The holiday season is upon us, and what better way to get into the festive spirit than baking some scrumptious treats for friends and family? Anginette cookies are a classic Italian favorite that can be enjoyed throughout the year, but they’re especially delightful during the holidays. These anise-flavored cookies have been a staple in many Italian households for generations, and their unique flavor is sure to bring joy to anyone who tries them.
In this article, we’ll share 18 mouthwatering anginette cookie recipes that are perfect for the holiday season. From classic flavors like lemon glaze and vanilla with rainbow sprinkles, to more adventurous combinations like orange zest and rosewater glaze, there’s something for everyone on this list. Whether you’re looking for a special treat to serve at your holiday party or just want to indulge in some festive baking fun, these anginette cookie recipes are sure to impress.
In the following pages, we’ll dive into each of these delicious recipes and provide step-by-step instructions for making them. From mixing and measuring to decorating and serving, we’ve got you covered every step of the way.
Classic Italian Anginette Cookies with Lemon Glaze
Classic Italian Anginette Cookies with Lemon Glaze
A delicate and flavorful cookie that’s a staple of Italian baking, these Anginette cookies are perfect for any occasion. With a light lemon glaze, they’re sure to be a hit.
Ingredients:
– 1 cup (200g) all-purpose flour
– 1/2 cup (100g) confectioners’ sugar
– 1/4 teaspoon salt
– 1/2 cup (115g) unsalted butter, softened
– 1 large egg
– 1 teaspoon vanilla extract
– Lemon glaze ingredients: 1 cup powdered sugar, 2 tablespoons freshly squeezed lemon juice
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, confectioners’ sugar, and salt.
3. In a large bowl, beat butter until creamy. Add egg and vanilla extract; mix well.
4. Gradually add dry ingredients to wet ingredients; mix until just combined.
5. Roll out dough on a lightly floured surface to about 1/8 inch thickness. Cut into desired shapes.
6. Bake for 12-15 minutes or until edges are lightly golden.
7. Allow cookies to cool completely before drizzling with lemon glaze (mix powdered sugar and lemon juice until smooth).
Cooking Time: 12-15 minutes
Vanilla Anginette Cookies with Rainbow Sprinkles
These sweet treats are a classic combination of soft, chewy vanilla cookies and colorful rainbow sprinkles. Perfect for snacking or sharing, they’re sure to bring a smile to anyone’s face.
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 tsp baking powder
– 1/2 tsp salt
– 1 cup unsalted butter, at room temperature
– 3/4 cup granulated sugar
– 1 large egg
– 1 tsp pure vanilla extract
– Rainbow sprinkles for decoration
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Whisk together flour, baking powder, and salt in a medium bowl.
3. Cream butter and sugar until light and fluffy. Beat in egg and vanilla extract.
4. Gradually mix in the dry ingredients until a dough forms.
5. Roll out the dough to about 1/4 inch thickness. Cut into desired shapes using a cookie cutter.
6. Place cookies on prepared baking sheet, leaving about 1 inch of space between each.
7. Bake for 10-12 minutes or until lightly golden.
8. Allow cookies to cool before decorating with rainbow sprinkles.
Cooking Time: 10-12 minutes
Almond Anginette Cookies with Orange Zest
These classic French cookies get a burst of citrus flavor from the addition of orange zest, making them perfect for a sweet treat or gift.
Ingredients:
– 1 cup (200g) all-purpose flour
– 1/2 cup (100g) confectioners’ sugar
– 1/4 cup (50g) unsalted butter, softened
– 1/2 teaspoon almond extract
– 1/2 cup (60g) sliced almonds
– 1 tablespoon orange zest
– Salt to taste
Instructions:
1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour and confectioners’ sugar.
3. Add softened butter, almond extract, and sliced almonds; mix until a dough forms.
4. Fold in orange zest.
5. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving 1 inch (2.5 cm) space between each cookie.
6. Bake for 12-14 minutes or until lightly golden.
7. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Cooking Time: 12-14 minutes
Soft Anginette Cookies with Anise Flavor
Soft Anginette Cookies with Anise Flavor: A classic French cookie recipe that combines the sweetness of sugar with the warmth of anise flavor, perfect for a sweet treat or gift-giving.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup confectioners’ sugar
– 1/4 teaspoon baking powder
– 1/2 teaspoon ground anise
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1/2 cup granulated sugar
– 1 large egg
– Water, as needed
Instructions:
1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, confectioners’ sugar, baking powder, anise, and salt.
3. In a large bowl, cream butter and granulated sugar until light and fluffy. Beat in the egg.
4. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
5. Roll out the dough on a lightly floured surface to about 1/8 inch thickness.
6. Cut into desired shapes using a cookie cutter or glass rim.
7. Place cookies on prepared baking sheet, leaving about 1 inch of space between each cookie.
8. Bake for 12-15 minutes or until edges are lightly golden.
Chocolate-Dipped Anginette Cookies
Sweeten your day with these decadent cookies, featuring a delicate anginette flavor and rich chocolate coating.
