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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.
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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
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.