The BEST Italian Wedding Cookies (Anginetti). The texture of these soft cookies is amazing (similar to butter cookies), and they literally melt in your mouth!
Italian wedding cookies are the perfect cookies for dipping in hot chocolate! Try these recipes: Authentic Thick Italian Hot Chocolate, or a more traditional, Homemade Chocolate Syrup (hot or cold).
If you love Italian cookies, try these recipes: Soft AMARETTI Cookies Sardinian Recipe and Basic Italian Biscotti (Cantucci) Dough, Heart Thumbprint Cookies Recipe with Jam, Homemade Italian Ladyfinger Recipe (Savoiardi), Italian Pignoli Cookies Recipe (pine nut). or Italian Butter Cookies Recipe (bakery style).
BEST Italian Wedding Cookies (Anginetti)
These traditional Italian cookies are frosted with simple sugar and milk glaze and topped with colorful sprinkles. They make special holiday cookies for Christmas, Easter, and weddings.
Similar cookies: Mexican wedding cookies, snowball cookies, spritz cookies, and Russian tea cookies. You will also love these Lemon Ricotta Cookies (Italian Recipe) and Authentic Struffoli Recipe (Italian Honey Balls).
Jump to:
- BEST Italian Wedding Cookies (Anginetti)
- Simple Ingredients for Anginette Cookies
- How to Make the BEST Italian Wedding Cookies (Anginetti)
- Italian Wedding Cookie Variations
- Festive Italian Wedding Cookies
- Pro Tips
- Storage
- How Long Will Italian Wedding Cookies last?
- Serving Suggestions
- Best Italian Wedding Cookies (Anginetti)
Simple Ingredients for Anginette Cookies
No fancy ingredients to make this Italian Cookie recipe.
- Butter
- Powdered sugar (more for icing)
- Sugar
- Eggs
- Baking powder
- All-Purpose flour
- Salt
- Pure Lemon extract (other flavorings: pure vanilla extract, anise, lemon, orange, almond)
- Sprinkles for decorating
Full measurements are in the printable recipe card below.
How to Make the BEST Italian Wedding Cookies (Anginetti)
The process of making these easy cookies is very simple.
- Preheat the oven to 350°F. Line two cookie sheets with parchment paper and set them aside.
- In a large bowl cream butter and sugar with a hand mixer. Add eggs and lemon extract and beat well until incorporated.
- Sift in the dry ingredients: flour, baking powder, and salt; Mix again on low speed until incorporated.
- The dough should be soft and sticky. Refrigerate for 30 minutes.
- With a small cookie scoop, drop dough 1-inch balls onto prepared baking sheets spacing them about 2-inches apart.
- Bake cookies for about 12 minutes, or until firm and lightly brown.
- Remove cookies from cookie sheets and allow to cool completely on wire racks.
- For the glaze, combine confectioners' sugar, milk, and lemon extract and mix until smooth.
- Dip each cookie into the glaze. Top with sprinkles. Tip: dip in glaze and top with sprinkles just before serving. Allow cookies to dry before stacking.
- Store in an airtight container.
Italian Wedding Cookie Variations
Traditionally, these cookies were flavored with lemon. But they are very commonly made with anise, almond, or even vanilla.
This is a very versatile cookie base recipe. You can substitute the almond or anise with vanilla, lemon, orange, or whatever flavoring you love best.
Decorating Italian Wedding cookies
The traditional way to decorate these is to top them with a pretty white sugar simple glaze and add rainbow nonpareils (little pearls), or sprinkles. The white glaze looks like a snowy cap.
These kinds of sprinkles are available at most grocery stores.
Festive Italian Wedding Cookies
Pro Tips
Do not add the glaze or sprinkles until right before serving the Italian wedding cookies. The sprinkle color could bleed into the glaze if it sits for too long.
Ball-Shape During Baking
Refrigerate Italian wedding cookies for at least an hour in order for the cookie to bake in their characteristic tall shape. If you don’t refrigerate the dough, it will come out flatter, more like a traditional drop cookie.
I love the look when they bake into a ball shape if you refrigerate the dough.
Storage
I like to store these cookies at room temperature in an airtight container. If frozen freeze them unglazed. Prior to serving, just dip in glaze and then garnish with sprinkles.
How Long Will Italian Wedding Cookies last?
They will keep up to three months in the freezer and about seven days in a food storage container on your counter. If you freeze them, frost them after they are thawed.
Serving Suggestions
These are a festive addition for holiday events and bridal showers and baby showers! This Italian cookie recipe is served at many wedding receptions.
It also makes the best Christmas cookie since you can change up the sprinkles on the tops of the cookies.
