Step 1

Place a rack in the middle of the oven and preheat oven to 350°F. Gather and measure all ingredients.Sift the flour and the baking powder together and set aside in a bowl. Grease 1 or 2 cookie/baking sheets with butter. Alternatively, you can use parchment paper.(Please see the section above in the blog post forStep-By-Step instructions with photos.)

Step 2

Place the softened butter and sugar in a mixing bowl and cream them using a hand mixer (i.e., beat until the ingredients are blended together and creamy). You can use a stand mixer if you prefer.

Step 3

Then, add the eggs while continuing to mix with the hand mixer, followed by the vanilla extract, lemon juice and salt.

Step 4

Next, add the sifted flour/baking powder mixture, about 1/3 at a time, until all ingredients are well blended. The mixture will begin to get very thick and sticky. If you need to finish mixing by hand, do so. (That’s what my mom always did!)

Step 5

Measure out about 2-3 Tbsp of the cookie dough at a time and use two small spoons to drop it onto the greased cookie sheet or sheet pan. (You can make the cookies as small or large as you want.) Space out the dough pieces at least 1” apart from each other. NOTE: Many recipes call for the cookie dough to be rolled and formed into a nice ball or a knot. I do not do that, but you certainly can if that’s your jam! This is definitely a more rustic, freeform version of anginetti cookies.

Step 6

Then, bake the cookies for 15 to 20 minutes or until they are light brown on all sides. If you’re not sure if they’re done on the inside, taste test one! Work in batches. I generally have two cookie sheets going. Once one sheet is ready, I place it in the oven while scooping out and preparing the next batch. Just make sure that any re-used sheet pan is cool before using so that the cookies do not spread while baking. (You can always rinse them in cold water if necessary, but then you will have to grease them again.)

Step 7

Transfer the finished cookies to a cooling rack, sheet pan or dish to cool. Continue scooping and baking the remainder of the cookie batter until all cookies are made. Let cookies cool to room temperature.

Step 8

Once all the cookies are cooled and you’re ready to glaze them, make the vanilla glaze topping. Place the powdered sugar, milk, softened butter and vanilla extract in a shallow bowl and mix with a fork until the mixture has the consistency of a glaze. (If it’s too thick, add a little more milk; if it’s too thin, add a little more powdered sugar.)

Step 9

One by one, dip the tops and sides of the cookies in the glaze, then place them on a rack to let the excess drip off. Immediately drizzle your sprinkle of choice over the cookie before the glaze begins to dry. (Once the glaze dries, the sprinkles will not adhere to it.) Proceed with the remaining batch of cookies. (You may need to stir the glaze a few times during this process.)

Step 10

Be sure to let the glaze harden completely before stacking or packaging them. This will take a few hours.

Step 11

Store cookies in a cookie tin or glass container. They will stay fresh for about one week at room temperature, if they are around that long! You can also store them in the refrigerator if you prefer. Just bring them to room temperature before serving. Buon Appetito!