Italian Lemon Cookies

Name: Italian Lemon Cookies
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Cuisine: Italian
Ingredients: 2 cups unbleached all-purpose flour (240g); 1/4 cup granulated sugar (50g); 2 teaspoons baking powder; 1/4 teaspoon fine salt; 2 teaspoons finely grated lemon zest; 4 tablespoons cold unsalted butter, cut into 1/2 inch cubes; 1 large egg, lightly beaten; 1/4 cup sambuca or limoncello (see notes for an alcohol-free option); 2 tablespoons whole milk; 1 1/2 cups confectioners’ sugar (180g); 1 teaspoon finely grated lemon zest; 1 teaspoon freshly squeezed lemon juice; 1 tablespoon sambuca or limoncello (see notes for an alcohol-free option); 2 tablespoons boiling water; Colored non-pareil sprinkles (optional)

By:

Marry

Published:

April 13, 2026

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Italian Lemon Cookies (Anginetti) are the perfect treat for any occasion, featuring a vibrant flavor that sings of sunshine. These delightful cookies boast a tender texture that’s a joy to bite into, with a subtle zestiness that brightens every nibble. Each cookie is beautifully iced, giving them an aesthetically pleasing look that’s sure to impress. Whether you’re sharing them during a gathering or enjoying them solo with a warm cup of tea, they are simply delightful.

I first discovered these cookies during a trip to Italy, where the unmistakable brightness of lemon flavored many desserts. It quickly became one of my favorites—and now, it can be yours too! With a straightforward process, these Italian Lemon Cookies offer an approachable way to bring a slice of Italy to your kitchen. They’re budget-friendly, making them perfect for everyone, and trust me, once you taste how fresh and fluffy they are, you will want to make them again and again!

Why You’ll Love This Recipe

Simple & Quick: These cookies are a breeze to whip up, requiring just about 40 minutes of prep time.
Irresistible Flavor: The blend of lemon and anise delivers a refreshing and aromatic taste.
Eye-Catching Appeal: They look beautiful with a vibrant glaze and fun sprinkles.
Flexible Serving: Perfect for tea time, parties, or even breakfast!
Diet-Friendly Options: Easy adjustments can be made for alcohol-free versions.

Ingredients You’ll Need

2 cups unbleached all-purpose flour (240g): This forms the base of our cookies, giving them structure. You can substitute with a gluten-free flour blend if needed.
1/4 cup granulated sugar (50g): Adds sweetness to balance out the tangy lemon flavor.
2 teaspoons baking powder: Helps the cookies rise and gives them their light texture.
1/4 teaspoon fine salt: Enhances the flavors and balances sweetness.
2 teaspoons finely grated lemon zest: This amplifies the lemon flavor and brings brightness.
4 tablespoons cold unsalted butter, cut into 1/2 inch cubes: Cold butter ensures a flaky texture; use vegan butter for a dairy-free option.
1 large egg, lightly beaten: Binds the mixture together.
1/4 cup sambuca or limoncello: Adds a unique flavor; for an alcohol-free version, replace with additional milk or lemon juice.
2 tablespoons whole milk: Keeps the dough moist; any dairy or non-dairy milk works.
1 1/2 cups confectioners’ sugar (180g): Used for the icing, giving a beautiful gloss.
1 teaspoon finely grated lemon zest (for icing): Brightens the icing flavor.
1 teaspoon freshly squeezed lemon juice: Adds tanginess to the icing.
1 tablespoon sambuca or limoncello (optional for icing): Gives a hint of flavor to the glaze.
2 tablespoons boiling water: Helps dissolve the sugar in the icing.
Colored non-pareil sprinkles (optional): Fun embellishments that make the cookies festive!

How to Make Italian Lemon Cookies

Combine the dry ingredients: Start by placing 2 cups of unbleached all-purpose flour, 1/4 cup of granulated sugar, 2 teaspoons of baking powder, and 1/4 teaspoon of fine salt in the bowl of a food processor. Pulse until they’re well mixed, then add 2 teaspoons of finely grated lemon zest and pulse again to incorporate.
Make and chill the dough: Add the cold butter cubes and pulse until they’re broken up into small pieces. With the food processor running, pour in 1 beaten egg, 1/4 cup of sambuca or limoncello, and 2 tablespoons of whole milk. Pulse until the dough forms. Wrap it in plastic wrap and refrigerate for at least 4 hours or overnight for the best flavor.
Shape the cookies: Preheat your oven to 350°F and line a rimmed baking sheet with parchment paper. Divide the chilled dough into 20 equal pieces—each piece should weigh about 1 ounce (or 25g). Roll each piece into a rope about 6 inches long, then twist it into a knot. Place the knots on the baking sheet, leaving about 1 inch of space between each.
Bake the cookies: Place the baking sheet on the middle rack of your oven and bake them for about 20 minutes, or until they’re slightly golden and firm to the touch. Once done, remove the baking sheet from the oven and let the cookies cool completely on a wire rack.
Make the icing: In a medium bowl, mix 1 1/2 cups of confectioners’ sugar, 1 teaspoon of lemon zest, and 1 teaspoon of freshly squeezed lemon juice. Whisk in 1 tablespoon of sambuca or limoncello along with just enough boiling water to create a smooth, medium-thick consistency.
Ice the cookies: Using a pastry brush, generously brush the icing over the cooled cookies. Sprinkle with colorful non-pareils for a fun touch if desired. Allow the anginetti to sit for at least 2 hours for the icing to set completely.

Storing & Reheating

Store your Italian Lemon Cookies at room temperature in an airtight container for up to 5 days. If you prefer to refrigerate them, they can last for up to a week. You can also freeze these cookies, layered with parchment paper in an airtight container, for up to 3 months. If you want to enjoy them warm, simply reheat in the oven at 300°F for about 5 minutes. Their flavor and texture may slightly change after freezing, but a quick refresh will bring them right back!

Chef’s Helpful Tips

When measuring flour, make sure to spoon it into the measuring cup and level it off to avoid packing it down, which can lead to dense cookies.
Using room temperature eggs will help with a smoother dough, but it’s vital that your butter remains cold to keep the cookies tender.
To avoid over-baking, watch your cookies closely and take them out once they are set and lightly golden around the edges.
For the icing, adjust the boiling water to control thickness; this can make a big difference in presentation.
If you want an extra lemony flavor, add more lemon zest to the icing!

These Italian Lemon Cookies are a delightful treat that will transport you straight to Italy. Their bright flavor and easy preparation make them perfect for any occasion—from casual gatherings to special celebrations. As you experiment with flavors and presentations, don’t forget to savor each moment of their creation. They’ll leave you wanting more, and I can’t wait for you to try them!

Recipe FAQs

Can I make these cookies ahead of time?

Absolutely! You can prepare the cookie dough and refrigerate it overnight. Shaping and baking them can be done the next day, or you can bake them all at once and store them for later enjoyment.

What can I use instead of sambuca or limoncello?

If you prefer an alcohol-free option, consider using additional whole milk or lemon juice for flavoring. The cookies will still taste delightful without the alcohol.

How do I know when the cookies are done?

You’ll know they are ready when they are lightly browned and firm to the touch. Keep an eye on them around the 15-minute mark to prevent over-baking.

Can I freeze the cookies after icing?

While it’s best to freeze cookies before icing, you can freeze them after if needed. Just be sure to separate each cookie with parchment paper and store them in an airtight container. When ready to serve, thaw at room temperature!