Anginetti’s

Prep Time: 20 minutes
Cook Time: 10–12 minutes
Cooling + Glazing Time: 30 minutes
Total Time: ~1 hour
Yield: 36 cookies
Difficulty: Easy
Flavor Intensity: Light, sweet, and zesty

 Introduction

Anginetti cookies are a beloved Italian-American treat traditionally served at weddings, holidays, and family gatherings. These soft, lemony, knot-shaped cookies are lightly sweet with a tender crumb and finished with a glossy lemon glaze and festive sprinkles.

Also known as Italian Lemon Drops, Anginetti’s are simple to make but carry rich heritage and celebratory charm. Their subtle citrus aroma and melt-in-your-mouth texture make them a favorite among both kids and adults.

Whether you’re honoring Nonna’s tradition or just love a good lemon cookie, this recipe brings that warm, Italian bakery flavor to your home kitchen.

 What Are Anginetti Cookies?

Anginetti are classic Southern Italian cookies, often flavored with lemon, anise, almond, or vanilla. Shaped into small knots or balls, baked until puffed, and topped with a simple sugar glaze, they are a staple at:

• Italian weddings

• Baptisms & communions

• Christmas & Easter celebrations

This version is lemon-forward, highlighting the zesty freshness that pairs so beautifully with the soft cookie base.

 Ingredients

For the Cookies:

• 3 cups all-purpose flour

• 2 ½ tsp baking powder

• ¼ tsp salt

• ½ cup (1 stick) unsalted butter, softened

• ¾ cup granulated sugar

• 4 large eggs

• 1 ½ tsp lemon zest

• 2 tbsp fresh lemon juice

• 1 tsp vanilla extract (or lemon extract for extra lemon flavor)

For the Glaze:

• 2 cups powdered sugar, sifted

• 2–3 tbsp milk or water

• 1 tbsp lemon juice

• Optional: Nonpareils or colored sprinkles for decoration

 Instructions

 Step 1: Prep Your Equipment

• Preheat oven to 350°F (175°C).

• Line two baking sheets with parchment paper or silicone baking mats.

 Step 2: Make the Dough

1. In a medium bowl, whisk together:

   • Flour

   • Baking powder

   • Salt

2. In a large bowl or stand mixer:

   • Cream the butter and sugar until light and fluffy (about 2–3 minutes).

3. Beat in the eggs, one at a time, mixing well after each addition.

4. Add the lemon zest, lemon juice, and vanilla extract.

5. Gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms.

The dough will be soft and slightly sticky – that’s perfect. Chill for 10–15 minutes if it’s too sticky to handle.

 Step 3: Shape the Cookies

1. Scoop about 1 tablespoon of dough and roll it into a 5-inch rope.

2. Gently tie it into a loose knot (like a small ribbon or loop), or simply shape into balls for a more traditional version.

3. Place cookies 2 inches apart on the prepared baking sheets.

 Step 4: Bake

• Bake for 10–12 minutes, or until the cookies are set and just lightly golden on the bottoms.

• Do not overbake — they should remain soft and pale on top.

Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before glazing.

 Step 5: Make the Glaze

In a small bowl, whisk together:

• Powdered sugar

• Lemon juice

• Milk or water

Adjust thickness to your preference:

• Add more milk for a thinner glaze

• Add more powdered sugar for a thicker, opaque finish

 Step 6: Glaze and Decorate

1. Dip the top of each cooled cookie into the glaze.

2. Place on a wire rack set over a tray to catch drips.

3. Immediately sprinkle with nonpareils or colored sugar if desired.

Let the glaze set for at least 30 minutes before storing or serving.

 Serving Ideas

Anginetti cookies are perfect for:

• Holiday cookie trays

• Weddings & bridal showers

• Easter baskets

• Tea parties or coffee breaks

• Gift boxes or favors

Pair them with espresso, tea, or limoncello for an extra Italian touch.

 Storage & Make-Ahead Tips

Room Temperature:

• Store in an airtight container for up to 1 week.

Freezing:

• Freeze unglazed cookies for up to 2 months.

• Thaw and glaze before serving.

• You can also freeze the glazed cookies (without sprinkles), though glaze texture may change slightly.

 Nutrition Information (Per Cookie – Approximate)

 Tips for Success

• Use fresh lemon juice and zest for best flavor—bottled juice lacks the brightness.

• Chill dough if it’s too soft to shape.

• Sprinkles should be added while glaze is wet for them to stick.

•  For a variation, try anise extract or almond extract instead of lemon.

•  These are great with pastel sprinkles for spring, red/green for Christmas, or white for weddings.

 Variations

• Anise Anginetti: Replace lemon juice/zest with 1 tsp anise extract.

• Almond Anginetti: Use almond extract in both cookie and glaze.

• Vanilla Glaze: Skip the lemon in the glaze for a mellow vanilla version.

• Chocolate-Dipped: Dip cooled cookies halfway into melted chocolate instead of glaze.

 FAQs

Why are they called “Anginetti”?

“Anginetti” likely comes from a diminutive of “Angela” in Italian and refers to small, delicate cookies often made for celebrations—especially weddings and christenings.

Do they have to be knots?

Nope! You can shape them as balls, twists, or rings if knots are tricky. Traditional appearance varies by region.

Can I make them ahead?

Yes. You can make the dough up to 2 days ahead and refrigerate. Bake and glaze closer to serving for best freshness.

Why are mine dry or crumbly?

They may be overbaked or have too much flour. Always measure flour correctly and check the oven temp with an oven thermometer.

 Final Thoughts

Anginetti cookies are a timeless Italian treat—light, lemony, and perfect for any celebration. Their soft interior and sweet glaze make them a crowd-pleaser at holidays, weddings, and everyday gatherings.

They’re easy to make, endlessly customizable, and beautifully nostalgic. Once you make a batch, you’ll understand why these cookies have been passed down through generations.