Anginetti, Italian Lemon Knot Cookies
Anginetti, or Italian Lemon Knot Cookies, are a timeless treat that captures the essence of Italian baking—simple ingredients transformed into something elegant and full of meaning.
Soft, tender, and delicately sweet, these cookies are infused with the brightness of lemon zest and extract, bringing a burst of citrus freshness to every bite. Their signature knotted shape makes them as charming to look at as they are delightful to eat, symbolizing tradition and celebration.
Often served at weddings, holidays, and family gatherings, Anginetti carry with them a sense of heritage and love. Finished with a glossy lemon or limoncello glaze and a shower of colorful sprinkles, they are not only cookies but edible expressions of joy. Whether enjoyed with a cup of coffee, shared at a festive table, or gifted in a tin lined with wax paper, these cookies embody the warmth of family and the spirit of tradition.
Why People Will Love Anginetti – Italian Lemon Knot Cookies:
Bright citrus flavor – The combination of lemon zest and extract delivers a refreshing burst of flavor that feels light yet memorable.
Tender, cake-like texture – These cookies are soft and pillowy, offering a comforting bite that melts in the mouth.
Traditional Italian charm – Their knotted shape and lemon glaze tie them to family celebrations, weddings, and holidays, carrying a sense of heritage and meaning.
Beautifully versatile – Whether glazed with limoncello for a sophisticated twist or with a classic lemon icing, they adapt to any occasion.
Delightful presentation – Finished with colorful sprinkles, they add joy and elegance to dessert tables, gift tins, or holiday platters.
Perfect with coffee or tea – Their light sweetness pairs beautifully with warm drinks, making them ideal for afternoon gatherings or quiet moments.
Timeless recipe – Simple ingredients transformed into a special cookie, reminding us that the best traditions are often the most uncomplicated.
Key Ingredient:
All-purpose flour – The foundation of these cookies, flour gives them body while still allowing for their signature soft, cake-like crumb. Its balanced protein content ensures tenderness rather than toughness, capturing the essence of traditional Italian bakery-style cookies.
Baking powder – The quiet but powerful force behind their delicate rise. It gives each knot a subtle lift, ensuring the cookies bake up light and airy instead of dense, mirroring the softness they are loved for.
Butter (or shortening) – Butter infuses richness and a gentle depth of flavor, while shortening yields a slightly fluffier texture. Either way, the fat ensures tenderness and moisture, making each bite melt on the tongue.
Eggs – The backbone of the dough, eggs bind the ingredients while enriching the texture. They help create that pillowy softness Anginetti are known for, giving structure without heaviness.
Milk – A balancing element that keeps the dough supple and easy to shape. It integrates the dry and wet ingredients smoothly, preventing dryness and ensuring the knots hold their form without cracking.
Lemon zest and extract – The heart and soul of Anginetti. The zest brings natural citrus oils, offering brightness and perfume, while the extract reinforces the flavor with a bold, concentrated note. Together, they create the unmistakable lemon identity that defines these cookies.
Powdered sugar – More than sweetness, powdered sugar creates the silky-smooth glaze that coats each cookie. It seals in moisture, adds a refined finish, and balances the zesty sharpness of lemon with a gentle sweetness.
Limoncello or lemon juice – The glaze’s secret weapon. Limoncello adds depth and elegance with its liqueur warmth, while lemon juice keeps it classic and sharp. Either option enhances the citrusy brilliance and elevates the icing beyond ordinary sweetness.
Sprinkles – Small, but meaningful. They aren’t just decoration; they symbolize festivity and joy, tying the cookies to weddings, holidays, and family gatherings. Their cheerful color and crunch make each Anginetti a celebration in itself.
Expert Tips:
Chill the dough if needed – This dough can be sticky; if it becomes too soft while shaping, pop it into the fridge or freezer briefly to make it easier to handle and form into knots.
Measure flour carefully – Too much flour can make the cookies dense and dry. Lightly spoon flour into the measuring cup and level it off rather than scooping directly from the bag.
Don’t overmix – Once the flour is added, mix only until just combined. Overworking the dough can lead to tough cookies instead of the tender, cake-like texture Anginetti are known for.
Shape evenly for consistency – Use a cookie scoop for uniform portions, then roll into even logs before knotting. This ensures the cookies bake at the same rate and look beautiful together on a platter.
