Italian Iced Lemon Cookies (Anginetti)

    50 min

    These traditional Italian cookies are delicious! They are light, buttery, with hints of lemon and vanilla. Perfect for snacking on or served with a cup of tea or coffee.

    36 people made this

    Makes: 24 cookies

    • 100g caster sugar
    • 90g unsalted butter
    • 2 teaspoons vanilla extract
    • 1 teaspoon grated lemon zest
    • 3 eggs
    • 250g plain flour
    • 2 teaspoons baking powder
    • 15g unsalted butter
    • 375g icing sugar, sieved
    • 2 tablespoons water
    • 2 tablespoons lemon juice
    • 1 teaspoon vanilla extract

    Prep:30min  ›  Cook:20min  ›  Ready in:50min 

    1. Preheat oven to 180 C / Gas 4. Line a baking tray with baking parchment.
    2. In a mixing bowl, beat sugar, vanilla, lemon zest and 90g of butter with an electric mixer until well blended. Add eggs one at a time, beating well after each addition. Continue to beat for 1 minute.
    3. Stir in flour and baking powder (it will be a soft, sticky dough). Spoon the dough into a piping bag fitted with a 1cm round nozzle. Pipe 5cm diameter rings onto the prepared baking tray.
    4. With moistened fingertips, press ends of each ring together to form a smooth ring.
    5. Bake about 20 minutes or until golden brown.
    6. To make icing: Melt 15g of butter over low heat. Add sugar, water, lemon juice and vanilla and beat until sugar melts and mixture is heated through. Thin with more water if icing is too thick to brush.
    7. Remove cookies from oven and immediately brush warm icing over hot cookies. Cool iced cookies on tray for 2 minutes. Transfer to a rack and cool completely.

    Cookie how-to

    Make perfect cookies every time with our How to make cookies guide!

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (19)


    Icing is lovely, and I don't normally like icing.  -  09 Jan 2011


    The Anginetti recipe is a dream come true. My Traditional Italian grandmother made these cookies every year and they were bakery perfect. None that I baked came out like hers until I tried this recipe. It really tastes like the authentic quality of melting in your mouth heaven and a not too sweet experience. They are a "Wow!" To give the cookies a more melt in your mouth quality, I substituted Crisco for the butter. I used the same amount that the recipe calls for. The Crisco needs to be heated and melted then cooled in order to take these cookies up one more notch towards perfection. The next variation that I added is actual lemon zest, in both the cookie and the icing. It then creates a cookie that is truly at the peak of gourmet perfection. I share this recipe with others, and I bake these cookies for so many holiday gifts for family, friends and loved ones. It's the one the people start asking for weeks and weeks before the holidays get into swing. They say, "I hope you're gonna bring us those lemon cookies again this year!!! What more can I say. Just make them.  -  21 Dec 2006  (Review from Allrecipes US | Canada)


    Great Recipe! Very similar to what you would find in a bakery. My only suggestion would be to put the dough in a ziploc bag and snip off the tip (instead of using a pastry bag).  -  07 Apr 2007  (Review from Allrecipes US | Canada)