Italian Lemon Cookies

1 . Stage

Preheat oven to 350°F. Line 3 baking sheets with parchment.

2 . Stage

In the large bowl of a stand mixer fitted with the paddle attachment, beat eggs and granulated sugar on high speed until sugar is incorporated and mixture is slightly fluffy, about 3 minutes. Mix in oil, cream, lemon zest and juice, baking powder, vanilla, and salt on low speed until just combined, about 1 minute. Add flour and mix on medium speed until a soft, tacky dough forms, about 2 minutes.

3 . Stage

Transfer dough to a work surface and divide into 3 portions. Cover 2 portions with plastic and set aside.

4 . Stage

On a lightly floured surface, divide dough into 12 (2-tablespoon) portions (about the size of a golf ball). Roll each to an 8" rope. Wrap rope into a circle, then tuck one end through the center to create a knot. Arrange on a prepared sheet. Repeat with remaining dough, spacing 2" apart with 12 per sheet.

5 . Stage

Bake cookies until lightly golden brown, 14 to 16 minutes. Transfer to a wire rack and let cool. 

6 . Stage

In a small bowl, whisk powdered sugar and 3 tablespoons lemon juice until a thick glaze forms. Whisk in more lemon juice, 1 tablespoon at a time, until a thick-yet-runny glaze forms.

7 . Stage

Dip top of each cookie in glaze, then set on a wire rack or parchment-lined baking sheet. Grate lemon zest over tops of cookies before glaze has fully set. Let set before serving, about 15 minutes.

8 . Stage

Make Ahead: Cookies can be made 5 days ahead. Store in an airtight container at room temperature.