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.
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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
- 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 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 the wire rack to cool.
- Glaze cookies before serving.
Video
Notes
Nutrition
Raffaela
Fantastic recipe!!! Moist and delish! Just as good as the one I lost during my move! Thanks Maria!
Maria
Fantastic Raffaela! Thanks for sharing!
Lisa
Delicious but this dough is ridiculously sticky! Mine is not workable 2nd time making them, I just don’t make them into knots. The dough sticks everywhere!!! The flavour & texture is delicious loved it. Can you refrigerate the dough for 20 min??? I don’t get how you work with this super sticky dough
Maria
Thanks for your comment Lisa. I’m sorry to hear you are having a hard time with the dough, but I’m sure it just needs a little tweak.
As you probably know, everyone weighs their flour differently. My guess is that you probably just need to add a couple of tablespoons of flour. Although this is a soft dough, it should not be sticky. If you have a scale, try a little experiment. Try weighing the 4 cups of flour and see how it compares to the 568 grams listed in the recipe. My reference is Cook’s Illustrated… 1 cup = 142 grams.
Refrigerating the dough will definitely firm it up. Looking forward to hearing about your results.
Jojo
How many cookies does one batch make? I usually like to double recipes.
Maria
Thanks for your interest JoJo. You will get about 4 dozen cookies. Enjoy!
Maria Neidhart
It’s my first time making them. I finally got the hang of shaping them by my last tray! I love them! They are delicious! I would like to know if I can glaze them and then freeze them?
Maria
Fantastic Maria! Once you get the hang of it, it really is a lot of fun! I prefer to freeze them without the icing. When I need them I thaw them in the fridge overnight and then glaze them. I find if I freeze with the glaze, the icing gets kind of sticky. You can try with a few cookies and see if you are ok with the results. Thanks again for sharing.
neil molinaro
Fantastic recipe. Just like my mom and Sicilian Grandmother would make every Christmas. Been making them several years now for friends and always get rave reviews.
thank you.
Maria
I am so thrilled to read this! Thanks so much for sharing Neil. Buon Natale!
Sonia
Amazing cookies! Only thing is their is a typo on the top of the recipe saying the cooking time is 45 minutes instead of 12-15 min so I burnt my first batch! Second batch was delicious 🙂
Maria
Oh no! I am so sorry, Sonia. I indicated the 45 minutes as a total calculated time since these need to be baked in batches. I have updated the top portion of the recipe. Thanks for letting me know.
Michele
These are so pretty!…I wanted to ask is ot ok to refrigerate the dough a little bit before shaping?
Thanks
Michele
Maria
Thanks so much for your interest Michele. Yes, you can refrigerate the dough before shaping the cookies. Enjoy!
Marguerite
Quick question, I’ll be serving them on Sunday, should I keep them in the fridge or on the counter? I also live in the suburb of Montreal 😉 !
Thank you so much!
Maria
Hello fellow Montealer! If you still have not glazed them, I would actually freeze them and then glaze closer to the time you need them. That being said, I have also frozen the glazed cookie with great results.
It’s fresh in Montreal right now, you can probably keep them on the counter but do not store in an airtight container and they will get very soft and spoil easily. A cookie tin works well. Enjoy!
Marguerite
Just made those cookies, they are super delicious and the recipe is so well explained with the video to boot!! You are awesome!! Thank you so much for sharing!!
Maria
Thanks so much Marguerite! So thrilled to read this.
Gina
I love this recipe! I’ve made these little gems many times and they are always a hit with family. Perfectly sweet and light with great lemon flavor.
Still haven’t mastered the “knot” without making a mess, so I usually just do drops with my cookie scoop. One day I’ll get it! 😉
Maria
Thanks Gina! I know exactly how you feel… I am still not at my mom’s level of expertise! There is always the option of adding more flour, they become easier to handle but you lose that cake light texture. Thanks for taking the time to comment, appreciate it.