Anginetti Cookies (Mom's Italian Christmas Cookies)
Traditional Italian Anginetti Cookies are a simple, lightly sweetened, drop cookie with a moist, cake-like texture and delicious, sweet vanilla glaze and sprinkles topping. Beautiful and a real crowd pleaser!
Servings: 40 cookies
Equipment
- Strainer (for sifting)
- Cookie Sheets or Sheet Pans
Ingredients
- ½ pound unsalted butter, softened at room temperature (2 sticks) + more to grease cookie sheet
- 1 cup sugar
- 6 large eggs
- 4 tsp vanilla extract
- 4 tsp fresh lemon juice
- Pinch salt (about ⅛ tsp)
- 4 cups all-purpose flour
- 1 Tbsp baking powder
- Sprinkles
Vanilla Glaze Topping:
- 3 cups powdered sugar
- 5-6 Tbsp whole milk or light cream
- 3 Tbsp butter, softened at room temperature
- 1½ tsp vanilla extract
Instructions
- Place a rack in the middle of the oven and preheat oven to 350°F. Gather and measure all ingredients.Sift the flour and the baking powder together and set aside in a bowl. Grease 1 or 2 cookie/baking sheets with butter. Alternatively, you can use parchment paper.(Please see the section above in the blog post forStep-By-Step instructions with photos.)4 cups all-purpose flour, 1 Tbsp baking powder
- Place the softened butter and sugar in a mixing bowl and cream them using a hand mixer (i.e., beat until the ingredients are blended together and creamy). You can use a stand mixer if you prefer.½ pound unsalted butter, , 1 cup sugar
- Then, add the eggs while continuing to mix with the hand mixer, followed by the vanilla extract, lemon juice and salt.6 large eggs, 4 tsp vanilla extract, 4 tsp fresh lemon juice, Pinch salt
- Next, add the sifted flour/baking powder mixture, about 1/3 at a time, until all ingredients are well blended. The mixture will begin to get very thick and sticky. If you need to finish mixing by hand, do so. (That’s what my mom always did!)
- Measure out about 2-3 Tbsp of the cookie dough at a time and use two small spoons to drop it onto the greased cookie sheet or sheet pan. (You can make the cookies as small or large as you want.) Space out the dough pieces at least 1” apart from each other. NOTE: Many recipes call for the cookie dough to be rolled and formed into a nice ball or a knot. I do not do that, but you certainly can if that’s your jam! This is definitely a more rustic, freeform version of anginetti cookies.
- Then, bake the cookies for 15 to 20 minutes or until they are light brown on all sides. If you’re not sure if they’re done on the inside, taste test one! Work in batches. I generally have two cookie sheets going. Once one sheet is ready, I place it in the oven while scooping out and preparing the next batch. Just make sure that any re-used sheet pan is cool before using so that the cookies do not spread while baking. (You can always rinse them in cold water if necessary, but then you will have to grease them again.)
- Transfer the finished cookies to a cooling rack, sheet pan or dish to cool. Continue scooping and baking the remainder of the cookie batter until all cookies are made. Let cookies cool to room temperature.
- Once all the cookies are cooled and you’re ready to glaze them, make the vanilla glaze topping. Place the powdered sugar, milk, softened butter and vanilla extract in a shallow bowl and mix with a fork until the mixture has the consistency of a glaze. (If it’s too thick, add a little more milk; if it’s too thin, add a little more powdered sugar.)3 cups powdered sugar, 5-6 Tbsp whole milk or light cream, 3 Tbsp butter,, 1½ tsp vanilla extract
- One by one, dip the tops and sides of the cookies in the glaze, then place them on a rack to let the excess drip off. Immediately drizzle your sprinkle of choice over the cookie before the glaze begins to dry. (Once the glaze dries, the sprinkles will not adhere to it.) Proceed with the remaining batch of cookies. (You may need to stir the glaze a few times during this process.)
- Be sure to let the glaze harden completely before stacking or packaging them. This will take a few hours.
- Store cookies in a cookie tin or glass container. They will stay fresh for about one week at room temperature, if they are around that long! You can also store them in the refrigerator if you prefer. Just bring them to room temperature before serving. Buon Appetito!
Notes
- The recipe yield is approximate as it depends on how large or small you make your cookies.
- If a bit of time has passed between finishing the cookie batter and baking the cookies, I suggest refrigerating the batter for about 45 to 60 minutes so that the cookie will hold its shape better and not flatten out too much. This is completely optional. I have done it both ways and the cookies are always delicious. Their shape may be a bit different, though.
- Making the glaze is not an exact science. Taste test it and, if you like it, go with it!
- I am a heavy cookie glazer, but you might have some glaze left over. If you, too, are a heavy glazer, you might need to make a bit more. I’ve been in both situations before!
- Store cookies in a cookie tin or glass container with waxed paper in between the layers. They will stay fresh for about one week at room temperature, if they are around that long! Try not to store the cookies in plastic as they will become very soft.
- You can also store the cookies in the refrigerator if you prefer. Just bring them to room temperature before serving.
- You can freeze unglazed cookies for up to three months in an airtight container or freezer bag. Thaw at room temperature, then glaze before serving. You can also technically freeze the finished, glazed and sprinkled cookies, but I don’t recommend it as the sprinkle colors usually bleed as a result.
- Store leftover glaze in the refrigerator for up to a week. Bring it to room temperature before using and give it a stir.
- If you prefer a lemon glaze, switch out the milk for fresh lemon juice and just leave out the vanilla extract. You can also use lemon extract in the cookie batter in place of the vanilla extract.
