Italian Christmas Cookies (Anginetti) (Soft, Lemon-Glazed, Sprinkled)

Italian Christmas cookies, or anginetti, are soft, pillowy little cakes that look like cookies and taste like a hug. They are lightly sweet, tender inside, and dipped in a bright lemon glaze, then finished with a shower of colorful sprinkles that makes them look like they belong on every holiday table.

These are the cookies Italian grandmothers have baked for Christmas for generations, and they are wonderfully forgiving. The dough comes together in minutes, the cookies bake in about twelve, and the glaze sets into a thin, sweet shell as it dries. One batch makes thirty cookies, which is exactly the right number for a cookie tray, a gift box, or a very happy family.

Why You’ll Love This Italian Christmas Cookies (Anginetti)

• Soft, cake-like cookies with a bright lemon glaze and a festive sprinkle top.
• One bowl, no chilling, and ready in under an hour from start to finish.
• Makes 30 cookies, so there are plenty for sharing, gifting, and cookie swaps.
• A beloved Italian Christmas tradition that works for any holiday table.
• The dough is forgiving and the glaze hides any imperfect shape.

Key Ingredients

• All-purpose flour, 3 cups (375 g) — The base of these soft, cake-like cookies. Swap: a 1-to-1 gluten-free flour blend works, though the cookies are a little more delicate.
• Granulated sugar, 1 cup (200 g) — Sweetens the dough without making it heavy. Swap: superfine sugar dissolves a little faster, but regular sugar is fine.
• Unsalted butter, 1/2 cup softened (115 g) — Gives the cookies their tender crumb. Swap: vegetable shortening for a slightly softer cookie, though the flavor is less rich.
• Eggs, 3 large — They make the cookies soft and cake-like. Swap: there is no good swap here — the eggs are what give anginetti their texture.
• Whole milk, 1/4 cup (60 ml) — Adds moisture and keeps the crumb soft. Swap: any milk, or half-and-half.
• Baking powder, 1 tablespoon — A generous amount is what makes these cookies puff up soft and round. Swap: do not reduce it; the lift is the point.
• Lemon zest, 1 tablespoon, and lemon juice, 1 tablespoon — The bright citrus flavor in the dough. Swap: orange zest and juice for an orange version.
• Vanilla extract, 1 teaspoon, and almond extract, 1/2 teaspoon — The classic anginetti flavor pairing. Swap: use 1 1/2 teaspoons vanilla if you do not like almond.
• Powdered sugar, 1 1/2 cups (180 g), for the glaze — Makes a smooth, sweet glaze that sets firm. Swap: no swap — granulated sugar will not make a smooth glaze.
• Rainbow sprinkles, 2 tablespoons (20 g) — The festive finish. Swap: nonpareils or colored sanding sugar.

How to Make Italian Christmas Cookies (Anginetti)

1. Heat the oven to 350°F (175°C) and line two baking sheets with parchment paper. In a large bowl, cream the softened butter and sugar until light and fluffy, about 2 minutes, then beat in the eggs one at a time, followed by the milk, lemon zest, lemon juice, vanilla, and almond extract.
2. In a separate bowl, whisk the flour, baking powder, and salt. Add the dry ingredients to the wet ingredients and stir just until a soft dough forms. It will be slightly sticky, and that is normal.
3. Scoop the dough into 1 1/2-tablespoon balls, about 30 in total, and roll them smooth between your palms. Place them 2 inches apart on the baking sheets and flatten each one very slightly.
4. Bake for 11 to 13 minutes, until the bottoms are lightly golden and the tops look set and pale. Do not let them brown — anginetti should stay light in color. Cool completely on a wire rack.
5. Whisk the powdered sugar with 2 to 3 tablespoons of lemon juice until you have a smooth, pourable glaze. Dip the top of each cooled cookie into the glaze, let the extra drip off, and set it on the rack. Add sprinkles right away, before the glaze sets, then let the cookies sit for 30 minutes until the glaze is firm.

Success Tips

• Do not overbake. Anginetti should stay pale on top with just a hint of gold on the bottom. The moment they brown, they lose their soft, cake-like texture.
• Let the cookies cool completely before glazing. A warm cookie melts the glaze right off.
• Add the sprinkles immediately after dipping. The glaze sets fast, and sprinkles added late will not stick.
• If the glaze is too thick, add lemon juice a teaspoon at a time. It should coat the cookie and drip slowly off the edge.

Variations

• Orange anginetti: Swap the lemon zest and juice for orange in both the dough and the glaze for a warmer citrus flavor.
• Anise anginetti: Replace the almond extract with 1 teaspoon of anise extract for the traditional Italian bakery flavor.
• Chocolate-glazed anginetti: Dip the cooled cookies in a simple chocolate glaze made from powdered sugar, cocoa, and milk instead of lemon.
• Almond anginetti: Skip the lemon and use 1 teaspoon of almond extract in the dough and the glaze, then top with sliced almonds instead of sprinkles.

Storage, Make-Ahead and Freezing

• Make-ahead: The dough can be mixed and refrigerated for up to 24 hours. Let it sit at room temperature for 20 minutes before scooping, since cold dough is stiff.
• Leftovers: Store glazed cookies in an airtight container at room temperature for up to 1 week. Layer them with parchment paper so the glaze does not stick.
• Freezing: Freeze the baked, unglazed cookies for up to 2 months. Thaw at room temperature, then glaze and sprinkle fresh — the glaze looks much better made the day you serve them.

FAQ

What are anginetti cookies?

Anginetti are soft, cake-like Italian cookies, traditionally baked for Christmas. They are made with a simple butter dough flavored with lemon and almond, then dipped in a sweet glaze and covered in sprinkles. They are sometimes called Italian wedding cookies, though they are different from the powdered-sugar-coated wedding cookies.

Why are my anginetti flat instead of puffy?

Flat anginetti usually mean old baking powder or dough that was overmixed. Check that your baking powder is fresh, and stir the flour in just until the dough comes together — overmixing develops gluten and makes the cookies dense and flat.

Can I make anginetti without almond extract?

Yes. The almond extract is traditional, but you can leave it out and use 1 1/2 teaspoons of vanilla instead. A few people are sensitive to almond flavor, and the cookies are still delicious without it.

How long does the glaze take to set?

The lemon glaze sets in about 30 minutes at room temperature. Do not stack the cookies until the glaze is fully firm, or they will stick together and the sprinkles will smear.

In Short

• Soft, cake-like Italian cookies with a bright lemon glaze and sprinkles.
• One bowl, no chilling, and 30 cookies from a single batch.
• A classic Christmas tradition that is forgiving for beginners.
• Glaze and sprinkle them the day you serve them for the prettiest finish.

Have you made this recipe? Leave a comment and a star rating below — I would love to hear how it turned out for you.

Photo credit: Pexels photo 6996327.