Ingredients:
– 1 cup (2 sticks) unsalted butter, softened
– 3/4 cup granulated sugar
– 1/4 cup anginette extract or 1 tablespoon ground anise seeds
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– Confectioners’ sugar, for dusting (optional)
– Semisweet chocolate chips or chopped semisweet chocolate, for dipping
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, cream butter and sugar until light and fluffy. Add anginette extract or anise seeds; mix well.
4. Gradually add the dry ingredients to the wet ingredients; mix until just combined.
5. Scoop 1-inch balls of dough onto prepared baking sheet, leaving about 2 inches between each cookie.
6. Bake for 12-14 minutes or until lightly golden.
7. Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
8. Melt chocolate chips or chopped semisweet chocolate in a double boiler or microwave-safe bowl in 30-second increments, stirring between each interval until smooth.
9. Dip cooled cookies into melted chocolate, allowing excess to drip off.
Cooking Time: 12-14 minutes
Lemon Poppy Seed Anginette Cookies
These tender cookies are infused with the sweetness of lemon zest, the crunch of poppy seeds, and a hint of vanilla. Perfect for a sunny afternoon or as a thoughtful gift.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 tablespoons unsalted butter, softened
– 1 large egg
– 1 teaspoon grated lemon zest
– 1 tablespoon freshly squeezed lemon juice
– 1/4 cup poppy seeds
– 1/2 teaspoon vanilla extract
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Whisk together flour, sugar, and softened butter until just combined.
3. Beat in egg, lemon zest, lemon juice, and vanilla extract.
4. Stir in poppy seeds.
5. Drop rounded tablespoonfuls of dough onto prepared baking sheet, about 1 inch apart.
6. Bake for 12-15 minutes or until lightly golden.
Cooking Time: 12-15 minutes
Coconut Anginette Cookies with Cream Cheese Frosting
Coconut Anginette Cookies with Cream Cheese Frosting: A Delicious Treat!
These chewy coconut cookies are infused with the sweet and tangy flavors of anise, perfect for a delightful snack or dessert. Top them off with a creamy cream cheese frosting for an unbeatable combination.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 1/2 cup brown sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup shredded coconut
– 1/2 teaspoon anise extract
– Cream cheese frosting (recipe below)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour and brown sugar.
3. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla extract.
4. Stir in coconut and anise extract.
5. Gradually mix in flour mixture until just combined.
6. Drop rounded tablespoonfuls of dough onto prepared baking sheet, about 2 inches apart.
7. Bake for 12-15 minutes or until lightly golden.
Cream Cheese Frosting:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 1 teaspoon vanilla extract
– 1 1/2 cups powdered sugar
Beat all ingredients together until smooth and creamy. Spread or drizzle over cooled cookies.
Pistachio Anginette Cookies with Rosewater Glaze
A classic Italian cookie gets a delightful twist with the addition of rosewater and pistachios, creating a unique flavor combination that’s perfect for special occasions.
Ingredients:
– 1 cup (2 sticks) unsalted butter, at room temperature
– 3/4 cup granulated sugar
– 1/2 cup confectioners’ sugar
– 2 large eggs
– 2 teaspoons vanilla extract
– 1 1/2 cups all-purpose flour
– 1/2 cup chopped pistachios
– Rosewater glaze (see below)
Instructions:
1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. Cream butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
3. In a separate bowl, whisk together flour and confectioners’ sugar. Gradually add dry ingredients to wet ingredients and mix until just combined.
4. Fold in chopped pistachios.
5. Drop rounded tablespoonfuls of dough onto prepared baking sheet, about 2 inches apart.
6. Bake for 18-20 minutes or until lightly golden.
7. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Rosewater Glaze:
– 1/4 cup powdered sugar
– 2 tablespoons rosewater
– 2 tablespoons water
Whisk together powdered sugar, rosewater, and water until smooth. Drizzle over cooled cookies.
Espresso Anginette Cookies with Mocha Drizzle
A classic Italian cookie infused with the rich flavors of espresso and topped with a velvety mocha drizzle.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup confectioners’ sugar
– 1/4 cup unsweetened cocoa powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 2 teaspoons instant espresso powder
– Mocha drizzle (see below)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, confectioners’ sugar, cocoa powder, baking soda, and salt.
