Italian Lemon Cookies (Anginetti)
These light and crumbly Italian Lemon Cookies are perfect with a cup of coffee!
Servings: 48 cookies
Calories: 124kcal
Ingredients
For the Cookies
- 1 cup unsalted butter, room temperature
- ¾ cup sugar
- 6 large eggs
- 2 Tbsp lemon juice
- ½ tsp anise extract optional; see note
- 4 cups all-purpose flour
- 2 Tbsp baking powder
For the Lemon Glaze
- 3 cups powdered sugar
- 1 Tbsp unsalted butter melted
- 2 Tbsp milk
- 2 Tbsp lemon juice
- 1 tsp vanilla extract
- 1 tsp lemon zest
Instructions
For the Cookies
- Preheat oven to 375°F.
- Line 2 baking sheets with parchment paper; set aside.
- Using a countertop mixer, cream together the butter and sugar until light and fluffy.
- Add the eggs, lemon juice and anise extract (optional); mix until well combined.
- Add the flour and baking powder; mix until well combined. (Tip: Scrape down the sides and bottom of bowl to ensure batter is well mixed.)
- Scoop ~1 tablespoon of dough and roll it into a ball. Place on parchment-lined sheet pan and gently press top of cookie slightly. Repeat until all dough has been used.
- Bake at 375°F for 13-15 minutes, or until cookies are light golden in color. Let cookies cool slightly before icing.
For the Lemon Glaze
- In a small bowl, whisk together all ingredients (powdered sugar, melted butter, milk, lemon juice, vanilla and lemon zest). Whisk until smooth.
- Place a wire rack over a piece of parchment paper. Using a spoon or small spatula, frost the top of each cookie with the Lemon Glaze. Set frosted cookies on rack to dry slightly before serving.
Notes
The anise flavor in these cookies is subtle, but if you aren't an anise fan then feel free to omit it. You could also substitute almond extract in place of the anise.
Nutrition
Calories: 124kcal | Carbohydrates: 19g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 9mg | Potassium: 73mg | Fiber: 1g | Sugar: 11g | Vitamin A: 156IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg
