Italian Wedding Cookies (anginetti)

side view of italian wedding cookies with sprinkles on baking rack

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4.93 from 227 votes

Italian Wedding Cookies (anginetti)

Makes 30 cookies

Prep Time15

Cook Time12

Total Time1 27

Course: Dessert

Cuisine: Italian

Servings: cookies

Calories: 236kcal

Author: Marie

Ingredients

For the cookie dough:

2 1/4 cups flour (all purpose)
2 teaspoons baking powder
1/4 teaspoon salt
3 large eggs
1/2 cup sugar
1/2 cup unsalted butter , softened (DO NOT MELT THE BUTTER (8 tablespoons))
1.5 teaspoons almond extract (or anise [licorice flavor])

To make the frosting:

2 cups powdered sugar
2 to 3 tablespoons milk
1 teaspoon almond extract (or anise extract)

To decorate

4 tbsp non-pareils or sprinkles

US Customary - Metric

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

Video

Notes

The dough can be a little sticky. You can wet your hands a bit to help with rolling or if you have cooking spray, spray your hands lightly to help facilitate rolling the cookies. I use a cookie scoop, which helps a lot.

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