More Italian desserts you will love
- Zeppole Recipe (Easy Italian Donuts)
- Chiacchiere di Carnevale Recipe (Italian Fried Pastries)
- Simple Italian Apple Cake (one bowl)
- Easy Almond Sponge Cake with Italian Cream
- Classic Italian Tiramisu (without alcohol)
- Italian Cream Crumb Cake (sbriciolata alla crema)
- Cinnamon Sugar Baked Donuts Cream Filling
This popular cookie is ready for all your special occasions. They are soft, almost like a cross between a cake cookie and a traditional crispy cookie. They are an authentic taste of Italy right in your home!
Make sure to leave a ⭐️star rating on the recipe card and comment below if you make the recipe. I love to connect with you through my recipes.
I would love for you to tag me on Instagram @cucinabyelena so I can see your delicious Italian recipes. To get more ideas, follow me on Pinterest.
Print
Best Italian Wedding Cookies (Anginetti)
Authentic Italian Anginetti (also known as Italian wedding or Christmas cookies) are small and soft round cookies, often lemon, orange, anise, or almond flavored.
- Total Time: 25 minutes
- Yield: 24 servings 1x
Ingredients
Anginetti Cookies
- ½ cup granulated sugar
- ¼ cup butter, softened
- 3 large eggs, room temperature
- 1 ½ teaspoons lemon extract (or flavor with pure vanilla,orange, almond, or anise extracts)
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ⅛ teaspoon salt
Glaze
- 2 cups confectioners' sugar
- 3 tablespoons milk
- 1 teaspoon lemon extract (or extract or choice)
Colored Sprinkles for decoration
Instructions
- Preheat oven to 350°F. Line two cookie sheets with parchment paper an set aside.
- In a large mixing bowl cream butter and sugar with a hand mixer. Add eggs and lemon extract and beat well until incorporated.
- Sift in the dry ingredients: flour, baking powder and salt; Mix again on low speed until incorporated.
- The dough should be soft and sticky. Refrigerate for 30 minutes.
- With a small cookie scoop, drop dough 1-inch balls onto prepared baking sheets spacing them about 2-inches apart.
- Bake cookies for about 12 minutes, or until firm and lightly brown.
- Remove cookies from cookie sheets and allow to cool completely on wire racks.
- For glaze, combine confectioners' sugar, milk and lemon extract and mix until smooth.
- Dip each cookie into the glaze. Top with sprinkles. Tip: dip in glaze and top with sprinkles just before serving. Allow cookies to dry before stacking.
- Store in an airtight container.
Notes
If you want to freeze the cookies, freeze unfrosted and frost once thawed.
- Prep Time: 10 min (+30 minutes rest in refrigerator))
- Cook Time: 15 minutes
- Category: Sweet
- Method: Italian
- Cuisine: Italian
Keywords: cookies, soft cookies, Italian cookies, anignetti, almond cookies, lemon drop cookies
Sara Scott says
My first time making italian wedding cookies. These were such a breeze to make up for a quick treat! I used lemon zest and lemon glaze and served them over Easter. Gone in a minute! I'm making them again this week and adding to my regulars. Thanks for the recipe!
★★★★★
Elena says
Hi Sara! I'm happy you loved them. Here's to many more Italian cookie recipes. Enjoy.
Lisa says
Looks yummy! My recipe is similar but made with orange juice for a softer light citrus flavored cookie . Delish .
★★★★★
Elena says
Sounds amazing!
Darlene says
Is there a reason you can’t freeze them frosted and the jimmies on them
Elena says
Yes, the reason is the sprinkles will bleed the color into the icing when you defrost them. I do not recommend freezing with the icing and sprinkles on the cookies.
Jess says
Have you tried to make these with almond flour and swerve sugar? I was wondering if it would still taste as good
Elena says
Since I haven't tested it, I can't say for sure! You could try! I have another recipe that uses almond flour in the cookies, and they are naturally gluten-free: Amaretti Cookies!
Connie says
Absolutely delicious cookies and so easy to make! I grew up with my mom and aunts making their own variations of this cookie and I think this recipe is just as good as any of theirs! (Shhh!)I used lemon and a little almond extract and some lemon zest. This recipe is a keeper!
★★★★★
Elena says
Connie, I am thrilled you loved the recipe! It is a treasured one in our family as well.
Alyssa Chiarello says
NONNA APPROVED!!!
These turned out amazing. I even added some lemon zest into the dough when mixing.
★★★★★
Elena says
Yay! So happy they are nonna approved. This is a very special recipe. I love the addition of zest!
Elena says
A must make Italian classic cookie!
★★★★★
Tish says
Does 24 servings mean 24 cookies? This is for the anginette recipe.
Elena says
Yes!
Elena says
These are the best Italian wedding cookies. We make them all the time!
★★★★★
Jordan says
Delicious Italian cookies!
★★★★★
Elena says
Happy you love them!