Italian Lemon Knot Cookies; Italian Wedding Cookies; Italian Lemon Cookies; Italian Lemon Drop Cookies; anginetti or more appropriately, tarallucci.
As Shakespeare once said, “What’s in a name?” That famous quote from Romeo and Juliet still rings true today.
Italian Lemon Knot Cookies
It really does not matter what you call them.
They are instantly recognizable.
You can find them throughout the year, mostly at family gatherings and special occasions, especially Christmas. Just like Amaretti and Mostaccioli, these anginetti are, without a doubt, one of the most distinguishable Italian Christmas cookies.
They are a drop cookie that has been formed into a “knot”.
These Lemon Knot Cookies are lightly sweetened and glazed. A quick glance at these cookies and your taste buds can already anticipate that burst of citrus!
It’s simply one of the best Italian Cookies!
What do I need to make Italian Lemon Cookies:
- Flour. All purpose.
- Baking powder. This will help create a light cake-light texture.
- Salt. Just a pinch.
- Eggs. Ensure they are properly whisked.
- Sugar. Provides the right amount of sweetness.
- Vegetable oil. Can also use canola or corn.
- Milk. Just a splash.
- Vanilla extract. If possible, pure.
- Lemon zest. Definitely organic.
- Lemon juice. Naturally organic.
As far as accessories are concerned, a stand mixer (or handheld mixer) ensures the proper combination of the ingredients. A large bowl and whisk is required to combine the dry ingredients.
A medium-sized ice cream scoop comes in handy in order to ensure equal sized cookies. A cookie sheet covered with parchment paper (or equivalent) is also required.
The links on this blog are affiliate links, which means I’ll earn a commission if you use those links (there’s no charge to you).
How to make Italian Lemon Cookies:
The first thing we’re going to do is whisk (or sift) the dry ingredients together in a large bowl and set it aside while we start mixing the liquid ingredients together.
Using the whisk attachment of your stand mixture, beat the eggs for a couple of minutes until they are light and frothy. Gradually add the sugar and continue to beat for a couple of minutes until the batter is slightly thickened.
Add the oil, milk, extract, zest and juice of the lemons and whisk together for a minute or so. Slowly add the dry ingredients and mix until properly combined.
With the help of a medium-sized scoop portion and drop on a lightly floured surface. Roll the dough into a four to five-inch long strand, about half an inch in diameter.
Gently place one end towards the middle, followed by the other end, in a way to slightly overlap each other.
The secret to keeping this dough light and cake light is not over manipulating the dough. That is why these cookies give the illusion of being tied in a knot when in fact they are not.
Once these Italian knots are placed on the parchment lined baking sheet, bake in a preheated oven at 350°F for about 12-15 minutes. They will puff up so leave at least an inch in between…
Notice the paleness of these cookies before they get glazed.
These lemon cookies have a really soft texture, almost cake-like.
What do you think?
Origins of the Recipe for ITALIAN LEMON COOKIES:
I have always associated these Italian cookies with the holiday season, probably because that is when my Mom would make them. I can still remember how quickly she would shape those “knots” with her fingers barely touching the dough.
That’s probably why everyone loved her cookies, they were so light and airy and so so good.
If you like lemon cookies, I have Another Simple Italian Lemon Cookie Recipe that I think you are going to love. This one is shaped into a twist!
I hope you like both recipes!
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 these Italian Lemon Cookies, I would love to hear about it in the comments below and be sure to rate the recipe!
Italian Lemon Knot Cookies
Ingredients
- 4 cups all-purpose flour 568 grams
- 4 teaspoons baking powder
- 1/8 teaspoon salt
- 4 eggs
- 1 cup granulated sugar 200 grams
- 2/3 cup vegetable oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
- zest of 2 lemons organic
- juice of 1 lemon organic
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 nice and frothy (about 3-4 minutes).
- Add sugar. Continue to whisk until well combined and slightly thickened..
- Add the oil, milk, extract, zest and juice of lemon. Combine well.
- Slowly add the flour mixture until well combined, dough will be soft.
- Preheat the oven to 350℉. Position rack to middle.
- Line 2 large baking sheets with parchment paper.
- Scoop dough with medium-sized cookie scoop and drop on a floured surface.
- Roll into a 4 inch strand about 1/2 inch in diameter.
