookies, adding the sprinkles before the icing dries.

9

Let dry for about an hour before storing in an airtight container.