Butter, spices, and traditional family recipes bring us together in the simplest—and most meaningful—ways. This is a cookie my mother baked at Easter time.
The lemon sugar crust is delicious... perfect with coffee or tea.

Italian Genetti Cookies

Italian Genetti cookies are a traditional Easter celebration cookie, known for their light, cake-like crumb and simple anise-forward flavor.

We make these cookies with eggs, butter, and baking powder rather than heavy creaming, they reflect classic Italian home baking—delicious, simple, and for sharing at holidays, weddings, and family gatherings.

Often finished with a thin sugar glaze and festive sprinkles, Genetti cookies are more about texture and aroma from the wonderful, local lemons than richness.

The subtle licorice notes from anise (or anise extract) give them their distinctive character, while the soft interior makes them ideal for serving with espresso or after-dinner coffee. 


Genetti Cookies


Prep Time: 20 min

Cooking Time: 30 min

How to Prepare Genetti Cookies

Yield: 30 cookies (depends on the size)

Ingredients                                          

6 ea                 Eggs

1 Cup              Sugar

1 Cup              Butter, lightly salted; melted

1 Tbsp            Lemon zest

1 Tbsp           Orange zest

                        Anise extract can be used instead of citrus for flavor

4 1/2 Cups      AP Flour, sifted

8 tsp.              Baking Powder


Frosting 

1 Cup              Powdered Sugar

1 tso.              Water


Simply blend together the sugar and water to make a sweet frosting to drizzle over the genetti after baking

Step 1  Making the dough

Place the sugar and eggs into the mixing bowl with the paddle attachment, paddle at low speed and blend to incorporate (about 3 minutes) 









Add the melted butter and zest of lemon and orange; mix for 2 minutes to incorporate.

See Beginner's Blog: Zesting Citrus if necessary.



Add the sifted flour and baking powder together in a bowl and whisk to blend together.

Add to the sugar, eggs and butter a little at a time; blend at low speed to create a soft cookie dough-be careful not to overwork. (about 2 minutes at low speed). Scrape several times during this process with the mixer turned off.





















Place into the refrigerate to cool for 20 minutes.



Step 2  Portioning

Place the bowl of dough onto the counter and carefully spoon/scoop small balls of the dough onto a sheet pan, lined with parchment.

I use a tablespoon as the scoop size but slightly larger works well also- personal preference.

Step 3 Baking

Bake in a preheated oven at 375 °F for 8--10 minutes, when cookies begin to brown on the bottom, take them out to cool.


As soon as the cookies are warm to the touch, spoon the sugar glaze onto each genetti; add sprinkles if you like.

Enjoy.

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