Name: Delicious and Easy Italian Lemon Cookies Recipe (Anginetti)
Ingredients: 1/2 cup unsalted butter, softened over the stove or microwave; 1/4 cup granulated sugar; 2 large eggs; 2 tsp lemon zest (from about 2 lemons); 2 tbsp fresh lemon juice; 2 1/4 cups all-purpose flour; 2 1/2 tsp baking powder; A pinch of salt; 2 cups confectioners’ sugar; 3-4 tbsp fresh lemon juice; 1 tsp lemon zest; Colored sprinkles (optional for decoration)

Description

Here’s what you need to make these traditional Italian Cookies a hit!

Ingredients

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For the Cookies:

1/2 cup unsalted butter, softened over the stove or microwave
1/4 cup granulated sugar
2 large eggs
2 tsp lemon zest (from about 2 lemons)
2 tbsp fresh lemon juice
2 1/4 cups all-purpose flour
2 1/2 tsp baking powder
A pinch of salt

For the Lemon Icing:

2 cups confectioners’ sugar
3–4 tbsp fresh lemon juice
1 tsp lemon zest
Colored sprinkles (optional for decoration)

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Instructions

Prepare the Cookie Dough:
- Mix the softened butter and sugar in a large mixing bowl until it becomes a light and fluffy cream, then beat in the eggs one at a time until everything is well mixed together.
- Whisk together the flour, baking powder, and salt in a separate bowl until it’s well mixed. Then, gradually add the mix from step 1 until it forms a soft dough.
Shape the Cookies:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- Take a tablespoon of dough at a time and roll it into a ball before you place it on the baking sheet.
- Note: Make sure there’s enough space between each cookie, as they will expand slightly.
Bake the Cookies:
- Bake the cookies for about 10-12 minutes or until the bottom of the cookies are lightly golden, just make sure that the top stays pale. Once done, take them out and let the cookies cool on the baking sheet for a few minutes before you transfer them to a wire rack to cool off completely.
How to Prepare the Lemon Icing:
- In a bowl, whisk together the confectioners’ sugar, lemon juice, and lemon zest until smooth.
- Note: If the icing is too thick, add more lemon juice. If it’s too thin, add more confectioners’ sugar.
Ice the Cookies:
- Once the cookies are completely cooled, dip the top of each cookie into the lemon icing and allow any excess icing to drip off – the more drips, the tastier, in my opinion!

Optional: Place them back on the wire rack and, if desired, add sprinkles while the icing is still wet – let the icing set and enjoy!