Kick off your holiday baking with the delicate, lemon-kissed magic of anginetti cookies! These Italian classics are the perfect festive treat—light, airy, and wonderfully versatile. Whether you’re a seasoned baker or just getting started, our roundup of 18 delicious recipes has something for everyone. Get ready to fill your kitchen with the sweet scent of celebration and make this season extra special!
Orange Blossom Anginetti Cookies
Meticulously crafted with delicate floral notes and a tender crumb, these Orange Blossom Anginetti Cookies offer a sophisticated twist on a classic Italian treat. Their subtle citrus aroma and elegant glaze make them perfect for afternoon tea or as a refined dessert offering. Each bite reveals a perfect balance of floral sweetness and buttery texture that lingers pleasantly on the palate.
Ingredients
– All-purpose flour – 2 cups
– Granulated sugar – ¾ cup
– Unsalted butter – ½ cup
– Eggs – 2 large
– Orange blossom water – 1 tbsp
– Baking powder – 1 tsp
– Confectioners’ sugar – 1 cup
– Whole milk – 2 tbsp
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Cream together ½ cup softened unsalted butter and ¾ cup granulated sugar in a stand mixer for exactly 3 minutes until pale and fluffy.
3. Add 2 large eggs one at a time, beating for 30 seconds after each addition until fully incorporated.
4. Mix in 1 tablespoon orange blossom water until the floral fragrance is evenly distributed throughout the batter.
5. In a separate bowl, whisk together 2 cups all-purpose flour and 1 teaspoon baking powder to ensure even leavening.
6. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until the dough comes together—do not overmix.
7. Scoop tablespoon-sized portions of dough and roll into smooth balls between your palms.
8. Arrange the dough balls 2 inches apart on prepared baking sheets to allow for spreading.
9. Bake for 12-14 minutes until the edges are lightly golden while the centers remain pale.
10. Transfer cookies to a wire rack and cool completely for 30 minutes before glazing.
11. Whisk 1 cup confectioners’ sugar with 2 tablespoons whole milk until you achieve a smooth, pourable consistency.
12. Dip the top of each cooled cookie into the glaze, allowing excess to drip back into the bowl.
13. Return glazed cookies to the wire rack and let set for 1 hour until the glaze hardens.
Just out of the oven, these cookies boast a delicate crispness that gives way to an exceptionally tender interior. The orange blossom water imparts a subtle floral essence that pairs beautifully with the sweet glaze, creating layers of flavor that unfold with each bite. For an elegant presentation, arrange them on a vintage cake stand with fresh edible flowers or serve alongside Earl Grey tea to complement their aromatic qualities.
Anise-Flavored Anginetti Cookies
Zestful and sophisticated, these anise-flavored anginetti cookies transport you to Italian-American bakeries with their delicate texture and aromatic charm. Their subtle licorice notes and tender crumb make them perfect for afternoon tea or holiday gatherings. Elegant yet approachable, they capture the essence of traditional baking with a refined twist.
Ingredients
- Flour – 2 cups
- Sugar – ¾ cup
- Butter – ½ cup
- Eggs – 2
- Anise extract – 1 tsp
- Baking powder – 1 tsp
- Salt – ¼ tsp
- Powdered sugar – 1 cup
- Milk – 2 tbsp
Instructions
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- Whisk together the flour, baking powder, and salt in a medium bowl until fully combined.
- Cream the softened butter and sugar in a separate bowl for 3 minutes until light and fluffy.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Stir in the anise extract until evenly distributed throughout the mixture.
- Gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms.
- Roll tablespoon-sized portions of dough into smooth balls and place them 2 inches apart on the prepared baking sheets.
- Bake for 10–12 minutes until the cookies are set and the bottoms are lightly golden.
- Transfer the cookies to a wire rack and let them cool completely for 30 minutes.
- Whisk the powdered sugar and milk in a small bowl until a smooth, drizzle-able glaze forms.
- Dip the top of each cooled cookie into the glaze, allowing any excess to drip off.
- Return the glazed cookies to the wire rack and let the icing set for 20 minutes before serving.
Anise-infused and delightfully tender, these cookies boast a cake-like crumb that melts in your mouth. Their subtle licorice aroma pairs beautifully with espresso or a glass of sweet dessert wine. For an elegant presentation, stack them on a vintage cake stand or tie them in cellophane bags as thoughtful homemade gifts.
