Anginetti Cookies – Easy Lemon Cookie Recipe
Anginetti cookies, also called Italian Wedding Cookies or Italian lemon knot cookies, are soft, cake-like treats. Families traditionally serve them at weddings, holidays, and special gatherings. These lemon-flavored cookies are shaped into small knots, baked until golden, and dipped in a sweet lemon glaze. Often, they are finished with colorful sprinkles for a festive touch.
They come from Southern Italy, especially regions like Campania and Calabria, where lemon trees grow abundantly. Each cookie bursts with bright, citrusy flavor. The dough is light and tender, with lemon zest and juice in every bite. The taste feels fresh, vibrant, and uplifting like sunshine in cookie form.
Traditionally, families baked Anginetti for weddings, baptisms, and holidays. The name may come from Angela or Angelo, hinting at their link to blessings and celebrations. After baking, each knot is coated with lemon icing and decorated with sprinkles, adding a joyful flair. Today, Italian American bakeries across the country sell Anginetti. They are more than a sweet treat, they carry heritage, shared with love and a little lemon.
The tradition goes back centuries. Southern Italian grandmothers baked them by the hundreds for weddings and feast days. They used simple pantry staples and flavored the cookies with lemon or anise, creating a treat that families continue to cherish.
Typical ingredients
Cookie Dough
All-purpose flour
Granulated sugar
Unsalted butter (softened)
Eggs
Baking powder
Milk (or sometimes water)
Vanilla extract
Lemon zest
Anise extract (optional)
Glaze
Powdered (confectioners’) sugar
Milk or water
Lemon juice or vanilla/anise extract
Rainbow nonpareils or sprinkles (optional)
These traditional Italian cookies are simple and lightly sweet. They have a delicate lemon-anise flavor and a thin glaze. Anise gives them a classic licorice-like taste. Lemon adds a bright, modern twist.
Ingredients
Equipment
Instructions
- Prepare the DoughPreheat oven to 350°F (175°C). Line baking sheets with parchment paper.In a large bowl, cream together butter and sugar until light and fluffy.Beat in the eggs, one at a time.Mix in vanilla extract, lemon zest, anise extract, and milk.In a separate bowl, whisk together flour, baking powder, and salt.Gradually add dry ingredients to wet ingredients until a soft, slightly sticky dough forms.
- Shape the CookiesScoop about 1 tablespoon of dough per cookie.Roll into a 5–6-inch rope.Shape into knots, rings, or twists.Place cookies 2 inches apart on prepared baking sheets.
- BakeBake for 10–12 minutes, or until bottoms are lightly golden.Tops should remain pale.Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack.
- GlazeWhisk powdered sugar, milk, and lemon juice until smooth.Dip the top of each cooled cookie into the glaze.Add sprinkles immediately, if using.Let glaze set for 10–15 minutes.
Nutrition
Notes
Nutrition Facts (Per Cookie Approximate)
| Calories | Carbohydrates | Fat |
|---|---|---|
| 110 kcal | 16 g | 4 g |
| Protein | Sugar | Sodium |
| 2 g | 8 g | 55 mg |
Tried this recipe?
Let us know how it was!Anise Anginetti
(Traditional Southern Italian Cookies)
Anise Anginetti are the heart of Southern Italian baking, fragrant, tender, and full of old-world charm. These little glazed cookies carry a scent that instantly fills the kitchen with memories of Sunday gatherings and holiday mornings. The flavor of anise that gentle whisper of licorice is what sets them apart. It’s bold yet comforting, the kind of aroma that feels like home to anyone raised around Italian bakeries or family kitchens.
While lemon Anginetti are bright and sunny, the anise version feels deeper, more nostalgic a true taste of Southern Italy. Anise Anginetti are a sweet nod to heritage. They’re proof that the simplest ingredients, touched with care and memory, can become something extraordinary.
If you like a bolder flavor, a drop of anise oil will give these cookies a sharper, more traditional edge. For something more delicate, try combining anise with vanilla, it creates a perfectly balanced cookie that feels both nostalgic and new. And for festive occasions, colored glazes or rainbow sprinkles add a joyful finish, just like the trays you’d see at Italian weddings and holiday tables.
Go easy on the anise. A little goes a long way! Start with half a teaspoon of extract, then taste and adjust. Too much can overpower the delicate sweetness of the dough.
Serving
Alright, so if you’ve got some Anginetti cookies on hand, the best way to enjoy them? Fresh, of course! Pair them with a nice cup of coffee, a shot of espresso, or even some tea. Seriously, they’re just perfect for dessert tables, weekend brunches, or those cozy afternoon hangouts. And let me tell you, their light, citrusy flavor is a match made in heaven with warm drinks or something a little stronger, like limoncello or sambuca after dinner.
Traditionally, these cookies pop up at Italian weddings, baptisms, and holiday celebrations. But hey, they’re also fantastic gifts! Just toss them in a cute cookie tin or wrap them up in clear treat bags with a nice ribbon.
Honestly, they work for any occasion. Whether you’re just craving a little something sweet or celebrating a special moment, these cookies bring that simple, sweet touch and a bit of old-world charm.
Storage
Store cooled, glazed cookies in an airtight container at room temperature. Place parchment or wax paper between layers to prevent sticking. They’ll stay fresh for 4–5 days.
Freezing: Unglazed cookies freeze best. Bake and cool them completely, then freeze in airtight containers or freezer bags for up to 2 months.
When ready to serve, thaw at room temperature, then dip in glaze and decorate.
Avoid freezing glazed cookies, as the icing may become sticky or crack when thawed. If the glaze softens during storage, just let the cookies air-dry for a few minutes before serving.
