I have been looking for a recipe for these kind of cookies forever! I used to get them all the time at the bakery. They come in chocolate and lemon, and the bakery calls them Totos. I was on a mission to find a recipe for them, and finally found one that looked like them. I have been making these ever since. I love this recipe because it is easily adaptable to any flavor, and are perfect for holidays, showers, or just everyday eating. They are even better the next day. Just make sure you keep in a sealed container, but only after they are completely dry. Otherwise they will all stick together. Once they are dry, they store perfectly without sticking. Just be careful when putting sprinkles on. They tend to bleed their coloring after a day or two.
These are one of my favorite cookies! They have a very soft almost “cake-like” interior which is light, flavorful and not very sweet, and are coated with luscious sweet flavored icing. They can be made without the icing if a biscuit like cookie is preferred. You can make the icing as thick or thin as you prefer.
They are perfect for fancy events such as showers, etc  as well as an everyday snack or dessert. Sprinkle with sprinkles for a decorative effect. Of course, being a lemon addict, I chose the lemon version as my favorite. Although, I have made with various other flavors such as chocolate, chocolate mint, orange, anise or even a spice cookie with maple frosting. The sky’s the limit!
Although these are classified as a drop cookie, if you want them to more of a ball shape, try rolling into a ball. This may be difficult as the dough is rather sticky. You can also try using the small ice cream scoop.
Lemon Anginetti Cookies
- Total Time: 17 mins
Description
These light frosted treats are frosted with a light icing and covered in sprinkles.
Ingredients
- 3 eggs
- 1/2 c. milk
- 3 tsp lemon extract
- 1/2 c. sugar
- 1/2 c. canola or vegetable oil
- 3 c. flour
- 8 tsp. baking powder
- Icing:
- 6 c. confectioners sugar
- 2–3 tsp lemon extract
- 1/2 c. warm water
Instructions
- Cookies:
- Preheat oven to 350° F.
- With electric mixer, beat eggs slightly; add milk, extract, sugar & oil until blended. Add flour & baking powder, and beat on low speed until blended, soft & sticky.
- Drop by teaspoonfuls onto lightly greased cookie sheet, spacing 2″ apart. If you want a smoother looking cookie, roll into a ball before placing on cookie sheet. Bake for 8-10 minutes, or until lightly browned. Cool on wire racks.
- Frost with icing.
- Icing:
- In electric mixer, beat all ingredients until smooth (you can adjust icing consistency by adding more water or confectioners sugar, and adjusting extract).
- I dip the cookie into the icing mixture upside down and place right side up on a wire rack with wax paper underneath it to catch drips.
- Sprinkle with decorative sprinkles if desired before cookies get a chance to dry. Let cookie set for a while until icing is dry.
- Prep Time: 5 mins
- Cook Time: 12 mins
- Category: Cookie
For chocolate, I omit the lemon extract, and add 3 pouches of the pre-melted (or 3-1 oz blocks chocolate, melted) of semi-sweetened chocolate and add 1/2 tsp vanilla or almond extract. For chocolate icing, omit the lemon extract and add 3 pouches of pre-melted semi-sweetened chocolate. I stick the pouches in a tall glass of hot tap water to allow the chocolate to melt to a liquid consistency. This helps the chocolate come out of the pouches much easier. These pouches are a timesaver when needing melted semi sweet chocolate.
Replace the lemon extract with orange or anise.
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