3. In a large bowl, cream butter and granulated sugar until light and fluffy. Beat in eggs one at a time.
4. Add espresso powder to the wet ingredients and mix well.
5. Gradually add dry ingredients to the wet ingredients and mix until just combined.
6. Drop rounded tablespoonfuls of dough onto prepared baking sheet.
7. Bake for 12-15 minutes or until firm to the touch.
Mocha Drizzle:
– 1/2 cup unsalted butter, softened
– 1 cup confectioners’ sugar
– 2 tablespoons unsweetened cocoa powder
– 2 tablespoons milk
Combine all ingredients in a bowl and whisk until smooth. Drizzle over cooled cookies.
Raspberry-Filled Anginette Cookies
Raspberry-Filled Anginette Cookies Recipe
These delicate cookies filled with sweet and tangy raspberry jam are perfect for a sweet treat or as a gift for friends and family.
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 cup confectioners’ sugar
– 1/4 cup unsalted butter, softened
– 1/2 cup raspberry jam
– 1 egg, beaten
– Confectioners’ sugar for dusting
Instructions:
1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour and baking powder.
3. In a large bowl, beat the butter and confectioners’ sugar until light and fluffy.
4. Add the beaten egg and mix until combined.
5. Gradually add the flour mixture to the wet ingredients and mix until a dough forms.
6. Roll out the dough on a floured surface to about 1/8 inch thickness.
7. Cut into desired shapes using a cookie cutter or glass.
8. Spoon a small amount of raspberry jam onto one half of the cookie, then top with another piece to form a sandwich.
9. Bake for 15-20 minutes or until lightly golden.
10. Dust with confectioners’ sugar before serving.
Cooking Time: 15-20 minutes
Maple Glazed Anginette Cookies with Walnuts
Elevate your cookie game with these rich and chewy anginette cookies, infused with the warmth of maple syrup and crunch of walnuts. Perfect for a sweet indulgence or as a thoughtful gift.
Ingredients:
– 1 cup (200g) all-purpose flour
– 1/2 cup (100g) confectioners’ sugar
– 1/4 cup (50g) unsalted butter, softened
– 1/2 teaspoon vanilla extract
– 1/4 teaspoon salt
– 1/2 cup (60g) chopped walnuts
– 2 tablespoons pure maple syrup
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, confectioners’ sugar, and salt.
3. In a large bowl, cream butter and vanilla extract until light and fluffy. Gradually add dry ingredients, mixing until just combined.
4. Fold in walnuts.
5. Drop rounded tablespoonfuls of dough onto prepared baking sheet, about 2 inches apart.
6. Bake for 12-14 minutes or until lightly golden.
7. Remove from oven and let cool for 5 minutes before glazing with maple syrup.
Cooking Time: 12-14 minutes
Cherry Almond Anginette Cookies
Elevate your cookie game with these sweet and fragrant Cherry Almond Anginette Cookies, infused with the warmth of almond extract and the tartness of cherries.
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 1/4 cup confectioners’ sugar
– 2 large eggs
– 1 teaspoon almond extract
– 1 cup dried cherries (chopped)
– Confectioners’ sugar for dusting (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs one at a time.
4. Add almond extract and mix well.
5. Gradually add flour mixture and mix until just combined.
6. Fold in chopped cherries.
7. Drop rounded tablespoonfuls of dough onto prepared baking sheet, leaving about 2 inches between each cookie.
8. Bake for 12-15 minutes or until edges are lightly golden.
9. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Cooking Time: 12-15 minutes
Lavender Anginette Cookies with Honey Glaze
These fragrant cookies combine the sweetness of honey with the subtle floral flavor of lavender, perfect for a sweet treat or gift.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 tsp baking powder
– 1/4 cup granulated sugar
– 1/4 cup confectioners’ sugar
– 1/2 cup unsalted butter, softened
– 1 large egg
– 1 tsp dried lavender buds
– Honey glaze (see below)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Whisk together flour, baking powder, granulated sugar, and confectioners’ sugar.
3. In a separate bowl, cream butter and egg until light. Add lavender buds and mix well.
4. Gradually add dry ingredients to wet ingredients, mixing until a dough forms.
5. Drop rounded tablespoonfuls onto prepared baking sheet.
6. Bake for 12-15 minutes or until lightly golden.
Honey Glaze:
1. Combine 1/2 cup honey with 1 tsp water in a small bowl.
2. Drizzle over cooled cookies and serve.
Cooking Time: 12-15 minutes
Spiced Anginette Cookies with Cinnamon Icing
These tender cookies are infused with the warmth of cinnamon, ginger, and nutmeg, perfect for a cozy treat any time of the year. Pair them with a sweet and sticky cinnamon icing for an unbeatable combination.
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 tsp baking soda
– 1 tsp ground cinnamon
– 1/2 tsp ground ginger
– 1/2 tsp ground nutmeg
– 1 cup unsalted butter, softened
– 3/4 cup white granulated sugar
– 1/4 cup brown sugar
– 2 large eggs
– Salt to taste
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Whisk together flour, baking soda, cinnamon, ginger, and nutmeg.
