Anginetti, Italian Lemon Knot Cookies

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Here’s a full recipe for Anginetti (Italian Lemon Knot Cookies)—a classic Italian cookie that’s soft, cake-like, delicately sweet, and finished with a tangy lemon glaze. These cookies are often found at Italian weddings, holidays, and family gatherings.

🍋 Anginetti – Italian Lemon Knot Cookies

Ingredients

For the Cookies:

  • 3 large eggs

  • ½ cup (100 g) granulated sugar

  • ½ cup (120 ml) vegetable oil (or light olive oil)

  • 1 tsp pure vanilla extract

  • 1 tsp lemon zest (freshly grated)

  • 2 tbsp fresh lemon juice

  • 3 cups (360 g) all-purpose flour

  • 2 tsp baking powder

  • ¼ tsp salt

For the Lemon Glaze:

  • 2 cups (240 g) powdered sugar, sifted

  • 2–3 tbsp fresh lemon juice

  • 1–2 tbsp milk (adjust for consistency)

  • Extra lemon zest or colorful sprinkles (optional, for garnish)

Instructions

1. Make the Dough

  1. In a large mixing bowl, beat the eggs and sugar together until pale and slightly thickened.

  2. Add oil, vanilla, lemon zest, and lemon juice. Mix until combined.

  3. In a separate bowl, whisk together the flour, baking powder, and salt.

  4. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms. The dough should be slightly tacky but not sticky—add a little more flour if needed.

2. Shape the Cookies

  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

  2. Pinch off small pieces of dough (about 1 tablespoon each).

  3. Roll each piece into a rope about 5–6 inches long.

  4. Tie into a loose knot or simply twist and tuck ends under.

  5. Place on baking sheet, leaving space between each cookie.

3. Bake

  • Bake for 10–12 minutes, until cookies are just set and lightly golden on the bottom.

  • Do not overbake—Anginetti should stay soft and cake-like inside.

  • Cool completely before glazing.

4. Glaze the Cookies

  1. In a small bowl, whisk together powdered sugar, lemon juice, and milk until smooth and slightly thick (adjust liquid as needed).

  2. Dip cooled cookies into the glaze, letting excess drip off.

  3. Place on a wire rack with parchment underneath to catch drips.

  4. Top with sprinkles or extra lemon zest before glaze sets.

Tips & Variations

  • For a stronger lemon flavor, add a drop of lemon extract to both dough and glaze.

  • Some Italian families add anisette extract instead of lemon for a licorice twist.

  • These cookies store well in an airtight container at room temperature for 3–4 days or can be frozen (unglazed) for up to 2 months.

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