Lemon Poppy Seed Anginetti Cookies
Wrapped in a delicate glaze and bursting with citrus brightness, these Lemon Poppy Seed Anginetti Cookies offer a sophisticated twist on a classic Italian treat. Their tender, cake-like texture and vibrant lemon flavor make them perfect for afternoon tea or as an elegant dessert offering. With just a handful of ingredients, these delightful cookies come together to create something truly special.
Ingredients
Flour – 2 cups
Sugar – ¾ cup
Butter – ½ cup
Eggs – 2 large
Lemon zest – 2 tbsp
Poppy seeds – 1 tbsp
Baking powder – 1 tsp
Salt – ¼ tsp
Powdered sugar – 1 cup
Lemon juice – 2 tbsp
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Cream together the butter and sugar in a large bowl using an electric mixer on medium speed for 3 minutes until light and fluffy.
3. Add the eggs one at a time, beating for 30 seconds after each addition until fully incorporated.
4. Mix in the lemon zest and poppy seeds until evenly distributed throughout the batter.
5. In a separate bowl, whisk together the flour, baking powder, and salt to ensure even leavening.
6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until the dough comes together—be careful not to overmix.
7. Scoop tablespoon-sized portions of dough and roll them into smooth balls between your palms.
8. Arrange the dough balls 2 inches apart on the prepared baking sheets to allow for spreading.
9. Bake for 12-14 minutes until the cookies are set and the bottoms are lightly golden.
10. Transfer the cookies to a wire rack and let them cool completely for 30 minutes.
11. Whisk together the powdered sugar and lemon juice in a small bowl until you achieve a smooth, pourable glaze.
12. Dip the top of each cooled cookie into the glaze, allowing any excess to drip back into the bowl.
13. Return the glazed cookies to the wire rack and let the glaze set completely for 1 hour before serving.
Velvety and tender with a delicate crumb, these cookies offer a perfect balance of sweet glaze and bright lemon flavor. The poppy seeds add subtle texture and visual appeal, while the citrus-forward profile makes them particularly refreshing. For an elegant presentation, serve them alongside Earl Grey tea or as part of a dessert platter with fresh berries.
Chocolate-Dipped Anginetti Cookies
Perfectly delicate and cloud-like, these Italian-inspired cookies feature tender lemon-scented dough that melts on the tongue, crowned with a glossy chocolate shell that provides just the right contrast of bittersweet richness. Their elegant appearance belies the straightforward process of creating these delightful treats that pair beautifully with afternoon coffee or as a sophisticated dessert offering.
Ingredients
- All-purpose flour – 2 cups
- Granulated sugar – ¾ cup
- Unsalted butter – ½ cup
- Eggs – 3 large
- Lemon zest – 1 tbsp
- Vanilla extract – 1 tsp
- Baking powder – 2 tsp
- Salt – ¼ tsp
- Semi-sweet chocolate chips – 1 cup
Instructions
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- Combine the softened butter and granulated sugar in a large mixing bowl, beating with an electric mixer on medium speed for exactly 3 minutes until pale and fluffy.
- Add the eggs one at a time, beating for 30 seconds after each addition until fully incorporated.
- Mix in the vanilla extract, lemon zest, and salt until evenly distributed throughout the mixture.
- In a separate bowl, whisk together the all-purpose flour and baking powder to ensure even leavening.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed just until the dough comes together without overmixing.
- Scoop tablespoon-sized portions of dough and roll them into smooth balls between your palms.
- Arrange the dough balls 2 inches apart on the prepared baking sheets to allow for spreading.
- Bake for 12-14 minutes until the cookies are set and the bottoms are lightly golden while the tops remain pale.
- Transfer the cookies to a wire rack and cool completely for 45 minutes to 1 hour until no warmth remains.
- Melt the semi-sweet chocolate chips in a heatproof bowl set over a pan of simmering water, stirring constantly until smooth and glossy.
- Dip the top third of each cooled cookie into the melted chocolate, allowing excess to drip back into the bowl.
- Return the dipped cookies to the wire rack and let the chocolate set completely for 1-2 hours at room temperature.
When properly prepared, these cookies achieve an exquisite contrast between the crisp chocolate coating and the tender, cake-like interior that practically dissolves on the palate. The bright citrus notes from the lemon zest cut through the richness of the chocolate, creating a sophisticated balance that makes them particularly lovely when arranged on a vintage cake stand for afternoon tea or packaged in clear cellophane bags as edible gifts.
