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Anginetti Cookies

Anginetti Cookies

Anginetti Cookies

0 from 0 votes
Anginetti Cookies
3.6 rating based on 12,345 ratings
3.6/5 (5)
Course: Hand-shapedCuisine: ItalyDifficulty: Medium

Italian lemon drop cookies


  • For the cookies:
  • 1/2 cup granulated sugar

  • 6 tablespoons butter or margarine

  • 2 teaspoons vanilla extract

  • 1 teaspoon grated lemon zest

  • 3 large eggs

  • 2 cups all-purpose flour

  • 2 teaspoons baking powder

  • For the icing:
  • 1 tablespoon butter or margarine

  • 3 cups sifted confectioners’ sugar

  • 2 tablespoons water

  • 2 tablespoons lemon juice

  • 1 teaspoon vanilla extract


  • Preheat oven to 350 F. Line a baking sheet with parchment paper. In a mixing bowl beat sugar, vanilla, lemon peel and 6 tablespoons 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. Stir in flour and baking powder (will be a soft, sticky dough). Spoon dough into a pastry bag fitted with a 3/8-inch round tip. Pipe into piles on the parchment paper. Bake about 20 minutes or until golden brown.
  • To make icing: Melt 1 tablespoon of butter over low heat. Add sugar, water, lemon juice and vanilla and whisk until sugar melts and mixture is heated through. If icing is too thick to brush easily, add more water to thin. Remove cookies from oven and immediately brush warm icing over hot cookies. Cool iced cookies on sheet for 2 minutes. Transfer to a rack and cool completely.


  • These can also easily be made as a drop cookie, if you don’t care to pipe them into rings!



Name & Location
(example: Sue in LA)

When I tried this recipe, I was expecting the cookies to be more cakey and fluffy, but instead I ended up with flat ultra crunchy discs. I liked the icing, although it was a little sweet, and the cookies did have a good taste, but unfortunately this was not the recipe I was hoping it would be. And, on top of that I don't much care for crunchy cookies. However, if you are a fan of the crunchy, then this is a good recipe for you. The lemon is not lost in the cookie or the icing, which is great. My biggest suggestion would be to leave plenty of space between each cookie, mine all stuck together and ended up looking like an odd puzzle.
- Casey

I take the anginetti, slice it in half (like a hamburger bun. Then I put a mixture of crushed pineapple, cream cheese & whipped cream (mixed together like a cookie center). They have to be served right away, but EVERYONE in my family loves them.
- A Baker

I've made this cookie on several occasions, twice for different school projects, and everyone loved them. This is definatly something i would recomend baking for yourself.
- A Baker

I took them out as early as I could and still have them done and they were dry and tasteless. The only way they were edible was to dip them in warm icing and pop right in your mouth and even the icing needed more lemon juice and lemon extract to give it flavor and cut the sweetness. Too much blah and not enough yum. I didn't bother baking any more, the dog wouldn't even eat them.
- Jan

Great cookie! Remains soft and fresh for several days.
- Dina
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