Description

These traditional Italian lemon cookies, also known as “Anginetti,” are soft, slightly cakey, and bursting with fresh lemon flavor. They’re lightly sweet and topped with a simple lemon glaze for the perfect citrusy touch. Serve them with coffee, tea, or enjoy them as a light dessert!

Ingredients

Scale

For the Cookies:

1/2 cup unsalted butter, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 tablespoon lemon zest (from about 1 lemon)
2 tablespoons fresh lemon juice
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt

For the Lemon Glaze:

1 cup powdered sugar
2 tablespoons fresh lemon juice
1/2 teaspoon lemon zest

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Instructions

Preheat & Prepare

Preheat oven to 350°F (175°C).

Line a baking sheet with parchment paper.

Make the Dough

In a large bowl, beat butter and sugar together until light and fluffy.

Add eggs, one at a time, mixing well after each addition.

Stir in vanilla extract, lemon zest, and lemon juice.

Mix Dry Ingredients

In a separate bowl, whisk together flour, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be soft but should hold its shape.

Shape & Bake

Scoop tablespoon-sized balls of dough and place them about 2 inches apart on the baking sheet.

Bake for 10-12 minutes, or until the bottoms are lightly golden.

Let cookies cool completely before glazing.

Make the Lemon Glaze

Whisk together powdered sugar, lemon juice, and lemon zest until smooth. If too thick, add a little more lemon juice.

Dip the tops of each cooled cookie into the glaze and place on a wire rack to set.

Notes

For a stronger lemon flavor, add ½ teaspoon of lemon extract to the dough.
Make them gluten-free by using a 1:1 gluten-free flour blend.

Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.