In the Cucina with La Gazzetta: Anginetti - Italian Lemon Cookies

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In this column we share the cuisine and recipes of Italy and our Italian American communities. Each month we feature recipes curated from our research and those shared by LGI readers.
Food and cooking are important aspects of our cultural identity and sharing recipes is one way for us to connect to our roots and to one another!
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This delicious and traditional Italian Lemon Cookies recipe is shared by contributing writer Joni Lucarino. What a perfect after-dinner treat for your guests!

Anginetti: Italian Lemon Cookies 

dalla cucina di Annetta Lucarino-Coreno

Summer has finally arrived in Northeast Ohio and with it the summer heat. We tend to eat lighter meals and lighter desserts. What better fruit than lemon to make your treats? It is refreshing whether it’s cool lemon ice, lemon mascarpone pie, or a lemon tart.
I decided to ask my sister for her famous Italian lemon cookie recipe to share with La Gazzetta. She typically makes them for Easter and the first signs of Spring. It is simple and oh-so-good!


4 Extra large eggs
1 C. Sugar
2 tsp. Lemon extract
½ C. Butter softened
3 ½ C. Flour
4 tsp. Baking powder


Sift the dry ingredients into a bowl. In a larger bowl, cream the softened butter with the sugar, beat in the eggs, then add the lemon extract. Add the dry ingredients to the creamed mixture. Blend well. Now you can work the dough by hand, adding flour as needed to keep the dough from sticking to your hands. Pinch off the dough into cookie size pieces and roll it in your hands to form a small log (approximately 2 inches long) and then twirl it into a knot shape. You can also just roll into a ball. Place on a greased cookie sheet and bake at 375 degrees for approximately 10 minutes. Cool on a rack.

Ingredients for Icing:

2 C. Powdered sugar
2 tsp. Lemon extract
6 tsp. Water


Directions for Icing: 

Stir until smooth and creamy. Dip the cooled cookies in the icing and add sprinkles for fun! 

Ora mangia e divertiti!!