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 π )
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 350β; 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 Β½ 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 π 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 π
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
β β β β β 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
- β 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 350β. 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 Β½ 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
Dona
Hi Maria. Do you think these would ship okay cross country…2-day mail? Or are they too moist and βcakelikeβ? In any event, making a batch today! Thanks…
Maria
Hi Dona. I think they might be too moist and cake like and probably not do too well in the high heat we’ve been experiencing. Thanks for stopping by, appreciate it.
Sabrina Lupien
Merci pour cette incroyable recette!!! Toutes mes collègues et amies sans exception ont trouvé les biscuits délicieux!!!!!
Maria
Merci beaucoup Sabrina, Je suis tellement contente! J’apprΓ©cie beaucoup ton commentaire β₯
Jane
I made a cookie like this with my aunt in Italy a few years ago.. We formed them like elongated eggs, placed them on large cookie sheets and carried them to the village bakery to be baked for a small fee. Wonderful crisp cookie! Love visiting family in small ancient villages there. Thanks for sharing your recipes and memories.
Maria
What a wonderful experience that must have been Jane, thanks for sharing. I agree there are some villages that look like time stood still… Thanks so much for stopping by π
Rose
My mother made these same cookies subbing a half package of lemon cake mix with the flour. Delicious results every time.
Maria
There are so many variations of this lemon cookie recipe… thanks so much for sharing yours. Appreciate your comment π
anabela mendonca
I made these lemon cookies for Christmas as well as your taralli’s recipe and both rocked the house! Thank you so much, i look forward to exploring more of your recipes . Love them!! πππ
Maria
My pleasure Anabela! So happy you like them! Thank you so much for taking the time to comment, truly appreciate it! Wishing you and your loved ones a wonderful New Year β₯β₯β₯
Amanda Orlando
Lemon is one of my favorite flavors in baking. This is such a simple and easy recipe and the cookies look absolutely delicious
Maria
Yes, they really come together very quickly… unfortunately, they are also quick to disappear π Thanks for stopping by!
Riz
Ahhh….you can never have too many Lemon Cookie recipes, especially ones that look as lovely as this π
Maria
Thanks so much Riz! Appreciate you taking the time to comment π
Christy
I need definitely going to make these! They look amazing. π
Maria
Thanks so much Christy! Enjoy π Thanks for stopping by.
Barbarito-Levitt Paula
This is my type of cookie, so similar to what we called Anginettes. Simple straightforward and satisfying…..
Maria
Even within my own (extended) family, they go by different names… not to mention the fact that there are countless variations. Definitely a simple cookie that is always well appreciated. Thanks for dropping by Paula β₯β₯β₯
Jovina
I remember my grandmother making these. Definitely going to save this recipe.
Maria
Lots of memories with this recipe… hope it resembles what your grandmother used to make. Thanks for dropping by Jovina β₯