Bake lightly, not dark – These cookies should remain pale on top with only a golden bottom. Watch closely and avoid overbaking, as they dry out quickly.
Flavor the glaze to your taste – Always taste your icing before applying. Add more zest, lemon juice, or limoncello to adjust brightness and tang to your liking.
Apply sprinkles immediately – The glaze sets quickly; decorate each cookie right after icing so the sprinkles adhere firmly.
Rest before storing – Allow the glazed cookies to dry fully (about 1 hour) before stacking in tins, to prevent sticking and preserve their neat finish.
Anginetti, Italian Lemon Knot Cookies
Ingredients
All-purpose flour – 5 cups, unbleached for best texture
Baking powder – 5 teaspoons, to give the cookies a light lift
Granulated sugar – 1 cup
Eggs – 3 large
Butter – 1½ cups, melted and cooled (or substitute with vegetable shortening of choice)
Milk – 1 cup (you may not need it all; add gradually)
Salt – just a pinch, to balance sweetness
Lemon zest – zest of 1 lemon for the cookie dough, plus zest of 1 lemon for the icing
Lemon extract – one 1-oz. bottle, for bold citrus flavor
Sprinkles – for decorating, any style of your choice
For the icing options:
Limoncello Icing – 1½ cups powdered sugar, 5 tablespoons limoncello liqueur, zest of 1 lemon
Traditional Lemon Icing – 1½ cups powdered sugar, zest of 1 lemon, ½ teaspoon lemon extract, and fresh lemon juice to reach the desired consistency
Instructions
1. Prepare the dough
In a large mixing bowl, cream together the cooled melted butter (or shortening) and sugar until light and fluffy.
Beat in the eggs, one at a time, then stir in the lemon extract and lemon zest.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry mixture to the creamed butter mixture, alternating with the milk. You may not need all of the milk—stop when the dough comes together smoothly.
Let the dough rest for 5 minutes, or wrap and chill overnight for easier handling. If the dough becomes too soft while shaping, briefly chill in the refrigerator or freezer to firm it up again.
2. Shape the cookies
Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
Using a cookie scoop for even portions, roll each scoop of dough into a log about 5–6 inches long.
Shape each log into a loose knot or spiral, tucking the ends under or leaving them up—it doesn’t affect the bake.
Arrange on the prepared baking sheet with space between cookies.
3. Bake
Bake for 12–15 minutes, or until the bottoms are lightly golden. Do not overbake; they should remain pale on top.
Transfer to wire racks and let cool completely before icing.
4. Prepare the icing
Limoncello icing: Combine 1½ cups powdered sugar, 5 tablespoons limoncello, and the zest of 1 lemon. Mix until smooth.
Traditional lemon icing: Combine 1½ cups powdered sugar, zest of 1 lemon, ½ teaspoon lemon extract, and enough lemon juice to reach your desired consistency. Taste and adjust lemon flavor as needed.
5. Frost and decorate
Brush or dip cooled cookies with your chosen icing (brushing allows for more control).
Immediately top with sprinkles, then let cookies dry for about 1 hour until the icing is set.
6. Storage
Store in tins with wax paper between layers, or freeze unfrosted cookies in an airtight container.
Frost them a day or two before serving for best freshness.
Important Notes When Making Anginetti – Italian Lemon Knot Cookies:
Texture is key – Anginetti are meant to be tender and cake-like, not crunchy. Bake just until the bottoms turn light golden; overbaking will make them dry.
The dough can be made ahead – Chilling overnight not only makes shaping easier but also allows the flavors, especially the lemon, to develop more fully.
Milk quantity may vary – You may not need the full cup of milk. Add it gradually until the dough comes together smoothly without becoming too wet.
Butter vs. shortening – Butter provides a richer flavor, while shortening creates a softer, fluffier crumb. Either works, depending on your preference.
Glaze consistency matters – The icing should be thick enough to cling but thin enough to flow smoothly over the cookie. Too thin will run off; too thick will clump.
Two icing traditions – Limoncello glaze offers a more sophisticated, boozy citrus punch, while traditional lemon icing gives a classic, family-friendly flavor. Both are authentic choices.
