Italian Iced Lemon Cookies (Anginetti)

Italian Iced Lemon Cookies (Anginetti)


24 people made this

About this recipe: 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.

Laria Tabul

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.

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Reviews (1)


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

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