3. In a separate bowl, cream butter and sugars until light and fluffy. Beat in eggs.
4. Gradually add dry ingredients to wet ingredients, mixing until just combined.
5. Drop rounded tablespoonfuls of dough onto prepared baking sheet, spacing evenly.
6. Bake for 10-12 minutes or until lightly golden.
7. Allow cookies to cool before drizzling with cinnamon icing (recipe not included).
Cooking Time: 10-12 minutes per batch
Mini Anginette Cookie Bites with Lemon Curd
Brighten up your day with these bite-sized treats that combine the warmth of shortbread cookies with the tanginess of lemon curd.
Ingredients:
– 1 cup (2 sticks) unsalted butter, softened
– 1/2 cup granulated sugar
– 1/4 cup confectioners’ sugar
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/2 cup lemon curd (homemade or store-bought)
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour and salt. Set aside.
3. In a large bowl, cream butter and sugars until light and fluffy. Add the dry ingredients and mix until a dough forms.
4. Roll out the dough to about 1/8 inch thickness. Cut into small squares (about 1 inch).
5. Place a small spoonful of lemon curd in the center of each square. Fold the dough over the filling, forming a triangle or square shape. Press edges together to seal.
6. Place on prepared baking sheet and bake for 18-20 minutes, or until lightly golden.
7. Dust with confectioners’ sugar before serving.
Cooking Time: 18-20 minutes
Brown Butter Anginette Cookies with Vanilla Bean Glaze
Elevate your cookie game with these rich, buttery treats infused with the deep flavor of browned butter and topped with a creamy vanilla bean glaze.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/2 cup unsalted butter, at room temperature
– 1/2 cup granulated sugar
– 1/4 cup confectioners’ sugar
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1 large egg
– 1 teaspoon vanilla extract
– Brown butter glaze (recipe below)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Whisk together flour, confectioners’ sugar, and baking powder.
3. In a separate bowl, cream together butter, granulated sugar, and egg. Add vanilla extract.
4. Gradually add dry ingredients to wet ingredients and mix until just combined.
5. Drop tablespoon-sized balls of dough onto prepared baking sheet, leaving 2 inches between each cookie.
6. Bake for 12-14 minutes or until lightly golden.
Brown Butter Glaze:
1. In a small saucepan, melt 1/4 cup unsalted butter over medium heat.
2. Continue cooking and stirring until butter turns golden brown and has a nutty aroma (about 5-7 minutes).
3. Remove from heat and whisk in 1 tablespoon powdered sugar and 1/2 teaspoon vanilla extract.
4. Drizzle over cooled cookies.
Chocolate Chip Anginette Cookies
These classic Italian cookies are soft-baked to perfection and loaded with semi-sweet chocolate chips. Perfect for a sweet treat or as a gift for friends and family.
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 tsp baking powder
– 1/2 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 1 large egg
– 1 tsp vanilla extract
– 1 cup semi-sweet chocolate chips
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Whisk together flour, baking powder, and a pinch of salt.
3. In a separate bowl, cream together butter and sugar until light and fluffy. Beat in the egg and vanilla extract.
4. Gradually mix in the dry ingredients until just combined, being careful not to overmix.
5. Fold in chocolate chips.
6. Drop rounded tablespoonfuls of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
7. Bake for 10-12 minutes or until edges are lightly golden.
Cooking Time: 10-12 minutes
Gluten-Free Anginette Cookies with Almond Flour
Satisfy your sweet tooth with these delicate and nutty cookies, perfect for a special treat or snack.
Ingredients:
– 1 1/2 cups almond flour
– 1/4 cup confectioners’ sugar
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 tablespoon honey
– 1 large egg
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together almond flour, confectioners’ sugar, and salt.
3. In a separate bowl, cream butter and honey until light and fluffy. Beat in egg and vanilla extract.
4. Gradually add dry ingredients to wet ingredients, mixing until a dough forms.
5. Roll out dough on a lightly floured surface to about 1/8 inch thickness. Cut into desired shapes using a cookie cutter or glass.
6. Place cookies on prepared baking sheet, leaving about 1 inch space between each cookie.
7. Bake for 12-15 minutes or until edges are lightly golden.
Cooking Time: 12-15 minutes
Summary
The holiday season is just around the corner, and what better way to celebrate than with delicious treats like anginette cookies? This classic Italian cookie has been revamped with 18 new and exciting recipes. From classic flavors like lemon glaze and vanilla with rainbow sprinkles, to more unique options like almond with orange zest and raspberry-filled, there’s something for everyone. Plus, try innovative twists like chocolate-dipped, coconut with cream cheese frosting, or espresso with mocha drizzle. With these recipes, you’ll be sure to impress your friends and family this holiday season.
