0 from 30 votes
Anginetti Recipe
Authentic Italian Anginetti (also known as Italian wedding or Christmas cookies) are small and soft round cookies, often lemon, orange, anise, or almond flavored.
Prep Time
10 mins
Cook Time
10 mins
Chill Dough
30 mins
Total Time
52 mins
Servings: 24 servings
Calories: 82 kcal
Course:
Dessert
Cuisine:
Italian
Ingredients
Anginetti Cookies
- ½ cup granulated sugar
- ¼ cup butter softened
- 3 large eggs room temperature
- 1 ½ teaspoons anise extract or flavor with pure vanilla, orange, almond, or lemon extracts
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ⅛ teaspoon salt
Glaze
- 2 cups confectioners' sugar
- 3 tablespoons milk
- 1 teaspoon almond vanilla, or lemon extract (or extract of choice)
- Colored sprinkles for decoration
Instructions
- Preheat oven to 350°F. Line two cookie sheets with parchment paper an set aside.
- In a large mixing bowl cream butter and sugar with a hand mixer. Add eggs and lemon extract and beat well until incorporated.
- Sift in the dry ingredients: flour, baking powder and salt; Mix again on low speed until incorporated.
- The dough should be soft and sticky. Refrigerate for 30 minutes.
- With a small cookie scoop, drop dough 1-inch balls onto prepared baking sheets spacing them about 2-inches apart.
- Bake cookies for about 12 minutes, or until firm and lightly brown.
- Remove cookies from cookie sheets and allow to cool completely on wire racks.
- For glaze, combine confectioners' sugar, milk and lemon extract and mix until smooth.
- Dip each cookie into the glaze. Top with sprinkles. Tip: dip in glaze and top with sprinkles just before serving. Allow cookies to dry before stacking.
- Store in an airtight container.
Cup of Yum
Notes
- If you want to freeze the cookies, freeze unfrosted and frost once thawed.
- Top Tips
- Chill the dough: Don’t skip the 30-minute refrigeration step! It helps the dough firm up, making it easier to handle and preventing the cookies from spreading too much while baking.
- Measure flour accurately: Too much flour can make the cookies dense. Use the spoon-and-level method to avoid packing the flour. Or, weight your flour in grams 240 grams.
- Don’t overbake: Bake until just lightly golden. Overbaking can result in a dry texture.
- Cool before glazing: Ensure cookies are completely cooled before dipping in the glaze to prevent it from melting and becoming too runny.
- Glaze and sprinkle immediately: After dipping each cookie in the glaze, immediately add sprinkles to ensure they stick properly.
Nutrition Information
Calories
82kcal
(4%)
Carbohydrates
23g
(8%)
Protein
2g
(4%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
1g
Trans Fat
0.1g
Cholesterol
29mg
(10%)
Sodium
64mg
(3%)
Potassium
25mg
(1%)
Fiber
0.3g
(1%)
Sugar
4g
(8%)
Vitamin A
96IU
(2%)
Calcium
23mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24servings
Amount Per Serving
Calories 82
% Daily Value*
| Calories | 82kcal | 4% |
| Carbohydrates | 23g | 8% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 29mg | 10% |
| Sodium | 64mg | 3% |
| Potassium | 25mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 4g | 8% |
| Vitamin A | 96IU | 2% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.