- Shape into a concentric circle, with the ends overlapping.
- Place on parchment-lined baking sheets.
- Bake for 12-15 minutes or until bottoms are lightly browned.
- Transfer cookies to wire rack to cool.
- Glaze cookies before serving.
Video
Notes
Nutrition
Grace says
These are perfection! I made these and was transported back in time to my grandmother’s table. Mille Grazie for reproducing this Italian table treasure!
Maria says
How wonderful Grace! I am so happy to hear this. Thanks so much for taking the time to comment, appreciate it.
Ann Caruolo says
My grandmother used to make these too, and no written recipe! glad to have come across them. The one thing I will tweak is I remember my grandmother used to use frozen lemon aid mixed with confectionairy sugar!
Ann
Maria says
That is so interesting Ann, I have never heard of that! I am sure it provides an extra tang to the tarallucci. Thanks for sharing. Merry Christmas to you and your loved ones ♥
Treza says
Why so you not use butter or shortening?
Maria says
A couple of reasons… the first is that I wanted to document the recipes of my childhood the way they were made. Second, butter is a saturated fat; shortening usually has trans fatty acids, if it doesn’t, it has saturated fats… so ultimately the same thing.
It is part of the heart healthy guidelines to reduce the overall amount of saturated fats (and trans fatty acids).
I do a lot of baking and therefore prefer not use butter(or shortening).
Exceptionally, I will use butter in a recipe if I feel that I cannot get the same results with either olive or a vegetable oil. Thanks for stopping by 🙂
Karen says
Can you please tell me what number for the cookie scoop. You said medium size, checking on Amazon, they go by numbers.
Thanks
Maria says
Hi Karen, I have updated the post to include the information on the cookie scoop (affiliate link). Here is an example(affiliate link):
You will want to look for size 40.
Thanks for stopping by 🙂
Joanne says
These are delicious- soft and cake Like! My family says they are even better than my Mom’s. Thanks for this great recipe!
Maria says
My pleasure Joanne! These Italian cookies are also popular with my family… thrilled to hear you guys enjoyed them. Thanks so much for taking the time to share, appreciate it ♥
Joni Fisher says
Made these for the first time using your recipe. My family loved them!! The recipe was easy, and made just the right amount. The flavor was just right. Just wanted to say thank you for this delicious recipe. I will continue making these cookies every holiday!!
Maria says
Fantastic Joni! So glad you all loved these lemon cookies. Wishing you and your loved ones all the best during this holiday season 🙂
Teresa says
Can I make these cookies gluten free
Maria says
I have not tried them with gluten free flour. If you do decide to try, would love to hear how they turned out for you. Great question. Thanks for stopping by 🙂
Catherine says
Can I use Unsweetened Almond Milk so that the recipe will be lactose free?
Maria says
I have never tried, but I am sure this would work. Would love to hear about the final product if you do decide to try it. Great comment! Thanks for dropping by 🙂
Catherine says
Unsweetened Almond Milk worked well to make these cookies dairy free. Easy to make. Just have to work on my shaping into a knot… lol… next time I’ll mix more lemon extract and less almond milk into the glaze… but definitely a new recipe to add to the grandkids’ file.
Maria says
Fantastic Catherine! Thanks so much for taking the time and writing back… it is truly appreciated ♥
Gail Corrado says
My mother-in-law used yeast and baking powder in her version of this (we make truck loads of these at Christmas). Using yeast allows me to decrease the sodium content of the cookies by LOTS and the texture and height look identical to these!
Maria says
That’s very interesting Gail. I’ve never heard of anyone using yeast for these little cookies. Appreciate your comment. Thanks for dropping by 🙂
Kristin says
Hi, I am making this recipe (revised version) with my mom now but the batter is so wet. It is not dough, it looks like pizzelle batter. We have already added another half cup of flour. The lemon was standard size. Ugh. I don’t know what went wrong.
Maria says
Hi Kristin, I am sorry to hear… hard to say what went wrong… perhaps placing the dough in the fridge will make it easier to work with. Adding extra flour should help firm up the batter. Did it help?
kayla says
Hi all, if I make these tonight and place them in an airtight container how long will they last? today is Tuesday and im hoping til Sunday?
