Are you ready for this simple recipe for Italian Lemon Cookies? These twist cookies have a cake-like texture, glazed with the perfect burst of lemon flavor.
You are probably wondering -and rightly so- why another lemon cookie recipe.
Well, for starters, I love twist cookies. In fact, another one of my favorites is this Koulourakia recipe.
The simple fact is that lemon cookies are one of my favorites (besides biscotti, of course 😉 )
My guess is that I am probably not alone.
Have you ever noticed how lemon cookies are always one of the first cookies to disappear from any cookie platter? Do you know anyone that can resist a lemon cookie?
Today, I am sharing another lemon cookie recipe because I think you are going to find they taste exceptional.
As an added bonus, you will love how easy they are to make… are you ready to begin?
How to make Italian Lemon Cookies:
It all starts with sifting flour, baking powder and salt in a medium mixing bowl. We will set it aside for a couple of minutes.
In a large mixing bowl or the bowl of an electric mixer fitted with the whisk attachment, whisk the eggs until slightly thickened (about 3-4 minutes).
Slowly add the sugar and continue to whisk until well combined. Add the oil, vanilla extract, juice and zest of lemon. Combine well.
At this point we are going to switch to the paddle attachment and slowly add the flour mixture until well combined.
Cover the dough with plastic wrap and allow to rest at room temperature for about 30 minutes.
Preheat the oven to 350℉; position rack to the middle; line a large baking sheet with parchment paper and get ready to roll!
Scoop dough with a medium-sized cookie scoop and drop on a lightly floured surface.
Roll into a 6-inch strand about ½ inch in diameter.
Line up the two ends and twist once or twice (refer to photo above).
Place on the parchment-lined baking sheet and repeat until all the dough has been shaped.
Bake for 18-20 minutes or until the bottom is lightly browned.
Once the cookies have cooled down, they can be glazed and ready to be enjoyed. This simple lemon cookie can also be frozen without the glaze. This is a great cookie to have on hand when friends or family 😉 come over unexpectedly… just thaw, glaze and serve.
Recipe origins
My mom (along with my Zia Maria) made the best homemade Italian cookies.
I can still remember the long animated conversations my mom would have with her older sister. If my memory serves me right, cookie recipes would often be discussed. As a result, the freezer was always well stocked with cookies and biscotti. My mom’s philosophy was simple… be ready because you never know when someone would drop in for coffee. Thinking back to those years, it’s no wonder I developed a biscotti obsession 😉
Another Simple Italian Lemon Cookie Recipe is the result of a recipe shared among two sisters. Today, my goal was to document this recipe. If you love lemon cookies, this recipe for Italian Lemon Knot Cookies is another family favorite.
Can a girl have enough lemon cookie recipes?
Apparently not!
Enjoy!!!
THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
Ciao for now,
Maria
★★★★★ If you have made this Lemon Cookie recipe, I would love to hear about it in the comments below and be sure to rate the recipe!
Recipe
Italian Lemon Cookies
Ingredients
- 4 cups all purpose flour
- 3 teaspoons baking powder
- ⅛ teaspoon salt
- 6 eggs room temperature
- 1 cup granulated sugar
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice freshly squeezed
- zest of 2 lemons
lemon glaze
- 1 cup icing sugar
- 3-4 tablespoons lemon juice freshly squeezed
Instructions
- In a medium mixing bowl, sift together flour, baking powder and salt. Set aside.
- In a large mixing bowl or the bowl of an electric mixer fitted with the whisk attachment, whisk the eggs until slightly thickened (about 3-4 minutes).
- Add sugar. Continue to whisk until well combined.
- Add the oil, vanilla extract, juice and zest of lemon. Combine well.
- Switch to paddle attachment.
- Slowly add the flour mixture until well combined.
- Cover the dough with plastic wrap and allow to rest for about 30 minutes.
- Preheat the oven to 350℉. Position rack to middle.
- Line large baking sheet with parchment paper.
- Scoop dough with medium sized cookie scoop and drop on a lightly floured surface.
- Roll into a 6 inch strand about ½ inch in diameter.
- Line up the two ends and twist once or twice (refer to visual in the text).
- Place on parchment-lined baking sheet.
- Bake for 18-20 minutes or until bottoms are lightly browned.
- Repeat until all the dough has been shaped.
- Transfer cookies to wire rack to cool.
- Whisk together icing sugar and lemon juice.
- Glaze cookies and allow to dry before serving.
Notes
Nutrition
Carla
I’m in the middle of making these and I feel like the dough is too soft and liquidy. Do you think it would be ok to add more flour?
Maria
Hi Carla! I’m sorry to hear you are having a hard time with the dough. Yes, you can add a couple of tablespoons of flour. It is a soft dough but you should be able to roll the cookies. You can also try refrigerating the dough. Hope that helps.
Jen
These were pretty amazing. I replaced the oil with melted butter. I initially baked them for 18 minutes, then the second batch for 15 minutes, and my last batch for 12 minutes. The last batch was the best one. My kids loved them and will be making these again for the holidays. Thank you for the recipe!
Maria
Thanks so much for sharing Jen! Happy Holidays!
Susan
Yes, I made a batch of these lemon cookies today. I like that it makes 4-1/2 dozen and it uses oil. The cookies are not quite as tasty when using oil, I prefer butter, but am watching my trans fats. Still, they are tasty and will make again! Thank you. 🇨🇦
Maria
My pleasure Susan. Thanks so much for taking the time to share ♥
Rita
Made these today for Christmas, delicious and easy to make.
Maria
Thanks so much for sharing Rita!
Nicole Grignon
making them this morning this is the test run for them swince will be going to my long time friend Gina’s House and be with her family lost my Brother with whom I would celabrate and she was gracious enough to invite me for the Day her whole family’s there and her older daughter has a 6motnhs old baby baking like crazy want to spoil them, everything looks spot on letting dough rest 30minutes quite easy because you explain it so well and the pictures help ..knew when I broke my 6eggs in my bowl they were exactly like yours on the picture laughed I knew then It will be a success can’t wait to bite into them ..Thank You maria
Maria
My pleasure Nicole! Enjoy ♥
Silvie
This is exactly how my Mother in Law makes her lemon biscuits . They are delicious and a winner every time. I now have the recipe and make them whenever I can as they go so quick in my house.
Maria
How wonderful Silvie! Thanks so much for sharing!
Dina
These cookies are delicious, light and fluffy. I did not glaze them but they were still lemony and tasty. I can imagine how good they would be if they were glazed! Thanks for a great recipe.
Maria
My pleasure Dina! Thanks so much for sharing!
Mary Ann Works
I just made this recipe today. I’m not even sure how I came across it. I absolutely love it. The dough was so easy to work with and it’s so flavorful. Reminds me of cookies that my mom and her friends made . Thank you so much for sharing I look forward to trying some of your other recipes!
MaryAnn from PA
Maria
Thanks so much Mary Ann. Yes, this is definitely an old-school Italian cookie. Thanks for taking the time to comment, appreciate it.
Maria
I love those delicious food you make yummy
Maria
Thanks so much Maria!