Vanilla Bean Anginetti Cookies with Sprinkles
Perfectly delicate and fragrant, these vanilla bean anginetti cookies capture the essence of celebration with their tender crumb and cheerful sprinkles. Each bite offers a subtle floral sweetness from real vanilla beans, creating an elegant treat that feels both nostalgic and sophisticated. Their light texture and festive appearance make them ideal for afternoon tea or holiday gatherings.
Ingredients
- All-purpose flour – 2 cups
- Granulated sugar – ¾ cup
- Unsalted butter – ½ cup
- Eggs – 2 large
- Vanilla bean – 1
- Baking powder – 2 tsp
- Salt – ¼ tsp
- Rainbow sprinkles – ¼ cup
Instructions
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- Scrape the seeds from one vanilla bean pod into a small bowl using the back of a knife.
- Cream ½ cup softened unsalted butter with ¾ cup granulated sugar in a stand mixer on medium speed for 3 minutes until pale and fluffy.
- Beat in 2 large eggs one at a time, mixing for 30 seconds after each addition until fully incorporated.
- Add the scraped vanilla bean seeds and mix on low speed for 15 seconds to distribute evenly.
- Whisk together 2 cups all-purpose flour, 2 tsp baking powder, and ¼ tsp salt in a separate bowl.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed just until a soft dough forms, about 1 minute.
- Fold in ¼ cup rainbow sprinkles by hand with a spatula until evenly dispersed throughout the dough.
- Scoop tablespoon-sized portions of dough and roll into smooth balls between your palms.
- Arrange the dough balls 2 inches apart on the prepared baking sheets.
- Bake for 10–12 minutes until the cookies are set and the bottoms are lightly golden.
- Transfer the cookies to a wire rack and let them cool completely for 30 minutes before serving.
Velvety and tender, these cookies offer a delicate crumb that melts effortlessly with each bite. The fragrant vanilla bean aroma lingers beautifully alongside the subtle crunch of sprinkles, making them perfect for stacking on a vintage cake stand or pairing with espresso for an afternoon indulgence.
Coconut Anginetti Cookies with Lime Glaze
Zestful and sophisticated, these Coconut Anginetti Cookies with Lime Glaze offer a tropical twist on the classic Italian treat. Delicate coconut-infused cookies are crowned with a vibrant lime glaze that balances sweetness with citrus brightness. They bring an elegant touch to any dessert table or afternoon tea gathering.
Ingredients
- Flour – 2 cups
- Sugar – ¾ cup
- Butter – ½ cup
- Eggs – 2
- Shredded coconut – 1 cup
- Baking powder – 2 tsp
- Salt – ¼ tsp
- Powdered sugar – 1 cup
- Lime juice – 3 tbsp
Instructions
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes.
- Beat in the eggs one at a time until fully incorporated.
- Whisk together the flour, baking powder, and salt in a separate bowl.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Fold in the shredded coconut until evenly distributed throughout the dough.
- Scoop tablespoon-sized portions of dough and roll into smooth balls between your palms.
- Arrange the dough balls 2 inches apart on the prepared baking sheets.
- Bake for 12-14 minutes until the edges are lightly golden and the tops spring back when touched.
- Transfer cookies to a wire rack and cool completely, about 30 minutes.
- Whisk together the powdered sugar and lime juice in a small bowl until smooth.
- Dip the top of each cooled cookie into the glaze, allowing excess to drip off.
- Return glazed cookies to the wire rack and let set for 20 minutes before serving.
Heavenly in texture, these cookies feature a tender, cake-like crumb with subtle coconut chewiness. The sharp lime glaze cuts through the sweetness beautifully, creating a sophisticated flavor profile. For an elegant presentation, serve them alongside tropical fruit salad or as an accompaniment to coconut ice cream.
Raspberry-Filled Anginetti Cookies
Masterfully bridging Italian tradition with contemporary flair, these delicate raspberry-filled anginetti cookies feature tender, cake-like rounds embracing vibrant fruit preserves. Their elegant simplicity makes them perfect for afternoon tea or as a sophisticated dessert offering. With their delicate crumb and jewel-toned centers, they elevate any gathering from ordinary to memorable.
