Italian Easter Cookies (Anginetti)
Description
Traditional Italian Easter cookies are soft, lightly sweet, and finished with a simple glaze and colorful sprinkles. These festive treats are often made during Easter and symbolize celebration and family gatherings.
Ingredients
For the cookies:
- 3 cups all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 3 eggs
- 1/2 cup butter, melted
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
For the glaze:
- 1 cup powdered sugar
- 2–3 tablespoons milk or lemon juice
- 1/2 teaspoon vanilla extract
For decoration:
- Colored sprinkles
Equipment
- Mixing bowls
- Baking sheet
- Parchment paper
- Whisk
- Spoon or cookie scoop
Instructions
- Preheat oven
Set oven to 350°F (175°C) and line a baking sheet with parchment paper. - Mix dry ingredients
In a bowl, combine flour, sugar, and baking powder. - Combine wet ingredients
In another bowl, whisk eggs, melted butter, vanilla, and lemon zest. - Form the dough
Add wet ingredients to dry ingredients and mix until a soft dough forms. - Shape cookies
Roll small portions of dough into ropes and form into knots, rings, or simple rounds. - Bake
Place on the baking sheet and bake for 10–12 minutes, until lightly golden on the bottom. - Prepare glaze
Mix powdered sugar, milk (or lemon juice), and vanilla until smooth. - Glaze and decorate
Once cookies are slightly cooled, dip tops into glaze and add sprinkles. - Set and serve
Allow glaze to set before serving.
Serving Suggestions
Serve with coffee, tea, or as part of an Easter dessert spread.
Variations
- Add almond extract for a different flavor profile.
- Use orange zest instead of lemon.
- Shape into braids or wreaths for a more decorative presentation.