Italian Lemon Cookies

Looking for a sweet treat that stands out among all the chocolate and peppermint desserts that are practically synonymous with the holiday season? These twisty Italian lemon cookies are IT. Originally served at weddings (to symbolize tying the knot, get it?), these Southern Italian cookies—otherwise known as tarallucci al limon or taralli al limone—are now commonly found at holiday gatherings of all kinds. They’re sweet and tart, the perfect foil to all the heavier holiday flavors. Serve them alongside our cuccidati, our amaretti cookies, and our pignoli cookies for an Italian-inspired spread everyone (and especially Babbo Natale) will enjoy.

If you like a soft, cake-like cookie with a bright pop of fresh lemon, you’re going to fall in love with our Italian lemon cookies. Also known as tarallucci al limone, Italian wedding cookies, or anginetti, these little gems come from Southern Italy and are a must-have on holiday and wedding tables (hence the knot shape). With their unique texture—somewhere between a cake and a cookie—and a lovely balance of tart and sweet, they’re a perfect addition to cookie swaps or holiday gatherings, especially if you need a little break from all the chocolate.

This tender all-butter cookie is topped with the simplest, most delicious lemon glaze. The cookie’s subtle sweetness makes the bright glaze a perfect finishing touch, striking just the right balance. And to really impress your nonna, serve these alongside some of our other favorite Italian cookies, like pignoli and amaretti cookies, or any of our fantastic Italian Christmas desserts.

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. Form into a loose circle, then tuck one end through the center of the circle, gently pulling through to form a knot. 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.