How To Make Italian Lemon Cookies
INGREDIENTS
Sugar & Butter: I’m a devout butter girl, and while some lemon Italian Cookies recipes use oil, I love the classic flavor of a sugar and all-butter cookie. As with most baking, use unsalted butter.
Eggs: I use an extra egg yolk (instead of a whole egg) because the yolk adds both flavor and tenderness to the cookies. I often do this when making some of my favorite chocolate chip cookies.
Heavy Cream: Heavy cream is also a secret ingredient used in recipes seeking soft and tender cookies. Using a little bit contributes to the beloved cake-like texture of these sweets.
Lemons! Always use fresh lemons and zest. Their flavor is superior and incomparable to any prepackaged alternative.
Baking Powder: Baking powder helps lighten and leaven the cookies, giving them a little rise in the oven and a softer texture (think “light and airy” as opposed to “chewy” that typically results with baking soda).
Lemon Glaze: In my opinion, the glaze is essential for making these cookies really sing. Don’t skip it. Plus, it’s fun to enlist your friends or kids in the dipping process!
STEP-BY-STEP INSTRUCTIONS
These Italian lemon cookies start out with the traditional creaming method of butter and sugar. If you don’t have a stand mixer, a handheld mixer works just as well. Be sure to beat the butter-sugar mixture long enough for the sugar crystals to really incorporate into the butter (2 to 3 minutes), but not sooo long that you create too much air or cause the butter to separate.
After adding your wet ingredients—eggs, cream, lemon juice, and lemon zest—mix in your dry ingredients until just combined. When a dough has formed, I like to take the bowl off the stand mixer and use a spatula to make sure all bits of flour on the bottom are incorporated.
While your dough chills in the fridge, you can prep your cookie sheets and preheat the oven. I also like to prep for rolling and shaping by setting up a large cutting board, a bowl of flour, and a small cookie scoop. I even keep a ruler nearby to make sure my ropes are a consistent size.
Once the dough is chilled and ready, it’s time to make the knots. Make sure your surface and hands are lightly floured. You’ll want to use a light touch when rolling the dough into a small rope—a gentle back and forth motion is all you need. Don’t worry if the first couple of knots aren’t perfect, it gets easier with practice.
Finally, make the glaze and decorate the cookies. I like to juice my lemons into a small bowl or measuring cup and use a tablespoon to measure the juice and pour into the confectioners’ sugar (instead of squeezing directly onto the tablespoon). Placing glazed cookies over a wire rack helps any excess glaze drip away, leaving your cookies neat and pretty. Garnish with a little lemon zest or even red and green sprinkles if you want a pop of color.
Full list of ingredients and directions can be found in the recipe below.
Recipe Tips
For easier shaping and rolling, ensure dough is chilled before working with it.
Ensure cookies are completely cooled before icing so the glaze stays in place.
Cookies should have a slight golden color on the bottom, but not much. They will dry out if baked too long.
When zesting, be careful to only remove the yellow part, avoiding the bitter white pith underneath.
If you don’t have three baking sheets, you can prepare the third batch of cookies on a separate piece of parchment or wax paper. Once one of the baking sheets is out of the oven and cooled, use a spatula to transfer cookie dough onto it.
Storage
Store the cookies in an airtight container at room temperature for up to 5 days. To freeze, transfer unglazed cookies to an airtight container or freezer-safe bag. If stacking, place parchment paper between layers to prevent them from sticking. Glaze after thawing for best results. The cookies will keep in the freezer for up to 2 months.
Yields: 36
Prep Time: 15 mins
Total Time: 2 hours
Ingredients
Cookies
3 c.
all-purpose flour, plus more for dusting
3 tsp.
baking powder
1/2 tsp.
kosher salt
1 c.
(200 g.) granulated sugar
1/2 c.
(1 stick) unsalted butter
2
large eggs
1
large egg yolk
Zest of 1 lemon
1/4 c.
fresh lemon juice
3 tbsp.
heavy cream
1 tsp.
pure vanilla extract
Glaze
1 1/2 c.
(175 g.) confectioners’ sugar
3 tbsp.
(or more) fresh lemon juice
Finely grated lemon zest, for serving
Directions
Cookies
In a medium bowl, whisk flour, baking powder, and salt.
In the large bowl of a stand mixer fitted with the paddle attachment, beat granulated sugar and butter on medium speed until light and fluffy, about 2 minutes. Add eggs and egg yolk, one at a time, beating to blend after each addition. Add lemon zest, lemon juice, cream, and vanilla. Beat, scraping down sides of bowl as needed, until fully incorporated, about 1 minute. Gradually add dry ingredients and beat on low speed until just combined and a soft dough forms, about 30 seconds. Cover bowl with plastic wrap and refrigerate at least 1 hour or up to overnight.
Arrange racks in upper and lower thirds of oven; preheat to 350°. Using a small ice cream scoop (about 1½ Tbsp.), scoop dough onto a lightly floured surface. Using floured hands, roll each to a 5” to 6” rope. Form rope into a circle, then tuck one end through the center to create a knot. Repeat for a total of 24, spacing 2” apart between 2 parchment-lined baking sheets.
Bake cookies, rotating sheets front to back and top to bottom halfway through, until bottoms are lightly golden brown and tops are still pale, 10 to 12 minutes. Do not overbake. Transfer to a wire rack and let cool. Repeat with remaining dough and a fresh parchment-lined baking sheet.
Glaze
In a small bowl, whisk confectioners’ sugar lemon juice until a thick but pourable glaze forms (add a little more lemon juice, 1 tsp. at a time, if glaze is too thick).
Dip top of cooled cookies into glaze, then set on a wire rack or parchment-lined baking sheet. Grate lemon zest over tops before glaze has fully set. Let set before serving, about 15 minutes.
Italian Lemon Cookies
Italian Lemon Cookies
© PHOTO: LUCY SCHAEFFER
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