Anginetti Cookies (Italian Wedding Cookies) – Easy Lemon Cookie Recipe

Anginetti cookies, also known as Italian Wedding Cookies or Italian lemon knot cookies, are soft, cake-like treats traditionally served at weddings, holidays, and special family gatherings. These delicate lemon-flavored cookies are shaped into small knots, baked until just golden, and dipped in a sweet lemon glaze. Often topped with colorful sprinkles.

These soft, lemony cookies have roots in Southern Italy, especially in regions like Campania and Calabria, where lemon trees grow like wild and flavor just about everything.

Anginetti are light and cake-like, with bright lemon zest and juice in every bite. The flavor is fresh, vibrant, and totally uplifting like sunshine in cookie form.

Traditionally, families made them for weddings, baptisms, and holidays. Even the name Anginetti may come from Angela or Angelo, hinting at their connection to blessings and celebrations.

Each one is glazed with a simple lemon icing and often topped with colorful sprinkles. It’s a small touch, but it brings a festive flair that matches the cookie’s spirit.

Today, you’ll find Anginetti in Italian American bakeries across the country. They’re more than just a sweet treat. They’re a piece of heritage, shared with love and a little lemon.

Italian Lemon Knot Cookies (Anginetti) – A Wedding Cookie Favorite
Anginetti cookies, also known as Italian lemon knot cookies, come from Southern Italy and are a staple at weddings, holidays, and family celebrations. These soft, cake-like cookies are traditionally flavored with fresh lemon and coated in a sweet, glossy glaze. They're often topped with colorful sprinkles, adding a festive touch to their classic look. While lemon is the most popular flavor, Anginetti can also be made with orange, vanilla, or even anise, depending on family tradition or personal taste. Light, airy, and full of citrusy charm, these cookies are as beautiful as they are delicious.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Cooling & Glazing Time 20 minutes
Total Time 52 minutes
Servings: 36 cookies
Course: Dessert
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

Dough
  • 3 cups all-purpose flour
  • 1 tbsp baking powder
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 3/4 cup granulated sugar
  • 4 large eggs
  • 1 tbsp lemon zest
  • 2 tbsp fresh lemon juice
  • 1 tsp vanilla extract (optional)
Lemon Glaze
  • 2 cups powdered sugar
  • 3 tbsp fresh lemon juice
  • rainbow or white sprinkles (optional)

Instructions
 

  1. Preheat Oven:
    Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. Mix Dry Ingredients:
    In a medium bowl, whisk together flour, baking powder, and salt.
  3. Cream Butter & Sugar:
    In a large bowl, beat the butter and sugar until fluffy (about 2–3 minutes).
  4. Add Eggs & Flavoring:
    Add eggs one at a time, mixing well. Stir in lemon zest, lemon juice, and vanilla.
  5. Combine:
    Slowly add dry ingredients to wet, mixing until a soft dough forms.
  6. Shape:
    Scoop tablespoon-sized dough, roll into balls or small knots. Place 2 inches apart on baking sheets.
  7. Bake:
    Bake for 10–12 minutes, or until bottoms are lightly golden. Let cookies cool completely.
  8. Glaze:
    Whisk powdered sugar with lemon juice to make a thick glaze. Dip cookies or spoon glaze over the top. Add sprinkles while the glaze is wet.

Notes

Don’t overbake: These cookies should stay soft and cakey. Remove them when the bottoms are just lightly golden.
Chill sticky dough: If the dough feels too soft or sticky to roll, pop it in the fridge for 15–20 minutes to firm up.
Glaze while slightly warm or fully cool: Glazing warm cookies gives a thinner, more transparent coating. Glazing cooled cookies creates a thicker finish.
Use fresh lemon juice and zest: Fresh citrus makes a huge difference in flavor. Avoid bottled juice if possible.
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.