Anginetti Italian Butter Cookies with Lemon Glaze

Q: Can I make these Italian butter cookies gluten-free? What kind of flour should I use?

Yes, you can! Substitute a good-quality gluten-free all-purpose flour blend for the regular flour in the recipe. Look for a blend that already contains xanthan gum, as this helps with binding. You might need to add a touch more liquid (milk or water, a teaspoon at a time) if the dough seems too dry. Just remember, gluten-free baking can be a bit like herding cats, so be patient!

Nonnas Anginetti My GoTo Italian Butter Cookies

By Lucas BennettSeptember 16, 2025

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4.25 (4 Ratings)

Table of Contents

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Recipe Introduction

Craving That Nostalgic Cookie?

Ever get a craving for something sweet and simple? Honestly, me too! Today we're diving into italian butter cookies , also lovingly known as Anginetti.

These little bites of heaven are perfect with a cuppa and bring back those Nonna's cookies recipe vibes.

What Makes These Cookies So Special?

These italian christmas cookies are a classic for a reason. Originating from Italy, they are often served during celebrations and holidays.

The recipe is easy, taking about an hour from start to finish. This recipe makes around 36 crumbly butter cookies , perfect for sharing.

.. or not!

Sweetness and Simplicity

One of the best things about these cookies? They're relatively light and airy. These anginetti will make you feel good, so go ahead and add this italian cookies recipe easy to your recipe book.

They're the perfect addition to any afternoon treat.

Let's Talk Flavors

These lemon glaze cookies are known for their crumbly texture. It is also thanks to the zest of the lemon, for that extra zing! But there is also an alternative of anise extract, especially if you love lemon Anginetti recipe .

Plus, those colourful nonpareils cookies ? They're like a party in your mouth. Now, let's gather our ingredients!

Ingredients & Equipment to Nail Those Italian Butter Cookies

Anginetti Italian Butter Cookies with Lemon Glaze presentation

So, you wanna bake some Italian butter cookies , aka Anginetti ? Awesome! My Nonna (well, not my Nonna, but you get the idea!) would be proud.

These crumbly butter cookies are dead easy. Let's get the kit sorted.

Main Ingredients: The Good Stuff

Butter: 1 cup (2 sticks) unsalted, softened ( 227g ). Make sure it's actually soft. Like, leave-it-on-the-counter for-a-bit soft. Not melted! Quality butter = quality cookies, FYI.
Sugar: 3/4 cup granulated ( 150g ). Plain old white sugar works a treat.
Eggs: 2 large ones.
Vanilla Extract: 1 tsp ( 5ml ). Don't skimp on this!
Lemon Extract: 1 tsp ( 5ml ). This gives that proper zing.
Lemon Zest: From 1 large lemon. Zest it before you juice it, trust me.
Flour: 3 cups all-purpose, plus extra for dusting ( 360g ). Plain flour, not self raising.
Baking Powder: 1 tsp ( 5g ). Makes them light and airy.
Salt: 1/4 tsp ( 1.5g ). Just a pinch to balance the sweetness.
Powdered Sugar: 2 cups ( 240g ). For that lush glaze.
Lemon Juice: 3-4 tbsp fresh ( 45-60ml ), plus more if needed. Taste as you go! You can't beat a lemon glaze cookies !
Rainbow Nonpareils: Because sprinkles make everything better. Who doesn't love Nonpareils cookies ?

Seasoning: Aromatic Heaven

This recipe is all about that lemon! The lemon zest and extract are key. If you are after Lemon Anginetti recipe , don't substitute! Otherwise, a tiny drop of almond extract could work if you're feeling adventurous.

For that extra bit of authenticity, you could add a touch of anise. Some say it ain't Anginetti without it! It is almost one of the Nonna's cookies recipe .

Essential Equipment

Honestly, you don't need much.

Mixer: Stand or hand mixer. If you don’t have one, your arm will do the job!
Baking Sheets: At least two.
Parchment Paper: Or silicone baking mats. Makes life easier.
Cookie Scoop: Optional, but it helps get those drop cookies recipe nice and uniform.
Wire Rack: For cooling.
Zester & Juicer: For that all-important lemon flavour.

And that's it! You're all set to bake some seriously tasty Italian Christmas cookies , or even Italian wedding cookies , any time of year! The recipe for these italian cookies recipe easy are quick and you can prepare them in no time.

Anginetti: Italian Butter Cookies with Lemon Glaze

These classic italian butter cookies , also known as Anginetti , are light, crumbly, and packed with lemon zing. Think of them dipped in a sweet lemon glaze, with colourful nonpareils cookies on top! They're the perfect treat for any day.

Simple to make and totally yummy! They scream Italian Christmas cookies .

Mise en Place: Getting Your Ducks in a Row

Before you even think about turning on the oven, let's get organised. Honestly, it makes all the difference. First, soften your butter.

Leave it out for at least 30 minutes. Zest your lemon. Juice it too. Weigh out your ingredients. Doing this before you start mixing saves time and helps prevent mishaps.

