Best 6 Italian Lemon Cookie Recipes

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Indulge in the delightful symphony of flavors and textures that is Italian Lemon Cookies. These timeless treats, hailing from the vibrant culinary traditions of Italy, are a delightful indulgence for any occasion. With their crisp exteriors and soft, chewy interiors, these cookies burst with a vibrant lemon flavor that dances on your palate. Discover the secrets behind creating these delectable treats with our collection of carefully curated recipes. From classic Italian Lemon Cookies to variations infused with unique ingredients like pistachios, almonds, and even a hint of lavender, our recipes offer a delightful journey through the diverse flavors of this iconic cookie. Embark on a culinary adventure and experience the irresistible charm of Italian Lemon Cookies, handcrafted with love and passion.

Here are our top 6 tried and tested recipes!

ITALIAN LEMON COOKIES



Italian Lemon Cookies image

Christmas wouldn't be the same without my grandmother's cookies. A plate full of these light and zesty cookies is divine!-Elisabeth Miller, Broadview Heights, Ohio

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 3 dozen.

Number Of Ingredients 6

1 cup butter, softened
1/2 cup sugar
3 large eggs, room temperature, separated
2 teaspoons grated lemon zest
2-1/2 cups all-purpose flour
Colored sugar

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and lemon zest. Gradually beat in flour. Refrigerate, covered, 1 hour or until firm enough to shape., Preheat oven to 350°. Shape level tablespoons of dough into 6-in. ropes. Shape each rope into an "S", then coil each end until it touches the center. Place 2 in. apart on ungreased baking sheets. Whisk egg whites; brush over cookies. Sprinkle with colored sugar., Bake until bottoms are brown, 12-14 minutes. Remove from pans to wire racks to cool.

Nutrition Facts :

ITALIAN LEMON SANDWICH COOKIES



Italian Lemon Sandwich Cookies image

Provided by Food Network Kitchen

Categories     dessert

Time 1h45m

Yield About 24 sandwich cookies

Number Of Ingredients 14

2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 sticks unsalted butter, at room temperature
1/2 cup sugar
1 teaspoon finely grated lemon zest
2 large egg yolks
1/2 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1/4 cup whole milk
1/4 cup lemon curd
3/4 cup white candy melts (about 4 ounces)
3 tablespoons vegetable shortening
Red, white and green nonpareils, for decorating

Steps:

  • Position racks in the upper and lower thirds of the oven; preheat to 350˚. Line 2 baking sheets with parchment paper. Whisk the flour, baking powder and salt in a medium bowl.
  • Beat the butter, sugar and lemon zest in a large bowl with a mixer on medium-high speed until pale and fluffy, about 2 minutes. Add the egg yolks and vanilla and almond extracts and beat until combined. Reduce the mixer speed to low and gradually beat in the flour mixture until combined, then slowly add the milk and beat until just combined.
  • Transfer the dough to a piping bag fitted with a 1/2-inch open star tip. Pipe 1 3/4-inch logs about 2 inches apart on the prepared pans. (You will have leftover dough.)
  • Bake, switching the pans halfway through, until the cookies are golden around the edges, 18 to 24 minutes. Let cool 5 minutes on the pans, then remove the cookies to racks to cool completely.
  • Pipe the remaining dough onto one of the used parchment-lined baking sheets and bake only 15 to 20 minutes. Let cool 5 minutes on the pan, then remove the cookies to a rack to cool completely.
  • Sandwich a thin layer of lemon curd between the cookies (1/2 teaspoon each). Microwave the candy melts and shortening in a microwave-safe bowl in 30-second intervals, stirring, until smooth. Dip the cookies partway in the candy melts, letting the excess drip off. Return to the racks and top with nonpareils. Let set, about 1 hour.

ITALIAN LEMON KNOT COOKIES



Italian Lemon Knot Cookies image

These Italian knot cookies are traditionally made for weddings and at Christmas. You can vary the flavor to include your favorite and also use sprinkles that coordinate the time of year.

Provided by Brandi Rose

Categories     World Cuisine Recipes     European     Italian

Time 1h30m

Yield 40

Number Of Ingredients 13

3 cups all-purpose flour
3 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup white sugar
½ cup unsalted butter, at room temperature
¼ cup shortening
4 large eggs
2 tablespoons lemon extract
1 ½ cups confectioners' sugar
4 tablespoons milk, or more as needed
1 teaspoon lemon extract
2 tablespoons multicolored candy sprinkles, or to taste

Steps:

  • Combine flour, baking powder, baking soda, and salt in a bowl.
  • Cream sugar, butter, and shortening together in a large bowl until light and fluffy. Add eggs. Beat in lemon extract. Add flour mixture gradually, beating well to combine. Wrap dough in waxed paper and refrigerate for 1 hour.
  • Preheat the oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
  • Place the dough on a lightly-floured surface. Break off golf ball-sized pieces of dough. Roll each piece into a rope about 7 inches long and 1/2 inch in diameter. Tie into a knot with one end poking up in the center. Place 1-inch apart on the prepared baking sheets.
  • Bake in the preheated oven until lightly browned, 10 to 15 minutes.
  • While cookies bake, combine confectioners' sugar, milk, and lemon extract in a bowl for icing until smooth.
  • Transfer baked cookies to a wire rack to cool slightly, about 5 minutes. Spread icing evenly on top of the slightly warm cookies and add sprinkles.

