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.
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 drop cookie that has been formed into a “knot”.
These Italian 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!
Ingredients to make Italian Knot Cookies
As usual, the printable recipe card found at the bottom of the page has the specific amounts for each ingredient.
- 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 are 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.
How to make
The first thing we’re going to do is whisk (or sift) the dry ingredients together in a large bowl and set them 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 between them.
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?
Recipe origins
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 flavored cookies, I have another simple recipe for Italian lemon cookies that I think you will 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.
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Ciao for now,
Maria
★★★★★ If you have made these Italian Knot Cookies, I would love to hear about it in the comments below and be sure to rate the recipe!
Recipe
Italian Knot Cookies
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Ingredients
- 4 cups all-purpose flour 568 grams
- 4 teaspoons baking powder
- ⅛ teaspoon salt
- 4 eggs
- 1 cup granulated sugar 200 grams
- ⅔ cup vegetable oil
- ¼ 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 a 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 ½ 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 the wire rack to cool.
- Glaze cookies before serving.
Video
Notes
Nutrition
Nancy
These are absolutely INCREDIBLE!! So soft and tender and full of lemon flavour. The best cookies ever!!
Maria
SO happy to read this! Thanks for sharing Nancy!
Nancy
The best cookies ever. Such a light texture and full of lemony flavour. My husband loves all things lemon and he devoured these.
Maria
Thanks Nancy ♥
Paul DePinto
Excellent everyone said the best they everhad
Maria
Thanks so much for taking the time to comment Paul! SO happy to read this!
Maria
How wonderful! Thanks for sharing Paul!
Cindy Beers
Just made these very good i’m sure they’ll be even better with the glaze. Can they be frozen?
Maria
How wonderful Cindy! Yes, they freeze wonderfully even glazed. I just completed testing this new recipe for a lemon glaze that also freezes wonderfully! Enjoy!
Elena
Can I roll these into ball instead of knot ??
Maria
Thanks for your interest Elena. Yes, they turn out just as good. Enjoy!
Debra
Was wondering if you could make ahead and chill the dough overnight and bake the next day? Would they still come out as fluffy?
These are the Best cookies ever. Have made the last two years and making them again. I’ve tried an anginetti recipe in the past and it was not nearly as good as this. The texture and flavor of your recipe is outstanding. The cake like cookies are like little clouds of heaven. Yes the dough is soft and sometimes may seem difficult to handle but following your suggestion of treating it with a light touch has worked for me and you do get more comfortable with it as you go. I’ve chilled the dough briefly before rolling out the pieces if it gets too soft. Excellent !!!
Lina
Excellent, this is the best lemon drop cookies I’ve made.
Maria
Thanks so much for sharing Lina!
Debbie
I am curious if anyone has tried making these gluten free? Thanks!
Jen
Hi Maria,
First off I have to say this is my favorite Italian lemon cookie recipe out there. It’s easy, it doesn’t use all the grease and fats that some of the other shortening recipes use. I love that!!! I get compliments every time I make them, thank you so much for posting this!
I’ve made them probably 10 times now. So I just felt the need this time to share with you that I always end up using 5+ cups of flour, and more oil. Probably closer to 3/4 cup. That’s the only way I can get the consistency to roll them out. My preference is a little bit more lemon, so I do the juice of one and a half lemons but that’s just my preference.
The recipe is my favorite! But I just wanted to share my feedback with you. I’m actually making them right now! 😊
Happy Holidays!
And again-Thank you for taking the time to post this!!
Sandra EJ
I’ve made these delightful and delicious cookies for the last two years. They became my husband and my favorite cookies!
The recipe is easy, I will definitely be teaching my granddaughters this recipe!
Maria
This is so special ♥ Thanks so much for sharing Sandra!