Get ready to indulge in the sweetest holiday season yet! As we count down the days until Christmas, Hanukkah, or any other festive occasion, our minds are filled with visions of sugarplums and cookie jars overflowing with treats. And what’s more iconic than a plate of crumbly, chewy Anginette cookies? These Italian-inspired delights have been a holiday staple for centuries, and it’s easy to see why – their unique combination of crunchy edges and soft centers is simply irresistible.
In this article, we’ll be sharing 18 mouthwatering Anginette cookie recipes that are sure to become new favorites. From classic flavors like lemon and vanilla to more adventurous options featuring rosewater, lavender, and cardamom, there’s something for everyone on this list. Whether you’re a seasoned baker or just looking for a simple yet impressive dessert to bring to your next holiday gathering, these Anginette cookie recipes are the perfect place to start. So grab your mixing bowls and preheat those ovens – it’s time to get baking!
Classic Italian Anginette Cookies with Lemon Glaze
Experience the authentic taste of Italy with these delicate and flavorful cookies, perfect for a sweet treat or as a special dessert. The combination of crispy anginette cookies and tangy lemon glaze is a match made in heaven.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup confectioners’ sugar
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 large egg
– 1 tablespoon lemon juice (optional)
– Lemon glaze ingredients: powdered sugar, lemon juice
Instructions:
1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, confectioners’ sugar, baking powder, and salt.
3. In a large bowl, beat butter until creamy. Add egg and mix well.
4. Gradually add dry ingredients to wet ingredients, mixing until just combined.
5. Roll out dough to 1/8 inch thickness. Cut into desired shapes (e.g., hearts, stars).
6. Bake for 12-15 minutes or until lightly golden.
7. Allow cookies to cool on wire rack. Drizzle with lemon glaze (powdered sugar and lemon juice mixed to desired consistency).
Cooking Time: 12-15 minutes
Vanilla Anginette Cookies with Rainbow Sprinkles
A sweet treat that combines the warmth of vanilla with the whimsy of rainbow sprinkles, these cookies are sure to bring a smile to anyone’s face.
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 tsp baking powder
– 1 tsp baking soda
– 1 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 1 large egg
– 1 tsp pure vanilla extract
– Rainbow sprinkles for decorating
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and baking soda. Set aside.
3. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla extract.
4. Gradually mix in the dry ingredients until just combined.
5. Drop rounded tablespoonfuls of dough onto prepared baking sheet, about 2 inches apart.
6. Bake for 10-12 minutes or until edges are lightly golden.
7. Remove from oven and let cool on wire rack for 5 minutes before transferring to a plate.
Cooking Time: 10-12 minutes
Almond Anginette Cookies with Orange Zest
Almond Anginette Cookies with Orange Zest Recipe
These delicate cookies are infused with the warmth of almonds and the brightness of orange zest, making them a perfect treat for any occasion.
Ingredients:
– 1 cup (2 sticks) unsalted butter, at room temperature
– 1/2 cup granulated sugar
– 1/4 cup confectioners’ sugar
– 2 large eggs
– 1 teaspoon almond extract
– 1 3/4 cups all-purpose flour
– 1/2 cup sliced almonds
– Orange zest (from 1 orange)
– Salt, to taste
Instructions:
1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream butter and sugars until light and fluffy, about 2 minutes.
3. Beat in eggs one at a time, followed by almond extract.
4. In a separate bowl, whisk together flour and sliced almonds.
5. Gradually add dry ingredients to wet ingredients and mix until just combined.
6. Stir in orange zest and salt.
7. Drop rounded tablespoonfuls of dough onto prepared baking sheet, about 1 inch apart.
8. Bake for 12-15 minutes or until edges are lightly golden.
Cooking Time: 12-15 minutes
Chocolate-Dipped Anginette Cookies
Elevate your cookie game with these chewy Anginette cookies dipped in rich, velvety chocolate. Perfect for a quick dessert or snack.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/4 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 large egg
– 1 teaspoon vanilla extract
– Confectioners’ sugar for dusting (optional)
– 1 cup semisweet chocolate chips
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Whisk together flour, sugar, baking powder, and salt in a medium bowl.
3. In a large bowl, cream butter and egg until light and fluffy. Add vanilla extract and mix well.
4. Gradually add dry ingredients to wet ingredients and mix until a dough forms.
5. Roll out dough on a floured surface to about 1/8 inch thickness. Cut into desired shapes.
6. Bake for 12-15 minutes or until lightly golden. Let cool completely.
7. Melt chocolate chips in a double boiler or microwave-safe bowl. Dip cooled cookies in melted chocolate, allowing excess to drip off.
