Back in November, I promised you an update to these very special cookies. I would like to introduce you to Italian Lemon Knot Cookies version 2.
The lemon knot cookies I made in November were fantastic, but I kept thinking that they had the potential to be so much better – and lo! Version 2!
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 …
What do you think?
ORIGINS OF THE RECIPE FOR Italian Lemon Knot Cookies:
Since this is the second version of these Italian Lemon Knot Cookies, you may already know that the original recipe was my Mom’s. You can read a little more about the original recipe by clicking on this link: Italian Lemon Knot Cookies.
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! Enjoy!!!
Italian Lemon Knot Cookies Version 2
Ingredients
- 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
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.
- 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.
Recipe Notes
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.
Thanks for dropping by.
Ciao for now!
Maria 🙂
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 🙂
Donna says
Can’t wait to try this, thank you!
Maria says
Hi Donna, these are one of my favorite cookies. Thank-you for taking the time to comment 🙂
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! 🙂
Debra says
Hi, this recipe looks great and I want to try it within the next couple weeks. But I am wondering why you have
1 tsp. vanilla extract listed twice under the ingredients list ?
Is this a mistake ?
Maria says
Thank you for pointing that out Debra. Recipe has been updated. Thanks for 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!
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 🙂
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 ♥
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!
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 🙂
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?
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 🙂
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 ♥
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 🙂
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 🙂