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 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!
Ingredients to make Italian Lemon 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 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 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 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?
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 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.
And if you are new here, welcome! You may want to sign up for my weekly e-mail newsletter. This way, you won’t miss any of my new recipes.
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!
Recipe
Italian Lemon Knot Cookies
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
Eileen
Can this dough be refrigerated for baking later?
Maria
I have refrigerated the dough for a couple of hours with great results. Not sure about the results if refrigerated for a longer period. Would love to hear about your results if you do decide to try it. Thanks for stopping by.
Annamaria
Hi Maria
I loved this recipe. Especially enjoyed the true taste of natural lemons. Consistency was beautiful! Just a question. I made these yesterday for my son’s rehearsal dinner on Friday. Will they keep, in plastic container, without putting them in freezer, till then? I ran out of room in my freezer. Italian wedding coming up.
from Ottawa
Maria
Oh my goodness Annamaria, just found this comment in my spam folder… hope the cookies kept well.
First of all congratulations! This is very exciting!
These cookies do not withstand humidity very well. I would say the best way for them to preserve their freshness is to freeze without the icing sugar. Once again, my apologies for not seeing this comment. Thanks so much for taking the time to share, appreciate it.
Linda
Just made these and they turned out beautiful and delicious. So happy when something you make turns out perfect!
Love, love, love.
Maria
How wonderful Linda! These lemon cookies are truly a family favorite. Thanks so much for taking the time to share, truly appreciate it.
Grace
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
How wonderful Grace! I am so happy to hear this. Thanks so much for taking the time to comment, appreciate it.
Ann Caruolo
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
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
Why so you not use butter or shortening?
Maria
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
Can you please tell me what number for the cookie scoop. You said medium size, checking on Amazon, they go by numbers.
Thanks
Maria
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
These are delicious- soft and cake Like! My family says they are even better than my Mom’s. Thanks for this great recipe!
Maria
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
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
Fantastic Joni! So glad you all loved these lemon cookies. Wishing you and your loved ones all the best during this holiday season 🙂
Teresa
Can I make these cookies gluten free
Maria
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 🙂