Ingredients
- All-purpose flour – 2 cups
- Granulated sugar – ¾ cup
- Unsalted butter – ½ cup
- Eggs – 3
- Baking powder – 2 tsp
- Vanilla extract – 1 tsp
- Salt – ¼ tsp
- Raspberry preserves – ½ cup
- Powdered sugar – 1 cup
- Milk – 2 tbsp
Instructions
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- Cream together the unsalted butter and granulated sugar in a stand mixer for 3 minutes until pale and fluffy.
- Add the eggs one at a time, mixing for 30 seconds after each addition until fully incorporated.
- Mix in the vanilla extract until just combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms.
- Scoop 1 tablespoon of dough and roll into smooth balls, placing them 2 inches apart on prepared baking sheets.
- Use your thumb to create a deep indentation in the center of each dough ball.
- Fill each indentation with ½ teaspoon of raspberry preserves, being careful not to overfill.
- Bake for 12-14 minutes until the edges are lightly golden and the centers are set.
- Transfer cookies to a wire rack and cool completely for 30 minutes.
- Whisk together the powdered sugar and milk until smooth to create the glaze.
- Dip the top of each cooled cookie into the glaze, allowing excess to drip off.
- Return glazed cookies to the wire rack and let set for 20 minutes until firm.
Just baked, these cookies offer a delightful contrast between the tender, cake-like exterior and the bright, fruity raspberry center. The delicate glaze provides a subtle sweetness that complements rather than overwhelms the sophisticated flavor profile. For an elegant presentation, arrange them on a vintage cake stand with fresh raspberries scattered between the cookies.
Pistachio Anginetti Cookies with Rosewater Glaze
Nothing captures the essence of Italian-American baking quite like these delicate, floral-scented cookies. Nestled between tradition and modern elegance, pistachio anginetti with rosewater glaze offer a sophisticated twist on a classic treat. Their subtle nuttiness and aromatic finish make them perfect for afternoon tea or special occasions.
Ingredients
- Flour – 2 cups
- Butter – ½ cup
- Sugar – ¾ cup
- Eggs – 2
- Pistachios – ½ cup
- Baking powder – 1 tsp
- Salt – ¼ tsp
- Powdered sugar – 1 cup
- Rosewater – 1 tbsp
- Milk – 2 tbsp
Instructions
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- Finely grind the pistachios in a food processor until they resemble coarse sand.
- Cream the softened butter and sugar together in a large bowl for 3 minutes until pale and fluffy.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Whisk together the flour, ground pistachios, baking powder, and salt in a separate bowl.
- Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
- Scoop tablespoon-sized portions of dough and roll them into smooth balls.
- Space the dough balls 2 inches apart on the prepared baking sheets.
- Bake for 12-14 minutes until the cookies are set and lightly golden around the edges.
- Transfer the cookies to a wire rack and let them cool completely for 30 minutes.
- Whisk the powdered sugar, rosewater, and milk in a small bowl until smooth.
- Dip the top of each cooled cookie into the glaze, allowing excess to drip off.
- Return the glazed cookies to the rack and let the glaze set for 1 hour.
Subtly crumbly with a tender bite, these cookies reveal fragrant pistachio notes that harmonize beautifully with the floral rosewater glaze. Serve them alongside espresso for an authentic Italian experience, or package them in decorative boxes as edible gifts that speak to both nostalgia and refinement.
Espresso Anginetti Cookies with Mocha Glaze
These delicate espresso anginetti cookies crowned with a mocha glaze offer a sophisticated twist on the classic Italian treat, marrying the rich intensity of coffee with buttery cookie perfection. The subtle bitterness of espresso balances beautifully with the sweet glaze, creating an elegant confection that elevates any coffee break or dessert spread to something truly special.
Ingredients
Flour – 2 cups
Baking powder – 2 tsp
Salt – ½ tsp
Butter – ½ cup
Sugar – ¾ cup
Eggs – 2
Vanilla extract – 1 tsp
Espresso powder – 2 tbsp
Milk – 2 tbsp
Powdered sugar – 1½ cups
Cocoa powder – 2 tbsp
Hot water – 3 tbsp
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Whisk together 2 cups flour, 2 tsp baking powder, and ½ tsp salt in a medium bowl until thoroughly combined.
