Italian Wedding Cookies (Anginetti)
These traditional Italian cookies are served at many holidays and weddings in the old Italian neighborhood! They are very simple lightly sweetened cookies that are traditionally flavored with anise, almond, or lemon and then dipped in a sweet sugar glaze. Everyone will love them!
One of My Favorite Italian Cookies: Anginetti
Here’s a favorite, basic, Italian cookie – Anginetti (also referred to Ancinetti)! They go by a number of different names and in Italy they are made for weddings and holidays like Easter or Christmas. In the USA many people refer to them as Italian wedding cookies, Italian Christmas cookies, or Anise or anisette cookies (…but mine are almond flavored.) When they are formed into knots and flavored with lemon zest/extract, they are called lemon knot cookies.
These cookies are soooo good. They are soft, almost like a cross between a cake cookie and a traditional crispy cookie.
Growing up, it seemed that everyone’s mom or grandmother in the old neighborhood made a version of these cookies. Sometimes, when the baker would add too much flour, these cookies would taste quiet dry – but those were good for dunking in coffee!
Flavoring the Italian Cookies (Anginetti)
Traditionally, these cookies were flavored with lemon. But they are very commonly made with anise, almond, or even vanilla.
As a kid, I did not like anise-flavoring. My mom would make pizzelles the traditional way with anise as the flavoring and I’d always beg her to make them vanilla or lemon flavored instead. She eventually came around:)
But this is a very versatile recipe as far as flavorings go – feel free to substitute the almond or anise with vanilla, lemon, orange, or whatever flavoring appeals to you.
Decorating the Cookies
The traditional way to decorate these is to top them with a simple drizzle of sugar glaze and then add the rainbow non-pareils (or sprinkles), which are usually widely available at the grocery store.
Keeping Ball-Shape Cookies During Bake
When making this cookie, it’s important to refrigerate them for at least an hour in order for the cookie to bake in its characteristic tall shape. If you don’t refrigerate, they will come out flatter, more like a traditional drop cookie. Still good, but I love how they bake up if you refrigerate the dough.
I find it easiest to make the dough the day before and they bake it up the next day or so.
Notes on Dough Consistency
Please note that this dough is a little sticky. I know everyone’s definition of “a little” can vary but here is a photo of the mixed dough; hope this helps to visualize the finished dough.
Here you can see that I didn’t soften the butter too much for this particular batch:
Tips to Prevent the Sprinkles from Bleeding into the Icing:
To prevent bleeding of colors from sprinkles into the icing see the following suggestions:
- Omit the sprinkles
- Ensure cookies are cool before icing and sprinkling (since heat will cause icing and sprinkles to run)
- Don’t ice the cookies until the day you need them
- Make sure icing consistency is thick and not runny or thin
- Roll in confectionary (powdered) sugar instead of icing and sprinkles
- Make sure you use milk, not water to make the icing
- Use pastel colors, they don’t run/bleed as much
- Let the icing set a tiny bit before adding the sprinkles
- Avoid serving or frosting them on a humid day
Try Some Other Popular Cookies
📖 Recipe
Italian Wedding Cookies (anginetti)
Ingredients
For the cookie dough:
- 2 1/4 cups (281.25 g) flour (all purpose)
- 2 teaspoons (8 g) baking powder
- 1/4 teaspoon (1.5 g) salt
- 3 (150 g) large eggs
- 1/2 cup (100 g) sugar
- 1/2 cup (113.5 g) unsalted butter , softened (DO NOT MELT THE BUTTER (8 tablespoons))
- 1.5 teaspoons (6 g) almond extract (or anise [licorice flavor])
To make the frosting:
- 2 cups (240 g) powdered sugar
- 2 to 3 tablespoons (30 g) milk
- 1 teaspoon (4 g) almond extract (or anise extract)
To decorate
- 4 tbsp (40 g) non-pareils or sprinkles
Instructions
To make the cookie dough
- Mix the baking powder, salt, and flour in a small bowl and set aside
- Using a electric mixer, combine sugar and butter on medium speed for about 2 minutes until light and fluffy
- Add the eggs, one at a time, until combined and then add the extract and mix until combined.
- Add the flour/baking powder and combine slowly just until mixed.
- Using a tablespoon, roll the dough into balls and place onto a parchment lined baking sheet, about 1 inch apart.
- Chill in the refrigerator for at least an hour
- When ready to bake, preheat oven to 350F, and then bake for 10 to 12 minutes.
To Frost
- Mix the ingredients for the frosting, adding the milk one tablespoon at a time
- I prefer to use a teaspoon and pour a bit of frosting over the cooled cookies but some like to dunk their cookies in the frosting to frost
- Make sure that the cookies are completely cooled before frosting otherwise, the frosting will just drip off
- Add sprinkles/non-pareils while the frosting is still wet or they won’t stick. I usually frost a few at a time and then decorate so the frosting doesn’t dry before I have a chance to decorate
What is the name for these…my husbands family calls them….spelling it how it’s said..”.todalooch” anyone know the proper spelling?
I’ve read some people refer to a similar cookie as taralluci (but they are lemon flavored) or anginetti. Hard to say because of all the different regions in Italy having so many different regional recipes
Fantastic cookies. I have a question about the icing. I made a batch and shipped them to my mom seems the icing softened during shipment. I let the icing set for over a day. Any idea as to why this would happen?
I have not tried to ship cookies, but my guess it is either a problem with moisture or perhaps heat (was it shipped to a warm climate)? I can keep these on my countertop in a sealed plastic container for a few days with no problems so I’m curious too…
Should have put a piece of bread in to keep moister out.