Sprinkles are more than decoration – In Italian tradition, they symbolize festivity and celebration, making these cookies especially popular at weddings, holidays, and family gatherings.
Storage improves flavor – These cookies taste even better after resting a day in a tin, as the glaze settles and the lemon flavor deepens.
How To Enjoy Anginetti – Italian Lemon Knot Cookies After Cooking:
Allow the glaze to set fully – Once iced and sprinkled, let the cookies dry for about an hour. This ensures the glaze hardens slightly, creating that perfect sweet shell that contrasts with the soft cookie inside.
Enjoy them fresh – The first day, the cookies are light, tender, and bright with lemon flavor. Pair them with coffee, espresso, or tea to enhance their citrusy notes.
Serve for celebration – Arrange them on a platter with other Italian pastries for weddings, holidays, or family gatherings. Their knotted shape and festive sprinkles make them a centerpiece of any dessert table.
Pair thoughtfully – These cookies shine with hot beverages, but they also pair beautifully with dessert wines like Moscato or limoncello for an authentic Italian finish.
Store with care – Place in tins layered with wax paper once completely dry. They’ll keep their texture and flavor for several days, deepening in lemony aroma as they rest.
Freeze smartly – If preparing in advance, freeze unfrosted cookies in airtight containers. Ice and decorate them just before serving for the freshest presentation.
Share generously – Anginetti are meant to be shared. Gift them in tins or boxes lined with parchment paper—each knot feels like a small, handmade token of love.
Savor the symbolism – Beyond their taste, these cookies embody tradition, family, and festivity. Eating them slowly, one bite at a time, connects you to generations of bakers who passed the recipe down.
Nutrition Information
For Anginetti – Italian Lemon Knot Cookies (per 1 cookie, based on a batch of ~40 cookies, including glaze but not sprinkles):
Calories: 120 kcal | Total Fat: 5.2 g | Saturated Fat: 3.1 g | Monounsaturated Fat: 1.6 g | Polyunsaturated Fat: 0.5 g | Cholesterol: 25 mg | Sodium: 60–80 mg (depending on icing and added salt) | Total Carbohydrates: 17 g | Dietary Fiber: 0.5 g | Sugars: 9 g | Protein: 2 g
Frequently Asked Questions:
Can I make the dough ahead of time?
Yes. The dough can be prepared a day in advance and chilled overnight. This not only makes shaping easier but also allows the lemon flavor to develop more fully.
How do I keep the cookies soft after baking?
Store them in an airtight tin with layers of wax paper between the cookies. Avoid plastic containers, which can make the glaze sticky. Properly stored, they stay tender for several days.
Can I substitute butter with shortening?
Yes. Butter gives richer flavor, while shortening produces a softer, more tender crumb. Either works—choose depending on whether you want more flavor or a lighter texture.
How do I get the glaze to the right consistency?
The glaze should be thick enough to cling but fluid enough to spread smoothly. If it’s too thick, add a few drops of lemon juice (or limoncello). If too thin, whisk in more powdered sugar.
Can Anginetti cookies be frozen?
Yes. Freeze them unfrosted in airtight containers for up to 2 months. Glaze and decorate after thawing to preserve freshness and presentation.
Why is my dough too sticky to handle?
The dough for Anginetti is naturally soft. If it becomes too sticky, chill it in the refrigerator or freezer for 10–15 minutes. Lightly flour your hands and work surface while shaping, but avoid adding too much flour to the dough itself, which can make the cookies dry.
Do I really need to chill the dough before shaping?
Not always, but chilling makes the dough firmer and easier to roll into logs and knots. If baking immediately, you may find you need to chill intermittently as you work.
How do I shape the knots evenly?
Use a cookie scoop for equal portions. Roll each scoop into a 5–6 inch log, then twist gently into a circle or knot. Keeping the logs uniform in length ensures all cookies bake evenly.
Why do my cookies look too brown on top?
Anginetti should be pale on top with just a lightly golden bottom. If yours are browning too much, reduce the oven temperature slightly or shorten the bake time. Every oven runs differently, so watch closely after 10 minutes.
Can I make smaller or larger cookies?
Yes. For smaller bite-sized cookies, roll shorter logs and reduce the bake time by a few minutes. For larger ones, extend baking slightly, but always watch the bottoms rather than the tops to gauge doneness.