3. Cream ½ cup softened butter and ¾ cup sugar in a stand mixer on medium speed for 3 minutes until light and fluffy.
4. Beat in 2 eggs one at a time, followed by 1 tsp vanilla extract, scraping down the bowl between additions.
5. Dissolve 2 tbsp espresso powder in 2 tbsp milk and add to the butter mixture, mixing until fully incorporated.
6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until the dough comes together.
7. Scoop tablespoon-sized portions of dough and roll into smooth balls, placing them 2 inches apart on prepared baking sheets.
8. Bake for 12-14 minutes until the cookies are set but not browned, rotating the pans halfway through baking for even cooking.
9. Transfer the cookies to a wire rack and let them cool completely, about 30 minutes.
10. For the glaze, sift 1½ cups powdered sugar and 2 tbsp cocoa powder into a medium bowl to eliminate any lumps.
11. Gradually whisk in 3 tbsp hot water until the glaze reaches a smooth, pourable consistency.
12. Dip the top of each cooled cookie into the glaze, allowing excess to drip off before returning to the rack.
13. Let the glaze set completely, about 1 hour, before serving or storing.
Velvety in texture with a crisp exterior giving way to a tender crumb, these cookies deliver a sophisticated coffee experience in every bite. The mocha glaze provides a glossy finish that contrasts beautifully with the cookie’s rustic appearance, making them perfect for elegant dessert platters or as an accompaniment to afternoon espresso.
Honey-Glazed Anginetti Cookies
Gracefully bridging Italian tradition with modern elegance, these honey-glazed anginetti cookies offer delicate, cake-like texture beneath their shimmering sweet coating. Glistening with golden honey and subtle lemon essence, they transform simple ingredients into sophisticated treats perfect for afternoon tea or holiday gatherings. Their floral aroma and tender crumb make them irresistible companions to coffee or dessert wine.
Ingredients
– All-purpose flour – 2 cups
– Granulated sugar – ¾ cup
– Unsalted butter – ½ cup
– Eggs – 3 large
– Honey – ¼ cup
– Baking powder – 2 tsp
– Lemon zest – 1 tbsp
– Vanilla extract – 1 tsp
– Salt – ½ tsp
– Powdered sugar – 1 cup
– Whole milk – 2 tbsp
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Whisk together 2 cups all-purpose flour, 2 tsp baking powder, and ½ tsp salt in a medium bowl.
3. Cream ½ cup softened unsalted butter and ¾ cup granulated sugar in a stand mixer on medium speed for 3 minutes until pale and fluffy.
4. Beat in 3 large eggs one at a time, waiting until each is fully incorporated before adding the next.
5. Mix in ¼ cup honey, 1 tbsp lemon zest, and 1 tsp vanilla extract until combined.
6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until the dough comes together.
7. Scoop tablespoon-sized portions of dough and roll into smooth balls between your palms.
8. Arrange the dough balls 2 inches apart on prepared baking sheets.
9. Bake for 12-14 minutes until the cookies are puffed and bottoms are lightly golden.
10. Transfer cookies to a wire rack and cool completely for 30 minutes.
11. Whisk 1 cup powdered sugar with 2 tbsp whole milk in a small bowl until smooth.
12. Dip the top of each cooled cookie into the glaze, allowing excess to drip off.
13. Return glazed cookies to the wire rack and let set for 1 hour until firm.
Etched with floral honey notes and bright citrus, these cookies achieve a perfect balance between cake-like softness and delicate crumb. Their translucent glaze cracks delicately with each bite, revealing the tender interior that pairs beautifully with espresso or as an elegant addition to dessert cheese boards. For a festive twist, sprinkle with edible gold dust before the glaze sets to create shimmering holiday confections.
Lavender-Infused Anginetti Cookies
Radiating with delicate floral elegance, these lavender-infused anginetti cookies capture the essence of sophisticated baking. Their subtle purple hue and aromatic fragrance transport you to sun-drenched Mediterranean gardens with just one bite. These tender, cake-like cookies offer a refined twist on the classic Italian treat, perfect for afternoon tea or elegant gatherings.
Ingredients
Flour – 2 cups
Sugar – ¾ cup
Butter – ½ cup
Eggs – 3
Baking powder – 2 tsp
Dried lavender – 1 tbsp
Milk – ¼ cup
Vanilla extract – 1 tsp
Confectioners’ sugar – 1 cup
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Combine 2 cups flour and 2 tsp baking powder in a medium bowl, whisking thoroughly to ensure even distribution.
