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Known by many names, this anginetti lemon cookie recipe is a family favorite. It’s a versatile cookie that is used for many occasions including Christmas, Easter and weddings.
They are easy to make and store well for future use. I’ll explain some tips and suggestions below along with our recipe.
About this Anginetti Cookie Recipe
The recipe I’m sharing makes approximately 72 anginetti cookies. This requires 7 cups of flour.
However, not everyone wants to make such a large batch.
So simply take what I’ve provided and divide everything in half. I’m aware with baking this is not always a good idea to do but in this case for this lemon recipe it actually works out perfectly.
These delicious Italian lemon cookies can be used for Christmas, Weddings, Easter and any other celebration.
Simply add some sprinkles based on the occasion and you’re all set.
For example, at Christmas use green and red or multi-colored sprinkles but for weddings use pink, white, or leave plain with the white icing.
In fact, these cookies were served at my own wedding and were a great hit right next to the cannolis!Ready to get started? Jump to Recipe Here
What are Anginetti Cookies?
These cookies are called anginetti. They go by many names such as Italian lemon cookies or lemon drop cookies.
To describe what they are like isn’t easy because the more I think about it the more I want to get up and make a batch lol!
Okay, these cookies are soft not crispy. They are cake like and fairly moist. Lemon extract is used for the lemon flavor which is slight and not overpowering.
These cookies puff up for lack of a better term, so expect them to increase in size as they bake due to the baking powder and baking soda and eggs.
These lemon cookies are sweet due to the sugar. Although they have lemon extract and a hint of lemon, they are not tart.
Are Italian Lemon Cookies an Easy Recipe?
This Italian recipe is actually very common, and simple to make. Do not be intimidated! However the recipe I have is from my Italian family and when I research online the variations of the cookie, I find that this one which uses more egg (6) than most I’ve seen beats the rest I’ve seen hands down.
These are light, soft, and sweet enough that you don’t even need the icing if you don’t want that extra sugar and sweetness.
Or what you can do is simply spread on the icing thinner.
You’ll see in my picture above that I put the frosting on fairly thick, well, it was a bit thick for my taste but my husband and father adored them.
You can cut this recipe in half by literally using half of each ingredient. Yes I know that’s not normally the case but for this recipe it is.
How to Make Anginetti Lemon Cookies
This recipe is very simple. However it’s important to get the cooking time right as you don’t want to overbake these cookies.
You first work the wet ingredients by beating the eggs in a large bowl. Then add the milk, butter and sugar and beat until it is fully blended.
Then add in the baking soda, baking powder and lemon, and beat again until it is well blended.
At this point you want to gradually add in the flour and mix until a cookie dough appearance is visible. It should be smooth but slightly sticky.
Drop the cookies onto an ungreased cookie sheet allowing enough room for them to spread (they will get larger so don’t drop them too large on the sheet.
Bake at 350F for 10-12 minutes. You want the bottoms to be slightly brown.
It is important to test one or two first before you do the whole batch. It’s okay if the tops split open a little.
Once they are cooled on cookie racks, you can dip them in the frosting. But make sure they are fully cooled, even waiting until the next day to dip them.
Also, allow 24-48 hours for the frosting to harden on these.
How to Freeze Anginetti Cookies
You can store these in the fridge for up to 5 days. However if you are concerned about them going bad, or being wasted, you can freeze them in the freezer for up to a year!
Yes, you can freeze the lemon cookies for an entire 12 months however I’d recommend sticking to 6 months max.
You can freeze them after you put the icing/frosting on the cookies and have allowed them to fully harden. Store them in an airtight container and place parchment paper between the layers of cookies to prevent sticking.
Remove them from the freezer at least a day before you want to serve them and let them thaw in the fridge.
What Drink is Good to Serve with these Italian Cookies?
This cookie goes great with a fresh cup of coffee, latte or cup of espresso. The sweetness makes it great for dipping in a slightly bitter brew such as espresso.
If you want to impress your friends and family here’s a recipe to use!
Italian Lemon Cookies (Anginetti)
This recipe is an Italian recipe for Italian lemon cookies. Use them for any holiday such as Christmas, Easter or weddings!
- 6 eggs
- 1 Cup milk
- 2 Cups butter
- 2 Cups sugar
- 1 tsp baking soda
- 6 tsp baking powder
- 2 Tbsp pure lemon extract
- 7 Cups Flour this is never exact, you may need a little less or a little more
- 4 Cups Confectioners sugar (approx – we really don’t measure)
- 1/4 cup water
- 1 tsp pure lemon extract (more or less to taste)
- sprinkles optional
Preheat oven to 350F
Beat eggs in large bowl
Add milk, butter, and sugar then beat till blended
Add baking soda, baking powder and lemon and beat till blended
Gradually add in flour and blend until a cookie dough is smooth and slightly sticky
Drop onto cookie sheet into cookie size and bake at 350F for 10-12 minutes, making sure not to brown them.
Let cool and frost when fully cooled.
Mix confectioners sugar with water until smooth.
Dip cookies into frosting and top with sprinkles immediately (otherwise they will not stick to the icing)
- I recommend testing the cooking time on a single cookie first. The extra 10 minutes to test is so worth it! You may find the cookie is too wet and need to add more flour, or the cooking time is too long or short. Ovens vary and so do the quality of ingredients so you need to test to be safe.
- Sugar – you can cut back on the sugar, but this will change the consistency so you may need to modify the other ingredients a bit to compensate, but I can’t state much more beyond that as I stick to what is here.
- The frosting is a guideline to use. Try it and add more or less depending on texture and preference
- This make a lot of cookies so if you don’t want to make such as large batch simply cut all the ingredient portions in half.