8. Place dipped cookies on a piece of parchment paper and refrigerate for at least 30 minutes to set.
Cooking Time: 12-15 minutes
Lemon Anginette Cookies with Cream Cheese Frosting
Lemon Anginette Cookies with Cream Cheese Frosting: A sweet and tangy treat that combines the brightness of lemon zest with the richness of cream cheese frosting, perfect for a special occasion or everyday indulgence.
Ingredients:
For the cookies:
– 2 1/4 cups all-purpose flour
– 1 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 1/2 cup confectioners’ sugar
– 2 large eggs
– 1 teaspoon grated lemon zest
– 1/2 teaspoon baking powder
For the frosting:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 2 cups powdered sugar
– 2 teaspoons vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour and baking powder. Set aside.
3. In a large bowl, beat butter and sugars until light and fluffy. Beat in eggs one at a time.
4. Add lemon zest and mix well.
5. Gradually add the flour mixture and mix until just combined.
6. Scoop tablespoon-sized balls of dough onto the prepared baking sheet.
7. Bake for 12-14 minutes or until lightly golden.
For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract. Adjust consistency as needed.
Cooking Time: 12-14 minutes per batch
Anise-Flavored Anginette Cookies
These traditional French cookies are infused with the warm, sweet flavor of anise and a hint of citrus. Perfect for snacking or serving at your next cookie exchange.
Ingredients:
– 1 cup (200g) confectioners’ sugar
– 1/2 cup (100g) unsalted butter, softened
– 1/4 cup (50g) granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/2 teaspoon anise extract
– 2 3/4 cups (315g) all-purpose flour
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together confectioners’ sugar, butter, granulated sugar, eggs, vanilla extract, and anise extract until smooth.
3. Gradually add flour, baking powder, and salt; mix until just combined.
4. Drop rounded tablespoonfuls of dough onto prepared baking sheet, leaving about 2 inches (5 cm) between each cookie.
5. Bake for 12-14 minutes or until lightly golden. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Cooking Time: 12-14 minutes
Gluten-Free Anginette Cookies with Almond Flour
Experience the classic French cookie, Anginette, with a gluten-free twist using almond flour. These delicate treats are perfect for those with dietary restrictions or simply looking to try something new.
Ingredients:
– 1 1/2 cups almond flour
– 1/4 cup confectioners’ sugar
– 1/4 cup granulated sugar
– 1/2 teaspoon salt
– 1/2 teaspoon vanilla extract
– 1 large egg white
– 1 tablespoon honey
Instructions:
1. Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together almond flour, confectioners’ sugar, granulated sugar, and salt.
3. In a separate bowl, whip the egg white until stiff peaks form. Add honey and vanilla extract; mix until combined.
4. Fold the egg mixture into the dry ingredients until a dough forms.
5. Drop rounded tablespoonfuls of dough onto the prepared baking sheet, about 1 inch apart.
6. Bake for 15-20 minutes or until edges are lightly golden.
7. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Cooking Time: 15-20 minutes
Vegan Anginette Cookies with Coconut Milk Glaze
These chewy cookies are a delightful twist on the classic Italian anise cookie, now made vegan-friendly and topped with a rich coconut milk glaze.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup rolled oats
– 1/4 cup coconut sugar
– 1/4 cup maple syrup
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1/2 teaspoon anise extract
– 1/4 cup unsweetened coconut milk
– 1/4 cup vegan butter, softened
– 1 egg replacement (such as flax or chia eggs)
– Coconut milk glaze ingredients: 1/2 cup coconut milk, 2 tablespoons maple syrup, and 1 tablespoon powdered sugar
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, oats, coconut sugar, baking soda, and salt.
3. In a large bowl, combine anise extract, coconut milk, vegan butter, and egg replacement. Whisk until smooth.
4. Gradually add dry ingredients to wet ingredients and mix until combined.
5. Drop rounded tablespoonfuls of dough onto the prepared baking sheet.
6. Bake for 10-12 minutes or until lightly golden.
7. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
8. To make glaze, whisk together coconut milk, maple syrup, and powdered sugar until smooth.
9. Drizzle glaze over cooled cookies.
Cooking Time: 10-12 minutes
Pistachio Anginette Cookies with Rosewater Glaze
Experience the exotic flavors of Morocco with these delicate cookies infused with pistachios and topped with a fragrant rosewater glaze. Perfect for tea parties or as a sweet treat.
Ingredients:
– 1 cup (200g) all-purpose flour
– 1/2 cup (100g) confectioners’ sugar
– 1/4 cup (60g) unsalted butter, softened
– 1/2 cup (120g) chopped pistachios
– 1 teaspoon rosewater
– 1/2 teaspoon baking powder
– Salt, to taste
– Rosewater glaze (see below)
Instructions:
1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour and confectioners’ sugar.