3. Cream ½ cup softened butter and ¾ cup sugar in a stand mixer for 3 minutes until pale and fluffy.
4. Add 3 eggs one at a time, mixing for 30 seconds after each addition until fully incorporated.
5. Stir in 1 tsp vanilla extract and 1 tbsp dried lavender, crushing the lavender slightly between your fingers to release its oils.
6. Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined.
7. Pour in ¼ cup milk and mix for 15 seconds until the dough comes together without overmixing.
8. Scoop tablespoon-sized portions of dough and roll into smooth balls between your palms.
9. Arrange the dough balls 2 inches apart on prepared baking sheets, spacing them to allow for even spreading.
10. Bake for 12-14 minutes until the edges are lightly golden and the tops spring back when gently pressed.
11. Transfer cookies to a wire rack and cool completely for 30 minutes until no warmth remains.
12. Whisk 1 cup confectioners’ sugar with 2 tablespoons of water until smooth and glossy.
13. Dip the top of each cooled cookie into the glaze, allowing excess to drip back into the bowl.
14. Return glazed cookies to the wire rack and let set for 1 hour until the icing hardens. Buttery and tender with a subtle floral aroma, these cookies offer a sophisticated crunch that gives way to a soft, cake-like interior. Serve them alongside Earl Grey tea for a perfect pairing, or package them in decorative boxes as elegant edible gifts for special occasions.
Maple Glazed Anginetti Cookies with Pecans
Perfectly balancing delicate texture with rich flavor, these maple-glazed anginetti cookies offer a sophisticated twist on a classic Italian treat. The subtle crunch of toasted pecans complements the tender crumb, while the glossy maple glaze adds just the right touch of autumnal sweetness. Each bite delivers an elegant harmony of nutty warmth and buttery sophistication that feels both nostalgic and refreshingly modern.
Ingredients
- All-purpose flour – 2 cups
- Unsalted butter – ½ cup
- Granulated sugar – ¾ cup
- Eggs – 2 large
- Vanilla extract – 1 tsp
- Baking powder – 1 tsp
- Salt – ¼ tsp
- Pecans – ½ cup, chopped
- Maple syrup – ¼ cup
- Powdered sugar – 1 cup
Instructions
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- Cream the softened butter and granulated sugar together in a large bowl using an electric mixer on medium speed for 3 minutes until light and fluffy.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then mix in the vanilla extract.
- Whisk together the flour, baking powder, and salt in a separate bowl to evenly distribute the leavening agent.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed just until the dough comes together and no flour streaks remain.
- Fold in the chopped pecans with a spatula until evenly distributed throughout the cookie dough.
- Scoop tablespoon-sized portions of dough and roll them into smooth balls, placing them 2 inches apart on the prepared baking sheets.
- Bake for 12-14 minutes until the cookies are set and the edges show a light golden color while the centers remain pale.
- Transfer the cookies to a wire rack and let them cool completely for 30 minutes before glazing.
- Whisk the powdered sugar and maple syrup together in a medium bowl until you achieve a smooth, pourable glaze consistency.
- Dip the top of each cooled cookie into the maple glaze, allowing any excess to drip back into the bowl.
- Return the glazed cookies to the wire rack and let the glaze set completely for 20 minutes before serving.
Each cookie boasts a tender, cake-like interior that contrasts beautifully with the crisp pecan pieces and glossy maple coating. The subtle warmth of maple enhances the buttery base without overwhelming the delicate crumb. For an elegant presentation, arrange these glazed cookies on a vintage cake stand alongside coffee service for your next afternoon gathering.
Spiced Anginetti Cookies with Cinnamon Icing
A delicate dance of warm spices and citrus notes, these Italian-inspired cookies offer a sophisticated twist on a classic holiday treat. An elegant confection that balances aromatic cinnamon with bright lemon zest, they transform simple ingredients into something truly special. Perfect for afternoon tea or festive gatherings, these tender cookies are sure to become a seasonal favorite.
Ingredients
Flour – 2 cups
Baking powder – 2 tsp
Salt – ½ tsp
Sugar – ¾ cup
Butter – ½ cup
Eggs – 2
Lemon zest – 1 tbsp
Vanilla extract – 1 tsp
Cinnamon – 1 tsp
Milk – 2 tbsp
Powdered sugar – 1 cup
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Whisk together 2 cups flour, 2 tsp baking powder, ½ tsp salt, and 1 tsp cinnamon in a medium bowl.
