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Anginetti: Italian Knot Cookies with Lemon or Sprinkles

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4.6 from 7 reviews

Authentic Anginetti recipe. These Italian Knot cookies are super soft and topped with a simple glaze, then sprinkles or a delicious lemon zest. Fun, festive, and super kid friendly!

Ingredients

Scale

Cookies

  • 228 grams Unsalted Butter ((1 cup or 2 sticks) room temperature )
  • 250 grams Confectioners Sugar ((1½ cups + 3 tbsp))
  • 6 Whole Large Eggs
  • 1 teaspoon of Vanilla Extract
  • 1 teaspoon Kosher Salt
  • 600-720 grams All Purpose Flour ((5 or 6 cups) of )
  • 6 teaspoons Baking Powder
  • 1-2 Lemons (zested (Optional; Use for Lemon Drop Cookies))

Simple Glaze for Italian Sprinkle Cookies

  • 625 grams Confectioner’s Sugar ((5 cups) )
  • 1/3-1/2 cup of Milk
  • 2 teaspoons Vanilla Extract
  • Sprinkles

Lemon Glaze for Italian Lemon Drop Cookies

  • 1 Lemon (can juice the lemon you zested for the dough recipe)
  • 625 grams Confectioner’s Sugar ((5 cups) )
  • 1/3-1/2 cup Milk

Instructions

Cue Up The Episode!

  1. Make sure to listen to Tina on The Storied Recipe Podcast, Great American Bakeoff Winner Tina Zaccardi while you make her Anginetti Cookies recipe!

Make The Recipe

  1. Heat oven to 350°F/176.6°C.

Cookies

  1. Cream butter and confectioner’s sugar until smooth, about 2-3 minutes.
  2. If making Lemon Drop Cookies, add the zest of 1-2 lemons now. (See Note 1)
  3. Add eggs one at a time mixing until incorporated. Mix in vanilla extract.
  4. Next add 1 cup of flour, the salt, and 1 teaspoon of baking powder at a time and beat with the mixer on low until just incorporated. Continue adding 1 cup of flour and one teaspoon of baking powder until you have added 5 cups of the flour mixture.
  5. Whisk together the remaining cup of flour and teaspoon of baking powder.
  6. On a lightly floured surface (sprinkle half of the remaining flour onto your surface), and remove the dough from the bowl, and place it on top of the flour. It is a sticky dough. Flour your hands and gently incorporate, by kneading, as much flour as you need so that the dough is smooth but is still the slightest bit sticky.
  7. Shape the dough into cookies by taking a 20 gram ball of dough and rolling it into a rope 4” long and creating a knot.
  8. Bake cookies in preheated oven for 15 minutes or until light golden brown.

Glaze

  1. Whisk together the confectioner’s sugar, vanilla extract and enough milk to make a thin glaze that can be poured.
  2. Arrange the cookies on a wire rack over a baking sheet and pour the glaze over the cookies to cover. Apply your favorite sprinkles or, if desired, additional lemon zest.
  3. Makes 6-7 dozen.
  4. Enjoy with a cup of tea or as sweet treats during family gatherings!

Notes

  • Note 1: For Citrus (Lemon, Orange, Lime) Flavored Cookies: FIRST: zest 1 (or 2) fruits into the butter/sugar mixture. SECOND: replace one teaspoon of vanilla with a teaspoon of lemon/orange extract. THIRD, juice the fruit you zested and add that to the powdered sugar (instead of the vanilla extract). Add milk to achieve the desired consistency.
  • For Almond or Anise Flavored Cookies: Simply replace the 1 tablespoon of vanilla in the dough with any extract you prefer – lemon, anise, and almond are most common. Second, replace the two teaspoons of vanilla in the glaze as well.
  • Make sure to listen to Tina on The Storied Recipe Podcast, Great American Bakeoff Winner Tina Zaccardi while you make her Anginetti Cookies recipe!

Nutrition

Find it online: https://thestoriedrecipe.com/anginetti-italian-knot-cookies/