Italian Lemon Knot Cookies; Lemon Iced Cookies; Italian Wedding Cookies; Italian Lemon Drop Cookies or more appropriately, Tarallucci. As Shakespeare once said, “What’s in a name?” That famous quote from Romeo and Juliet still rings true today.
It really does not matter what you call them. They are instantly recognizable. They can be found throughout the year, at almost any occasion. You just need to glance at these cookies and your taste buds can already anticipate that burst of citrus!
Italian Lemon Knot Cookies are basically drop cookies that have been formed into a “knot”.
This appearance is achieved by rolling the dough into a strand (as if you were going to make a taralli) and forming a concentric circle onto itself, and then the end just kind of sticks out. I find that refrigerating the dough for one hour makes it easier to manipulate. Also, make sure you flour your wooden board as this is a sticky dough.
I played with the ratios of ingredients a little bit. I think you will agree with me when I say that these tiny adjustments HUGELY change the appearance.
These cookies are very pale before they get glazed …
Doesn’t it look like a totally different cookie?
These lemon cookies have a really soft texture, almost cake-like.
What do you think?
ORIGINS OF THE RECIPE FOR Italian Lemon Knot Cookies:
I have always associated these Italian Lemon Knot Cookies with the holiday season, probably because that is when my Mom would make them. I can still remember how quickly she would form 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.
Since this is the second version of these Italian Lemon Knot Cookies, you may already know that the original recipe was my Mom’s.
If you like lemon cookies, I have Another Simple Italian Lemon Cookie Recipe that I think you are going to love. This one can be shaped into a twist!
I hope you like both recipes!
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,
★★★★★ If you have made these lemon cookies, I would love to hear about it in the comments below and be sure to rate the recipe!
Italian Lemon Knot Cookies
- 4 cups all purpose flour
- 4 teaspoons baking powder
- 1/8 teaspoon salt
- 4 eggs
- 1 cup granulated sugar
- 2/3 cup vegetable oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
- zest and juice of 1 lemon
- 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.
- 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.
For the glaze, combine about 1 1/2 cups powdered sugar, 1 tablespoon milk, 1 tablespoon lemon extract. Adjust "thickness" of glaze according to personal taste.
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.