3. Cream ½ cup softened butter with ¾ cup sugar in a separate bowl until light and fluffy, about 3 minutes.
4. Beat in 2 eggs one at a time, then mix in 1 tbsp lemon zest and 1 tsp vanilla extract.
5. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
6. Add 2 tbsp milk and stir until the dough comes together without overmixing.
7. Scoop tablespoon-sized portions of dough and roll into smooth balls, placing them 2 inches apart on prepared baking sheets.
8. Bake for 12-14 minutes until the cookies are set but not browned, rotating pans halfway through for even baking.
9. Transfer cookies to a wire rack and cool completely, about 30 minutes.
10. Whisk 1 cup powdered sugar with 2-3 tbsp water until smooth for the icing.
11. Dip the top of each cooled cookie into the icing, allowing excess to drip off.
12. Let icing set completely before serving, about 1 hour.
Just baked, these cookies boast a tender, cake-like crumb that melts delicately on the tongue. The subtle warmth of cinnamon perfectly complements the bright citrus notes, creating a sophisticated flavor profile that lingers pleasantly. For an elegant presentation, arrange them on a vintage cake stand with fresh citrus slices, or package in decorative tins as thoughtful homemade gifts.
Cherry-Almond Anginetti Cookies
Offering a delightful fusion of nutty sophistication and fruity brightness, these cherry-almond anginetti cookies bring Italian bakery charm to your kitchen with their delicate texture and elegant flavor profile. Perfectly balanced between tender crumb and subtle crunch, they make an exquisite addition to afternoon tea or holiday cookie trays. Their cheerful cherry garnish and snowy glaze create a visual appeal that matches their refined taste.
Ingredients
All-purpose flour – 2 cups
Granulated sugar – ¾ cup
Unsalted butter – ½ cup
Eggs – 2 large
Almond extract – 1 tsp
Baking powder – 2 tsp
Salt – ¼ tsp
Maraschino cherries – 12
Powdered sugar – 1 cup
Milk – 2 tbsp
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Whisk together the all-purpose flour, baking powder, and salt in a medium bowl until thoroughly combined.
3. Cream the unsalted butter and granulated sugar in a separate bowl using an electric mixer on medium speed for 3 minutes until light and fluffy.
4. Beat in the eggs one at a time, waiting until each is fully incorporated before adding the next.
5. Mix in the almond extract until just combined with the wet ingredients.
6. Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms – be careful not to overmix.
7. Scoop tablespoon-sized portions of dough and roll into smooth balls between your palms.
8. Arrange the dough balls 2 inches apart on the prepared baking sheets to allow for spreading.
9. Gently press one maraschino cherry into the center of each dough ball, ensuring it’s firmly embedded.
10. Bake for 12-14 minutes until the edges are lightly golden while the centers remain pale.
11. Transfer the cookies to a wire rack and let them cool completely for 30 minutes before glazing.
12. Whisk the powdered sugar and milk together in a small bowl until you achieve a smooth, pourable consistency.
13. Drizzle the glaze over the cooled cookies using a spoon, allowing it to drip down the sides decoratively.
14. Let the glaze set completely for 20 minutes before serving or storing.
Notably tender with a subtle almond fragrance, these cookies offer a delightful contrast between the chewy cherry center and the crisp glaze shell. Their elegant appearance makes them perfect for special occasions, though they’re equally wonderful with morning coffee. Consider serving them alongside vanilla bean ice cream for a sophisticated dessert that highlights their delicate texture and balanced sweetness.
Lemon Blueberry Anginetti Cookies
Bursting with bright citrus notes and sweet berry undertones, these delicate Italian-inspired cookies offer a sophisticated twist on classic flavors. Their tender crumb and elegant appearance make them perfect for afternoon tea or as a refined dessert offering. The combination of fresh lemon zest and plump blueberries creates a harmonious balance that delights the palate with every bite.
Ingredients
– All-purpose flour – 2 cups
– Granulated sugar – ¾ cup
– Unsalted butter – ½ cup
– Eggs – 2 large
– Lemon zest – 2 tbsp
– Fresh blueberries – 1 cup
– Baking powder – 2 tsp
– Salt – ¼ tsp
– Confectioners’ sugar – 1 cup
– Lemon juice – 2 tbsp
– Milk – 1 tbsp
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Cream together the softened butter and granulated sugar in a stand mixer for exactly 3 minutes until pale and fluffy.