Nutrition Facts : Calories 110.9 calories, Carbohydrate 16.1 g, Cholesterol 24.8 mg, Fat 4.3 g, Fiber 0.3 g, Protein 1.7 g, SaturatedFat 2 g, Sodium 89.7 mg, Sugar 8.7 g

ANGINETTI (ITALIAN LEMON DROP COOKIES)



Anginetti (Italian Lemon Drop Cookies) image

Like most Italian cookies, these lemon drop cookies aren't too sweet. The perfect summer-time treat or a great addition to your holiday cookie tray!

Provided by Kim D.

Categories     Drop Cookies

Time 30m

Yield 24 cookies

Number Of Ingredients 10

1/2 cup sugar
1/4 cup vegetable shortening
3 large eggs
1 1/2 teaspoons lemon extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/8 teaspoon salt
3 cups confectioners' sugar
1/4 cup water
1 teaspoon lemon extract

Steps:

  • Preheat oven to 350°F.
  • For cookies, cream together sugar and shortening.
  • Add eggs and lemon extract and beat well.
  • Add flour, baking powder and salt; Mix well.
  • The dough should be soft and sticky.
  • With a small cookie scoop, drop dough onto a slightly greased cookie sheet or baking stone, spacing them about 2-inches apart.
  • Bake for about 12-15 minutes, or until firm and lightly brown.
  • Remove cookies from cookie sheet and allow to cool completely on wire racks.
  • For frosting, combine confectioners' sugar, water and lemon extract and mix until smooth.
  • Frost the tops of each cookie with a metal spatula.
  • Allow cookies to dry before stacking.
  • Store in an airtight container.
  • ~NOTE~If you want to freeze the cookies, freeze unfrosted and frost once thawed.

Nutrition Facts : Calories 141.4, Fat 2.8, SaturatedFat 0.8, Cholesterol 23.2, Sodium 44.3, Carbohydrate 27.2, Fiber 0.3, Sugar 18.9, Protein 1.9

ITALIAN LEMON DROP COOKIES



Italian Lemon Drop Cookies image

Provided by Food Network

Categories     dessert

Number Of Ingredients 16

Cookies
Crisco® Original No-Stick Cooking Spray
2 cups Pillsbury BEST® All Purpose Flour
1/3 cup sugar
1 tbsp. baking powder
1/4 stick Crisco® Baking Sticks All-Vegetable Shortening
or 1/4 cup Crisco® All-Vegetable Shortening
1/2 cup milk
1 large egg, beaten
2 tsps. lemon extract
Frosting
2 cups powdered sugar
1/3 stick Crisco® Baking Sticks All-Vegetable Shortening
or 1/3 cup Crisco® All-Vegetable Shortening
1/4 cup warm milk, divided
1 tsp. lemon extract

Steps:

  • HEAT oven to 375°F. Coat baking sheet lightly with no-stick cooking spray. Combine flour, sugar and baking powder in a large bowl. Add shortening. Beat with electric mixer on low speed until shortening is completely blended into flour mixture. Add milk, egg and lemon extract, mixing just until blended.
  • ROLL dough into 1-inch balls. Place 1-inch apart on prepared baking sheet. Bake 10 to 12 minutes or until lightly browned. Cool completely on baking sheet on wire rack.
  • For frosting, BEAT powdered sugar, shortening, 2 tablespoons warm milk and lemon extract in medium bowl with electric mixer on low speed until blended. Beat in additional warm milk, a little at a time, until desired consistency. Spread on top of cookies.

ITALIAN LEMON COOKIES



Italian Lemon Cookies image

Yummy little Italian cookies that you can serve at holiday gatherings. Be creative! You can shape them however you like!

Provided by Lubie

Categories     Dessert

Time 31m

Yield 48 cookies

Number Of Ingredients 11

3 1/2 cups flour
2 1/2 teaspoons baking powder
3 large eggs
1/2 cup sugar
4 ounces butter, softened
1 lemon, zest of, grated
1/2 cup whole milk
2 teaspoons vanilla extract
2 cups powdered sugar
3/4 tablespoon orange juice
colored candy sprinkles

Steps:

  • In a small bowl, sift flour and baking powder together.
  • In mixing bowl, beat eggs with sugar until light and lemon colored.
  • Add the softened butter and lemon zest.
  • Slowly beat in the flour and baking powder.
  • Gradually add milk and vanilla.
  • Dough should be soft.
  • Divide dough into 6 sections.
  • Roll out each section into a rope 1/2-inch wide.
  • Cut into 3-inch pieces and twist each piece to form a loop.
  • Place on a greased baking sheet or a parchment lined baking sheet.
  • Bake in a 350°F oven for 10-12 minutes or until light brown.
  • Remove from oven and cool.
  • Combine the powdered sugar and enough orange juice to form a thin icing.
  • Brush on top of cookies and sprinkle with colored candies.
  • Makes about 4 dozen cookies, depending on size and shape of cookie.

Tips:

  • Use fresh lemons: Fresh lemons provide the best flavor for these cookies. If you don't have fresh lemons, you can use bottled lemon juice, but the flavor will be less intense.
  • Don't overmix the dough: Overmixing the dough will make the cookies tough. Mix the dough just until it comes together.
  • Chill the dough: Chilling the dough for at least 30 minutes before baking will help the cookies hold their shape and prevent them from spreading too much.
  • Bake the cookies at a high temperature: Baking the cookies at a high temperature will help them develop a crispy exterior and a chewy interior.
  • Let the cookies cool completely before storing them: Letting the cookies cool completely before storing them will help them keep their shape and prevent them from becoming soggy.

Conclusion:

Italian Lemon Cookies are a delicious and easy-to-make treat that are perfect for any occasion. With their bright lemon flavor and crispy texture, these cookies are sure to be a hit with everyone who tries them. So next time you're in the mood for a sweet treat, give these Italian Lemon Cookies a try!

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