3. Add softened butter and mix until a dough forms. Fold in pistachios and rosewater.
4. Roll out dough on a lightly floured surface to about 1/8 inch (3mm) thickness.
5. Cut into desired shapes using a cookie cutter or glass rim.
6. Place on prepared baking sheet, leaving space between each cookie.
7. Bake for 12-15 minutes or until edges are lightly golden.
8. Allow cookies to cool before drizzling with rosewater glaze.
Rosewater Glaze:
– Mix together 1 tablespoon (15g) confectioners’ sugar and 1 teaspoon rosewater in a small bowl.
– Drizzle over cooled cookies.
Espresso Anginette Cookies with Mocha Drizzle
A rich and decadent cookie experience, infused with the deep flavors of espresso and mocha.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 1/4 cup brown sugar
– 2 teaspoons instant espresso powder
– 1 teaspoon vanilla extract
– 1/2 cup chopped hazelnuts (optional)
– Mocha Drizzle (see below)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, espresso powder, and vanilla extract. Set aside.
3. In a large bowl, cream butter and sugars until light and fluffy. Beat in the flour mixture until just combined.
4. If using hazelnuts, fold them into the dough.
5. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving 2 inches between each cookie.
6. Bake for 12-14 minutes or until edges are lightly golden.
7. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Mocha Drizzle:
– 1 cup powdered sugar
– 2 tablespoons unsalted butter, softened
– 1/4 teaspoon instant espresso powder
– 2 tablespoons milk or heavy cream
Whisk all ingredients together until smooth. Drizzle over cooled cookies.
Cinnamon Spiced Anginette Cookies
These Cinnamon Spiced Anginette Cookies combine the classic flavors of anginette (anise and licorice) with the warmth of cinnamon, creating a unique and delicious treat.
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 teaspoon baking soda
– 1 teaspoon ground anise
– 1/2 teaspoon ground licorice root
– 1/2 teaspoon ground cinnamon
– 1/4 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 1 egg
– 1 teaspoon vanilla extract
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, anise, licorice root, and cinnamon.
3. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
5. Roll out the dough on a floured surface to about 1/4 inch thickness. Cut into desired shapes.
6. Place cookies on prepared baking sheet, leaving 1 inch space between each cookie.
7. Bake for 12-14 minutes or until lightly golden.
Cooking Time: 12-14 minutes
Raspberry-Filled Anginette Cookies
These chewy cookies are infused with the sweet and tangy flavor of raspberries, making them a unique and delicious treat. With a simple recipe and minimal ingredients, you can whip up a batch in no time.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup unsalted butter, softened
– 1/4 cup granulated sugar
– 1/4 cup raspberry jam
– 1 egg
– 1 tsp vanilla extract
– Confectioners’ sugar for dusting
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour and granulated sugar.
3. Add softened butter and mix until a dough forms.
4. Roll out the dough on a lightly floured surface to about 1/8 inch thickness.
5. Spoon a small amount of raspberry jam onto one half of the dough, leaving a 1/2 inch border around edges.
6. Fold the other half over the filling, pressing edges to seal.
7. Place cookies on prepared baking sheet and bake for 18-20 minutes or until lightly golden.
8. Allow cookies to cool before dusting with confectioners’ sugar.
Cooking Time: 18-20 minutes
Coconut Anginette Cookies with Lime Glaze
Discover the tropical fusion of coconut and lime in these sweet and tangy cookies.
Ingredients:
– 2 cups all-purpose flour
– 1 cup unsweetened shredded coconut
– 1/2 cup confectioners’ sugar
– 1/4 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– Lime glaze (see below)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, coconut, confectioners’ sugar, granulated sugar, baking powder, and salt.
3. In a large bowl, cream butter and eggs until light and fluffy. Add the dry ingredients and mix until just combined.
4. Drop rounded tablespoonfuls of dough onto the prepared baking sheet, about 2 inches apart.
5. Bake for 12-15 minutes or until lightly golden.
Lime Glaze:
– 1 cup powdered sugar
– 2 tablespoons freshly squeezed lime juice
Mix powdered sugar and lime juice until smooth. Drizzle over cooled cookies.
Cooking Time: 12-15 minutes
Honey-Glazed Anginette Cookies with Walnuts
These chewy cookies are infused with the warmth of honey and the crunch of walnuts, making them a perfect treat for any time of day.