3. Add the eggs one at a time, mixing for 30 seconds after each addition until fully incorporated.
4. Zest two lemons directly into the mixing bowl to capture the essential oils.
5. Whisk together the flour, baking powder, and salt in a separate bowl.
6. Gradually add the dry ingredients to the wet mixture on low speed until just combined.
7. Gently fold in the fresh blueberries by hand to avoid crushing them.
8. Scoop tablespoon-sized portions of dough and roll into smooth balls.
9. Arrange the dough balls 2 inches apart on prepared baking sheets.
10. Bake for 12-14 minutes until the edges turn golden brown and the centers spring back when lightly pressed.
11. Transfer cookies to a wire rack and cool completely for 30 minutes.
12. Whisk together confectioners’ sugar, lemon juice, and milk until smooth.
13. Dip the top of each cooled cookie into the glaze, allowing excess to drip off.
14. Return glazed cookies to the wire rack and let set for 1 hour.
Remarkably tender with a cake-like texture, these cookies feature a delightful contrast between the crisp lemon glaze and soft, berry-studded interior. Their vibrant flavor profile makes them exceptional when served alongside Earl Grey tea or as an elegant addition to a brunch spread. For a stunning presentation, arrange them on a vintage cake stand with fresh lemon slices and sprigs of mint.
Tiramisu-Inspired Anginetti Cookies
Delicate Italian-American anginetti cookies receive an elegant transformation in this tiramisu-inspired interpretation, where tender lemon-scented dough meets the rich sophistication of espresso and mascarpone. These exquisite treats capture the essence of the classic dessert in cookie form, offering a delightful balance of bright citrus and deep coffee notes. Perfect for afternoon tea or as a sophisticated ending to dinner parties, they bring continental flair to any occasion.
Ingredients
- All-purpose flour – 2 cups
- Granulated sugar – ¾ cup
- Unsalted butter – ½ cup
- Eggs – 2 large
- Lemon zest – 1 tbsp
- Baking powder – 2 tsp
- Salt – ¼ tsp
- Espresso powder – 1 tbsp
- Mascarpone cheese – 8 oz
- Powdered sugar – 1 cup
- Cocoa powder – 2 tbsp
Instructions
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- Whisk together the all-purpose flour, baking powder, and salt in a medium bowl until fully combined.
- Cream the unsalted butter and granulated sugar in a stand mixer on medium speed for exactly 3 minutes until pale and fluffy.
- Add the eggs one at a time, mixing for 30 seconds after each addition until fully incorporated.
- Mix in the lemon zest until evenly distributed throughout the batter.
- Gradually add the flour mixture to the wet ingredients, mixing on low speed just until the dough comes together—do not overmix.
- Scoop tablespoon-sized portions of dough and roll them into smooth balls between your palms.
- Arrange the dough balls 2 inches apart on the prepared baking sheets to allow for spreading.
- Bake for 12-14 minutes until the cookies are set and the bottoms are lightly golden.
- Transfer the cookies to a wire rack and let them cool completely for 30 minutes.
- Dissolve the espresso powder in 1 tablespoon of hot water and let it cool to room temperature.
- Beat the mascarpone cheese and powdered sugar together on medium speed for 2 minutes until smooth and creamy.
- Gently fold the cooled espresso mixture into the mascarpone frosting until fully incorporated.
- Spread about 1 teaspoon of the espresso-mascarpone frosting onto each cooled cookie using an offset spatula.
- Dust the frosted cookies lightly with cocoa powder using a fine-mesh sieve for even coverage.
What makes these cookies truly special is their delicate crumb that gives way to the velvety espresso frosting, creating a textural harmony reminiscent of tiramisu. The bright lemon undertone cuts through the richness beautifully, while the cocoa dusting adds that final authentic touch. For an extra indulgent presentation, stack them in a glass trifle dish layered with additional mascarpone cream and shaved chocolate.
Summary
Holiday baking just got more delightful! These 18 anginetti cookie recipes offer something special for every taste and tradition. We hope you find inspiration to create new memories in your kitchen. Try a recipe that calls to you, then share which ones become your favorites in the comments below. Don’t forget to pin this roundup to your Pinterest boards to save these delicious ideas for later!
