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 1/2 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!
Italian Lemon Cookies
Ingredients
- 4 cups all purpose flour
- 3 teaspoons baking powder
- 1/8 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 1/2 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
MaryLu
This recipe is the best one yet!! The instructions were excellent! The cookies were moist. No need to add anymore flour then you mentioned and next time I make them I will grate lemon and orange, and do the same with the glaze! Keep sharing your excellent recipes❤️❤️
Maria
Thank you kindly MaryLu! So thrilled to read this!
Laury
Hi Maria. Can lemon flavored olive oil or avocado oil be substituted for the vegetable oil? Thank you.
Maria
Thanks so much for your interest Laury. Yes, both substitutions work well with this recipe. Enjoy!
Lorraine
Delicious! Love this recipe. I do add more lemon zest. Thank you !
Maria
Hi Lorraine! Thanks so much for stopping by and sharing… truly appreciate it!
Maria Ponzo
Hi Maria tried your recipe cookies came out perfect. Thank you for sharing .
Maria
My pleasure Maria! Thank you for taking the time to share!
Maxim K
Maria,
This recipe is tops. I love baking it. My personal taste is to double the lemon, though I could hardly be happier that I have come across your recipe. Many thanks for sharing it.
Truly,
Maxim
Maria
Thanks so much for sharing Maxim!
Leanda
I have made these before based on your recipe, absolutely delightful! Is there a way to make them gluten free?
Maria
Thank you so much Leanda. Although I have not tried, a good friend of mine who needs to be gluten-free once told me that if there are eggs in a recipe, you can replace the flour with a one-for-one gluten-free flour. I would love to hear about your results if you do decide to try this substitution.
Jamie Sadler
I like a bit more citrus punch so I substituted Fiori di Sicilia for the vanilla and did add a bit more flour. Over all absolutely delicious.
Maria
Thanks so much for taking the time to share Jamie, appreciate it!
Phillipa De Valence
Hello Maria, we certainly have a lot in common as my Sicily background was them same!! When I saw your recipe I just had to try it and compare! They have turned out beautifully! Thankyou for sharing your recipes! I am also going to try your Christmas biscotti as well!
Ciao from Phillipa in Australia
Maria
How wonderful Phillipa! Thanks so much for sharing.
Toni
Amazing easy recipe a pleasure to make, thanks 💕
Toni
This was the easiest lemon cookie recipe, if you bake you would know that sometimes you might have to add some extra flour , so put it aside. They turned out amazing . Thank you for this lovely soft tasty. Lemon twist cookies. 💕
Maria
Thanks so much Toni!