This also reminds you Nonna's cookies recipe

Anginetti step-by-step: Bake Those Crumbly Butter Cookies

Cream the butter and sugar. Blend until light and fluffy.
Beat in the eggs, one at a time. Add the vanilla extract and lemon extract. Stir in the lemon zest.
Whisk together flour, baking powder, and salt in a separate bowl.
Gradually add the dry ingredients to the wet ingredients. Mix until just combined. Don't overmix!
Chill the dough in the fridge for at least 30 minutes.
Preheat your oven to 375° F ( 190° C) . Line a baking sheet with parchment paper.
Drop by rounded tablespoons onto the prepared baking sheet. Leave space between each cookie.
Bake for 8- 10 minutes . Watch them closely! The edges should be lightly golden.
Cool the cookies on the baking sheet for a few minutes. Then, transfer to a wire rack to cool completely.

Anginetti Pro Tips: Secrets for Lemon Glaze Cookies

Don't overmix the dough: This is a killer! Overmixing makes tough cookies.
If you want to give a try Lemon Anginetti recipe , it is the time!
Adjust the glaze consistency by adding more lemon juice or powdered sugar as needed. You know, like Goldilocks!

So there you have it! Italian cookies recipe easy peasy. Whip up a batch of these italian butter cookies , and maybe, just maybe, you'll feel like you've spent an afternoon in Nonna's kitchen.

And you know what? Even if you haven't, you will enjoy these Italian wedding cookies !

Recipe Notes

So, you are about to try the best Italian butter cookies recipe ever! Before you dive in, here are a few extra notes that might come in handy.

Trust me, I've made enough batches of these Nonna's cookies recipe to know a thing or two.

Serving Suggestions: A Little je ne sais quoi

Think about your serving situation. These little Italian Christmas cookies are fab on a platter, dusted with extra powdered sugar.

You can also serve them with a cup of strong coffee, just like they do in Italy. Or why not try them with some fresh berries? A bit of colour never hurts.

Honestly, they're also perfect just as they are, straight from the cookie jar. No judgement here! Italian wedding cookies are great too!

Storage Tips: Keeping the Goodness Fresh

Refrigeration: If you have any cookies leftover, keep them in an airtight container in the fridge. They will stay good for up to 5 days.
Freezing: Fancy making a big batch of lemon glaze cookies ahead of time? You can freeze the unglazed cookies for up to 2 months. Thaw them completely before glazing.
Reheating: Not really needed. These crumbly butter cookies are best at room temperature. Unless you want to get crazy and warm one up slightly in the microwave for 10 seconds , then I won't stop you!

Variations: Spice It Up!

Dietary Adaptations: For a dairy-free version, try using a vegan butter substitute. You won’t believe how similar they turn out!
Seasonal Ingredient Swaps: Swap out the lemon zest for orange zest in the autumn or winter. Lemon Anginetti recipe is an all year hit.

Nutrition Basics: A Little Treat, That's All!

Okay, let's be real, these are cookies. So, they are not exactly a health food, but they are an enjoyable experience.

Key health benefit? Happiness! They are good for the soul. Each cookie is approximately 85 calories. But who's counting when they taste this good?

So, there you have it! A few extra tips and tricks to make your Anginetti baking experience a breeze. Now get baking, and enjoy every single bite! These drop cookies recipe are the simplest, and perfect for you!.

I promise, your friends and family will thank you for it. Plus, the search engines will love these nonpareils cookies !

Lemon Anginetti Italian Butter Cookies With Secret Glaze

Frequently Asked Questions

Why are my Italian butter cookies spreading so much when I bake them?

Ah, the dreaded cookie spread! Usually, this happens when the dough is too warm. Make sure you chill the dough for at least 30 minutes (longer is fine!) before baking. Also, ensure your oven is at the correct temperature, and avoid greasing the baking sheet parchment paper or a silicone mat is your friend here.

Can I freeze the dough for these Italian butter cookies?

Absolutely! Freezing the dough is a great way to prep ahead. Form the dough into a disc, wrap it tightly in plastic wrap, then place it in a freezer bag. It'll keep for up to 2-3 months. When you're ready to bake, thaw it in the refrigerator overnight and you're good to go!

It's like having a stash of sunshine ready whenever you need it.

How do I store my Anginetti (Italian butter cookies) to keep them fresh?

To keep your Italian butter cookies delightful for longer, store them in an airtight container at room temperature. They should stay fresh for about 3-5 days. Avoid storing them in the fridge, as this can dry them out. Think of it like keeping a box of biscuits away from prying eyes... and hungry hands!

Can I make these Italian butter cookies gluten-free? What kind of flour should I use?

Yes, you can! Substitute a good quality gluten-free all-purpose flour blend for the regular flour in the recipe. Look for a blend that already contains xanthan gum, as this helps with binding. You might need to add a touch more liquid (milk or water, a teaspoon at a time) if the dough seems too dry.

Just remember, gluten-free baking can be a bit like herding cats, so be patient!

My glaze is too thick/thin. How can I fix the lemon glaze on my Italian butter cookies?

Glaze woes are common! If your glaze is too thick, add a teaspoon of lemon juice at a time until you reach the desired consistency you want it to be easily spreadable but not too runny. If it's too thin, gradually whisk in a tablespoon of powdered sugar until it thickens up.

Remember, it's all about balance, like Mary Berry would say!

Can I use something other than lemon for these Italian butter cookies?

Absolutely! Lemon is classic, but you can easily switch things up. Orange zest and juice make a fantastic alternative for orange Anginetti. You could also add a 1/2 teaspoon of anise extract to the dough for a more traditional flavor. Don't be afraid to experiment, just like Jamie Oliver would encourage!