Maria says
Hi Kayla, I prefer to serve these cookies within 24 hours of them being made. When this is not possible, I will freeze the cookies (without the icing) making sure to properly separate the layers of cookies with parchment or wax paper, in an airtight container. I will then thaw and ice the cookies when I need them. You might be okay for a couple of days, but I am afraid the cookies might taste a bit stale until Sunday. Appreciate your comment. Happy Holidays 🙂
Krista says
Let me first say, these are delicious! I did refrigerate the dough for several hours and it helped working with it. My only “complaint” is these are not tarallucci. I made them for my Italian boyfriend as a surprise because he said they were his favorite from home…. although he liked them, he said they aren’t even close to a tarallucci. Taralluccis do not have icing or a lemon flavor. Again, delicious recipe, but misleading name.
Maria says
Thanks for trying out the recipe! I’m very glad you enjoyed it – it’s one of my favorites! The thing to remember about Italian cooking is that it’s very regional: two completely different desserts from different regions may have the same name, and two completely identical desserts from different regions may have different names! That can lead to lots of miscommunication, and I’m sorry that that was the case here. Regardless, I’m glad you thought the cookies were tasty. Happy holidays!
Nikki says
Taralucci actuality simply means buscuit, or cookie. It can be said “con lemeno” for this. So these can be called and are taralucci. That being said certain families may call a different cookie taralucci absolutely. Taralucci is like saying cookies in general, then specifically what type is different. There is a cookie known as the taralucci Abbruzzo or Abruzzesi from the region made with wine. That maybe what he was thinking of. Especially if from there. Can’t wait to make these cookies.
Maria says
So fascinating how every family had a specific name for them. Appreciate your comment Nikki. Hope you enjoy these cookies as much as we do. Thanks so much for stopping by:)
Colleen says
Can you use whole wheat flour? Thanks!
Maria says
Hi Colleen, to be honest I’ve never made these cookies with whole wheat flour. If you end up trying it, be sure to let me know how it goes!
Happy Holidays 🙂
Colleen says
Well, I made the mix with half all purpose and half whole wheat. Its just what I had here. Lol. Its definitely weird bc the dough isn’t the typical whitish. My girls are already like this isnt like grandmas recipe. Lol. #momfail
Let you know. 🙂
Maria says
That’s hysterical! Reminds me of my own children, ha. Kudos to you for trying it out – and who knows, it might taste good in the end! Good luck!
Colleen says
Ok well lets call them hearty lemon cookies. Lol. Making a regular batch today. 🙂 but really put that icing on anythinh and I would eat it!
Maria says
lol… Happy holidays Colleen ♥
Linda Mignacco Lorange says
I have always made my mother-in-law’s recipe for the past 42 years
However, I would like to try your recipe because it looks like what we buy in Italian pastries and I like those because they are cake like. Can you please let me know, asap, if I can make them and freeze them without the glaze. Also, can I make these and put in a tin 2 weeks before Christmas and will they still be fresh?
Maria says
Yes, you can definitely freeze them. Because they are cake like, they will not keep well for 2 weeks in a tin. I will usually make them, freeze them and when I need them, thaw and glaze them. Appreciate your comment 🙂
Lori says
I put the dough in a plastic bag and cut off the tip, it was super easy to form the cookie!
Olivier says
Hi,
I’ve just tried this receipe, and my only regret is to not have tried the previous one first: those actually taste even better than they look!
I’ve been reading this blog for a while just because it’s just very nice to spend time in your kitchen!
Now, thanks to your receipes, and the unique way you have tell them, I think I can bake, probably cook, enjoy it a lot, and be proud of the result!
Thank you very much,
Keep on the beautiful work! 🙂
Kathy says
I’m so glad I came across this recipe! I’ve been searching for a lemon knot that my grandmother used to make (unfortunately no written recipe). I’m really looking forward to making these to surprise my dad.
Maria says
Hi Kathy, I know exactly what you mean…that’s why I started this blog. Hope the recipe meets your expectations. Thanks for the comment 🙂
Grace says
Hi got a question……….. can I use butter instead of oil?
Maria says
Hi Grace, there are a lot of lemon knot cookie recipes that will use butter…you might have to tweak the amounts a little, but it should result in a richer, more dense cookie. I grew up with this version of the recipe. Would love to hear about your results. Thanks so much for the comment 🙂