40 mins

    Italian iced lemon cookies.

    23 people made this

    Serves: 12 

    • 1/2 cup (110g) caster sugar
    • 6 tablespoons (85g) butter
    • 2 teaspoons vanilla extract
    • 1 teaspoon lemon zest
    • 3 eggs
    • 2 cups (250g) plain flour
    • 2 teaspoons baking powder
    • 1 tablespoon (15g) butter
    • 3 cups (375g) sifted icing sugar
    • 2 tablespoons (30ml) water
    • 2 tablespoons (30ml) lemon juice
    • 1 teaspoon vanilla extract

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat oven to 180 degrees C (350 degrees F). Line cookie tray with parchment paper.
    2. In a mixing bowl beat sugar, vanilla, lemon peel and 6 tablespoons (85g) of butter with an electric mixer until well blended. Add eggs one at a time, beating well after each addition. Continue to beat for 1 minute.
    3. Stir in flour and baking powder (will be a soft, sticky dough). Spoon dough into a pastry bag fitted with a 1cm (3/8-inch) round tip. Pipe 5cm (2-inch) diameter rings onto the prepared cookie sheet.
    4. With moistened fingertips, press ends of each ring together to form a smooth ring.
    5. Bake about 20 minutes or until golden brown.
    6. To make icing: Melt 1 tablespoon of butter over low heat. Add sugar, water, lemon juice and vanilla and whisk until sugar melts and mixture is heated through. Thin with more water if icing is too thick to brush.
    7. Remove cookies from oven and immediately brush warm icing over hot cookies. Cool iced cookies on sheet for 2 minutes. Transfer to a rack and cool completely.

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    Reviews in English (19)


    The Anginetti recipe is a dream come true. My Traditional Italian grandmother made these cookies every year and they were bakery perfect. None that I baked came out like hers until I tried this recipe. It really tastes like the authentic quality of melting in your mouth heaven and a not too sweet experience. They are a "Wow!" To give the cookies a more melt in your mouth quality, I substituted Crisco for the butter. I used the same amount that the recipe calls for. The Crisco needs to be heated and melted then cooled in order to take these cookies up one more notch towards perfection. The next variation that I added is actual lemon zest, in both the cookie and the icing. It then creates a cookie that is truly at the peak of gourmet perfection. I share this recipe with others, and I bake these cookies for so many holiday gifts for family, friends and loved ones. It's the one the people start asking for weeks and weeks before the holidays get into swing. They say, "I hope you're gonna bring us those lemon cookies again this year!!! What more can I say. Just make them.  -  21 Dec 2006  (Review from Allrecipes US | Canada)


    Great Recipe! Very similar to what you would find in a bakery. My only suggestion would be to put the dough in a ziploc bag and snip off the tip (instead of using a pastry bag).  -  07 Apr 2007  (Review from Allrecipes US | Canada)


    The first reviewer is right: a cookie press makes the gooey dough simple to handle and the cookies don't need 20 minutes to bake. These are very Italian cookies, not overly sweet, with a subtle eggy flavor set off by the tart lemon icing. The outside is sturdy and the inside tender and rather dry. The frosting dries like a fondant - hard, glossy and stackable. This cookie will appeal to adults more than to children. It's great with coffee and better the second day than it is fresh. These will ship well. The recipe as printed makes plenty of extra frosting, possibly enough for a second batch of cookies. Next time I'll use more lemon juice and less water in the frosting.  -  23 Oct 2002  (Review from Allrecipes US | Canada)