The old recipe that we used for weddings made a small hole in top then filled with different jelly then iced. They can be iced and frozen .
Can these cookies be frozen?
yes, unfrosted in airtight container up to 30 days. Frost after the cookies defrost
Yes. Thats how I do it. Then I frost them when I need them
My cookies have crackes in on the tops of them, what would of caused this. They taste good but just done look great. Thznks mary
Hi Mary – I’m not sure? I have not had that issue before. I’ve read that it can be caused by the outside of the cookie baking before the inside so maybe lower the temp of your oven by 25 degrees or so next time?
Too much flour will cause cracking. Also sift flour. Batter will be sticky so dust hands with flour before shaping.
I just made this recipe and I found that the wet ingredients never turned into a fluffy and light texture. I think its’ because the butter wasn’t melted. I noticed that many other recipes for this type of cookie uses melted butter or melted shortening. I’m wondering why this didn’t call for melted butter.
Hmmm, I’m not sure? I’ve never had a problem whipping butter and sugar until fluffy and have never ever melted butter for cookies. from what I understand, melted butter results in chewy cookies and unmelted gives a more cake like cookie, which is what this is…it is possible you didn’t use room temp butter? that will affect that abiltiy to incorporate the ingredients.
I used room temperature butter, then it all separated once mixed with the sugar and eggs. Then I tried softening up the butter even more (it was really soft) which resulted in a better mixture but still nowhere near fluffy. The butter still kind of separated slightly. Sorry to be a pain about this but I would really like to keep making this recipe, it ended up tasting delicious! I just want to make sure I’m getting it all right.
Can this dough be used in a pastry bag to get uniform drop cookie sizes?
Sorry I missed this comment! I usually use a cookie scoop to get uniform cookies. I think it would be hard to pipe, but may be worth a try
Are they supposed to be sweet? We made these with a few modifications to accommodate dietary needs – Gluten free flour (1 for 1 substitution), Earth Balance buttery spread instead of butter, and coconut sugar (crystal, a 1 for 1 substitution) instead of regular white sugar. They held their shape well, crumbly but moist. But they weren’t very sweet, and I’m wondering if that’s how they’re supposed to be. I’ve made other wedding cookies that are rolled in powdered sugar, usually twice, and they’re much sweeter. My friend’s niece has requested he make these for her wedding in a couple of weeks, and we made a sample batch to test. THOUGHTS?
Lori
Hi Lori – the cookies are definitely not a super sweet cookie, yet they are definitely “sweet enough” and are meant to be frosted as shown in the photos (vs rolled in sugar) so that also adds to the sweetness. I’ve read that coconut sugar is used in a 1:1 substitution with sugar, but I’ve found it to be much less sweet than sugar so that could be a potential issue too? If you can make a frosting as shown in the recipe, I think you may find the cookies to be sweeter – has your friend’s niece specifically requested that you use coconut sugar? If not, I’d highly encourage you to make the cookies as written (unless they are gluten and dairy intolerant?) please feel free to email me as well if you want to chat more…
Edited to add that one of my favorite sites for vegan recipes has this gluten-free, vegan cookie recipe that looks good!
Thank you for the feedback. I think we will go back to using the white sugar for the wedding, since she doesn’t have sensitivity to that, just gluten and dairy (oh, yeah, we used almond milk for the frosting). Just waiting on the bride’s feedback on the samples we sent her. We’re in North Carolina but the wedding is in Pittsburgh, PA. We’re making them, then traveling (500 mile drive) to the wedding city. I’m thinking we will make and freeze them 3 days before, , then defrost overnight the night before,, frost and sprinkle the morning of the wedding. Does this sound workable? Sorry to seem so meticulous about these, but I’ve not yet met this side of his family and I want to make a good impression. Your recipe is the one she sent, so I need to get it right! Thanks again!
oh that’s awesome! yes, I would do what you are suggesting – freeze unfrosted and then frost afterwards. I have not testing this recipe with gluten-free flour or without the use of good old-fashioned butter, but would love to hear how those modifications work out for you. And don’t forget the frosting will add sweetness to the cookie too.
This recipe just brought back many sweet memories..
Followed the recipe to the T, taste great. Very easy to make. I gave it 5 stars b/c I am rating the recipe and it taste delish not altering it and giving it 5 stars. *wink* The kids ate it all within 1 hour!
Thank you for sharing.
Where is the ricotta cheese?
Hi Tracey – these aren’t ricotta cookies but I have a recipe for those if you’d like it? email me using the contact info on my page:)
Do they freeze well?
Hi Nancy, yes provided they are not frosted/decorated. Up to 2 months see this link
When do you frost?
I frost after the cookies have been baked and cooled. If the cookies are too warm, the frosting will almost completely drip off the cookie – thanks for asking – I’ve updated the post.
These cookies are amazing!! Thank you for sharing the recipe!! I am baking these for an event for a desert table benefitting a local animal rescue I volunteer at. These cookies are that good!! Thanks again for the fantastic recipe!!!
i’m so glad you like them – I love them too!
I added 2 and a 4th cups of flour and that was not nearly enough I had it add another 3/4 of a cup I hope it’s gonna be OK . no way I could have rolled them into balls
how did it turn out Paula? I’ve made these before and measured incorrectly – could that be possible? what kind of flour were you using?
OMG – these are the best cookies ever!! They are exactly like I remember when I was a kid. Thanks for the recipe – I made them for Christmas