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Anginetti (Italian Wedding 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.
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Prep Time 20 minutes
Cook Time 12 minutes
Cooling & Glazing Time 20 minutes
Total Time 52 minutes
Servings: 36 cookies
Course: Dessert
Cuisine: Italian
Calories: 110
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dough
Cookie Dough
  • 3 cups all-purpose flour
  • ¾ cup granulated sugar
  • ½ cup unsalted butter, softened
  • 3 large eggs, room temperature
  • 1 tablespoon baking powder
  • ¼ cup milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • Pinch of salt
  • ½ teaspoon anise extract (optional but traditional
Glaze
  • 1½ cups powdered sugar
  • 2–3 tablespoons milk
  • 1 tablespoon lemon juice
  • sprinkles or nonpareils (optional)
  • vanilla/anise extract (optional)

Equipment

  • Hand mixer or stand mixer (optional)

Instructions
 

  1. Prepare the Dough
    Preheat 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.
  2. Shape the Cookies
    Scoop 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.
  3. Bake
    Bake 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.
  4. Glaze
    Whisk 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

Calories: 110kcal

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.
 

Nutrition Facts (Per Cookie Approximate)

Calories Carbohydrates Fat
110 kcal 16 g 4 g
Protein Sugar Sodium
2 g 8 g 55 mg

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