Anginetti (also known as Italian wedding or Christmas cookies) are small and soft round cookies, often lemon, orange, anise, or almond flavored. They are frosted with a simple sugar and milk glaze and topped with colorful sprinkles. They make a special celebration cookie for Christmas, Easter, and at weddings.They are easy to make and great for any special or simple occasion. They are easy to make and easy to love!

Simple Italian Wedding Cookies (Anginetti)

Simple Ingredients

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: vanilla, anise, lemon, orange, almond)

Sprinkles for decorating

These cookies are delightful! They are soft and almost like a cross between a cake cookie and a traditional crispy cookie. Despite their name, “Italian Wedding Cookies”, they are not just for weddings! These cookies are great for ANY occasion!

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Flavoring the Italian Cookies (Anginetti)

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 the Italian Wedding Cookies

The traditional way to decorate these is to top them with a pretty white sugar glaze and add rainbow non-pareils (little pearls), or sprinkles. These kind of sprinkles are available at most grocery stores.

Simple Italian Wedding Cookies (Anginetti)

Decorate these Italian lemon cookies with themed sprinkles for different holidays and even birthdays!

Simple Italian Wedding Cookies (Anginetti)- Christmas cookie

Tips for Baking Simple Italian Wedding Cookies

TIP: Do not top with glaze or sprinkles until right before serving. The sprinkle color could bleed into the glaze if it sits for too long.

Keeping Ball-Shape Cookies During Bake

When making this cookie, it’s important to refrigerate them for at least an hour in order for the cookie to bake in its characteristic tall shape. If you don’t refrigerate the dough, they will come out flatter, more like a traditional drop cookie. Still good, but I love the look when they bake into a ball shape if you refrigerate the dough.

How To Store Italian Wedding Cookies

I like to store these cookies at room temperature in an airtight container. They can be frozen, but sometimes the color on the sprinkles runs when thawed. You can always freeze 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.

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Simple Italian Wedding Cookies (Anginetti)

Simply Special Italian Cookies (Anginetti)

  • Author: Elena Davis
  • Prep Time: 10 min (+30 minutes rest in refrigerator))
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 24 servings 1x
  • Category: Sweet
  • Method: Italian
  • Cuisine: Italian

Description

Anginetti (also known as Italian wedding or Christmas cookies) are small and soft round cookies, often lemon, orange, anise, or almond flavored. They are frosted with a simple sugar and milk glaze and topped with colorful sprinkles. They make a special celebration cookie for Christmas, Easter, and at weddings.They are easy to make and great for any special or simple occasion. They are easy to make and easy to love! 


Ingredients

Units Scale

Cookies

  • 1/2 cup granulated sugar
  • 1/4 cup butter, softened
  • 3 large eggs, room temperature
  • 1 1/2 teaspoons lemon extract (or flavor with orange, almond, or anise)
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/8 teaspoon salt

Glaze

  • 2 cups confectioners’ sugar
  • 3 tablespoons milk
  • 1 teaspoon lemon extract (or extract or choice)

Colored Sprinkles for decoration


Instructions

  1. Preheat oven to 350°F.
  2. For cookies, cream together sugar and butter.
  3. Add eggs and lemon extract and beat well.
  4. Add flour, baking powder and salt; Mix well.
  5. The dough should be soft and sticky. Refrigerate for 30 minutes.
  6. With a small cookie scoop, drop dough onto a slightly greased cookie sheet or baking stone, spacing them about 2-inches apart.
  7. Bake for about 12-15 minutes, or until firm and lightly brown.
  8. Remove cookies from cookie sheet and allow to cool completely on wire racks.
  9. For glaze, combine confectioners’ sugar, milk and lemon extract and mix until smooth.
  10. Dip each cookie into the glaze. Top with sprinkles. Tip: dip in glaze and top with sprinkles just before serving.
  11. Allow cookies to dry before stacking.
  12. Store in an airtight container.

 


Notes

If you want to freeze the cookies, freeze unfrosted and frost once thawed.

Keywords: cookies, soft cookies, Italian cookies, anignetti, almond cookies, lemon drop cookies