Anginetti, also known as Italian lemon cookies, have their origins in Southern Italy, particularly in regions like Campania and Calabria, where lemons are abundant and prized in local cuisine. Traditionally made for weddings, baptisms, and festive holidays, these soft, cake-like cookies are flavored with lemon zest and juice, giving them a bright, refreshing taste. The name “Anginetti” is believed to derive from a diminutive form of “Angela” or “Angelo,” symbolizing their common appearance at celebrations involving blessings or angels. Topped with a simple lemon glaze and sometimes colorful sprinkles, Anginetti have become a beloved Italian-American bakery staple, cherished for both their flavor and cultural significance.

Originating from southern Italy, these lemon knots with a glazed coating are known as Anginetti Cookies. Typically adorned with colorful decorative confectionery, these cookies offer a delightful sugar glaze on their surface. They can be crafted in various flavors such as, lemon, orange, vanilla and anise.
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Prep Time 15 minutes
Cook Time 15 minutes
Servings: 36 cookies
Ingredients Method

Ingredients
  

  • 2¾ cups all-purpose flour
  • ¾ cup granulated sugar
  • 6 tbsp unsalted butter (melted)
  • 3 large eggs
  • 3 tbsp olive oil
  • 2 zest of lemons
  • 2 tsp baking powder
  • 2 tsp vanilla extract
  • ½ tsp kosher salt
  • 2 cups powdered sugar needed for glaze
  • 3 tbsp water needed for glaze
  • 3 tbsp milk needed for glaze

Method
 

  1. To begin, preheat your oven to a temperature of 350 degrees Fahrenheit. Next, take two cookie sheets and line them with parchment paper for easy removal and to prevent sticking.
  2. Using a mixer, combine the granulated sugar, butter, olive oil, and lemon zest. Beat the mixture until well combined. Gradually add the eggs, one at a time, and continue beating for approximately 2 minutes. Add the flour, baking powder, vanilla extract, and salt to the mixture and mix until all the ingredients are fully incorporated. Once mixed, cover the dough with plastic wrap and refrigerate it for a duration of 1 hour.
  3. Using a tablespoon with a rounded shape, scoop the dough and position it on a cookie sheet, keeping a 2-inch distance between each portion. Bake for approximately 15 minutes until the cookies turn a light brown color and become firm. It is advisable to let the cookies cool on the baking sheet before transferring them to a wire cooling rack to ensure they cool down completely.
  4. Prepare the icing by combining the confectioners' sugar, milk, and water in a medium mixing bowl until a smooth consistency is achieved. Dip the tops of the cooled cookies into the glaze, ensuring they are evenly coated. Immediately sprinkle the desired amount of sprinkles onto the glaze. Let the icing set and harden before serving.