Angeletti cookies

From RealSimple

Yield: 1 serving
Community Recipe from


  • 8 tablespoon(s) Butter, unsalted


  1. Ingredients

  2. 8 tablespoons (1 stick) unsalted butter, melted
  3. 1/2 cup granulated sugar
  4. 1/2 teaspoon pure vanilla extract
  5. 2 large eggs
  6. 2 cups all-purpose flour, spooned and leveled, plus more for rolling the dough
  7. 2 teaspoons baking powder
  8. 1/4 teaspoon kosher salt
  9. Glaze:
  10. 1 1/3 cups confectioners’ sugar
  11. 1/2 teaspoon pure vanilla extract
  12. 2 tablespoons multicolor nonpareil sprinkles, for decoration (optional)

  13. Directions

  14. Heat oven to 375° F.
  15. In a medium bowl, whisk together the butter, granulated sugar, vanilla, and eggs until blended. Add the flour, baking powder, and salt and mix until just combined (do not overmix).
  16. With floured hands, roll level tablespoonfuls of the dough into balls and place on parchment-lined baking sheets, spacing them 2 inches apart. Bake until puffed and the bottoms are pale golden, 7 to 8 minutes. Transfer to a rack to cool completely.
  17. Make the glaze: In a small bowl, whisk together the confectioners’ sugar, 2 tablespoons water, and the vanilla until the mixture forms a thick but pourable glaze (add more water if necessary).
  18. Dip the top of each cookie into the glaze and let set, rounded side up, on a rack set over a piece of parchment paper. Sprinkle with non-pareils, if using. Allow the glaze to set, about 20 minutes. Store the cookies in an airtight container at room temperature for up to 5 days.
  19. Makes 36 cookies

  20. By Gina Marie Miraglia Eriquez, November 2010
November 2011

This recipe is a personal recipe added by EleanorCook and has not been tested or endorsed by MyRecipes.

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