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 tsp baking soda
– 1 tsp salt
– 1 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 1/4 cup honey
– 1 large egg
– 1 tsp vanilla extract
– 1 cup chopped walnuts
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
3. In a large bowl, cream together butter and sugar until light and fluffy. Add honey and mix until combined.
4. Beat in egg and vanilla extract. Gradually add the dry ingredients and mix until just combined.
5. Stir in walnuts.
6. Drop rounded tablespoonfuls of dough onto prepared baking sheet, about 2 inches apart.
7. Bake for 12-14 minutes or until edges are lightly golden brown.
Cooking Time: 12-14 minutes
Cherry-Almond Anginette Cookies
Cherry-Almond Anginette Cookies Recipe
These delicate cookies are infused with the sweetness of cherries and the nutty flavor of almonds, perfect for a sweet treat or gift.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup confectioners’ sugar
– 1/2 cup unsalted butter, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1 teaspoon almond extract
– 1/2 cup dried cherries, chopped
– 1/4 cup sliced almonds
– Confectioners’ sugar for dusting (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Whisk together flour and confectioners’ sugar.
3. In a separate bowl, cream butter and granulated sugar until light and fluffy.
4. Beat in eggs one at a time, then stir in almond extract.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Fold in chopped cherries and sliced almonds.
7. Drop rounded tablespoonfuls of dough onto prepared baking sheet, leaving 2 inches between each cookie.
8. Bake for 12-14 minutes or until edges are lightly golden.
9. Allow cookies to cool on the baking sheet before transferring to a wire rack to cool completely.
Cooking Time: 12-14 minutes per batch
Maple Glazed Anginette Cookies with Pecans
Maple Glazed Anginette Cookies with Pecans Recipe Summary:
Elevate your cookie game with these sweet and crunchy Maple Glazed Anginette Cookies, featuring the perfect balance of maple syrup and toasted pecans.
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 1 large egg
– 1 tablespoon maple syrup
– 1 cup chopped pecans
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and maple syrup.
4. Gradually mix in the dry ingredients until just combined.
5. Fold in chopped pecans.
6. Drop rounded tablespoonfuls of dough onto prepared baking sheet, leaving 2 inches between each cookie.
7. Bake for 12-14 minutes or until lightly golden.
8. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Cooking Time: 12-14 minutes
Lavender-Infused Anginette Cookies
Lavender-Infused Anginette Cookies: A Delightful Twist on a Classic Treat
These tender cookies are infused with the subtle sweetness of lavender, making them a unique and delicious treat for any occasion.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/4 cup confectioners’ sugar
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 large egg
– 1 tablespoon dried lavender buds
– Colored sugar or sprinkles for garnish (optional)
Instructions:
1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, granulated sugar, confectioners’ sugar, baking powder, and salt.
3. In a large bowl, cream butter and egg until smooth. Add dried lavender buds and mix until well combined.
4. Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
5. Roll out the dough on a floured surface to about 1/8 inch thickness. Cut into desired shapes using a cookie cutter.
6. Place cookies on the prepared baking sheet, leaving about 1 inch of space between each cookie.
7. Bake for 12-15 minutes or until lightly golden.
Cooking Time: 12-15 minutes
Cardamom Anginette Cookies with Vanilla Bean Icing
Experience the warm, aromatic flavors of Sweden with these delicate cookies and sweet icing.
Ingredients:
– 1 cup (200g) all-purpose flour
– 1/2 cup (100g) confectioners’ sugar
– 1/4 teaspoon ground cardamom
– 1/2 cup (115g) unsalted butter, softened
– 1 large egg
– Vanilla bean icing ingredients below
Instructions:
1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. Whisk together flour, confectioners’ sugar, and cardamom. Add softened butter; mix until a dough forms.
3. Roll out the dough between two sheets of parchment paper to about 1/8 inch thickness.
4. Cut into desired shapes using a cookie cutter.
5. Place on prepared baking sheet, leaving space for spreading.
6. Bake for 12-15 minutes or until lightly golden.
Vanilla Bean Icing:
– 1 cup (200g) powdered sugar
– 2 tablespoons unsalted butter, softened
– 1/4 teaspoon vanilla extract
Combine ingredients in a bowl; mix until smooth and creamy.
Summary
Get ready to indulge in a world of flavors with these 18 delicious Anginette cookie recipes perfect for the holiday season! From classic Italian cookies with lemon glaze to vegan options with coconut milk glaze, there’s something for everyone. Try adding a twist with vanilla and rainbow sprinkles, or go bold with chocolate-dipped and espresso-infused treats. Or, keep it simple with traditional flavors like almond and anise. Whether you’re looking for gluten-free, vegan, or simply delicious, these recipes are sure to satisfy your sweet tooth and impress your holiday guests.
