Ciao! I’m Cecilia, an Italian girl who has been living in Qingdao for the past 4 years. About two years ago I started making my passion for baking into a business. Through this column I will take you to discover simple dessert recipes from around the world.
Italian Lemon Cookies (also called Anginetti)
These zesty lemon cookies are soft, pillowy, and not too sweet. Not much is known about their origins, besides the
fact that they originated in Naples, in the South of Italy.
Prep Time: 20 mins
Bake Time: 8-10 mins
Total Time: 30-35 mins
Servings: 18 cookies
Calories per Serving: 116 kcal
For the cookies:
• 60ml (¼ cup) vegetable or canola oil
• 57g (¼ cup) sugar
• 60ml (¼ cup) milk
• 2 small eggs (about 50g each)
• ½ tsp lemon extract
• ½ tsp lemon zest
• 6g (½ tbsp) baking powder
• 190g (1 ½ cups) all purpose flour
For the decorations (optional):
• 7g (½ tbsp) unsalted butter
• 185g sifted powdered sugar
• 1 tablespoon water
• 1 tablespoon lemon juice
• Lemon zest or colored sprinkles (optional)
For the cookies:
1. In the bowl of a stand mixer or hand mixer fitted with the paddle attachment, cream together oil, sugar, milk, eggs, and extract until well combined.
2. Whisk together the baking powder and flour and add to wet ingredients; mix until just combined. The dough will be soft and sticky.
3. Using an ice cream scoop, drop spoonfuls of dough onto parchment paper or silicone mat lined baking sheet.
4. Bake at 175ºC (350ºF) for 8-10 minutes. Let rest for two minutes and then remove from baking sheet to let cool completely.
For the icing:
1. Melt the butter over low heat. Add sugar, lemon juice, and water.
2. Whisk until the sugar melts. If icing is too thick, add more water one tablespoon at a time.
3. Once the cookies have cooled down completely, pour a little dollop of icing over each cookie.
4. Top with lemon zest or colored sprinkles, then let the cookies dry for about an hour. Store in an airtight