Description
These Italian Christmas Cookies, also known as Anginetti, are soft, pillowy cookies with a delicate lemon (or anise) flavor, finished with a sweet glaze and festive sprinkles. A timeless holiday treat in Italian households, these cookies are perfect for cookie trays, gifting, and holiday gatherings. Keywords: Italian Christmas cookies, Anginetti recipe, lemon glaze cookies, holiday cookie exchange, traditional Italian desserts, soft Christmas cookies.
Ingredients
For the Cookies:
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3 1/2 cups all-purpose flour
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1 tbsp baking powder
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1/2 tsp salt
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1/2 cup unsalted butter, softened
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1/2 cup vegetable shortening
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1 cup granulated sugar
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5 large eggs
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1 tsp vanilla extract
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1 tsp lemon extract (or anise extract)
For the Glaze:
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2 cups powdered sugar
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3-4 tbsp milk
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1/2 tsp vanilla extract
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Holiday sprinkles (for decorating)
Instructions
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Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
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In a bowl, whisk together flour, baking powder, and salt.
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In a large bowl, beat butter, shortening, and sugar until light and fluffy.
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Beat in eggs one at a time. Stir in vanilla and lemon (or anise) extract.
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Gradually mix in the dry ingredients until a soft dough forms.
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Scoop tablespoon-sized portions and roll into balls. Place on prepared baking sheets.
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Bake for 10–12 minutes, until bottoms are lightly golden. Cool completely on wire racks.
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Prepare the glaze by mixing powdered sugar, milk, and vanilla until smooth.
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Dip cooled cookies into glaze and top with festive sprinkles.
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Let glaze set before storing or serving.
Notes
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Substitute lemon extract with anise for a traditional flavor twist.
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Store cookies in an airtight container for up to 1 week.
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Great for gifting or cookie exchanges!
